Academic literature on the topic 'Bread making'

There is a great need for good quality and low-cost food since. A large proportion of the population does not have access to food with adequate quality from the nutritional point of view. This paper deals with the increasing of the nutritional value of widely consumed bread products. The development and incorporation of seven different food additives prepared with simple physical or physiological/biotechnological modifications have been studied in bread model. Bran with four different particle sizes and soy-based sprouted additive were applied in the experiment carried out in laboratory scale. These additives are rich in vitamins, bioactive components, dietary fibre and other health-beneficial compounds. A few of them have been selected for further examination. Aleurone-rich flour and wheat bran sourdough were supplemented to the selected additives and the experiment was carried out in industrial scale. The quality of the baked products was examined by analysing physical and sensory properties. The quality of the prepared bread products having limited amount of each additive does not decrease compared to the commercially available products, nevertheless their nutritional value increased. Four new bread products rich in dietary fibre, in vitamins and in minerals have been developed during the experiment carried out in industrial scale. They are relatively cheap comparing commercially available products so they are accessible for the population with low income. These new products can be labelled as fibre rich products and are applicable in several diets.

The application of sourdough is considered to be a key tool for the production of high-quality bread. Several advantages have been presented through the application of sourdough in bread making, such as increased shelf life, improved aromatic profiles and sensory characteristics, increased nutritional value, and health benefits. Technological benefits have also been recorded, such as the successful application of sourdough in gluten-free breads. Likewise, an upsurge of interest in sourdough applications in bread making as well as in other foodstuffs (pasta) has been witnessed in recent years. Many factors are considered important for sourdough preparations; however, the proper selection of the starter cultures is considered the most central. This Special Issue of Fermentation aims to disseminate recent innovative research regarding sourdough bread making, as well as authoritative reviews that compile information from previously published material.

The objective of the present study was to determine if wheat flour could be successfully substituted with lentil, pea, and chickpea (pulses) proteins in bread making and to study the characteristics of the breads produced. Results of the study showed that addition of pulse proteins affected bread mass volume, color and hardness. The highest bread mass volume (4.27 ± 0.07 mL/g) was obtained with the control (unsupplemented) bread. Mass volumes decreased at the 3% supplementation level for all supplemented breads and no significant differences (P>0.05) were observed between the pulse proteins. At the 6% and 9% supplementation levels, significant differences were observed between the mass volumes of the breads. Chickpea protein gave the highest mass volume at both the 6% and 9% supplementation levels (3.72 ± 0.21 and 3.84 ± 0.27 mL/g, respectively) followed by lentil protein (3.43 ± 0.19 and 3.43 ± 0.07 mL/g, respectively). Breads supplemented with pea protein generally had the lowest mass volume. Bread crumb and white became darker as supplementation level was increased and in the lentil supplemented bread, a greener color appeared at the 6% and 9% supplementation levels. Hardness of the bread white for all supplemented samples was close to the control at the 3% supplementation level but significantly increased at the 9% supplementation level. Overall, pea proteins had the most significant effect on bread hardness and mass volume whereas chickpea protein concentrate showed the greatest potential for use as an ingredient in bread making.

