Academic literature on the topic 'Whole wheat flours'
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Journal articles on the topic "Whole wheat flours"
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Olagunju, Aderonke Ibidunni, Peace Chioma Ekeogu, and Oluwaseun Cege Bamisi. "Partial substitution of whole wheat with acha and pigeon pea flours influences rheological properties of composite flours and quality of bread." British Food Journal 122, no. 11 (May 5, 2020): 3585–600. http://dx.doi.org/10.1108/bfj-10-2019-0773.
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PurposeWheat flour (whole grain or white wheat flour) is a major ingredient for production of baked goods and confectionery products in Nigeria. However, due to unfavourable climatic and soil conditions, there is over-dependence on importation of wheat having a negative impact on the nation's gross domestic product (GDP). This has therefore spurred increasing popularity of partial or full replacement of wheat flour with other flour types for economic or nutritional reasons. Therefore, the purpose of this study is to evaluate the effect of partial substitution of whole wheat flour with indigenous, underutilized crops.Design/methodology/approachWhole wheat flour was partially (0–40%) replaced with acha and/or pigeon pea flours in ratios of 100:0:0 (WAPK), 90:10:0 (WAPL), 80:20:0 (WAPM), 70:30:0 (WAPN), 80:10:10 (WAPO), 70:20:10 (WAPP), 70:15:15 (WAPQ) and 60:20:20 (WAPR). The study evaluated the effects of supplementation on rheological, functional properties of composite flours and nutritional composition of composite bread.FindingsResults showed that dough development and stability time, values of most pasting properties (peak viscosity, final viscosity, setback and pasting temperature) were significantly higher in the composite flours than in WAPK. However, incorporation of acha and pigeon pea flours resulted in significant decrease in breakdown value. Composite flours produced protein-enriched breads with improved essential amino acids exceeding WHO/FAO reference for adults. Composite flours from blends of whole wheat, acha and pigeon pea flours may serve as a potential raw material suitable for production of nutritious and functional baked products.Originality/valueThe present study confirms effective supplementation of whole grain wheat flour with either acha or both acha and pigeon pea flours. Composite flours showed improved functional and pasting properties; thus, it may be suitable for production of baked products such as bread and biscuits.
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Zhang, Yiqin, Ruijia Hu, Michael Tilley, Kaliramesh Siliveru, and Yonghui Li. "Effect of Pulse Type and Substitution Level on Dough Rheology and Bread Quality of Whole Wheat-Based Composite Flours." Processes 9, no. 9 (September 21, 2021): 1687. http://dx.doi.org/10.3390/pr9091687.
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Pulse flours are commonly added to food products to improve the functional properties, nutritional profiles, product quality and health benefits. This study aimed at assessing the effects of the partial replacement (0–25%) of whole wheat flour with diversified whole pulse flours (yellow pea, green pea, red lentil, and chickpea) on dough properties and bread quality. The pulse flours had higher protein contents and ash, but lower moisture content and larger average particle size, compared to whole wheat flour. Increasing the substitution level of pulse flours decreased dough viscosity, stability, development time and bread volume, and accelerated bread retrogradation. The incorporation of 5% yellow pea flour led to a similar bread quality as that with only whole wheat flour. Among all the tested pulse flours, the composite flour containing yellow pea flour or chickpea flour had overall better potential for bread making by providing good dough handling properties and product quality. This study will benefit the development of more nutritious food products by combining cereal and pulse ingredients.
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Gangola, Manu Pratap, Bharathi Raja Ramadoss, Sarita Jaiswal, Hrvoje Fabek, Mehmet Tulbek, Gerald Harvey Anderson, and Ravindra N. Chibbar. "Nutritional Composition and In Vitro Starch Digestibility of Crackers Supplemented with Faba Bean Whole Flour, Starch Concentrate, Protein Concentrate and Protein Isolate." Foods 11, no. 5 (February 23, 2022): 645. http://dx.doi.org/10.3390/foods11050645.
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The nutritional quality of common wheat-based foods can be improved by adding flours from whole pulses or their carbohydrate and protein constituents. Faba bean (Vicia faba L.) is a pulse with high protein concentration. In this study, prepared faba bean (FB) flours were added to wheat based baked crackers. Wheat cracker recipes were modified by substituting forty percent wheat flour with flours from whole faba bean, starch enriched flour (starch 60%), protein concentrate (protein 60%) or protein isolate (protein 90%). Baked crackers were ground into meal and analyzed for their macronutrient composition, starch characteristics and in vitro starch hydrolysis. Faba bean supplemented crackers had lower (p ≤ 0.001) total starch concentrations, but proportionally higher protein (16.8–43%), dietary fiber (6.7–12.1%), fat (4.8–7.1%) and resistant starch (3.2–6%) (p ≤ 0.001) than wheat crackers (protein: 16.2%, dietary fiber: 6.3%, fat: 4.2, resistant starch: 1.2%). The increased amylose, amylopectin B1- chain and fat concentration from faba bean flour and starch flour supplementation in cracker recipe contributed to increased resistant starch. Flours from whole faba bean, starch or protein fractions improved the nutritional properties and functional value of the wheat-based crackers. The analytical analysis describing protein, starch composition and structure and in vitro enzymatic hydrolysis advance understanding of factors that account for the in vivo benefits of faba bean flours added to crackers in human physiological functions as also previously shown for pasta. The findings can be used to guide development of improve nutritional quality of similar wheat-based food products.
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Kaur, Jaspreet, Amarjeet Kaur, and Jaspreet Singh. "Nutritional evaluation and utilisation of composite whole flours for making functional cookies rich in β-glucan and isoflavones." British Food Journal 119, no. 4 (April 3, 2017): 909–20. http://dx.doi.org/10.1108/bfj-07-2016-0308.
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Purpose The purpose of this paper is to assess the bioactive ingredients of whole flours of oat, maize and soyabean, utilise them for developing functional cookies and evaluate their physical and nutritional quality parameters. Design/methodology/approach Cookies were prepared from blends of whole flours of wheat, oats, maize and full fat soyabean. Whole wheat and oat flours were blend in different proportions (100:0, 80:20, 60:40, 40:60 and 20:80 and 0:100, wheat:oat, w/w) and supplemented with quality protein maize (QPM) and full fat soyabean flours, at 10 per cent (w/w) each, of the total blend. Cookies were studied for their physical attributes, proximate and nutritional compositions. A significant (p=0.05) increase in spread ratio, crude protein, crude fat and crude fibre contents of the cookies was observed with increase in the proportion of oat flour in the blend. Findings Cookies prepared from blend containing QPM and soyabean flours had higher antioxidant activity than control whole wheat cookies. An increase in extractable β-glucan content and in-vitro protein digestibility was also observed with the increase in the proportion of oat flour. The highest overall acceptability was observed for cookies prepared from blends having a wheat–oat proportion of 60:40. These cookies also had a 17.5 per cent higher genistein content as compared to their raw flour blend. Higher genistein levels were observed in the composite cookies. Originality/value The cookies prepared from composite whole flours rich in isoflavones and β-glucan reflect their potential as a new functional food for the prevention and management of diseases such as cancers, diabetes and cardiovascular disorders.
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Ahmed Rabie, Mohamed Maray, and Mahmoud Safia. "Evaluation of Some Local and Imported Wheat Cultivars: Chemical, Rheological Properties and Mineral Contents of Their Flours." International Journal of Food Processing Technology 8 (September 23, 2022): 1–8. http://dx.doi.org/10.15379/2408-9826.2022.08.01.
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The aim of this study is evaluating the effect of the milling process for the local Egyptian and imported wheat cultivars on the chemical, rheological properties and mineral contents. Two local wheat varieties (Gemmiza7 and Misr1), in addition to a Mixture local and imported wheat and Russian, Romanian imported wheat varieties were used. The different wheat varieties were milled, starting with cleaning the grains, conditioning, then grinding and sifting to obtain whole wheat flours and wheat flours (72% extraction). Results showed that no significant differences (P>0.05) between all flour samples of different varieties regarding moisture, ash, fats and crude fiber contents, but the protein and total carbohydrate contents significantly differed. The data showed that the rheological properties of the local Egyptian flours had a higher farinograph values regard to water absorption, mixing time, dough stability and dough weakening compared to the imported varieties. For extensograph parameters; elasticity and a proportional number values had higher values with a Mixture local and imported flour variety. Extensibility and dough energy parameters showed that the higher values achieved by (the local Gemmiza7 and imported Romanian flour varieties) and the local Misr1 flour, respectively. The mineral contents had decreased of Mg, K, P, Fe and Zn for wheat flours (72% ext.) after the milling process of different local and imported wheat varieties, but whole wheat flours had higher values of those elements.
