By Lennie Niehaus

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Extra resources for Advanced Jazz Conception for Saxophone (Sequel to Jazz Conception for Saxophone Volume 1)

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UK) at 1st speed. The resulting dough was divided into three 300g pieces, moulded by hand and placed into pre-greased 454g tins. , Sussex, England) for 20 min at 230°C. The following bread types were studied: • Three control sourdough breads (SBB) with the substitution levels of BSG at 0, 10, 20 and 30%. • Three sourdough breads using Lipopan Extra enzyme (SLE) with the substitution levels of BSG at 0, 10, 20 and 30%. • Three sourdough breads using Pentopan enzyme (SPE) with the substitution levels of BSG at 0, 10, 20 and 30%.

Value Added Products - Plants 19 20 Total Food Value Added Products - Plants 21 plateau. A 2hr-time scale was used for the further study of the particle size effect on the gel formation. 30000 <1mm <2mm 25000 G' 2h (Pa) 20000 15000 10000 5000 N TT 10 % 80 20 % TT + TT + % 40 0% N TT N TT % 60 % 50 % TT + 40 TT + % 60 50 % 20 TT + 10 80 % N TT N TT N TT % 0% TT 0 Figure 2 Phase volume and particle size effect (insoluble solids) on the resultant gel strength (G’24). Conditions: Time sweep (1 Pa shear stress, 1Hz frequency), temperature 30°C.

A 2hr-time scale was used for the further study of the particle size effect on the gel formation. 30000 <1mm <2mm 25000 G' 2h (Pa) 20000 15000 10000 5000 N TT 10 % 80 20 % TT + TT + % 40 0% N TT N TT % 60 % 50 % TT + 40 TT + % 60 50 % 20 TT + 10 80 % N TT N TT N TT % 0% TT 0 Figure 2 Phase volume and particle size effect (insoluble solids) on the resultant gel strength (G’24). Conditions: Time sweep (1 Pa shear stress, 1Hz frequency), temperature 30°C. Figure 2 shows both the effect of changing the NTT/TT ratio and the effect of reducing the particle size.

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Advanced Jazz Conception for Saxophone (Sequel to Jazz Conception for Saxophone Volume 1) by Lennie Niehaus


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