Triticale (X Triticosecale Wittmack) is a high-yielding and vigourous interspecific hybrid between wheat and cereal rye. The crop is known for tolerance of abiotic stresses and high biomass production, and thus it has the potential to increase the profitability and productivity of growers in marginal environments and to help address the food production challenges of the 21st century. The original cultivars from the 1960s and 1970s usually produced grain with flour properties in between triticale’s progenitor species, and thus produced dough inferior to wheat and unsuitable for a range of food products, including loaf bread, flat bread, cakes, biscuits and crackers. However over the last 40 years, grain yield and grain quality for animal feed have been significantly improved through breeding and selection, and hence indirect improvements (or at the least, genetic drift in quality alleles) in its potential to produce good food products could be expected. Furthermore, significant advances in wheat quality research have produced vast amounts of information, methodology and technology that can be easily used to improve triticale quality, and the tastes of the modern consumer are different to those of 40 years ago. This thesis aimed to characterise the flour properties of a range of modern triticale cultivars and compare them to wheat, then investigate genetic, agronomic and post-harvest strategies to improve the value of the grain for a human food market. Focus was given to the two major scientific issues which have historically hindered the use of triticale flour in food products – poor gluten strength and high α-amylase activity – and to other quality traits of commercial significance. The grain and flour quality was quantified in up to 17 modern triticale cultivars grown in four environments over 2 years – Greendale, NSW in 2009 (JP09), Cowra, NSW in 2010 (COW10), both of which are typical triticale growing environments with poor soil and minimal fertiliser, Narrabri, NSW in 2010 (NARR10), which is a high yielding, high quality environment known for producing Australian Prime Hard wheat, and Stirling, SA in 2011 (SA11) which is a high protein, low yielding environment. Field plots were arranged in a randomised complete block design at JP09, COW10 and NARR10 with minimal irrigation; rust was controlled with fungicide. The three varieties from SA11 were sourced from commercial seed production lots. Grain was milled to wholemeal flour on a Newport Scientific hammer mill with 0.5mm screen, and to white flour on both a Quadrumat® Junior Mill and a Bühler experimental mill. Glutenin and secalin subunits were characterised by SDS-PAGE and the gluten properties were investigated using the SDS-sedimentation test and mixographs. α-Amylase activity was investigated spectrophotometrically and using the falling number test. These vi measurements were compared to estimations of grain protein, non-starch polysaccharides (NSP), starch content and fibre content using near-infrared transmittance (NIT). Flour protein was estimated by NIR (near-infrared reflectance). The pasting properties of milled flours were evaluated on a Newport Scientific Rapid Visco Analyzer according to AACC 76-21, except 10 mM AgNO3 was used in place of DI water to inhibit α-amylase activity. Grain hardness was measured by the Single-Kernel Characterisation System and moisture and ash content by standard oven methods. Colour of Junior milled flour was assessed using a Minolta Chroma meter CR-400. Finally, plain cookies were baked according to a standard recipe used to assess soft wheats. Variability in the glutenin and secalin subunits was small relative to global diversity amongst triticale cultivars, and reflects the narrow genetic base of material in Australian breeding programs. The gluten quality of these triticale cultivars was inferior to bread wheat but similar to soft wheat; however the protein content of triticale flour was significantly lower than wheat flour. Lower triticale protein content represents a change from early cultivars and reduces its capacity to form viscoelastic gluten. Cultivars Hawkeye and Vicuna were recommended for breeding to improve gluten strength in locally adapted germplasm. Much greater variability in starch and NSP characteristics were found in triticale compared to wheat, and the ranges overlapped between species. The cultivars Tobruk, Yukuri and Berkshire expressed equivalent α-amylase activity to wheat; cultivars Jaywick and Yukuri were found to have partially waxy starch. Triticale generally exhibited higher NSP, equivalent pasting properties, higher α-amylase activity and lower falling number than wheat checks. However, low falling number was not indicative of high α-amylase activity; this contradicts the assumptions on which previous triticale research was based and has implications for the interpretation of research and the use of falling number to compare triticale to wheat. Furthermore, an unexpected negative correlation was observed with NSP, where higher NSP reduced the slurry viscosity measured in the falling number test. Modification of the falling number test is recommended before it can be used in triticale breeding programs. Nevertheless, the observed genetic variability in starch characteristics and α-amylase activity indicates some triticale cultivars have waxy properties conducive to the production of noodles, and that certain lines exhibited similar late-maturity α-amylase activity to modern wheat cultivars: an indirect benefit of breeding and selection over the past few decades. Like starch properties, great variation was found amongst triticale cultivars for hardness, colour and milling yield. Berkshire displayed a grain hardness equivalent to durum wheat, suggesting a null allele at the rye softness protein locus (Sin locus); the remaining cultivars exhibited a grain hardness between soft wheat and bread wheat. The high milling yield and low fibre content of Tobruk (milling yield was even higher than bread wheat) suggested this line has a thin seed coat and thus would be an excellent parent for the genetic improvement of triticale milling yield. Average flour ash content was significantly higher vii than wheat in both statistical and practical terms, and a different bench mark needs to be used for low ash triticale flour compared to low ash wheat. Apart from Vicuna and Yukuri, triticale cultivars produced darker flour than wheat, however with modern consumer preferences tending towards ‘healthy-looking’ foods, darker flour should not be a hindrance to its utility. The overall results confirmed previous suggestions that triticale is suited to soft wheat products such as cookies, and hence their cookie quality was investigated. Although the dough behaviour and water absorption of triticale was different to soft wheat (specifically, triticale dough tended to loose large amounts of water during sheeting), triticale