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Karaoðlu, M. M. "Effect of Cephalaria syriaca addition on rheological properties of composite flour." International Agrophysics 26, no. 4 (October 29, 2012): 387–93. http://dx.doi.org/10.2478/v10247-012-0054-2.
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Abstract The study was carried out to investigate the effect of whole and defatted Cephalaria syriaca flour on the rheological properties of composite flours that used in bran bread production. Cephalaria syriaca products were used to replace 0.25, 0.75, 1.25, 1.75, and 2.25% of wheat-wheat bran composite flour, and its rheological and fermentative properties were measured by farinograph, extensograph and rheofermentometre. The data showed that the rheological parameters of flours were greatly modified by addition of Cephalaria syriaca. The rheological properties of wheatwheat bran composite flour added with whole and defatted Cephalaria syriaca flour were considerably improved with regard to especially extensograph characteristics such as dough resistance, area (energy), ratio number and rheofermentometer parameters such as Hm, T1, Tx, volume loss and gas retention, as compared to control. However addition of Cephalaria syriaca products adversely affected the farinograph characteristics. Generally, these effects of both whole and defatted Cephalaria syriaca flour increased, as the addition level increased. Maximum Tx, gas retention and area (energy) of dough were obtained from wheat-wheat bran composite flour added with 1.75% whole Cephalaria syriaca flour, while the highest dough stability was at addition level of 0.25% whole Cephalaria syriaca flour.
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Borokini, Funmilayo B., Labunmi Lajide, Funmilayo Gbenga-Fabusiwa, and Mariam Oloye- Quadri. "Assessment of nutritional and sensory qualities of whole grains cookies formulated from vegetables and mushrooms." Caliphate Journal of Science and Technology 5, no. 1 (January 14, 2023): 66–74. http://dx.doi.org/10.4314/cajost.v5i1.10.
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Malnutrition and obesity keeps increasing in the developing countries alongside, the burden of diet-related diseases, therefore, regular food is expected to be functional by providing additional health benefits; other than basic nutritional needs. In this study, 10, 25 and 50 % of two edible mushrooms namely; Termitomyces robustus and Lentinus squarrosulus and four vegetables; Basella alba, Launea taraxacifolia, Senecio biafrae, and Crassocephalum ruben were used to substitute whole grain flours of wheat, millet, guinea corn and yellow corn, separately, in formulation of cookies, with the aim of improving the nutritional properties and health benefit potential of the cookies. Proximate composition of the cereal flours were in the range of 7.27±0.06 -11.56 ±0.20% (moisture), 0.52±0.05 - 2.51±0.26 % (Ash), 8.48a±0.44- 14.97d±0.10% (protein), 8.72a±0.86- 12.35e±0.13 (fat), 0.19a±0.05 - 1.91e±0.03 % (fibre) and 63.78±0.43- 68.84b±0.56 % (carbohydrate). The nutritional and sensory qualities of representative cookies from each formulation were determined. Generally, supplementation with the vegetables and mushrooms had positive effect on the mineral, vitamins and proximate compositions, which is an indication of good nutritional quality; also the non-wheat flours compared favourably with the wheat flour nutritional-wise. Although, there was significant difference in sensory quality and acceptability of the non-wheat and wheat cookies, the results show that it is possible to use the named mushrooms, vegetables and grains to partially (≤ 10 %) substitute for wheat flour in the production of flour -based food systems with acceptable physical characteristics.
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Tripathi, Jaya, and Janardan Singh. "Nutritional potential of malted nutri flour against conventional flours used in Indian food products." Journal of Applied and Natural Science 11, no. 3 (September 10, 2019): 694–97. http://dx.doi.org/10.31018/jans.v11i3.2150.
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The purpose of this study was to introduce nutri flour in the development of value-added food products. Nutri flour was developed using malted wheat, malted barnyard millet and malted pearl millet. The proximate composition, iron, some anti-nutritional factors (oxalates, phytates) and antioxidant activity were determined for developed nutri flour and conventional flours like whole wheat flour, refined wheat flour and Bengal gram flour. The results indicated that the developed nutri flour had the highest protein (18.68 g/100g) as well iron content (9.22 mg/100g) which was significantly higher than other conventional flours. The nutritional quality of the obtained nutri flour suggests that the flour can be considered as an alternative to conventional existing flours in process of food product development ensuring better nutritional quality of developed products.
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Véha, A., P. Szabó, T. Bartók, and E. Gyimes. "Milling technological experiments to reduce Fusarium toxin contamination in wheat." Acta Universitatis Sapientiae, Alimentaria 8, no. 1 (January 1, 2015): 55–62. http://dx.doi.org/10.1515/ausal-2015-0004.
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Abstract We examine 4 different DON-toxin-containing (0.74 - 1.15 - 1.19 - 2.14 mg/kg) winter wheat samples: they were debranned and undebranned, and we investigated the flour’s and the by-products’ (coarse, fine bran) toxin content changes. SATAKE lab-debranner was used for debranning and BRABENDER lab-mill for the milling process. Without debranning, two sample flours were above the DON toxin limit (0.75 mg/kg), which are waste. By minimum debranning (and minimum debranning mass loss; 6-8%), our experience with whole flour is that the multi-stage debranning measurement significantly reduces the content of the flour’s DON toxin, while the milling by-products, only after careful consideration and DON toxin measurements, may be produced for public consumption and for feeding.
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Renzyaeva, Tamara, Anna Tuboltseva, and Anton Renzyaev. "Various Flours in Pastry Production Technology." Food Processing: Techniques and Technology 52, no. 2 (July 6, 2022): 407–16. http://dx.doi.org/10.21603/2074-9414-2022-2-2373.
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Cereals and oilseed flours increase the nutritional value of pastry products. Their composition is different from traditional wheat flour, which means their technological properties are also different. The research objective was to study the functional and technological properties of various types of flour to develop a multicomponent powder mix formulation for functional cookies.
The research included baking wheat flour of the highest grade, whole-wheat flour, corn flour, semi-skimmed flax flour, and rice flour. The flours and their multicomponent mix were tested for functional and technological properties, i.e., water-holding capacity, fat-retaining capacity, fat-emulsifying capacity, emulsion stability, etc.
These propertied appeared to depend on the protein and carbohydrate composition of the flour. The water-holding capacity of the flax flour sample was 6–8 times greater than that of other types, while the fat-retaining capacity of the corn flour sample was 30% higher. Corn and flax flours demonstrated the best fat-emulsifying capacity and emulsion stability. The research resulted in a new multicomponent corn-flour-based powder mix for high-quality butter cookies.
The formulation included corn flour and vegetable oil, which increased the nutritional value of the final product and expanded the range of gluten-free cookies.
Dissertations / Theses on the topic "Whole wheat flours"
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Khamis, Moses. "Characterization and evaluation of heat treated wheat flours." Diss., Kansas State University, 2014. http://hdl.handle.net/2097/18286.
