Diferencia entre revisiones de «Página principal»

Revisión de 15:50 4 mar 2018

Italy occupies a first stage role for the craft baking at world level. Our country provided a fundamental contribution to the spread of bread culture, just to recall the roman army bakeries. Since then Italy has always been a protagonist in the baking field and in the baking machines and bakery�s equipments.

Bread was already known to the Homo sapiens, at that time bread was prepared by milling some cereals with water between two stones, then baking the dough on a hot stone. After this, the baking technique spread to Egypt, where the fermentation was discovered, this is the phenomenon for which dough, left to rest for a day and then baked, results in softer and more fragrant bread. Jewish instead, eat the bread during the commemoration of their exodus from Egypt. From Egypt baking arrived in Greece, where more than 70 different bread qualities were produced. Greeks had the idea to insert in the base recipe some other ingredients, such as milk, oil, cheese, herbs and honey. They also were the first to make bread at night.

Since then the processing methods of bread changed, especially bakery�s tools changed. The main manufacturing processes are the dough, the bulk fermentation, where the dough is left at rest, then the dividing and in the end the rounding and molding of the sponge. In this last phase the dough or sponge is divided in pieces of the desired weigh and shape. During the leavening stage bread is put down on some wood boards or on baking tins until its volume increases twofold or threefold. In the end there is the cooking. Now all these processes are made by automatic machines, allowing the production of much more bread and also the mass consumption of bread.

Analyzing the concrete sector situation, we can immediately notice that the actual crisis is very deep, but this of course doesn�t mean it will never end. It is exactly in this view that it is necessary that also bread-makers have to be ready. In fact, people who work in the bread-making and in the craft confectionery industry have to take the opportunity offered by the future. Nutritionists recommend bread as a basic food for the daily nutrition. This is a cheap and healthy food. Now it is the moment to strengthen this tendency and to further develop it.

Although the price of bread have been increasing in the last months, reducing bread consumption, since the beginning of 2009, prices have been lowering a bit, or in any case they have bread maker reviews stopped increasing sky-high. In 2009 provisions foresee a huge increase in production that should continue also in future years. These are certainly very encouraging data, both for the sector operators, and for families that could start buy bread again, because this is a very important element in the Mediterranean diet. But this very ambitious goal can be reached only if consumers� expectations will be satisfied, with the best quality of the product, of service and marketing.

To be successful in the long-term period, the sector industry has to be able to maintain such elevated standard, as for example the use of first quality equipments, machines but especially raw products.

And over all we hope prices keep significantly falling down.

Diferencia entre revisiones de «Página principal»