cookies were found to be equivalent to soft wheat cookies. Overall, the survey of quality amongst modern triticale cultivars suggested two things: firstly, sufficient genetic variation exists amongst current lines to breed triticale cultivars with significantly improved flour quality (comparable to wheat for some quality traits); secondly, there is a clear need to classify current cultivars into suitability for various end uses. This would facilitate efficient marketing to the milling industry and subsequent use in food products. Improvement of the the poor gluten strength in triticale was attempted by backcrossing locally-adapted spring breeding lines to DH265, a winter line which contained a modified 1R chromosome carrying two translocations from 1D of bread wheat – the Glu-D1d allele from 1DL (which simultaneously removed Glu-R1) and the Gli-D1/Glu-D3 locus from the distal end of 1DS. Single plant and plot selection was performed on five cross populations grown in multiple environments and the yield, protein content and gluten strength was analysed on F4-derived F7 grain. Lines containing the translocation had a slightly lower yield compared to the null lines and the triticale checks; but similar to the wheat checks for all except one cross (which was significantly less). This may reflect a loss of root system vigour, head length or higher selection pressure due to lower transmission rate of the translocation to offspring. The translocation slightly increased protein content in two populations and increased SDS-sedimentation height in one population (after accounting for the influence of higher protein content). However, no difference was detected between the overall average SDS-sedimentation height of the null lines and the wheat and triticale checks. This is partially due to large variability in SDS-sedimentation height within each cross population resulting from significant variability at other glutenin and secalin loci. Nevertheless, several lines were identified with grain yield equivalent to current triticale cultivars (and significantly higher than wheat) plus equivalent SDS-sedimentation height to wheat. Thus the translocation is a potential solution to the generally poor gluten strength of modern triticale cultivars. The viability of using existing variability for secaloglutenin alleles in the progenitor species was investigated as a means of creating new germplasm (‘primary triticales’) with high gluten strength. The HMW glutenins of five durum lines, and the HMW secalins and 75k γ- secalins of two rye lines, were defined using SDS-PAGE. These lines were then crossed, new primaries were produced, and grain was tested for the expression of secaloglutenin viii alleles, protein content and SDS-sedimentation height as an estimation of secalogluten strength. The secaloglutenin alleles were simply inherited from the parental plants and all were expressed normally in the offspring, however it was possible that mixed oligomers were formed between glutenins and secalins at the macromolecular level. Significant differences were observed in the SDS-sedimentation height of primaries originating from different durum parents, suggesting that selection of durum parents with high SDSsedimentation is a viable method for producing triticale flour with superior gluten properties. In south-eastern Australia, dual-purpose cropping is commonly used by growers to manage risk in mixed enterprise operations. A preliminary report of lower ash content but comparable protein content in triticale produced in dual-purpose systems was reported in Bangladesh and hence an experiment was conducted to assess the effect of biomass removal on grain yield, test weight, protein content and ash content of grain from four Australian dual-purpose triticale lines grown in five year-site environments (ash content is correlated with nutritional value, milling yield and flour colour). Ash content was either unaffected or increased by removal of biomass and both protein content and grain yield were reduced. It was concluded that although ash content was lower in some lines cut late in the season, the general effect was detrimental to quality and even when ash content was reduced, the effect was not large enough to reduce the level to that of wheat. Hence similar to wheat, dual-purpose triticale systems are not recommended for production of grain for a milling market. Poor milling yield in triticale is a key concern for millers. However, the high variability of grain hardness in triticale, historic problems with grain shrivelling, and lack of varietal classification has meant milling is usually conducted without adjusting settings to batch characteristics. Hence the importance of tempering moisture was investigated in three triticale varieties of varying hardness grown in two environments alongside a wheat standard. Milling yield and ash content both increased as tempering moisture was decreased from 15% to 11%. Triticale flour could be produced at a similar extraction rate as bread wheat provided there was no detrimental effect of high flour ash content. Surface area of larger triticale grain may also influence ideal tempering moisture, however further investigation is required. Tempering triticale to a moisture content appropriate to its physical grain hardness was essential in the optimisation of the milling process. The results of this thesis suggests that it is possible to produce triticale cultivars with flour properties equivalent to wheat, either through traditional plant breeding, chromosomal modification or creation of new primary triticales. However, with a changing market, many of the flour requirements have changed since triticale was first investigated in food products e.g. increased popularity of darker/wholemeal flours. Furthermore, general improvement of the crop over the last few decades has indirectly improved the grain e.g. breeding for plump grain has increased starch content and milling yield. Many of the current concerns of millers such as insufficient protein content, sticky dough, high α- ix amylase production, and low milling yield, can be overcome through fertilizer management, classification of varieties into grain hardness, milling yield and protein quality classes, and sourcing batches of grain with low α-amylase activity (avoiding measurement using the falling number test). There is a clear need to develop a marketing pathway for triticale flour in which cultivars and agronomic conditions that optimise milling quality are clearly communicated to growers. This is a prerequisite for the establishment of a price premium for batches of grain that meet the requirements of millers, processers and consumers. The higher yield and abiotic stress tolerance of triticale suggests that with focused breeding and an industry-wide push for efficient flour marketing, this crop could address some of the food production challenges of the 21st century.