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Doctor of PhilosophyDepartment of Grain Science and Industry
Hulya Dogan
The concept of thermal processing of foodstuffs has been used extensively since 1920 when the first scientific basis for calculating the minimum safe sterilization process was developed. There are several methods used in thermal processing of dry foods including infrared, microwave, hydrothermal treatments such as annealing and heat-moisture treatment, thermomechanical treatments (extrusion), and indirect (hot air) and indirect (steam) heating. Thermal processing has been the most widely used method for preserving and extending the shelf-life (via microbial reduction and enzyme inactivation, and for improving quality and functionality. In 2009 the Centers for Disease Control and Prevention released a report of an Escherichia coli outbreak resulting from consumers eating raw refrigerated cookie dough which brought attention to heat treatment of flours and powders. Chlorination of wheat flour in the European Union countries has been replaced in recent years by heat-treated flour which is used to produce high ratio cakes. By applying heat treatment, it is possible to modify the physical and rheological properties. The primary effect of heat treatment is denaturation of the proteins, partial reduction or inactivation of alpha-amylase, and partial gelatinization of the starch. Understanding of relationship between heat transfer, thermal properties of food, heating medium, thermodynamics and the functionality of the resulting heat-treated flour is of critical importance. Research reported in this dissertation has five chapters. Chapter 1 provides a general overview on the state-of-knowledge in the area. Chapter 2 focuses on developing a thermomechanical treatment (extrusion) for improving the functionality of low quality (ash > 1.3%) wheat flour. Chapter 3 deals with developing a direct, rapid and continuous thermal processing technique for treating whole wheat flour and whole wheat grain, and investigates physicochemical changes of heat-treated samples at various moisture-time-temperature combinations. Chapter 4 explores the mixing and development of composite flours in the presence of gluten fractions of at varying proportions, mixing speed and temperatures. Chapter 5 highlights general conclusions and identifies areas for future research.
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Turner, Sarah Snow. "Correlation of SPME-GC-MS Volatile Compounds with Descriptive Sensory Odor Analysis of Whole Wheat and Quinoa Flours in Accelerated Storage." BYU ScholarsArchive, 2017. https://scholarsarchive.byu.edu/etd/6821.
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The acceptability of whole grain flours during storage varies widely, as does the estimated shelf life of such flours, in part because acceptability is typically determined using subjective human sensory testing. Research is needed to establish more objective measures of acceptability. This study correlated the quantitative results of a descriptive odor sensory panel with volatile compounds determined by solid-phase microextraction-gas chromatograph-mass spectrometry (SPME-GC-MS). Whole wheat flour and quinoa flour were held at 40°C for up to 24 weeks to accelerate changes occurring during storage. Samples were collected every 4 weeks and placed in frozen storage. Thawed samples were then evaluated using SPME-GC-MS and descriptive sensory odor analysis. Significant correlations were found between 1-hexanol, 2-pentylfuran, phenol, hexanoic acid, and hexanal volatiles of whole wheat flour and the odor descriptor cardboard/stale. This indicates that SPME-GC-MS can be used as a less expensive, less time-consuming, more precise method to determine the acceptability of whole wheat flour during storage. Significant correlations were not present in the quinoa flour data, suggesting that SPME-GC-MS may not be preferable to human sensory odor analysis in determining acceptability of stored quinoa flour.
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Deng, Lingzhu. "Whole-Wheat Flour Milling and the Effect of Durum Genotypes and Traits on Whole-Wheat Pasta Quality." Diss., North Dakota State University, 2017. https://hdl.handle.net/10365/26737.
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An ultra-centrifugal mill was evaluated by determining the effect of mill configuration and seed conditioning on particle size distribution and quality of whole-wheat (WW) flour. Ultra-centrifugal mill configured with rotor speed of 12,000 rpm, screen aperture of 250 ?m, and seed conditioning moisture of 9% resulted in a fine WW flour where 82% of particles were <150 ?m, starch damage was 5.9%, and flour temperature was below 35?C. The single-pass and multi-pass milling systems were evaluated by comparing the quality of WW flour and the subsequent WW spaghetti they produced. Two single-pass mill configurations for an ultra-centrifugal mill were used (fine grind: 15,000 rpm with 250 ?m mill screen aperture and coarse grind: 12,000 rpm with 1,000 ?m mill screen aperture) to direct grind durum grain or to regrind millstreams from roller milling to make WW flour and WW spaghetti. Particle size, starch damage, and pasting properties were similar for direct fine grind WW flour and multi-pass reconstituted flour:fine bran blend and for direct coarse grind WW flour and multi-pass reconstituted semolina:coarse bran blend. Semolna:fine bran or semolina:coarse bran blends made spaghetti with high cooked firmness, while spaghetti made from direct coarse grind or from semolina:fine bran or coarse bran blends had low cooking loss. Nineteen durum wheat (Triticum turgidum L. var. durum) cultivars and 17 breeding lines grown at 19 environments in North Dakota were evaluated for physical and cooking qualities of WW and traditional spaghetti. Of the 36 genotypes evaluated, 21 and 3 genotypes produced good and poor qualities of WW and traditional spaghettis, respectively, while other 12 genotypes produced good traditional spaghetti but produced poor quality WW spaghetti. These data indicate the need to select genotypes specifically for their WW pasta quality. Raw material traits (grain, semolina and WW flour characteristics) were evaluated to identify raw material traits capable of predicting WW spaghetti quality. Grain protein content had significant positive correlation with cooking quality of WW spaghetti. Stepwise multiple regressions showed grain protein content and mixogram break-time and wet gluten were the predominant characteristics in predicting cooking quality of WW spaghetti.
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Garr, Andrew Lee. "Analysis of flour market segments: a study of how specialty products affect volume, sales dollars, and margin dollars." Thesis, Kansas State University, 2017. http://hdl.handle.net/2097/35270.
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Master of AgribusinessDepartment of Agricultural Economics
Andrew P. Barkley
The objectives of this thesis is to use regression models and market trends to determine whether the changing product mix of Ardent Mills has an impact on volume, sales dollars, and margin dollars. The results will be used to build a market analysis of Ardent Mills’ product mix strategy. Flour milling is a highly competitive industry. Ardent Mills is constantly looking to increase profits and become more valuable to its customers. Specialty products have created a new opportunity, but the opportunity costs must also be considered. Determining what new products to develop, where to manufacture them, and whether to create new capacity or convert existing capacity are difficult decisions that must be made. The data used in this thesis were collected from Ardent Mills’ sales records from June 1, 2014 through December 31, 2016. Type of product, sales volume, sales dollars, and margin dollars were collected for each month to be analyzed. The study determined that increasing the volume of whole wheat flour sales decreases white flour volume, total flour volume, white flour sales dollars, and total flour sales dollars. Increasing the volume of UltraGrain increases white flour sales dollars and total flour sales dollars. Increasing the volume of wheat-based specialty products increases the volume of white flour and the volume of total flour. As the demand for UltraGrain and wheat-based specialty products increases, the demand for white flour increases as well. Decreasing wheat prices have allowed for additional margin to be captured.
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Turner, Justin B. "Whole wheat flour milling: effects of variety and particle size." Kansas State University, 2012. http://hdl.handle.net/2097/13658.
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Master of ScienceFood Science
Fadi Aramouni
Nutrition from whole grains has become an integral part of a healthy diet. Consumers are focused on adding fiber and whole grains to be healthy and want the benefits of whole grain with the taste and appearance of refined flour. A review of current commercial whole wheat flour in the marketplace indicated many options for food processors to use. However, many of these options required processing changes and added ingredients to provide the consumer with a quality product. A milling and baking study was done to compare commercially and experimentally milled whole wheat flours from both white and red wheat varieties. Both white and red wheat varieties were kept identity preserved. Experimental milling was done with a hammer mill and a roll stand to closely replicate the commercial milling process. Baking was done using a sponge and dough method to closely replicate commercial baking conditions. The results showed both particle size and wheat variety impact bake performance of whole wheat flour. The most significant impact appeared to be dependent on the variety of wheat being milled. The milling process also had an impact. As particle size decreased, bake functionality improved. However, some decreased functionality was seen when particle size became very fine. It was concluded that additional work on a commercial flour mill needed to be done to determine if an optimal particle size for milling whole wheat flour exists. Experimental milling equipment was not adequate enough to replicate particle size distributions of commercial whole wheat mills.
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Wang, Ruohang. "Continuous production of a generic fermentation feedstock from whole wheat flour." Thesis, University of Manchester, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.488187.
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Lindgren, Amber Lee. "Solvent Retention Capacity and Quality Parameters of Whole Wheat Flour from Hard Red Spring Wheat." Thesis, North Dakota State University, 2016. https://hdl.handle.net/10365/28066.
