The Effects of Single- or Mixed-Strain Fermentation of Red Bean Sourdough, with or without Wheat Bran, on Bread Making Performance and Its Potential Health Benefits in Mice Model.

The effects of single- () or mixed-strain (, ) fermentation of red bean with or without wheat bran on sourdough bread quality and nutritional aspects were investigated. The results showed that, compared to unfermented controls, the tannins, phytic acid, and trypsin inhibitor levels were significantly reduced, whereas the phytochemical (TPC, TFC, and gallic acid) and soluble dietary fiber were increased in sourdough. Meanwhile, more outstanding changes were obtained in sourdough following a mixed-strain than single-strain fermentation, which might be associated with its corresponding β-glucosidase, feruloyl esterase, and phytase activities.

Unraveling the Nexus: Exploring the Relationship between Exercise Habits and Sleep Quality in Older Adults.

The objective of this study is to investigate the impact of exercise habits on enhancing the sleep quality of older adults. The Pittsburgh Sleep Quality Scale and other questionnaires were utilized to assess the sleep quality of older adults aged 60 years and above in the H district. The sampling method employed was stratified random sampling.

Characteristics of the microstructure and the key components of white kidney bean sourdough bread induced by mixed-strain fermentation and its influence on gut microbiota.

In this study, the effect of mixed-strain fermentation using with either or on the physiochemical and nutritional properties of white kidney bean flour sourdough was investigated. The results indicated that mixed-strain fermentation reduced the anti-nutritional factors produced from the white kidney bean flour, especially in the sourdough fermented by and (WKS-LK) compared to that by and (WKS-JK). Meanwhile, the content of lactic acid and acetic acid and the proportion of peptides with molecular weights ranging from <500 to 5000 Da were increased in the sourdoughs (WKS-LK > WKS-JK).

Rheo-Fermentation Dough Properties, Bread-Making Quality and Aroma Characteristics of Red Bean () Sourdough Induced by LAB QS813 Strain Fermentation.

This study investigated the impact of in situ-formed exopolysaccharides (EPS) in red bean () sourdough fermented by QS813 on dough rheo-fermentation properties, bread-making quality and aroma characteristics of red bean sourdough bread. The EPS formed in red bean sourdough and sourdough-induced acidification improved the maximum dough fermentation height, gas retention coefficient and viscoelastic properties of dough. Doughs had a lower increase rate of total SDS-soluble gluten proteins, a low decline in GMP content and similar free sulfhydryl content to wheat dough.

An Amplitude-Modulated Metadevice with Switchable Reflection, Transmission, and Absorption.

In this paper, we propose a reconfigurable metadevice with independent polarization control based on a 90° rotationally symmetric microstructure. Three functionalities of broadband high-efficiency transmission, broadband high-efficiency reflection, and perfect absorption are switched by the on-state and off-state PIN diodes. Coding metadevices designed with diversified lumped element combinations are further studied in detail.

Prototype of a monolithic cavity-based ultrastable optical reference for space applications.

We present a compact, monolithic optical reference for the frequency stabilized laser of future inter-satellite laser interferometer missions. A prototype based on the integration of a high-finesse cavity and associate optics has been designed to be space compatible while maintaining sufficient stability. The prototype has then been developed with a space-qualified bonding technique, and an in situ multi-degree-of-freedom alignment method.

Mercury Chalcogenide Nanoplatelet-Quantum Dot Heterostructures as a New Class of Continuously Tunable Bright Shortwave Infrared Emitters.

Despite broad applications in imaging, energy conversion, and telecommunications, few nanoscale moieties emit light efficiently in the shortwave infrared (SWIR, 1000-2000 nm or 1.24-0.62 eV).