Revisión de 15:50 4 mar 2018

Menú de navegación

Herramientas personales

Espacios de nombres

Variantes

Vistas

Acciones

Buscar

Navegación

Herramientas

@@ Línea 1: / Línea 1: @@
-B, three) which can result in the initial higher levels of vasoactive substances already present inside the microcirculatory bed (resulted from the hypoxia), and consequently the hemodynamic responses to CSD are reduced. This decline in oxygen supply and in ATP levels prolonged wave duration and slowed down the recovery time from CSD (Table 1) for the duration of hypoxia. Equivalent results were shown [https://dx.doi.org/10.3389/fpsyg.2015.00334 fpsyg.2015.00334] in our prior research [7, 53] also identical alterations in CBF, DC potential and in wave duration have been reported by others [48]. Responses to CSD Below Partial Ischemia We utilised the bilateral frequent carotid arteries occlusion as a model for partial ischemia. Quite a few performs on rats and gerbils showed that occlusion of one particular or each carotid arteries triggered a lower in CBF and a rise in NADH [54, 55]. The enhance in NADH was discovered proportional for the decline in CBF [55] and was accompanied by modifications in ionic homeostasis [2, 55-57]. Our information shows that induction of CSD waves on partial ischemic brains resulted in about three sorts of variable alterations in the measured parameters, which have been expressed within the amplitude levels of reflectance, CBF and NADH (Fig. 6). The variable reactions to CSD under ischemia could outcome from a variability in the intensity of brain tissue harm resulted in the bilateral carotid occlusion. The initial increase in reflectance, the initial decline in CBF and also the early raise [https://dx.doi.org/10.1089/jir.2011.0094 jir.2011.0094] (reduction cycle) in NADH fluorescence (Figs. six, 7) can indicate a reduction in blood flow and volume (reflectance) and also a decline in oxygen delivery towards the ischemic brain tissue, through the early phase of CSD. The decline in CBF may also be explained because of microcirculatory vasoconstriction triggered by the boost in extracellular K + levels. Identical benefits for the duration of CSD have been shown under hypoxic situations (Figs. two, three), in our previous study [7] and by others [48]. Furthermore, we showed [53] a lower in tissue HbO2 parallel towards the boost in NADH. Also Back et al., [58] showed a further lower in tissue pO2 and no alterations in CBF during spontaneous CSDs right after Middle Cerebral Artery occlusion. In addition to, our information shows that the hyperperfusion phase through CSD decreased, along with the oxidation wave in NADH nearly disappeared. These findings indicate that escalating oxygen demand (by CSD) inside the ischemic brain, limits tissue abilities to compensate these deficiencies major to a reduction in Na+K+ATPase pump turnover, which prolongs the recovery from CSDs (Tables 1). Equivalent responses in wave duration had been reported by others [58] and by our group [7, 59]. The Interrelation In between CBF and NADH Redox State Throughout CSD Our data indicate that inhibition of NO synthesis, hypoxia or partial ischemia resulted in a decline in power production, triggered by a disruption inside the balance among O2 provide and O2 demand (Figs. 2-7). The metabolic and hemo-dynamic oscillations that have been observed after induction of each from the tested pathological conditions, recommend a dynamic [http://www.sipirok.net/members/jeep5dish/activity/113206/ http://www.sipirok.net/members/jeep5dish/activity/113206/] linkage involving metabolic and vascular processes, which can indicate a tight coupling amongst oxygen supply (CBF) and energy balance (NADH). Identical observations, during partial ischemia, soon after L-NAME injection, after CO poisoning and brain trauma, were discovered in earlier studies [60, 61]. Based on our results, extracellular K+ (oxygen deman.
+Italy occupies a first stage role for the craft baking at world level. Our country provided a fundamental contribution to the spread of bread culture, just to recall the roman army bakeries. Since then Italy has always been a protagonist in the baking field and in the baking machines and bakery�s equipments.
+Bread was already known to the Homo sapiens, at that time bread was prepared by milling some cereals with water between two stones, then baking the dough on a hot stone. After this, the baking technique spread to Egypt, where the fermentation was discovered, this is the phenomenon for which dough, left to rest for a day and then baked, results in softer and more fragrant bread. Jewish instead, eat the bread during the commemoration of their exodus from Egypt. From Egypt baking arrived in Greece, where more than 70 different bread qualities were produced. Greeks had the idea to insert in the base recipe some other ingredients, such as milk, oil, cheese, herbs and honey. They also were the first to make bread at night.
+Since then the processing methods of bread changed, especially bakery�s tools changed. The main manufacturing processes are the dough, the bulk fermentation, where the dough is left at rest, then the dividing and in the end the rounding and molding of the sponge. In this last phase the dough or sponge is divided in pieces of the desired weigh and shape. During the leavening stage bread is put down on some wood boards or on baking tins until its volume increases twofold or threefold. In the end there is the cooking. Now all these processes are made by automatic machines, allowing the production of much more bread and also the mass consumption of bread.
+Analyzing the concrete sector situation, we can immediately notice that the [https://en.wiktionary.org/wiki/actual actual] crisis is very deep, but this of course doesn�t mean it will never end. It is exactly in this view that it is necessary that also bread-makers have to be ready. In fact, people who work in the bread-making and in the craft confectionery industry have to take the opportunity offered by the future. Nutritionists recommend bread as a basic food for the daily nutrition. This is a cheap and healthy food. Now it is the moment to strengthen this tendency and to further develop it.
+Although the price of bread have been increasing in the last months, reducing bread consumption, since the beginning of 2009, prices have been lowering a bit, or in any case they have [http://www.yansongfood.com/tips-on-how-what-to-look-for-when-buying-bread-machines.html bread maker reviews] stopped increasing sky-high. In 2009 provisions foresee a huge increase in production that should continue also in future years. These are certainly very encouraging data, both for the sector operators, and for families that could start buy bread again, because this is a very important element in the Mediterranean diet. But this very ambitious goal can be reached only if consumers� expectations will be satisfied, with the best quality of the product, of service and marketing.
+To be successful in the long-term period, the sector industry has to be able to maintain such elevated standard, as for example the use of first quality equipments, machines but especially raw products.
+And over all we hope prices keep significantly falling down.