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A relatively new method, solvent retention capacity (SRC), is used to determine flour end-product quality. SRC was designed for soft wheat, which is used for baking cookies. The use of SRC to evaluate Hard Red Spring (HRS) wheat quality has not been conducted extensively. Eight HRS wheat cultivars from four different locations and two crop years were milled into refined and whole wheat flours. The samples were analyzed for phenotype, genotype, and environmental effects on flour composition, dough and bread quality. The SRC method was used to determine correlations between refined and whole wheat flours, and flour quality parameters. Flour quality was significantly (P<0.05) affected by cultivars, and the year x location, and year x cultivar interactions. Correlations exist between whole wheat flour and refined flour SRC profiles. Limited correlations exist between whole wheat flour SRC and flour quality. Therefore, SRC is not suitable for whole wheat HRS wheat flour.SBARE Wheat and North Dakota Wheat Commission
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Wisjaja, Kelvin. "The stability of alpha-tocopherol in whole-wheat flour and forn meal during heating." Menomonie, WI : University of Wisconsin--Stout, 2006. http://www.uwstout.edu/lib/thesis/2006/2006widjajak.pdf.
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Gouws, Jacqueline. "The glycaemic index of muffins baked with extruded dried bean flour compared to muffins baked with whole wheat flour / Jacqueline Gouws." Thesis, North-West University, 2004. http://hdl.handle.net/10394/347.
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Emphasis on using the glycaemic index (GI) in addition to carbohydrate
exchange lists has led to a greater variety of foods from which to choose for the diabetic
population. Breakfast is regarded as the most important meal of the day and the
glycaemic response to lunch can be improved by decreasing the GI of breakfast.
However, most conventional breakfast cereals and bread exhibit a high GI. Dried beans
have a low GI and various processes such as cooking and canning increase GI values, but
still in the low GI range. In recent years, extrusion cooking has become one of the popular
new processes developed by the food industry. Extrusion provides a convenient
alternative for the ingestion of dry beans in the diet. Muffins are eaten by many South
Africans and may be an ideal alternative for breakfast cereals and bread, especially if the
GI of the muffins is low. The aim of this study was to determine the GI of a muffin baked
with extruded bean flour and compare it to the GI of a muffin baked with whole wheat flour.
Subjects and methodology: The study cohort consisted of ten healthy males and ten
healthy females. Subjects randomly consumed test meals of glucose (the reference),
bean muffins and whole wheat muffins on different days. Each test meal provided 509
available carbohydrate as analysed by the Englyst method.
Results: The GI of the muffin baked with extruded bean flour (mean 53.0%, Confidence
intervals (CI): 41.7; 64.2) was not significantly different from that of the whole wheat muffin
(mean 55.5%, CI: 41.8; 69.2) but still in the low to intermediate GI category.
Conclusion: Extrusion of dried beans results in a fine flour with relatively no intact starch
which may explain the very low resistant starch content (1.6I100g) of the muffins. The
small particle size of the fine flour could further have contributed to the higher than
expected GI of the bean muffin because the size of the particle is inversely related to
glycaemic response. Muffins baked with extruded dried bean meal are nevertheless
regarded as an excellent choice for breakfast and as part of the prudent diet. Beans have
additional health benefits and are included in the South African Food Based Dietary
Guidelines.Thesis (M.Sc. (Dietetics))--North-West University, Potchefstroom Campus, 2004.
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Mense, Andrew Lawrence. "Effects of aging new crop wheat and whole wheat flour on breadmaking quality and glycolipid composition." Thesis, Kansas State University, 2012. http://hdl.handle.net/2097/15076.
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Master of ScienceDepartment of Grain Science and Industry
Jon Faubion
Whole wheat flour has become a popular ingredient in baked goods. Consumers are seeking the added benefits of consuming healthy phytochemicals and bioactive compounds. As the demand for wholemeal flour increases it is important to understand the factors contributing to changes in whole wheat flour breadmaking quality as a function of both wheat and flour age. In wholemeal flour, the lipid composition appears to be a factor causing variable baking quality. Changes that occur in both freshly harvested wheat and milled flour can cause variations in baking quality. Bakers’ attempts to adjust formulations and processes are often unsuccessful. The objective of this study was to determine the effects of aging both new crop wheat and freshly milled flour at 2 different temperatures on baking quality and glycolipid composition. This study aged freshly harvested Overley hard red winter wheat at RT (23˚C) and FZ (-26˚C) for 8, 50, and 91 days before milling. Whole wheat flour baking and lipid extraction studies were performed incrementally over 31 days of flour storage after each milling. Glycolipid structure and amounts were measured using automated electrospray ionization-tandem mass spectrometry. The glycolipids analyzed in this study were DGDG (digalactosyldiglycerol), MGDG (monogalactosylmonoglycerol), MGMG (monogalactosylmonoglycerol), and DGMG (digalactosylmonoglycerol). Both the wheat and flour stored at -26˚C produced larger mean loaf volumes than did the 23˚C treatment for all 3 wheat ages. The FZ and RT DGDG:MGDG ratios were similar over both wheat and flour age so changes to the glycolipid fraction did not appear to be the cause of the significant difference between volumes of bread baked from samples stored at RT and FZ. There was limited change in mean volume over flour age except for an increase at the FZ 91 day point. The DGDG:MGDG ratios were generally unchanged over flour age. Loaf volumes were the same over wheat age except for an unexpected drop during the 50 day wheat study. The corresponding DGDG:MGDG ratios did not show any significant differences over wheat age. The FZ storage temperature might be inhibiting some biochemical change not affecting the glycolipids, leading to higher volumes than the RT storage treatment.
Books on the topic "Whole wheat flours"
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Leonard, K. Glycerol production from a whole wheat flour broth. Manchester: UMIST, 1995.
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Espinosa, R. M. Dominguez. Bioconversion of whole wheat flour for production of food colourants. Manchester: UMIST, 1996.
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Ceccucci, Piero, ed. Fiorenza mia…! Firenze e dintorni nella poesia portoghese d'oggi. Florence: Firenze University Press, 2009. http://dx.doi.org/10.36253/978-88-8453-329-6.
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In the Portuguese imagination Florence is justly considered the cradle of modern western civilisation. Seen and admired from the Renaissance on as the new Athens, for the Portuguese it has always represented not only a model of culture and civilisation to take as inspiration, but also and above all the locus amoenus of spiritual and intellectual harmony and balance, dreamed-of and unattainable, that floods and pervades the soul with a vague, nostalgic sentiment of admiration. Evidence of this, now as in the past, are the serried ranks of poets who for centuries have sung its praises and raised it to the rank of myth. This brief anthology proposes only a few of them, among the most renowned of recent generations. In a truly original way these poets have managed to convey to the hearts and minds of their compatriots their own stunned vision of the city, illustrating emotions that cannot fail to move even the Florentines and, in a broader sense, we Italians as a whole. Thus what is offered in these pages, in fine Italian translation, is this mesh of voices, an intimate and enthralling polyphony of city, poet and reader, unfurling in an evocative melody and proposing the legend of Florence in a new light – possibly more authentic and illuminating.
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1873-1945, French Donald G., ed. Making money from the soil: The open door to independence ; what to-do--how to do, on city lots, suburban grounds, country farms ; the provinces of Canada, counties and districts, cities, towns and villages, with population, climate, soil, agricultural productions and possibilities ; how to fertilize soil, landscape-beautify-cultivate-and successfully grow fruits, flowers, vegetables and grains ; while obtaining food and support, how to have comfort and luxury on the farm, in the suburb, and on the city lot ; how to care for domestic animals, sheltering, feeding, humanely and profitably increasing breeds and flocks. Toronto: McLeod & Allen, 1996.
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author, Klein Maya, and Beisch Leigh photographer, eds. Flavor flours: A new way to bake with teff, buckwheat, sorghum, other whole & ancient grains, nuts & non-wheat flours. Artisan, 2014.
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Partain, Katherine. Honey Delights : Cooking with Whole Wheat Flour and Honey. San Diego Pub. Co, 2001.
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Tosch, Christina. Flour Power: 40 Whole Wheat Flour Recipes to Celebrate July's Whole Grain of the Month. Independently Published, 2019.
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Tosch, Christina. Flour Power: 40 Whole Wheat Flour Recipes to Celebrate July's Whole Grain of the Month. Independently Published, 2019.
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Parker, Philip M. The 2007-2012 Outlook for Whole Wheat Flour Made in Flour Mills in India. ICON Group International, Inc., 2006.