Soy peroxidase enzyme obtained from isoelectic precipitation procedures was added to all-purpose flour (APF) to assess its effects on the rheological properties and consumer acceptability of yeast bread. A pH 4.8 isoelectrically precipitated fraction from soybeans was used because it produced the most precipitate and had about the same peroxidase activity as the other fractions. Gluten strength was determined using a farinograph for seven treatment groups: control (all-purpose flour), bread flour, all-purpose flour + soy flour, bread flour + soy flour, all purpose flour + pH 4.8 precipitate, all-purpose flour + 15 mg soybean peroxidase, and all-purpose flour + 25 mg soybean peroxidase. Four types of yeast bread were baked for loaf volume determination, texture analysis, and consumer acceptability: a control loaf using only all-purpose flour, a reference loaf using all bread flour, a loaf with all purpose flour + whole soy flour, and a loaf with all-purpose flour + pH 4.8 soy precipitate. The APF+soy flour, bread flour, bread flour + soy flour, and the APF + pH 4.8 precipitate produced an improvement in the gluten strength and mixing tolerance compared to the control (p<0.05). However, the improvement by the addition of the pH 4.8 precipitate cannot be attributed to the peroxidase enzyme because peroxidase needs hydrogen peroxide as a substrate and no hydrogen peroxidase could be added to the farinogragh; therefore, it was concluded that the increase in gluten strength produced by the pH 4.8 soy precipitate was due to an unknown component present in the pH 4.8 fraction. No significant differences (p<0.05) were found in crumb or crust texture for any of the treatment groups. The addition of pH 4.8 precipitate to APF significantly decreased (p<0.05) loaf volume compared to bread made from bread flour. The results from sensory analysis showed there was no difference in preference for any of the breads. This study showed no conclusive evidence that peroxidase enzyme improved gluten strength or loaf volume of yeast bread, but further research is warranted.
Master of Science

