Catalogue Search | MBRL
Are you sure you want to remove the book from the shelf?
{{itemTitle}}
300
result(s) for
"Dumplings."
Sort by:
Dumplings : a global history
From gnocchi to pierogi to wontons, the dumpling has become synonymous with comfort food around the world. Whether stuffed or unfilled, steamed or boiled, many countries have their own version of the dish. In this book, Barbara Gallani looks at the differences and similarities between the ways dumplings are prepared in a variety of cultures, addressing the contrast between the dumpling as an everyday meal and as a food for festive occasions. First examining the etymology of the word and examining just what makes a dumpling a dumpling, Gallani moves on to recount the many ways we have come to love this simple comfort food.
Book
Technological, Nutritional, and Sensory Characteristics of IGnocchi/I Enriched with Hemp Seed Flour
Hemp seed flour (HSF) is a by-product of the hemp oil production process and is a valuable source of protein, dietary fiber, minerals, and vitamins. In line with sustainable food production and a circular economy, this research aimed to utilize HSF as fortifying ingredient in the production of gnocchi, a typical Italian potato-based fresh pasta, and to investigate the effects of the addition on the quality and consumers’ acceptability of the enriched products. Three formulations have been developed using 5–20% HSF in substitution of soft wheat flour. Nutritional value, cooking quality, color, texture and sensory profile, and the consumers’ acceptability of gnocchi samples were evaluated, as well as the functional properties of pure and composite flours and the HSF aroma compounds. HSF addition allowed to enhance the nutritional value of gnocchi, gaining the nutritional claim of “source of fiber” in case of formulations with ≥10% of HSF. Moreover, the fortified gnocchi had a high technological quality in terms of cooking loss, cooking resistance and textural properties, and average sensory quality; however, the vegetable and hemp odor and the bitter taste make them not well appreciated by consumers highlighting the need for improving the HSF sensory quality for consumers’ satisfaction.
Journal Article
Low-eGl sweet dumplings: the role of HMT red small bean flour and glutinous rice flour in improving starch structure
Abstract
This study investigated the effects of incorporating red small bean flour (20%, w/w) and heat-moisture treatment (HMT; 106 °C, 2.5 hr, 27.5% moisture) on the quality and digestibility of glutinous rice sweet dumplings. The combined treatment significantly reduced the expected glycaemic index (eGI) of heat-moisture treatment (HRG) and HRSD to 51.88 and 52.03, respectively, classifying them as low-glycaemic foods. Microscopy revealed reduced gaps between starch granules and increased aggregation. X-ray diffraction showed enhanced crystallinity (29.03%) due to transformation of amorphous to crystalline regions. Fourier Transform infrared spectroscopy (FTIR) analysis indicated reorganisation of α-helix peptide chains and starch double-helix structures, facilitating protein–starch complex formation and greater rigidity, which contributed to reduced enzymatic hydrolysis. Thermal analysis demonstrated higher gelatinisation temperatures and enthalpy (ΔH = 1703.91 J/g). In vitro digestion revealed increased resistant starch content (47.08% in HRG, 46.16% in HRSD). Treated dumplings exhibited improved texture, less cracking, and minimised water and cooking loss compared to conventional samples. These findings provide scientific support for developing low-glycaemic glutinous rice products for individuals with type 2 diabetes mellitus or special dietary needs.
Graphical Abstract
Graphical Abstract
Journal Article
Laolao's dumplings
\"Millie makes a special batch of dumplings filled with love that Laolao will never forget after she falls ill\"-- Provided by publisher.
Book
Evolution of the Italian pasta ripiena: the first steps toward a scientific classification
In this study, phylogenetic and biogeographic methods are used to investigate the evolutionary relationships between various types of Italian
pasta ripiena
(filled pasta) and related representatives from across Eurasia, using information from their geography, shape, content and cooking methods. Our results showed that, with the exception of the Sardinian
Culurgiones
, all the other
pasta ripiena
from Italy likely had a single origin in the northern parts of the country. Based on the proposed evolutionary hypothesis, the Italian pasta are divided into two main clades: a
ravioli
clade mainly characterized by a more or less flat shape, and a
tortellini
clade mainly characterized by a three-dimensional shape. The implications of these findings are further discussed.
Journal Article
Preservice Teachers' Reasoning About Relationships That Are and Are Not Proportional: A Knowledge-in-Pieces Account
Past studies have documented students' and teachers' persistent difficulties in determining whether 2 quantities covary in a direct proportion, especially when presented missing-value word problems. In the current study, we combine a mathematical analysis with a psychological perspective to offer a new explanation for such difficulties. The authors illustrate how the combination of mathematical analysis and psychological perspective may be applied to data using empirical examples drawn from interviews during which preservice middle-grades teachers reasoned with varying degrees of success about relationships presented in word problems that were and were not proportional.
