Physical properties and water state changes during storage in soy bread with and without almond
Soy bread was formulated to impart different isoflavone profiles by addition of almond: a natural source of β-glucosidase. In this study, the influence of almond powder on loaf quality and storage stability of soy bread was investigated using thermal analysis, texture, loaf volume and air cell imaging techniques. Lipids introduced with the almond fraction, served as mediators to strengthen the interaction between wheat and soy protein, thereby increasing dough extensibility. Loaf quality of the almond soy bread was therefore improved since the collapse of air cells during bread preparation was prevented. This in turn favored better loaf quality. Additionally, water binding strength and changes thereof during storage, probed by thermal analysis, were found to significantly hinder the staling rate during prolonged storage of soy-containing breads.
Question about classification of ground water quality was studied by using Self-organizing Feature Map(SOM) method,taking Yujiagou area polluted by leachate of abandoned open-pit coal mine of Xinqiu in Fuxin as example.The water quality of 17 wells in the area polluted were classified in different degrees with different train epochs by using correlation functions in MATLAB and area polluted was determined.It is indicated by studied results that main party of grand water in Yujiagou area has been polluted and can not be drunk,and the results of classification is identical comparing with comprehensive index method,fuzzy comprehensive appraisal and grey associated analysis etc.,and application of SOM in classification of ground water quality is feasible.