This PhD thesis aims to analyse the waxy (amylose-free) wheat (Triticum aestivum L.) properties and the role in the textural characteristics and staling kinetics of bread and bakery products. Moreover, waxy genes effects on qualitative and agronomic characteristics of autochthonous lines selected by a breeding project aimed to obtaining waxy genotypes suitable for cultivation in Italy have been evaluated. The present PhD thesis, therefore, was divided into six chapters: 1.STATE OF THE ART: WAXY WHEAT ORIGINS, CHARACTERISTICS AND APPLICATIONS. Food industry is increasingly interested in waxy (amylose-free) starch because its application to bakery products seems to be able to naturally induce retardation of staling and to extend shelf-life. The starch retrogradation is indeed believed to be the major cause of bread staling and amylose content is assumed to be the main contributor to bread firming. This section offers an overview related to waxy wheat properties and briefly describes how first waxy wheat varieties have been obtained. Moreover, the main composition and thermal properties of waxy starch are illustrated together with the main waxy wheat applications in food products. 2. AGRONOMICAL AND TECHNOLOGICAL PROPERTIES OF ITALIAN WAXY WHEAT.The high influence of different environments on wheat productivity and quality may in principle impede that waxy wheat lines produced in other countries can be successfully cultivated in Italy. In the perspective of developing waxy wheat lines suitable for cultivation in Italy, various research activities have been accomplished since ten years in this country. Aim of the present study has been the evaluation of agronomic and technological performances of a set of 18 Italian waxy wheat lines (IWWL), derived from a breeding program started in 2000 and set up at CRA-SCV (Italy) from partial-waxy cultivars belonging to Italian germplasm. This study shows that, despite the supposed high influence of different environments on wheat productivity and quality, agronomical tests repeated during three years did not allow detecting significant differences between IWWL and two American waxy wheats as well as between IWWL and not waxy wheat in relation to their agronomical characteristics. On the contrary, important differences related to technical characteristics have been observed. Almost all IWWL showed higher bread making qualities with respect to the Amirican waxy and non-waxy wheats used as controls. Six out of eighteen IWWLs analysed showed particularly good performances. In particular, these lines resulted characterized by higher values of gluten index, SDS sedimentation volume, farinograph stability and bread specific volume. Some of these six lines will be further tested during the next growing seasons in three different locations in order to confirm the results achieved.3.PHYSICOCHEMICAL AND STRUCTURAL CHARACTERISTICS OF STARCH FROM ITALIAN WAXY WHEATS. Starch is the most abundant constituent in wheat flours and plays an extremely important role in their pasting properties. The differences in starches amylose/amylopectin ratio result in different pasting properties of flour, and, therefore, in the texture and quality of bakery products. This study aimed to investigate some of the main physicochemical and structural characteristics of waxy starch. In particular, the analyses have focused on thermal and pasting properties of flour from some waxy wheat lines adapted to the Italian environmental conditions, which have been compared with two American waxy wheats and one non-waxy wheat, taken as reference. Results allowed to highlight how the low amylose content of all IWWL (resulted markedly below 1.7% d.b) influences the characteristics of both suspension and dough systems. Waxy wheat samples resulted having a higher number of small starch granules, often with deformities and small cracks with respect to non-waxy wheats. Regarding starch gelatinization, this phenomenon was observed at higher temperatures (as estimated by DSC analyses) in waxy starch with respect to non-waxy starch. Nevertheless, gelatinization temperature is strongly affected by the conditions applied (e.g. water availability, presence/absence of shear-stress, etc.) in the approach used for its evaluation. As the retrogradation extent resulted highly reduced in all the IWWL flours, these types of flours could be usefully exploited for baking processes.4. PROTEIN CHARACTERIZATION AND RHEOLOGICAL PARAMETERS OF ITALIAN WAXY WHEAT LINES. Except for starch properties, there is still limited information about the quality characteristics of complete waxy wheat cultivars and there is a need to better understand how waxy wheat protein composition could affect the physical properties of dough and bakery products. This study analysed the molecular characteristics of proteins from IWWL, comparing the results with those obtained for two samples of American waxy flour and two non-waxy flours with good bread-making quality. The protein content of IWWL flours resulted on average quite high, ranging from 12.0% to 15.4%. The composition observed for the high-molecular weight-glutenin subunits (HMW-GS) of IWWL was generally associated with medium bread-making quality and the electrophoretic analysis indicated that all IWWLs considered have a similar gliadin composition. Differential-solubility data did not show any significant difference between waxy and non-waxy proteins and also the accessibility of sulfhydryls groups seemed to be comparable between IWWL and non-waxy wheat proteins. Front-face fluorescence analyses allowed instead to highlight an interesting difference between IWWL and non-waxy wheat proteins: in fact, dough from IWWL flours needed more water to completely hydrate their proteins, probably as a consequence of the relevant water-retaining capacity of waxy wheat starch. Moreover, the peculiar properties of waxy wheat starch seemed to affect the interactions between protein hydrophobic regions and amylopectin partially solvated regions. Finally, non-waxy flour dough resulted having a much more solid elastic-like behavior with respect to waxy flour dough whereas IWWL flour dough resulted having higher elasticity and consistency indices with respect to American waxy dough. 5. BREAD MAKING CHARACTERISTICS AND STALING KINETICS OF ITALIAN WAXY WHEAT LINES. Waxy wheat is considered to have superior functional properties for bread-making, resulting in the formation of a soft bread-crumb and improving bread shelf-life due to staling retarding. This study focused on the Italian context and considered three Italian waxy wheat lines (IWWL). The properties of dough and the quality of fresh bread obtained by these lines were compared with those of two American waxy wheat samples and a non-waxy flour with high bread-making quality. Bread-making quality has been analysed also in relation to shelf-life. The specific volume of bread samples from IWWLs resulted significantly higher than that of the controls: in fact, the estimated mean area for the large cells of crumb resulted significantly higher for most of the IWWL samples with respect to non-waxy samples. As expected, breadcrumb firmness of all samples from IWWLs resulted lower than commercial flour breadcrumb firmness for 7 days after baking at least. Among IWWLs, bread from wx123 line achieved the highest volume. Its breadcrumb presented the lowest firmness while its breadcrumb moisture was about 3% over that of the commercial flour bread after 7 day storage. During this storage time, the moisture decrease in wx123 bread resulted of 27% against 35% registered for the samples from commercial flour, whereas the decrease in water activity (6%) was the same among all bread samples. This different behavior could partially explain the lower bread firmness detected for wx123 samples. In general, the waxy wheat lines adapted to the Italian environmental conditions showed better bread-making qualities with respect to American standard waxy lines. 6 INFLUENCE OF FLOUR BLENDS ADDED WITH ITALIAN WAXY WHEAT LINE ON BREAD MAKING QUALITY AND STALING KINETICS. Bread samples from waxy flour were typically characterized by higher volume and retarded staling; nevertheless dough from waxy flour had higher stickiness (and consequently a lower machinability) with respect to non-waxy flour. This study aimed at investigating how this negative characteristic could be decreased by using blends of “normal” wheat flour and IWWL flour, without compromising the other above mentioned good bread-making qualities. Flour blends contained 20% and 40% of commercial flour from non-waxy wheat; the dough and bread properties were compared to American waxy wheat lines used as reference. This approach allowed reducing adhesiveness increasing farinograph stability and dough consistency. The starch retrogradation kinetics wasn’t affected by the presence of commercial flour, as assessed by measuring the firmness of gels stored at low temperatures for long time periods. As regards dough rheological properties, the values registered for the elastic modulus and the viscous modulus in case of waxy dough samples with blends of non-waxy flour varied within the same ranges observed in case of dough samples from pure waxy or pure non waxy flours confirming a solid elastic-like behavior with the elastic modulus prevailing over the viscous modulus also for flour blends dough samples. Concerning bread properties from IWWL flour blends, the specific volumes resulted significantly higher than those of bread samples from non-waxy and American waxy flours. Crust color did not significantly change with respect to breads from 100% IWWL flour excepting for crust redness. The lightness of crumbs increased significantly but remained significantly lower than that of breadcrumb from pure non-waxy flour. As regards bread cells area, the addition of commercial flour in IWWL flour did not determine on average a significant increase in the ratio between cell area and total area of bread cells due to an increase in the density of small cells. Breadcrumbs from blends with 20% of non-waxy flour resulted having good bread-making qualities and maintained low firmness values till 7 days of storage.