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Parker, Philip M. The 2007-2012 Outlook for Whole Wheat Flour Made in Flour Mills in Japan. ICON Group International, Inc., 2006.
Find full textBook chapters on the topic "Whole wheat flours"
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Kies, Constance. "Amino Acid Bioavailability from Whole-Wheat Flour Bread and Extracted Wheat Flour Bread by Humans." In Amino Acid Composition and Biological Value of Cereal Proteins, 553–60. Dordrecht: Springer Netherlands, 1985. http://dx.doi.org/10.1007/978-94-009-5307-9_34.
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Webb, Colin, and RuoHang Wang. "Development of a Generic Fermentation Feedstock from Whole Wheat Flour." In Cereals, 205–18. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4757-2675-6_25.
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Coudray, C., H. W. Lopez, M. A. Levrat-Verny, J. Bellanger, C. Rémésy, and Y. Rayssiguier. "Effects of Whole Wheat Flour and Fermentable Carbohydrates on Intestinal Absorption of Trace Elements in Rats." In Trace Elements in Man and Animals 10, 287–91. New York, NY: Springer US, 2002. http://dx.doi.org/10.1007/0-306-47466-2_83.
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Gartovannaya, Elena, and Anna Ermolaeva. "Prospects of Using Whole Grain Flour from Recognized Selection Wheat Varieties of the Far Eastern State Agrarian University in Food Technologies." In Fundamental and Applied Scientific Research in the Development of Agriculture in the Far East (AFE-2021), 357–65. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-91402-8_41.
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Hofvendahl, Karin, and Barbel Hahn-Hagerdal. "The Effect of Nutrients and α-Amylase Inactivation on the Fermentative Lactic Acid Production in Whole Wheat Flour Hydrolysate by Lactococcus lactis ssp. Lactis ATCC 19435." In Cereals, 219–27. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4757-2675-6_26.
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Talleraas, Cathrine. "Migration Forms: What Forms of Migration Can Be Distinguished?" In IMISCOE Research Series, 111–16. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-92377-8_6.
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AbstractThis chapter addresses the question: whatformsof migration can be distinguished? This topic is closely tied to the issues addressed in the previous chapters, concerning why and how people migrate. Central to the discourse on migration forms—also called categories, types, or flows—lies another important question: whoaremigrants? This chapter dives into these questions. While the topic of migrant typologies itself would merit its own full-fledged analysis, this is beyond the scope of this chapter. The reflections herein rather seek to summarise some of the main arguments and questions pertaining to the debates on categorisation in migration studies.
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Mazzara, Manuel, Giancarlo Succi, and Alexander Tormasov. "The Arcadia of Innopolis." In Innopolis University - From Zero to Hero, 3–9. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-98599-8_1.
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AbstractOne aspect that strikes foreign visitors when they first come to the campus is the impressive real estate. A common impression of new visitors, since the early days, is that it had to exist for at least 20 or 30 years, while indeed it is only a few years old. What happened before the construction of the campus? Innopolis already existed as a small office on two floors in a business center in Kazan downtown. This chapter presents some memories from this Arcadia where everything had a beginning.
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Gómez, Carmen, and Gioconda Herrera. "State and “Mixed Migrations”: Migration Policies Towards Haitians, Colombians and Venezuelans in Ecuador." In IMISCOE Research Series, 77–95. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-031-11061-0_4.
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AbstractThe term ‘mixed migration’ is often used as a means of reflecting a more complex understanding of the causes and motivations of people’s migration. While this term can be useful in overcoming binary interpretations between voluntary and forced migration in explaining current flows in South America, it may also have some unintended consequences when applied to migration policy. What effects does this understanding of migration have on the regularization of new migrants? Does the term allow or rather prevent forced migrants from accessing refugee status? We analyze these questions by examining Haitian, Colombian and Venezuelan migrants in Ecuador. On one side, we examine how the concept of mixed migration can render invisible some forms of forced displacement resulting from political, environmental or economic factors and, on the other side, we examine the type of policies undertaken by the state to address these displacements that do not fit either pure economic migration or asylum as defined by the 1951 Geneva Convention. We find that an uncritical use of the term, may favor the fall of these populations into irregular processes.
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Byers, Christie C. "Still Joy: A Call for Wonder(ing) in Science Education as Anti-racist Vibrant Life-Living." In Palgrave Studies in Education and the Environment, 135–61. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-79622-8_9.
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AbstractWonder is an elusive yet ever-present dynamic phenomenon that deserves more attention in (science) education. What might wonder have to do with critiquing science (as the hegemonic and “neutral” discipline it has become) and living out a more life-affirming and anti-racist vision of science education? In this chapter I share a meta-assemblage research-creation: a researcher-created experimental exhibit of found poetic data assemblages about wonder, joy, Black life, neurodiversity, love, science, and science education. The intention of this meta-assemblage research-creation is to explore the affective flows of the phenomenon of wonder, while also inviting consideration of how the multiple forces and co-components of the body(ies) assembled here move together in an uneasy and historically traceable tension. These co-movements suggest how “traditional” science and school science education are not only complicit with, but also may be directly implicated as primary protagonists in the violent anti-Black racism and planet-wide suffering happening today. A more wonder-filled approach to science education may be necessary now more than ever.
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Raimundo, Inês Macamo, and Mary Caesar. "Understanding Food Security and Hunger in Xai-Xai, Mozambique." In Transforming Urban Food Systems in Secondary Cities in Africa, 273–91. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-93072-1_13.
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AbstractThe cyclical alternation of drought, cyclones and floods threaten food security for households in rapidly growing coastal cities such as Xai-Xai, Mozambique. Inhabitants of Xai-Xai are highly dependent on urban subsistence agriculture and informal markets in order to guarantee food for their households. Both of these food security strategies have been affected by natural disasters in recent years making it difficult for households to access food. Recent research discussed in this chapter demonstrates that urban households are deprived of basic needs and live under permanent stress manifested by their inability to provide a pot of xima meal on household’s tables. The area around Xai-Xai used to be the granary of the southern Mozambique, but it is no longer able to guarantee that role. A common response among Xai-Xai residents to questions about urban food security is that food security is a concept for experts who do not understand their lived experiences. To them, food security associated with the whole household having enough xima. This chapter examines the concept of food security from the perspective of what really matters to households in the context of extreme events. The chapter integrates the lead author’s reflections on her community’s experiences with hunger and food security during her childhood with recent research on food security in Mozambique. The significance of this method in this instance is, as stated above, to uncover food security experiences that may well escape rigorous quantitative methods.
Conference papers on the topic "Whole wheat flours"
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Shcherbakova, N. A. "Ways of using cereal flours for modeling the recipe composition of pastry flour products." In Agrobiotechnology-2021. Publishing house RGAU-MSHA, 2021. http://dx.doi.org/10.26897/978-5-9675-1855-3-2021-245.
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The paper defines the ways of using flour of cereals for modeling the recipe composition of flour confectionery products. A possible range of replacement of wheat flour with whole grain wheat flour from cereals (wheat, rye, oat, buckwheat) has been investigated and model flour mixtures have been developed that are a source of dietary fiber. The optimal ratio of a mixture with a high content of dietary fiber and magnesium was determined (wheat flour: buckwheat: whole grain wheat - 55:30:15).
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Luís, Inês Carmo, Cláudia Campos Pessoa, Diana Daccak, Ana Coelho Marques, Ana Rita F. Coelho, Manuel Patanita, José Dôres, et al. "Mineral Quantification of Triticum aestivum L. Enriched in Zinc—Correlation between Minerals in Soils and Whole Wheat Flours." In IECPS 2021. Basel Switzerland: MDPI, 2021. http://dx.doi.org/10.3390/iecps2021-11952.
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Haros, M., A. Ferrer, and C. Rosell. "Rheological behaviour of whole wheat flour." In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060681.
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Stefan, Elena-Madalina, Gheorghe Voicu, Gabriel-Alexandru Constantin, George Ipate, and Mariana Munteanu. "Effect of whole buckwheat flour on technological properties of wheat flour and dough." In 17th International Scientific Conference Engineering for Rural Development. Latvia University of Agriculture, 2018. http://dx.doi.org/10.22616/erdev2018.17.n393.
