Rheology of Muffin Batters by Line Spread Test and Viscosity Measurements
This work was aimed to quantify the flow properties of muffin batters by Line Spread Test (LST) and to establish a valid correlation between their line spread distance and viscosity. LST is a quick and inexpensive method for comparing relative viscosities of food slurries or a solid-liquid suspension type of food materials, like muffin batters. The rheological proper ties of muffin batters formulated using gluten free flours were studied. Five different combinations of rice flour and quinoa flour were studied as gluten free flour combinations. Control muffin batters were formulated using 100% wheat flour, which is a gluten positive flour. Density, pH, line spread distance and viscosity were measured for all six batter formulations including control. All tests were performed in triplicate and all data were analyzed statistically. In general, gluten free flour reduced the density and increased the acidity of muffin batters. Whereas, line spread distance was increased and viscosity was decreased with replacement of quinoa flour to rice flour in the muffin batters. A valid correlation between line spread distance and viscosity was observed. The inverse of LST in cm/sec was observed to be close to the viscosity in poise for muffin batters in this study.
SENSORY AND PHYSICAL PROPERTIES OF MUFFINS MADE WITH WAXY WHOLE WHEAT FLOUR
ABSTRACT 
The quality of muffins made with different amounts (0, 15, 30, 45 and 60%) of waxy whole wheat flour (WWWF) blended with conventional whole wheat flour were characterized. High amounts of WWWF blends produced darker but acceptable crust color. WWWF formulations had a softer crumb on day 0 and day 4, but greater firmness after 16 days storage. Samples did not differ in springiness on day 0, but a slight decrease occurred in all samples, and WWWF samples were slightly less springy after 16 days. Proton (1H) NMR showed two distinct relaxation times, indicative of water migration from the crumb of the muffin to the crust. Sensory evaluation showed high overall likability, except for muffins made with 60% WWWF. The 60% muffins had lower volume than all other formulations. Results show that 15–30% WWWF produces a softer, moister muffin, but this advantage is lost after 8–16 days storage. 
 
PRACTICAL APPLICATIONS 
This study shows that 15–30% waxy whole wheat flour blended with conventional whole wheat flour produces softer and moisture whole wheat muffins, with good consumer acceptability. Muffins with WWWF remained softer for 4–8 days, but were firmer than control after 16 days storage. Waxy whole wheat flour also adds additional fiber, so its inclusion in blends with conventional whole wheat may help in the development of higher fiber products with a softer and moister crumb.
Community refinement of glaucoma referrals
AbstractAim To describe a Manchester-based glaucoma referral refinement scheme designed to reduce the number of false-positive referrals to the hospital eye service. To report on the first years results of this scheme and its financial costs to the NHS.Methods Patients with suspected glaucoma, instead of being referred to their GP and then on to the hospital eye service, were referred to a group of specially trained community optometrists working to an agreed set of referral criteria. Those patients who did not meet the referral criteria were returned to the referring optometrist, while those who met the referral criteria were referred directly to Manchester Royal Eye Hospital. The patient's GP was informed in all cases.Results The number of suspect glaucoma cases referred to the Manchester Royal Eye Hospital was reduced by 40%. This figure is close to the percentage of false-positive referrals measured at Manchester Royal Eye Hospital prior to the onset of this study. The information accompanying referral has been improved and the scheme produces a small financial cost saving to the NHS of approximately £17 per patient.Conclusion Community refinement of suspect glaucoma offers some important benefits over the current referral pathway.