Consumer interest in dietary fiber is on the rise as more information about its potential impact on health has become available. Flour from yam (Dioscorea rotundata) could have useful applications in the baking industry, in composite flour blends, because of its high level of dietary fiber and other essential nutrients. Study of the chemical composition, physicochemical characteristics, and pasting properties of unfermented-white yam flour (UYF) and fermented-brown yam flour (FYF) were investigated. Studies show that composite flour from yam has high ash, total starch, and fiber content than refined wheat flour. Thermal studies showed the energy required for composite flour gelatinization is greater than that of refined wheat flour. The firmness of FYF gel significantly increased with increasing number of days unlike UYF where slight hardness in texture was observed. This study revealed that each flour type exhibited different characteristics when compared to refined wheat flour. This necessitates further studies to substitute the yam flour samples with refined wheat flour to create composite flours that could be employed in bakery products. Inclusion of UYF and FYF flour at 5, 10, 15 and 20% levels of substitution with wheat flour affect the dough physicochemical, rheological pasting properties, and the nutritional quality. Proximate analysis of the flours carried out shows composite flours were of lower protein value but had higher fiber content than refined wheat flour. Impact on the gluten quality, gassing power, farinograph parameters was observed. The farinograph water absorption increased significantly (p<0.05) for blends prepared with UYF. Investigation revealed that the end-product quality (oven spring, loaf volume, bread crumb, tortilla weight, flexibility, thickness and color) of bread loaves and tortilla was significantly affected. This study demonstrated that incorporation of up to 10% FYF flour appears to give acceptable dough with good viscoelastic properties and bread with quality traits similar to refined wheat bread. This might be because bread itself is a fermented bakery product. For the tortilla; an unfermented product, 20% UYF inclusion seems to be more suitable to produce tortillas with good extensibility, acceptable thickness and whiteness with no dark spots that will appeal to the consumers.

