Wheat flour quality for baking : Linking flour components and dough performance to predict loaf volume

The main target of industrial mills is to supply flour of stable quality. Mills therefore perform rigorous quality control, but may still overlook parameters with significant effects on baking quality. This thesis explored: (1) how flour components affect baking quality; (2) the best instruments for use in quality control; and (3) whether test baking can be reduced by implementing prediction models. During 2018-2019, two mills in southern and central Sweden collected 197 wheat flour samples, including winter wheat, spring wheat and blends thereof. Test baking and routine quality control data were supplied by the mills, with inclusion of additional quality control instruments. Key flour components were also analysed: water-extractable and -unextractable arabinoxylan, protein composition by size exclusion HPLC, and damaged starch content. Principal component analysis (PCA) was used to rapidly assess relationships between parameters and samples. Partial least square regression (PLS) was used to predict loaf volume and evaluate parameter contributions.  The protein content and size distribution of polymeric protein were found to be linked to loaf volume, while protein composition in dough was further linked to dough performance. Protein content did not influence water absorption, which was mainly determined by damaged starch content and total arabinoxylan content. Among the quality control instruments evaluated, NIT and SDmatic were most efficient in measuring protein content and damaged starch, both linked to loaf volume. Alveograph parameters were strongly linked to different flour components measured, but the interpretability of parameter extensibility and tenacity was limited by the fixed amount of water used in the standard protocol. Farinograph and Glutomatic data contributed to loaf volume predictions, but both instruments displayed notable measurement errors. Mixolab proved unsuitable for quality control, due to its inability to differentiate flours when all were of acceptable quality. Winter wheat loaf volume was accurately predicted based on selected instrument parameters

Expectations on Library Services, Library Quality (LibQual) Dimension and Library Customer Satisfaction: Relationship to Customer Loyalty

This study examined the library users’ minimum acceptable, desired, and actual observed service performance level of the University of Saint Louis (USL) College Library along the four service quality dimensions: access to information (AI), affect of service (AS), library as place (LP) and information control (IC). It also sought to determine the interrelationships of library service quality, satisfaction with library services, and loyalty to library and its services. This study utilized a questionnaire ased on (a) the LIbQUAL™ 2003 by the Academic and Research Libraries (ARL) and Texas A&M University Libraries; (b) satisfaction on library services; and (c) loyalty measures. It was distributed among 400 library users. Findings indicated that customers’ minimum acceptable service level along AS, LP and IC are generally high except for AI. Customers’ desired service level indicated that AI, AS, and IC are generally high except for LP which is very high. USL library did not meet the expectations of the customers by comparing the desired service level vis-a-vis with observed actual service performance level provided. Customers were satisfied with the circulation service, internet/online service, library instruction, current awareness services, reference service, multimedia service, and depository area/service. Customers’ satisfaction with the different library services is positively correlated with their loyalty towards the library which is manifested through using the library for related purposes aside from borrowing books; encouraging friends and colleagues to use the library; saying positive things about the library services to other people; and recommending the library to someone who seeks their advice. Correlation indicated that there is a significant direct relationship between library service quality and customers’ satisfaction. Furthermore, customers’ satisfaction is directly correlated with their loyalty towards the library and its services