Abstract Wheat flour with high protein quality is utilized for a wide scope of heated items particularly bread because of the viscoelastic property of the wheat flour that exhibits both viscous and elastic characteristics when undergoing deformation. Wheat contains the gluten framing proteins that structure a viscoelastic. D-glucans is considered as one of the best hydrocolloids for their gelling capacity and ability to impart the viscosity of aqueous solutions. By framing this viscoelastic mixture, permits the air cell to join and opposes its blend. The blending procedure includes the blending of flour and different fixings with water and which is also affects the last item surface. The target of blending is to shape and form the gluten organizes into a viscoelastic, with the capacity to hold joined air. The acid and basic value of pH is important for every sector such as; food and chemical industries, some important bakery products, and pH (Biscuits; 7.0-7.2, Baker’s yeast bread; 5.3-5.8 and Sourdough bread; 3.8-4.6, etc.). Gluten makes them flexible enough to expand as a little inflatable without damaging the air pocket dividers before the bread is proven. The flavor and crunchy texture of wheat pieces of bread sharpen our appetite and satisfy our basic human cravings for comfort as well as nutrition. At the point, when flour produced using pounding these grains are blended in with water, the two proteins join and structure gluten and without water, gluten isn't shaped. According to its summary article, it tries to clarify how the chemical compatible properties of dough work to make and preserve gluten framing proteins. Wheat bran increased dough stability by raising the farinograph property, enhanced dough elasticity by raising elastic modulus and decreased tan of the dough at all gluten contents, according to viscoelastic profiles. The findings help to understand the mode of action of the modification on wheat bran and the formation of the gluten network.

ABSTRACT Objective To study gender differences in insulin and C-peptide concentrations at birth using cord blood collection. Subjects and methods This study was conducted in a maternity hospital, in Jammu province of Jammu and Kashmir, India. All women with pregnancy who were hospitalized for delivery were followed. All pregnant ladies who had no medical condition affecting insulin levels, as per history and routine antenatal blood testing, were included in the study. The test for cord plasma insulin and C-peptide was done in 60 (30 males) full-term (≥ 37 completed weeks) normal delivery babies within 4 hours of the collection of samples using the electro-chemiluminescence immunoassay (ECLIA) on Roche elecsys module immunoassay analyzer. Weight of the babies was taken immediately after birth using digital scales. Results Cord plasma insulin and C-peptide measured in EDTA were compared between boys and girls and also related to birth weight. Girls were lighter (2,830 ± 37 vs. 3,236 ± 46 g; p = < 0.001) but had higher cord insulin (16.48 ± 4.88 vs. 10.53 ± 4.04 µU/mL; p = < 0.001), and C-peptide (2.47 ± 0.66 vs. 0.834 ± 0.26 ng/mL; p = < 0.001) concentrations than newborn boys. Conclusion Female newborn babies have higher cord plasma insulin and C-peptide concentrations than male newborns, despite being smaller, suggesting intrinsic insulin resistance in girls.

In the present investigation, response of the stiffened sandwich foam panels with closed-cell aluminum foam cores subjected to blast load is examined. The panels have the metal foam sandwiched between two steel sheets. To improve resistance of the sandwich foam panel against blast, stiffeners are provided and their dynamic response under varying blast load is studied. Blast load is applied using blast equations available in LS-DYNA which takes into account reflection of blast from surface of the sandwich foam panel. Finite element based numerical simulations for dynamic analysis are performed employing a combination of shell and solid elements for steel sheets and metal foam, respectively. Quantitative assessment of dynamic response of the sandwich foam panels is made, primarily focusing on peak central point displacement of back-sheet (opposite to explosion) of the panel. Several analyses are carried out with an objective to understand the effects of stiffener configuration, foam thickness, foam density, and standoff distance on the blast response. Results indicate that the provision of stiffeners along with metal foam considerably increases blast resistance as compared to the unstiffened panels with the metal foam.