Determinantes sociais da saúde e o uso de drogas psicoativas na gestação Social determinants of health and psychoactive drug use in pregnancy Determinantes sociales de la salud y el uso de drogas psicoactivas durante el embarazo Barbara dos Santos Crisóstomo 1

Protein enrichment of bakery products not only improves protein ingestion, but also compensates for the deficiency of certain limiting amino acids in these products. However, the addition of protein sources can greatly influence the characteristics of the dough and, consequently, process and product parameters. Thus, the objective of this work was to evaluate the rheological behavior of wheat flour doughs enriched with whey and collagen protein hydrolysates. Both hydrolysates influenced rheological properties of wheat flour doughs. They reduced water absorption and increased arrival time and dough development time, but caused a weakening of the dough when compared to the control. However, a greater influence of collagen hydrolysate was observed when compared to whey hydrolysate. Regarding pasting properties, the hydrolysates led to a decrease in all parameters, except pasting temperature. These results allow predicting the behavior of doughs enriched with these protein sources during processing and directing their application.

Essa pesquisa tem como principal objetivo estudar a relação existente entre a estrutura familiar na contemporaneidade com a possível perda da legitimidade dos pais. A investigação sustenta-se teoricamente nos pilares da Teoria Psicanalítica, visto que Freud (1989) em sua teoria explica a importância da figura de um referencial para que o sujeito possa tornar-se desejante e ativo em sua própria vida e também utiliza autores que falam sobre a família na contemporaneidade e as mudanças das estruturas familiares de piramidal para estrutura em rede.  Utilizou-se como metodologia a pesquisa bibliográfica de cunho qualitativo. Conclui-se que esse tema é muito abrangente e envolve aspectos culturais, históricos e sociais, visto que a partir do século XX houve muitas desconstruções de referenciais até então existentes e isso influenciou consideravelmente na maneira de viver das pessoas e inclusive na forma de criar os filhos. Conclui-se também que a globalização, o consumismo e a lógica de mercado também têm influenciado no que Lebrun (2008) classifica como “a crise de legitimidade”. Não há mais uma preocupação social no sujeito contemporâneo, e sim uma preocupação individualista onde o gozo é o principal objetivo de vida.

Potatoes disqualified for commercialization can be used for products with good acceptation, like breads, representing a good source of nutrients and reducing the monetary values expended for wheat importation. Rheological properties of bread dough were evaluated for samples from two systems-with and without addition of ingredients. Each system was constituted by samples: standard (without replacement of wheat flour by potato flour); and with replacement by potato flour at 5%. Potato flour used was obtained from different temperatures of drying (50; 60 and 70°C), with drying air velocity of 1.5 m/s. In general, the replacement of wheat flour by potato flour did not influence in a significant way the rheological properties of dough, for both conditionswith and without addition of ingredients. Additionally, the temperature of drying did not exert significant influence on rheological properties. The replacement of wheat by potato flour is technically feasible, cause of it results in low changes in bread dough rheological properties. Food products with potato are well accepted by people in general and the replacement would represent lower monetary expenses for wheat importation, as well as, would allow use potato not commercialized.

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