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Pedrosa Silva Clerici, Maria Teresa, and Andressa Rigoni Marcato. "Yam flour (Dioscorea alata L.) in fresh pasta of whole grain wheat flour." In XXIII Congresso de Iniciação Científica da Unicamp. Campinas - SP, Brazil: Galoá, 2015. http://dx.doi.org/10.19146/pibic-2015-37036.
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Schetinin, Mikhail, Zoja Khodyreva, Olga Musina, and Elena Schetinina. "Features of the Kefir Production Technology Using Whole Wheat of Green Buckwheat Flour." In Proceedings of the International Scientific Conference The Fifth Technological Order: Prospects for the Development and Modernization of the Russian Agro-Industrial Sector (TFTS 2019). Paris, France: Atlantis Press, 2020. http://dx.doi.org/10.2991/assehr.k.200113.127.
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Iancu, Paula Iancu. "QUALITY CHARACTERISTICS OF WHOLE GRAINS FLOUR OF SOME MUTANT/RECOMBINANT WINTER WHEAT DH LINES." In 18th International Multidisciplinary Scientific GeoConference SGEM2018. Stef92 Technology, 2018. http://dx.doi.org/10.5593/sgem2018/6.2/s25.065.
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Pedrosa Silva Clerici, Maria Teresa, and Isabela Vilar. "Use of Turmeric (Cúrcuma longa) flour as a natural ingredient in fresh pasta of whole grain wheat flour." In XXIII Congresso de Iniciação Científica da Unicamp. Campinas - SP, Brazil: Galoá, 2015. http://dx.doi.org/10.19146/pibic-2015-37388.
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Gartovannaya, Elena A., and Anna V. Ermolaeva. "Features of the chemical composition of whole grain flour from breeding varieties of spring wheat." In Агропромышленный комплекс: проблемы и перспективы развития. Благовещенск: Дальневосточный государственный аграрный университет, 2022. http://dx.doi.org/10.22450/9785964205517_4_5.
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Шарипова, Мавзуна Бахриддиновна, Мухаббат Бобоевна Икрами, and Облокул Сафармуродович Каримов. "PHYSICO-CHEMICAL PROPERTIES OF TORTILLAS USING SPROUTED WHEAT GRAIN." In Наука. Исследования. Практика: сборник избранных статей по материалам Международной научной конференции (Санкт-Петербург, Апрель 2022). Crossref, 2022. http://dx.doi.org/10.37539/srp302.2022.82.32.005.
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В статье рассматривается возможность применения цельнозерновой муки, полученной из пророщенного зерна пшеницы мягких сортов местного сорта для производства национальных видов хлеба, с целью обогащения их пищевыми волокнами, витаминами и минеральными веществами. Исследование направлено на получение изделий, полученных с использованием цельнозерновой муки, по качеству не только не уступающих по потребительским характеристикам контрольным образцам, но и превосходящих их. The article discusses the possibility of using whole grain flour obtained from sprouted grains of soft wheat varieties of local varieties for the production of national types of bread, in order to enrich them with dietary fiber, vitamins and minerals. The study is aimed at obtaining products obtained using whole grain flour, not only not inferior in quality to control samples in terms of consumer characteristics, but also surpassing them.
Reports on the topic "Whole wheat flours"
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Breewood, Helen, and Tara Garnett. What is ecomodernism? Edited by Walter Fraanje and Rachel Carlile. TABLE, June 2022. http://dx.doi.org/10.56661/041dba86.
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Ecomodernism is an environmental philosophy rooted in the belief that technological progress can allow humans to flourish while minimising our impacts on the environment, in particular by freeing up land for conservation by intensifying the production of food and other resources using technology. This explainer describes the values, goals, and practical solutions promoted by ecomodernists; what they would mean for land use and the food system; the history of the ideas that underlie ecomodernism; and the main contestations around the values and evidence underpinning ecomodernism.
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Anderson, Olin, and Gad Galili. Development of Assay Systems for Bioengineering Proteins that Affect Dough Quality and Wheat Utilization. United States Department of Agriculture, 1994. http://dx.doi.org/10.32747/1994.7568781.bard.
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The quality and utilization of wheat is largely dependent upon the exact physical/chemical properties of the doughs made from flour/water mixtures. Among the wheat seed components most correlated with dough visoelastic parameters are the high-molecular-weight (HMW) glutenin subunits whose disulfide cross-linked macropolymer is critical for dough functionality. We have used the tools of molecular biology, wheat transformation, heterologous expression of HMW-glutenin subunits in bacteria, and dough micro-mixing experiments to examine some of the molecular basis of HMW-glutenin functionality. In addition, we have developed sets of modified and synthetic gene constructs and transgenic wheat lines that will allow further examination of the role of the HMW-glutenins. Among the results from this work is evidence that the HMW-glutenin repeat domain is directly related to dough properties, the demonstration that interaction between subunits is dependent upon domain presence but not order, a novel understanding of the restrictions on intra-vs inter-chain disulfide bonds, the demonstration that HMW-glutenin genes can be transformed into wheat for simultaneously high expression of the transgene and suppression of the endogenous genes, and the construction of a set of modified HMW-glutenins capable of being epitope tagged for studying polypeptide subcellular processing and the fate of HMW-glutenins in dough mixing experiments.
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Pritchett, Lant, Kirsty Newman, and Jason Silberstein. Focus to Flourish: Five Actions to Accelerate Progress in Learning. Research on Improving Systems of Education (RISE), December 2022. http://dx.doi.org/10.35489/bsg-rise-misc_2022/07.
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There is a severe global learning crisis. While nearly all children start school, far too many do not learn even the most foundational skills of reading, writing, and basic mathematics during the years they spend there. The urgent need to address this crisis requires no elaborate reasoning. If one starts with love for a child, a human universal, it is easy to see that in the modern world a child’s dignity, self-worth, and freedom to define their own destiny require an adequate education. An adequate education is what will then enable that child to lead a full adult life as a parent, community member, citizen, and worker in the 21st century. To enable every child to leave school with the foundational skills they need will require fundamental changes to education systems. Since 2015, the Research on Improving Systems of Education (RISE) Programme, with which we are affiliated, has been conducting research exploring how to make these changes through country research teams in seven countries (Ethiopia, India, Indonesia, Nigeria, Pakistan, Tanzania, and Vietnam) and crosscutting teams on the political economy of education reform. Drawing on the cumulative body of research on learning outcomes and systems of education in the developing world, both from the RISE Programme and other sources, we advocate for five key actions to drive system transformation. (See next page.) A message cutting across all five actions is “focus to flourish”. Education systems have been tremendously successful at achieving specific educational goals, such as expanding schooling, because that is what they committed to, that is what they measured, that is what they were aligned for, and that is what they supported. In order to achieve system transformation for learning, systems must focus on learning and then act accordingly. Only after a system prioritises learning from among myriad competing educational goals can it dedicate the tremendous energies necessary to succeed at improving learning. The research points to these five actions as a means to chart a path out of the learning crisis and toward a future that offers foundational skills to all children. The first section that follows provides background on the depth and nature of the learning crisis. The remainder of the document explains each of the five actions in turn, synthesising the research that informs each action, contrasting that action with the prevailing status quo, and describing what the action would entail in practice.
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Gregow, Hilppa, Antti Mäkelä, Heikki Tuomenvirta, Sirkku Juhola, Janina Käyhkö, Adriaan Perrels, Eeva Kuntsi-Reunanen, et al. Ilmastonmuutokseen sopeutumisen ohjauskeinot, kustannukset ja alueelliset ulottuvuudet. Suomen ilmastopaneeli, 2021. http://dx.doi.org/10.31885/9789527457047.
