Effect of zein protein and hydroxypropyl methylcellulose on the texture of model gluten-free bread.

The influence of zein protein and hydroxypropyl methylcellulose (HPMC) on the texture and volume of gluten-free bread was investigated. The addition of HPMC to starch affected the dough viscoelasticity and it improved the bread volume during baking since it acts as an emulsifier. The addition of zein protein to gluten-free bread increased the crumb firmness and reduced the crust hardness within the range of concentrations investigated.

Influence of pyrene grafting on PMMA nanosecond laser ablation at 248 nm.

In this work, we investigate the effects of KrF nanosecond laser ablation on poly(methyl methacrylate) (PMMA) in combination with pyrene. Three materials containing PMMA were studied: (1) one doped with pure pyrene, (2) one doped with methyl 3-(1-pyrenyl)propanoate (so called alkylpyrene derivative thereafter), and (3) one grafted with pyrene. This last new material was developed by covalently bonding pyrene molecules to PMMA side-chains.