This document summarizes the notable outcomes of the workshop “Quantifying and Incorporating Social and Environmental Outputs in Decision-Making—Research and Development Needs and Strategy Workshop.” The workshop was held 24 and 25 July 2019 in Alexandria, Virginia, at the US Army Corps of Engineers’ (USACE) Institute for Water Resources (IWR). The workshop sought to identify gaps in knowledge, methods, data, and tools and to identify types of subject matter experts who would be needed for the research team. A total of 22 participants attended the facilitated workshop, representing a broad array of expertise: economists, scientists, planners, social scientists, project managers, and researchers from a number of USACE organizations and partnering academics across the United States. Together, these attendees reviewed existing policy and research and prioritized future work to fill gaps in methods and procedures for incorporating social and environmental inputs across a broad range of USACE projects.

The on-vehicle automation system is primarily designed to replace the human driver during driving to enhance the performance and avoid possible fatalities. However, current implementations in automated vehicles (AVs) generally neglect that human imperfection and preference do not always lead to negative consequences, which prevents achieving optimized vehicle performance and maximized road safety. Human-like Decision-making and Control for Automated Driving will take one step forward to address unsettled technologies in human-like automated driving to break through the limitation for future vehicle automation application existing methods and emerging technologies in Human driving feature modeling and analysis Personalized motion control for AVs Human-like decision making for AVs

Leading U.S. companies are investing in the broad research field of artificial intelligence (AI), but where, specifically, are they making these investments? This data brief provides an analysis of the research papers published by Amazon, Apple, Facebook, Google, IBM, and Microsoft over the past decade to better understand what work their labs are prioritizing, and the degree to which these companies have similar or different research agendas overall. The authors find that major “AI companies” are often focused on very different subfields within AI, and that the private sector may be failing to make research investments consistent with ensuring long-term national competitiveness.

Financial Intermediary Funds (FIFs) are a type of trust fund that provide large-scale funding for broad, coordinated interventions that are typically focused on specific themes (see section 5) and aimed at achieving Global Public Goods (GPGs). FIFs provide the global development community with multilateral platforms that are independently governed (see section 3) and support multiple implementing entities. FIFs add unique value and strength to the development finance toolkit – especially when there is a global call for collective action for a GPG requiring large-scale additional pooled funds; closely coordinated decision-making; joint implementation at scale across a significant number of multilateral organisations, when no existing instrument can fulfil these functions (World Bank, 2019a).

This Open File presents national-scale mapping of ground ice conditions in Canada. The mapping depicts a first-order estimate of the combined volumetric percentage of excess ice in the top 5 m of permafrost from segregated, wedge, and relict ice. The estimates for the three ice types are based on modelling by O'Neill et al. (2019) (https://doi.org/10.5194/tc-13-753-2019), and informed by available published values of ground ice content and expert knowledge. The mapping offers an improved depiction of ground ice in Canada at a broad scale, incorporating current knowledge on the associations between geological and environmental conditions and ground ice type and abundance. It provides a foundation for hypothesis testing related to broad-scale controls on ground ice formation, preservation, and melt. Additional compilation of quantitative field data on ground ice and improvements to national-scale surficial geology mapping will allow further assessment and refinement of the representation of ground ice in Canada. Continued research will focus on improving the lateral and vertical representation of ground ice required for incorporation into Earth system models and decision-making. Spatial data files of the mapping are available as downloads with this Open File.