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The new EU strategy on adaptation to climate change highlights the urgency of adaptation measures while bringing forth adaptation as vitally important as a response to climate change as mitigation. In order to provide information on how adaptation to climate change has been promoted in Finland and what calls for attention next, we have compiled a comprehensive information package focusing on the following themes: adaptation policy, impacts of climate change including economic impacts, regional adaptation strategies, climate and flood risks in regions and sea areas, and the availability of scientific data. This report consists of two parts. Part 1 of the report examines the work carried out on adaptation in Finland and internationally since 2005, emphasising the directions and priorities of recent research results. The possibilities of adaptation governance are examined through examples, such as how adaptations steering is organised in of the United Kingdom. We also examine other examples and describe the Canadian Climate Change Adaptation Platform (CCAP) model. We apply current information to describe the economic impacts of climate change and highlight the related needs for further information. With regard to regional climate strategy work, we examine the status of adaptation plans by region and the status of the Sámi in national adaptation work. In part 2 of the report, we have collected information on the temporal and local impacts of climate change and compiled extensive tables on changes in weather, climate and marine factors for each of Finland's current regions, the autonomous Åland Islands and five sea areas, the eastern Gulf of Finland, the western Gulf of Finland, the Archipelago Sea, the Bothnian Sea and the Bay of Bothnia. As regards changes in weather and climate factors, the changes already observed in 1991-2020 are examined compared to 1981-2010 and future changes until 2050 are described. For weather and climate factors, we examine average temperature, precipitation, thermal season duration, highest and lowest temperatures per day, the number of frost days, the depth and prevalence of snow, the intensity of heavy rainfall, relative humidity, wind speed, and the amount of frost per season (winter, spring, summer, autumn). Flood risks, i.e. water system floods, run-off water floods and sea water floods, are discussed from the perspective of catchment areas by region. The impacts of floods on the sea in terms of pollution are also assessed by sea area, especially for coastal areas. With regard to marine change factors, we examine surface temperature, salinity, medium water level, sea flood risk, waves, and sea ice. We also describe combined risks towards sea areas. With this report, we demonstrate what is known about climate change adaptation, what is not, and what calls for particular attention. The results can be utilised to strengthen Finland's climate policy so that the implementation of climate change adaptation is strengthened alongside climate change mitigation efforts. In practice, the report serves the reform of the National Climate Change Adaptation Plan and the development of steering measures for adaptation to climate change both nationally and regionally. Due to its scale, the report also serves e.g. the United Nations’ aim of protecting marine life in the Baltic Sea and the national implementation of the EU strategy for adaptation to climate change. As a whole, the implementation of adaptation policy in Finland must be speeded up swiftly in order to achieve the objectives set and ensure sufficient progress in adaptation in different sectors. The development of binding regulation and the systematic evaluation, monitoring and support of voluntary measures play a key role.
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Kira, Beatriz, Rutendo Tavengerwei, and Valary Mumbo. Points à examiner à l'approche des négociations de Phase II de la ZLECAf: enjeux de la politique commerciale numérique dans quatre pays d'Afrique subsaharienne. Digital Pathways at Oxford, March 2022. http://dx.doi.org/10.35489/bsg-dp-wp_2022/01.
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Realities such as the COVID-19 pandemic have expedited the move to online operations, highlighting the undeniable fact that the world is continuing to go digital. This emphasises the need for policymakers to regulate in a manner that allows them to harness digital trade benefits while also avoiding associated risk. However, given that digital trade remains unco-ordinated globally, with countries adopting different approaches to policy issues, national regulatory divergence on the matter continues, placing limits on the benefits that countries can obtain from digital trade. Given these disparities, ahead of the African Continental Free Trade Area (AfCFTA) Phase II Negotiations, African countries have been considering the best way to harmonise regulations on issues related to digital trade. To do this effectively, AfCFTA members need to identify where divergencies exist in their domestic regulatory systems. This will allow AfCFTA members to determine where harmonisation is possible, as well as what is needed to achieve such harmonisation. This report analyses the domestic regulations and policies of four focus countries – South Africa, Nigeria, Kenya and Senegal – comparing their regulatory approaches to five policy issues: i) regulation of online transactions; ii) cross-border data flows, data localisation, and personal data protection; iii) access to source code and technology transfer; iv) intermediary liability; and v) customs duties on electronic transmissions. The study highlights where divergencies exist in adopted approaches, indicating the need for the four countries – and AfCFTA members in general – to carefully consider the implications of the divergences, and determine where it is possible and beneficial to harmonise approaches. This was intended to encourage AfCFTA member states to take ownership of these issues and reflect on the reforms needed. As seen in Table 1 below, the study shows that the four countries diverge on most of the five policy issues. There are differences in how all four countries regulate online transactions – that is, e-signatures and online consumer protection. Nigeria was the only country out of the four to recognise all types of e-signatures as legally equivalent. Kenya and Senegal only recognise specific e-signatures, which are either issued or validated by a recognised institution, while South Africa adopts a mixed approach, where it recognises all e-signatures as legally valid, but provides higher evidentiary weight to certain types of e-signatures. Only South Africa and Senegal have specific regulations relating to online consumer protection, while Nigeria and Kenya do not have any clear rules. With regards to cross border data flows, data localisation, and personal data protection, the study shows that all four focus countries have regulations that consist of elements borrowed from the European Union (EU) General Data Protection Regulation (GDPR). In particular, this was regarding the need for the data subject's consent, and also the adequacy requirement. Interestingly, the study also shows that South Africa, Kenya and Nigeria also adopt data localisation measures, although at different levels of strictness. South Africa’s data localisation laws are mostly imposed on data that is considered critical – which is then required to be processed within South African borders – while Nigeria requires all data to be processed and stored locally, using local servers. Kenya imposes data localisation measures that are mostly linked to its priority for data privacy. Out of the four focus countries, Senegal is the only country that does not impose any data localisation laws. Although the study shows that all four countries share a position on customs duties on electronic transmissions, it is also interesting to note that none of the four countries currently have domestic regulations or policies on the subject. The report concludes by highlighting that, as the AfCFTA Phase II Negotiations aim to arrive at harmonisation and to improve intra-African trade and international trade, AfCFTA members should reflect on their national policies and domestic regulations to determine where harmonisation is needed, and whether AfCFTA is the right platform for achieving this efficiently.
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Quak, Evert-jan. Russia’s Approach to Civilians in the Territories it Controls. Institute of Development Studies (IDS), March 2022. http://dx.doi.org/10.19088/k4d.2022.041.
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This rapid review synthesises the literature from academic sources, knowledge institutions, non-governmental organisations (NGOs), and trusted independent media outlets on the approach used by the Russian government to provide any support or services to civilians in the territories it controls. The rapid review concludes that Russia provides economic, social, government, and military support to de facto states that it controls, such as Abkhazia, South Ossetia, Transnistria and the Donbas region. Russia covers large parts of the state’s budget of these separatist regions. This review uses the term aid referring to a wide range of support, such as humanitarian, social safety nets, basic services, infrastructure, state development, and security. Due to the lack of transparency on the Russian aid money that flows into the regions that are the subject of this review, it is impossible to show disaggregated data, but rather a broader overview of Russian aid to these regions. Russia used humanitarian aid and assistance to provide for civilians. During armed conflict it provided, to some extent, food, and medicines to the people. However, from the literature Russia has used humanitarian aid and assistance as an instrument to pursue broader policy goals that could not be defined as humanitarian in nature. Russia often relied on the language of humanitarianism to strengthen its credentials as a neutral and impartial actor and to justify its continued support for the residents and de facto authorities of Abkhazia, South Ossetia, and Transnistria, to secure its aim to strengthen the political and social ties with these regions while weakening their allegiance to Georgia and Moldova. As the humanitarian activities to the Donbas region in eastern Ukraine demonstrate, the Russian state is not willing to allow scrutiny of their humanitarian aid by independent organisations. Mistrust, corruption, and the use of aid for propaganda, even smuggling arms into the separatist region, are commonly mentioned by trusted sources. After a conflict becomes more stabilised, Russia’s humanitarian aid becomes more of a long-term strategic “friendship”, often sealed in a treaty to integrate the region into the Russian sphere, such as the cases of South Ossetia, Abkhazia, and Transnistria clearly show. Although all these separatist regions rely on Russia (economically, politically, and through Russia’s military presence), this does not mean that they always do exactly what Russia wants, which is particularly the case for Abkhazia and Transnistria.
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Dzebo, Adis, and Kevin M. Adams. The coffee supply chain illustrates transboundary climate risks: Insights on governance pathways. Stockholm Environment Institute, April 2022. http://dx.doi.org/10.51414/sei2022.002.
