Technological and nutritional aspect of different hemp types addition: Comparison of flour and wholemeal effect
Summary Addition of non-traditional raw-materials and flours into wheat flour follows contemporary trend of manufacturing nutritionally healthier fermented bakery products. Aim of the study follows this tendency, evaluating nutritional improvement of composite flour and baking potential of prepared wheat-hemp flour composites. Hemp products addition significantly increased both protein and dietary fibre contents. Between five types of hemp flour, differences were observed according to incorporated amount (wheat flour substitution from 5% to 20%). In composites containing 20% of hemp flour and dehulled hemp wholemeal, protein content increased to 14.9% and to 15.7%, respectively (compared to 12.5% proteins in control wheat flour). Dietary fibre content change was governed unequivocally by addition level for both hemp flour and hemp wholemeal. Hemp wholemeal affected the solvent retention capacity (SRC) profile of the wheat flour used in a broader extent than hemp flour done, interacting moreover with addition level applied. Significant diminishing was measured for the sucrose and the lactic acid SRC, which describe physicochemical stage of starch and proteins in prepared composites. Addition of 5% and 20% of dehulled hemp wholemeal decreased the formed SRC from 112.0% to 102.3% and to 64.1%, and the latter SRC from 182.6% to 108.0 and to 78.3%, respectively. Smaller bread volume and worse shape were evaluated as the amount of hemp flour gradually increased; wholemeal form had more or less a positive effect. Correspondingly to that, crumb firmness measured by penetration test was found approximately half for hemp flour composite bread than for the hemp wholemeal ones.
Relative contribution of wheat flour constituents to Solvent Retention Capacity profiles of European wheats
Abstract Solvent Retention Capacity (SRC) tests have originally been designed to predict flour functionality of North American wheat flours. A SRC profile consists of its Water Retention Capacity (WRC), Sodium Carbonate SRC (SCSRC), Sucrose SRC (SuSRC) and Lactic Acid SRC (LASRC) values. As the value of such tests when considering European wheat flours is rather unclear, we studied the chemical composition and SRC profiles of nineteen commercial European wheat flours. Their WRC, SCSRC, SuSRC and LASRC ranged from 56 to 66%, 74 to 88%, 90 to 102% and 106 to 147%, respectively. Both WRC and SCSRC were mostly higher than those of North American soft wheat flours, but in the range of those of North American hard wheat flours. For the entire set of European flours, strong linear relations were observed between the flour damaged starch levels and WRC values, as well as with SCSRC values. Modifying specific flour constituent properties and levels illustrated the contribution of proteins, damaged starch and arabinoxylan (AX) to the SRC values. Flour proteins, especially glutenins, mainly contributed to LASRC, while damaged starch largely impacted flour SCSRC. Water-extractable AX only contributed to the SuSRC values, whereas the solvent-accessible AX generally contributed to all SRC values, and particularly to the SuSRC values.
A Historical Introduction to the Law of Obligations
1 PROLOGUE: THE PREHISTORY OF THE ENGLISH LAW OF OBLIGATIONS 2 STRUCTURAL FOUNDATIONS 3 UNITY AND FRAGMENTATION OF THE MEDIAEVAL LAW OF CONTRACT 4 TRESPASS, TRESPASS ON THE CASE, AND THE MEDIAEVAL LAW OF TORT 5 THE SUBSTANTIVE LAW OF TORTS 6 THE SUBSTANTIVE LAW OF CONTRACT PART 2 THE TRIUMPH OF TRESPASS ON THE CASE 7 TORT, PROPERTY, AND REPUTATION: THE EXPANSION OF THE ACTION ON THE CASE 8 THE RISE OF THE ACTION OF ASSUMPSIT PART 3 THE MODERN LAW OF TORT AND CONTRACT 9 TRESPASS, CASE, AND THE MORAL BASIS OF LIABILITY 10 THE LAW OF TORTS IN THE NINETEENTH CENTURY: THE RISE OF THE TORT OF NEGLIGENCE 11 THE LAW OF TORTS IN THE TWENTIETH CENTURY: EXPANSION AND COLLAPSE OF THE TORT OF NEGLIGENCE 12 FOUNDATIONS OF THE MODERN LAW OF CONTRACT 13 THE RISE OF THE WILL THEORY THE WILL THEORY AND THE CLASSICAL MODEL OF CONTRACT 14 THE DECLINE OF THE WILL THEORY: LEGAL REGULATION AND CONTRACTUAL FAIRNESS PART 4 UNJUST ENRICHMENT 15 UNJUST ENRICHMENT 16 LEGAL CHANGE AND LEGAL CONTINUITY