Total Official Support for Sustainable Development, or TOSSD, is a new statistical metric that has been in the making for almost 10 years. It is meant to capture a broad range of global flows of public money in support of sustainable development. These include aid, loans on non-concessional terms, and public funds aimed at mobilising private finance for development. Metrics matter. It is essential to track the resources that the international community is allocating to turn the ambitions of Agenda 2030 and its Sustainable Development Goals (SDGs) into reality. Without such data, it is impossible to determine whether there is progress. ActionAid, AidWatch Canada and Oxfam International are publishing this discussion paper to shed light on how TOSSD works in practice as well as on its ambitions, shortcomings and the contending political perspectives on this new metric. The paper emphasizes that TOSSD could significantly shape the future of development finance.

In August 2020, with funding from the Institute of Library and Museum Services (IMLS), Ithaka S+R launched an 18-month research project to examine and assess the sustainability of these third-party digital preservation systems. In addition to a broad examination of the landscape, we more closely studied eight systems: APTrust, Archivematica, Arkivum, Islandora, LIBNOVA, MetaArchive, Samvera and Preservica. Specifically, we assessed what works well and the challenges and risk factors these systems face in their ability to continue to successfully serve their mission and the needs of the market. In scoping this project and selecting these organizations, we intentionally included a combination of profit-seeking and not-for-profit initiatives, focusing on third-party preservation platforms rather than programmatic preservation. Because so many heritage organizations pursue the preservation imperative for their collections with increasingly limited resources, we examine not only the sustainability of the providers but also the decision-making processes of heritage organizations and the challenges they face in working with the providers.

As a result of the refugee reception crisis in 2015 the advocacy for increasing resettlement numbers in the overall refugee protection framework has gained momentum, as has research on resettlement to the EU. While the UNHCR purports resettlement as a durable solution for the international protection of refugees, resettlement programmes to the European Union are seen as a pillar of the external dimension of the EU’s asylum and migration policies and management. This paper presents and discusses the literature regarding the value transmissions taking place within these programmes. It reviews literature on the European resettlement process – ranging from the selection of refugees to be resettled, the information and training they receive prior to travelling to their new country of residence, their reception upon arrival, their placement and dispersal in the receiving state, as well as programs of private and community sponsorship. The literature shows that even if resettlement can be considered an external dimension of European migration policy, this process does not end at the border. Rather, resettlement entails particular forms of reception, placement and dispersal as well as integration practices that refugees are confronted with once they arrive in their resettlement country. These practices should thus be understood in the context of the resettlement regime as a whole. In this paper we map out where and how values (here understood as ideas about how something should be) and norms (expectations or rules that are socially enforced) are transmitted within this regime. ‘Value transmission’ is here understood in a broad sense, taking into account the values that are directly transmitted through information and education programmes, as well as those informing practices and actors’ decisions. Identifying how norms and values figure in the resettlement regime aid us in further understanding decision making processes, policy making, and the on-the-ground work of practitioners that influence refugees’ lives. An important finding in this literature review is that vulnerability is a central notion in international refugee protection, and even more so in resettlement. Ideas and practices regarding vulnerability are, throughout the resettlement regime, in continuous tension with those of security, integration, and of refugees’ own agency. The literature review and our discussion serve as a point of departure for developing further investigations into the external dimension of value transmission, which in turn can add insights into the role of norms and values in the making and un-making of (external) boundaries/borders.

West-central Yukon and eastern Alaska are characterized by widespread metamorphic rocks that form part of the allochthonous, composite Yukon-Tanana terrane and parautochthonous North American margin. Structural windows through the Yukon-Tanana terrane expose parautochthonous North American margin in that broad region, particularly as mid-Cretaceous extensional core complexes. Both the Yukon-Tanana terrane and parautochthonous North American margin share the same Late Devonian history, making their discrimination difficult; however, distinct post-Late Devonian magmatic and metamorphic histories assist in discriminating Yukon-Tanana terrane from parautochthonous North American margin rocks. The suture between Yukon-Tanana terrane and parautochthonous North American margin is obscured by many episodes of high-strain deformation. Their main bounding structure is probably a Jurassic to Cretaceous thrust, which has been locally reactivated as a mid-Cretaceous extensional shear zone. Crustal-scale structures within composite Yukon-Tanana terrane (e.g. the Yukon River shear zone) are commonly marked by discontinuous mafic-ultramafic complexes. Some of these complexes represent orogenic peridotites that were structurally exhumed into the Yukon-Tanana terrane in the Middle Permian.