Journal Article
Combined Effects of Lactic Acid Bacteria Fermentation and Physical Milling on Physicochemical Properties of Glutinous Rice Flour and Texture of Glutinous Dumplings
This study investigated the combined effects of lactic acid bacteria (LAB) fermentation and different milling methods (wet, semi-dry, and dry) on the physicochemical properties of glutinous rice flour (GRF) and the texture of the final product. A systematic analysis of rice samples treated with three LAB strains (Lactiplantibacillus plantarum CGMCC 1.12974, Limosilactobacillus fermentum CICC 22704, and Lactobacillus acidophilus CICC 22162) revealed that fermentation pretreatment created favorable conditions for subsequent physical milling by degrading the protein network and modifying the starch structure. The results demonstrated that fermentation combined with dry or semi-dry milling significantly improved the whiteness of GRF and the contents of γ-aminobutyric acid (GABA), total phenols, and total flavonoids, while reducing the contents of damaged starch (except in samples fermented with Lb. acidophilus) and protein by 2.91–12.43% and 17.80–32.09%, respectively. The functional properties of the GRF were also optimized: fermented flour exhibited higher peak viscosity, lower gelatinization temperature, and higher gelatinization enthalpy. Texture profile analysis revealed that glutinous dumplings prepared from fermented dry/semi-dry milled GRF, particularly those fermented with Lp. plantarum, showed significantly reduced hardness and chewiness, along with significantly improved cohesiveness and resilience. Consequently, their texture approximated that of high-standard wet-milled products. Correlation analysis based on the top ten discriminative features selected by random forest identified peak viscosity and breakdown viscosity as the most important positive factors associated with superior texture (high resilience, high cohesiveness, and low hardness), whereas damaged starch content and protein content were key negative correlates. In summary, this study confirms that the combination of fermentation and milling exerts a beneficial influence on the functional quality of GRF.
Journal Article
In situ genotyping of a pooled strain library after characterizing complex phenotypes
In this work, we present a proof‐of‐principle experiment that extends advanced live cell microscopy to the scale of pool‐generated strain libraries. We achieve this by identifying the genotypes for individual cells
in situ
after a detailed characterization of the phenotype. The principle is demonstrated by single‐molecule fluorescence time‐lapse imaging of
Escherichia coli
strains harboring barcoded plasmids that express a sgRNA which suppresses different genes in the
E. coli
genome through dCas9 interference. In general, the method solves the problem of characterizing complex dynamic phenotypes for diverse genetic libraries of cell strains. For example, it allows screens of how changes in regulatory or coding sequences impact the temporal expression, location, or function of a gene product, or how the altered expression of a set of genes impacts the intracellular dynamics of a labeled reporter.
Synopsis
The DuMPLING approach extends the use of advanced live‐cell microscopy to libraries of pool generated genetically diverse strains. The method is illustrated by tracking strains over six generations and precisely quantifying gene expression at the single molecule level.
A library of plasmids is pool synthesized, expressing a specific RNA barcode and an associated CRISPR interference guide RNA against different chromosomal genes.
Library phenotyping is demonstrated using time‐lapse single‐molecule fluorescence microscopy of bacteria growing for many generations in a microfluidic device.
The strains are genotyped
in situ
by six rounds of sequential fluorescent
in situ
hybridization probing in two colors.
Graphical Abstract
The DuMPLING approach extends the use of advanced live‐cell microscopy to libraries of pool generated genetically diverse strains. The method is illustrated by tracking strains over six generations and precisely quantifying gene expression at the single molecule level.
Journal Article
Effects of milling methods on the properties of glutinous rice flour and sweet dumplings
Glutinous rice flour (GRF) was prepared using three milling process (wet milling, low temperature impact milling (dry milling), and roller milling (dry milling)) to investigate their effects on the physicochemical properties of glutinous rice flour and sweet dumplings prepared with that flour. Results revealed that a method of grinding used in the milling process had a significant (P < 0.05) effect on the properties of GRF and the resulting sweet dumplings. Dry milling (low temperature impact milling and roller milling) resulted in higher damaged starch content and coarser particle size than wet milling. Dry-milled flour exhibited a significantly lower hunter whiter value, apparent viscosity, pasting temperature, enthalpy value, and degree of crystalline compared to the wet-milling method. Dry milling significantly decreased the smoothness of the surface, whiteness value, transmittance of soup, resilience of dumplings, as well as increased the cracking rate and water loss during the fast-freeze. The obtained results could be used as reference for improving sweet dumpling made from dry-milled GRF.
Journal Article