Leaders\u2019 competence and warmth: Their relationships with employees\u2019 well-being and organizational effectiveness

The aim of this work was to investigate competence and warmth \u2014 the two basic dimensions of social judgment \u2014 as dimensions employees use to evaluate their supervisors. A mediation model was tested in which supervisor\u2019s perceived competence and warmth were associated with relevant outcomes (lower burnout, weaker turnover intentions, more frequent citizenship behaviors) through the mediation of affective organizational commitment (AOC). In Study 1, data were collected from employees of a company in the water service sector. In Study 2, participants were financial promoters. In Study 3, the sample included employees from different organizations. As hypothesized, the perception of one\u2019s supervisor as competent (Studies 1-3) and warm (Study 3) was related to employees\u2019 lower burnout, weaker turnover intentions, more frequent prosocial behaviors through the mediation of AOC. Theoretical and practical implications of findings are discussed

Detection of doubly-deuterated methanol in the solar-type protostar IRAS16293-2422

We report the first detection of doubly-deuterated methanol (CHD2OH), as well as firm detections of the two singly-deuterated isotopomers of methanol (CH2DOH and CH3OD), towards the solar-type protostar IRAS16293-2422. From the present multifrequency observations, we derive the following abundance ratios: [CHD2OH]/[CH3OH] = 0.2 +/- 0.1, [CH2DOH]/[CH3OH] = 0.9 +/- 0.3, [CH3OD]/[CH3OH] = 0.04 +/- 0.02. The total abundance of the deuterated forms of methanol is greater than that of its normal hydrogenated counterpart in the circumstellar material of IRAS16293-2422, a circumstance not previously encountered. Formaldehyde, which is thought to be the chemical precursor of methanol, possesses a much lower fraction of deuterated isotopomers (~ 20%) with respect to the main isotopic form in IRAS16293-2422. The observed fractionation of methanol and formaldehyde provides a severe challenge to both gas-phase and grain-surface models of deuteration. Two examples of the latter model are roughly in agreement with our observations of CHD2OH and CH2DOH if the accreting gas has a large (0.2-0.3) atomic D/H ratio. However, no gas-phase model predicts such a high atomic D/H ratio, and hence some key ingredient seems to be missing.Comment: 5 pages, 3 figure

Cooking behaviour of rice pasta : effect of thermal treatments and extrusion conditions

The effects of pre-gelatinization, mild and severe parboiling processes on paddy rice and the utilization of the corresponding flours (PGF, MPF, and SPF) for gluten-free (GF) pasta-making were investigated. Flour from native rice (NF) was considered as a control. Two pasta-making processes (extrusion-cooking and conventional extrusion) were carried out and seven GF pasta samples, with different thermal treatments without the addition of additives, were obtained. The thermal treatments affected the physical properties and the susceptibility to \u3b1-amylase hydrolysis of rice flours to different extents. The loss of starch granule integrity during the pre-gelatinization process promoted high viscosity at 30 \ub0C and dramatically increased the mass of absorbed water, the amount of soluble components leached out from the granules and the fraction of starch quickly hydrolyzed by \u3b1-amylase. Compared to pre-gelatinization, both parboiling processes induced lower pasting viscosity at any temperature, enzymatic susceptibility, and hydration. The magnitude of these changes significantly increased with the severity of the parboiling treatment. The lowest value for cooking loss was detected for samples prepared by 100% SPF (extrusion-cooking) or by mixture of SPF and PGF (50:50) (conventional extrusion). Nevertheless, the extrusion-cooking process promoted an extremely firm texture of cooked pasta when applied to parboiled flours

Locking-free curved elements with refined kinematics for the analysis of composite structures

A new class of refined curved beam elements is proposed for the accurate stress analysis of composite structures. The element possesses three-dimensional capabilities and it is suited for the study of curved laminates and fiber-reinforced composites at the microscopic scale. The numerical issues associated with membrane and shear lockings are overcome by means of assumed interpolations of the strain components based on the mixed interpolation of tensorial components method (MITC). Higher-order expansions with only displacement unknowns are employed for the cross-section assumptions at the component level, enabling the computation of component-wise stress fields. For this purpose, a hierarchical set of Legendre functions is implemented, which allows the user to tune the kinematics of the element through the polynomial order input. The detrimental effects of locking in composite modeling are investigated and the robustness and efficiency of the beam element is assessed through comparison against solutions from the literature and refined solid models

Flour from sprouted wheat as a new ingredient in bread-making

Despite the nutritional and sensory improvements associated with sprouted grains, their use in baking has been limited until recently. Indeed, severe and uncontrolled grain sprouting induces high accumulations of enzymatic activities that negatively affect dough rheology and baking performance. In this study, wheat was sprouted under controlled conditions and the effects of enrichment (i.e. 15%, 25%, 33%, 50%, 75% and 100%) of the related refined flour (SWF) on dough rheological properties, baking performances and starch digestibility were assessed. Adding SWF to flour significantly decreased dough water absorption, development time, and stability during mixing, which suggests a weakening of the gluten network. However, no significant changes in mixing properties and gluten aggregation kinetics were measured from 25 to 75% SWF. Regardless of the amount added, SWF improved dough development and gas production during leavening. Decreases in gas retention did not compromise bread-making performances. The best result – in terms of bread volume and crumb porosity – was obtained with 50% SWF instead of using SWF alone. Interestingly, in 100 % SWF bread the slowly digestible starch fraction significantly increased

Sprouted wheat as an alternative to conventional flour improvers in bread-making

Sprouting is a natural process that enhances the nutritional and sensory profile of cereal-based foods. The present work addressed the possibility of using refined flour from sprouted wheat (SWF) to improve the bread-making performance of some flours in place of conventional improvers - i.e. enzymatic improver (EI) and malt (M). Either 0.5% EI or M was added to the control flour (CTRL), as conventionally used in bakeries, whereas SWF was used up to 2%. Unlikely EI and M, 1.5% SWF showed a gluten aggregation strength similar to that of the CTRL, suggesting no worsening of the protein network characteristics. As for the leavening properties, dough development increased, thanks to the enrichment with 1.5% SWF. In addition, presence of SWF improved the amount of gas production during leavening-resulting in bread with high specific volume - and the crumb softness during storage. Addition of SWF may represent a valid alternative to enzymatic improvers or malt for improving the technological performance of wheat flours