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The interconnections between countries in a globalizing world continue to deepen and are central to the modern international economy. Yet, governance efforts to build resilience to the adverse risks and impacts of climate change are highly fragmented and have not sufficiently focused on these international dimensions. Relationships between people, ecosystems and economies across borders change the scope and nature of the climate adaptation challenge and generate climate risks that are transboundary (Challinor et al., 2017). Climate impacts in one country can create risks and opportunities – and therefore may require adaptation – in other countries, due to cross-border connectivity within regions and globally (Hedlund et al., 2018). These Transboundary Climate Risks (TCRs) may develop in one location remote from the location of their origin. This dynamic necessitates examining the governance structures for managing climate change adaptation. For example, with regard to trade and international supply chains, climate change impacts in one location can disrupt local economies and vulnerable people’s livelihoods, while also affecting the price, quality and availability of goods and services on international markets (Benzie et al., 2018). Coffee is one of the most traded commodities in the world with an immensely globalized supply chain. The global coffee sector involves more than 100 million people in over 80 countries. Coffee production and the livelihoods of smallholder coffee farmers around the world are at risk due to climate change, threatening to disrupt one of the world’s largest agricultural supply chains. The coffee supply chain represents an important arena for public and private actors to negotiate how resource flows should be governed and climate risks should be managed. Currently, neither governments nor private sector actors are sufficiently addressing TCRs (Benzie & Harris, 2020) and no clear mandates exist for actors to take ownership of this issue. Furthermore, the United Nations Framework Convention on Climate Change (UNFCCC), the main body for climate change policy and governance, does not provide any coherent recommendations on how to manage TCRs. This governance gap raises questions about what methods are likely to effectively reduce climate risk and be taken seriously by coffee market stakeholders. This policy brief explores different ways to govern TCRs, and how public and private actors view their effectiveness and legitimacy. Focusing on the Brazilian-German coffee supply chain, the brief presents a deductive framework of five governance pathways through which TCRs could be managed. It is based on 41 semi-structured interviews with 65 Brazilian and German public and private experts, including roasters, traders, cooperatives, associations and certification schemes, as well as government ministries, international development agencies, international organizations and civil society representatives.
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Journeay, M., P. LeSueur, W. Chow, and C L Wagner. Physical exposure to natural hazards in Canada. Natural Resources Canada/CMSS/Information Management, 2022. http://dx.doi.org/10.4095/330012.
Full textAbstract:
Natural hazard threats occur in areas of the built environment where buildings, people, and related financial assets are exposed to the physical effects of earth system processes that have a potential to cause damage, injuries, losses, and related socioeconomic disruption. As cities, towns, and villages continue to expand and densify in response to the pressures of urban growth and development, so too do the levels of exposure and susceptibility to natural hazard threat. While our understanding of natural hazard processes has increased significantly over the last few decades, the ability to assess both overall levels of physical exposure and the expected impacts and consequences of future disaster events (i.e., risk) is often limited by access to an equally comprehensive understanding of the built environment and detailed descriptions of who and what are situated in harm's way. This study addresses the current gaps in our understanding of physical exposure to natural hazards by presenting results of a national model that documents characteristics of the built environment for all settled areas in Canada. The model (CanEM) includes a characterization of broad land use patterns that describe the form and function of cities, towns, and villages of varying size and complexity, and the corresponding portfolios of people, buildings and related financial assets that make up the internal structure and composition of these communities at the census dissemination area level. Outputs of the CanEM model are used to carry out a preliminary assessment of exposure and susceptibility to significant natural hazard threats in Canada including earthquake ground shaking; inundation of low-lying areas by floods and tsunami; severe winds associated with hurricanes and tornados; wildland urban interface fire (wildfire); and landslides of various types. Results of our assessment provide important new insights on patterns of development and defining characteristics of the built environment for major metropolitan centres, rural and remote communities in different physiographic regions of Canada, and the effects of ongoing urbanization on escalating disaster risk trends at the community level. Profiles of physical exposure and hazard susceptibility described in this report are accompanied by open-source datasets that can be used to inform local and/or regional assessments of disaster risk, community planning and emergency management activities for all areas in Canada. Study outputs contribute to broader policy goals and objectives of the International Sustainable Development Goals (SDG 2015-2030; Un General Assembly, 2015) and the Sendai Framework for Disaster Risk Reduction (SFDRR 2015-2030; United Nations Office for Disaster Reduction [UNDRR], 2015), of which Canada is a contributing member. These include a more complete understanding of natural hazard risk at all levels of government, and the translation of this knowledge into actionable strategies that are effective in reducing intrinsic vulnerabilities of the built environment and in strengthening the capacity of communities to withstand and recover from future disaster events.
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Jacobsen, Nils. Linjebussens vekst og fall i den voksende byen: en studie av bybussenes geografiske kvalitet Stavanger – Sandnes 1920 – 2010. University of Stavanger, November 2019. http://dx.doi.org/10.31265/usps.244.
Full textAbstract:
Linear city bus services are facing increased challenges from city growth. Increased number of inhabitants on increasing acres of built-up areas, makes it demanding to maintain adequate bus services within reasonable catchment areas. Number of departures per hour give a partial description of the bus service quality. Number of departures give reference to the time aspect of bus service quality, but say nothing about the geographical aspect. What part of the entire line network is within reach of direct bus service when frequencies are limited? To address the geographical aspect of bus service quality, the term network ratio is introduced. The term Network Ratio (NR) signifies what part of the entire line network is within reach of direct bus service to or from a certain place in the network. Network Ratio is given as a mathematical term whereby direct bus lines are calculated as a percentage of the entire network. The character and development of Network Ratio in a specific city is illustrated through an analysis of the urban growth of line network and built-up areas in the twin cities of Stavanger and Sandnes. The analysis is covering the period 1920 – 2000 in intervals of 20 years from the first bus lines were established in the urban area. Year 2010 is also included due to major changes implemented right after the turn of the millennium. Development show there is a close relation between bus network and built-up areas. When areas are being built, bus lines follow. The initial fase 1920 – 40 with extensive development of bus lines combined with some areal growth, is followed by a fase of consolidation 1940 – 60. The latter period is characterized by moderate areal growth, extended lines reducing network ratios, and increasing frequencies on the best bus lines. Extensive areal growth in the following period 1960 – 80, implies increased number of bus lines. As a consequence network ratios as well as frequencies are falling in the entire network. In 1960 certain lines had developed as much as 6 departures per hour, while maximum bus line frequency in 1980 has diminished to 2. New bus service development is introduced in the following period between 1980 and 2000. Numerous bus companies are united, and a more comprehensive planning of bus services are applied. The number of bus lines is stabilized at about 40, the fall in network ratio is reduced, and certain lines develop 4 departures per hour. Parallell to the bus development, growth of built-up areas is slowing down due to increased urban renewal with higher densities within built-up areas. In the period 2000 – 2010 new efforts are given to the development of bus services. Development of Network Ratio takes a new direction: The length of network links with high NR is increasing, while links with very low NR are diminishing. Number of bus lines is decreasing, and by 2010 almost 50% of the bus lines are served with 4 departures or more. Passenger comfort is improved in buses as well as on bus stops, and low floor buses are introduced to ease accessibility. Bus service quality is further developed after 2010. Digital services are introduced including digital ticketing, bus service information and real-time information on internet. In addition real-time information is presented at high frequency bus stops through visual screen and auditory speaker. Inside the buses name of next stop is given on screen and through loudspeaker. Further development of the bus services, should include improved Network Ratios in the entire network, as well as increased frequencies on major bus corridors. The latter is a task not only for the bus service planners, but just as well for the city planners and politicians in collaboration with the developers implementing urban density and allocation of important destinations. A last, but not least, objective for bus service development will be to improve punctuality and total travel time. Today a considerable proportion of city bus services are delayed in car traffic congestions. This is occurring especially on main streets and during rush hours. A set of different solutions are needed to address this question: 1. Dedicated bus streets (including car access to limited addresses) 2. Bus lines through local streets in concentrated housing, office and shopping areas. 3. Dedicated bus lane on main streets where possible. 4. Car traffic regulations on main streets without space for extra bus lane. As an overall vision, we need to cultivate the word of Flemming Larsen: urban growth as pearls on a string, as shown in fig. 13 and fig. 14.