Ripples in a pond: Do social work students need to learn about terrorism?

In the face of heightened awareness of terrorism, however it is defined, the challenges for social work are legion. Social work roles may include working with the military to ensure the well-being of service-men and women and their families when bereaved or injured, as well as being prepared to support the public within the emergency context of an overt act of terrorism. This paper reviews some of the literature concerning how social work responds to confl ict and terrorism before reporting a smallscale qualitative study examining the views of social work students, on a qualifying programme in the UK, of terrorism and the need for knowledge and understanding as part of their education

Incorporation of high fibre ingredients into gluten-free bread

Gluten-free (GF) breads tend to be purely starch-based and in general are nutritionally poor; hence their enrichment with dietary fibres is imperative. The objective of this study was to examine the effects of the addition of high fibre ingredients to a GF bread formulation, based on rice flour, potato starch, skimmed milk powder and hydrocolloids. Five different fibres, apple fibre (AP), oat bran (OTF), oat bran containing 10% beta-glucan (BG10), oat bran containing 15% beta-glucan (BG15) and oat fibre (OTG) were examined at 5 and 10 % (flour basis) addition levels. The consistency of the GF batters was standardized using fundamental rheological tests (single frequency). Standard baking tests such as bake loss (%), specific volume (ml/g), crust colour (L*), crumb moisture (%) and image analysis were measured. The staling properties of the breads were determined using texture profile analysis over a 5-day period. Results showed, for all the GF batters, a significant increase in the level of water with increasing fibre (P < 0.05). With regards to the baking characteristics, significant differences were found between the control GF (no fibres) and the fibre containing GF bread (P < 0.05). Furthermore, significantly higher bake loss and crumb moisture values were found for each fibre (P < 0.05). Correlations were detected between crumb moisture and cohesiveness after 5 days of storage (R = 0.83, P < 0.05). The specific volume was significantly improved for BG10, BG15 and OTF at 5% and 10%. In comparison, the AP (5%) and AP (10%) exhibited significantly lower specific volumes (P < 0.05). Significantly lower crumb hardness values, with the exception of AP (5%) were found for the fibre containing GF breads over 5 days in comparison to the control (P < 0.05). The most promising results were found for the OTF (10%), OTF (5%) and BG10 (10%) GF breads. Overall, it can be concluded that the addition of fibres enhanced the quality of the GF breads by decreasing their crumb staling

Pressure-induced gelatinization of starch in excess water

High pressure processing is a promising non-thermal technology for the development of fresh-like, shelf-stable foods. The effect of high pressure on starch has been explored by many researchers using a wide range of techniques. In general, heat and pressure have similar effects: if sufficiently high, they both induce gelatinization of starch in excess water, resulting in a transition of the native granular structure to a starch paste or gel. However, there are significant differences in the structural and rheological properties between heated and pressurized starches. These differences offer benefits with respect to new product development. However, in order to implement high-pressure technology to starch and starch-containing products, a good understanding of the mechanism of pressure-induced gelatinization is necessary. Studies that are published in this area are reviewed, and the similarities and differences between starches gelatinized by pressure and by temperature are summarized

Functional replacements for gluten

Celiac disease (CD) is an immune-mediated disease triggered in genetically susceptible individuals by ingested gluten from wheat, rye, barley, and other closely related cereal grains. Currently, the only therapy able to normalize the clinical and histological manifestation of the disease is a strict and life-long gluten-free (GF) diet. The replacement of gluten presents a significant technological challenge, as it is an essential structure-building protein, which is necessary for formulating high-quality baked goods. The objective of this paper is to review some basics about CD, its current prevalence, and the recent advances in the preparation of high-quality GF breads using GF flours, starches, hydrocolloids, gums, and novel functional ingredients and technologies

Development of Gluten-Free Cereal Products

Coeliac disease or in the U.S. celiac disease {also known as non-tropical sprue, gluten-sensitive enteropathy, celiac sprue, idiopathic steatorrhea, primary malabsorption, GeeHerter disease, gluten-induced enteropathy, adult celiac disease) is a condition where the person's body reacts to the protein fraction gluten (Cooke & Asquith 1974). The commonly encountered reaction to gluten by suffers of the coeliac disease are outlined in Table. I.Deposited by bulk impor

Solubility of proteins from non-gluten cereals : a comparative study on combinations of solubilising agents

Development of high quality gluten-free (GF) cereal products relies on understanding the properties of the GF flour components, in particular proteins. Extraction of proteins from GF cereals is a challenging task for the cereal technologist. In this work, we present a rapid and efficient method for the extraction of total proteins from GF-flours. Proteins from the GF-flours brown rice, maize and teff were extracted using four buffer systems, all containing urea and DTT, but differing for the presence/absence of SDS and/or thiourea. Extracted proteins were characterised by SDS\u2013PAGE, capillary gel electrophoresis, and by SE-HPLC. Addition of thiourea or SDS increased both the amount of protein and the number of individual proteins in most extracts. As a consequence of the peculiar properties of proteins in each cereal species, a specific buffer was found to ensure the most effective extraction of proteins from a given flour

Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads

Breads based on gluten-free buckwheat, quinoa, sorghum and teff flours were produced with addition of 20% sourdough fermented with exopolysaccharide (EPS) producing Weissella cibaria MG1. Wheat bread was baked as a reference. Dough rheology, bread quality parameters and sensory properties of the sourdough-containing breads were compared to sourdough non-containing control breads of the respective flour. The specific volume remained unaffected by sourdough application. In buckwheat, sorghum, teff and wheat sourdough breads acidification increased crumb porosity compared to control breads. Crumb hardness was significantly reduced in buckwheat (-122%), teff (-29%), quinoa (-21%) and wheat sourdough breads (-122%). The staling rate was significantly reduced in buckwheat, teff and wheat sourdough breads. Water activity of the sourdough containing bread crumb was not influenced by the presence of EPS. Due to the presence of exopolysaccharides (EPS) and influence of acidificat ion, the dough strength, AF, as measured by oscillation tests decreased significantly in sourdough-containing buckwheat, sorghum and wheat dough, but increased in sourdough-containing quinoa and teff dough. Microbial shelf-life was significantly prolonged neither for gluten-free sourdough nor for wheat sourdough breads. Scanning electron microscopy of control and sourdough bread crumbs did not show differences concerning structural starch features. In addition, the aroma of most bread was not improved by sourdough addition