Baking Formula Innovation to Eliminate Chlorine Treatment of Cake Flour

Chlorine treatment of soft wheat flour improves cake volume and produces a stiffer, more resilient crumb. Four pairs of chlorine‐treated and untreated flours were obtained. A selected portion of the area under the Rapid Visco Analyser hot pasting flour viscosity curve was used to determine how much starch could be used with a nonchlorine‐treated flour so that the area is equivalent to that produced by a chlorine‐treated cake flour with no added starch. Replacement of nonchlorine‐treated flour with up to 43% starch produced areas under the pasting curve that were equivalent to those produced by chlorine‐treated flours. Increased concentration of dried egg albumen plus added soya lecithin and xanthan gum were included in the formulation containing starch and nonchlorine treated flour to produce a new basic ingredient set. The basic ingredient set was evaluated for its influence on cake geometry, crumb structure, and crumb texture response to compression (hardness and spring‐back rate). High‐ratio white layer cakes using the new basic ingredient set produced similar or better cake quality characteristics than those produced using control chlorine‐treated flours. The same new basic ingredient set was used to produce pound cakes, cupcakes, and sheet cakes using nonchlorinated flours. The geometry and objective texture of those cakes also were equivalent to respective cakes produced with chlorine‐treated flour. The basic ingredient set does not require any special flour treatment.     

Starch-Water Relationships in the Sugar-Snap Cookie Dough System

Prime starch was extracted from soft and hard wheat flours and ballmilled to produce 100% damaged starch. Small amounts of the ball-milled starch or a pregelatinized starch were added to sugar-snap cookie formulations. Other cookie doughs were produced from prime starch only (no flour) with small amounts of the ball-milled starch added. Starch damages of the resulting substituted soft and hard wheat flours and soft and hard wheat prime starches were determined and compared to diameters of sugarsnap cookies produced from the control and treatments. Soft wheat flour and starches produced larger diameter cookies than their hard wheat counterpart at all levels of damaged starch. Both sources of damaged starch (ball-milled or pregelatinized starch) had similar effects on cookie diameter. Cookies produced from all starch (no flour) were similar to their respective flour controls at ≈8% damaged starch. To produce the same size cookie as that produced by soft wheat flour and starch, hard wheat flour and starch cookie formulations required less damaged starch and had lower alkaline water retention than did the soft wheat flour and starch cookie formulations. Other flours were treated with chlorine gas to pH 4.8. Pregelatinized starch (≈5%) was required to reduce the cookie diameter as much as chlorine treatment did. Results suggest unique quality differences between soft and hard wheat starch as they function in sugar-snap cookie baking. The functional results of those differences are not adequately quantified by the estimation of damaged starch level.     

The importance of Southern Ocean frontal systems for the improvement of body condition in southern elephant seals

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Influence of Kernel Size and Shriveling on Soft Wheat Milling and Baking Quality

Small kernels of soft wheat are sometimes considered to be harder than larger kernels and to have inferior milling and baking characteristics. This study distinguished between kernel size and kernel shriveling. Nine cultivars were separated into large, medium, and small kernels that had no shriveling. Eleven cultivars were separated into sound, moderate, and severely shriveled kernels. Shriveling greatly decreased the amount of flour produced during milling. It adversely affected all other milling quality characteristics (ash content, endosperm separation index, and friability). Shriveled kernels produced flour that had inferior soft wheat baking qualities (smaller cookie diameter and higher alkaline water retention capacity). In contrast, test weight and milling qualities were independent of kernel size. Small, nonshriveled kernels had slightly better baking quality (larger cookie diameter) than larger nonshriveled kernels. Small kernels were softer than large kernels (measured by break flour yield, particle size index, and flour particle size). Small nonshriveled kernels did not have diminished total flour yield potential or other reduced flour milling characteristics. Those observations suggest a possibility of separating small sound kernels from small shriveled kernels to improve flour yield and the need to improve dockage testing estimation techniques to distinguish between small shriveled and small nonshriveled kernels.     

A practitioner's guide to working dog welfare

Research conducted by the Anthrozoology Institute and the Defence Science and Technology Laboratory has shown that many working dogs exhibit high levels of physiologic stress in response to kenneling (Hiby et al., 2006, Rooney et al., 2007a). Furthermore, these dogs tend to perform poorly during training, establishing links between welfare and working ability (Rooney et al., 2005, Rooney et al., 2007b). Subsequently, we have been studying how kenneling affects welfare and working ability. Specifically, we have investigated which elements within housing and husbandry influence welfare, which of these seem to be the most important, and how environmental enrichment (e.g. feeding devices) can affect welfare and working ability. This paper draws together results from all of these studies, identifying signs that may be indicative of compromised welfare, and providing guidelines, based on scientific evidence, for how to improve kenneled working dog welfare. It reproduces an unpublished guide designed to primarily inform and advise practitioners who are responsible for caring for, and/or handling working dogs. This paper aims to ensure that practitioners are updated of the most recent advances in working dog welfare, and hence many of the studies summarized here are yet to be published in full, in peer-reviewed journals.     

Sporotrichosis: a retrospective evaluation of 23 cases seen in northern California (1987–2007)

Sporotrichosis is an uncommon to rare cutaneous and subcutaneous mycosis of animals and humans caused by the dimorphic fungus Sporothrix schenckii . Twenty-three mammalian cases of sporotrichosis examined between 1987 and 2007 at the University of California, Davis – Veterinary Medical Teaching Hospital, were retrospectively evaluated with regard to the historical, clinical, diagnostic and treatment findings. Cats were the most common species affected ( n  = 14). In addition, sporotrichosis was diagnosed in four dogs, four horses and a donkey. Six of 23 cases were diagnosed with the localized cutaneous form of sporotrichosis (four cats, one dog, one horse), 10 with the cutaneous-lymphatic form (four cats, two dogs, three horses and a donkey), and seven with the disseminated form (six cats, one dog). Two of 23 cases did not have skin lesions at the time of diagnosis (one cat, one dog). The most common mode of diagnosis was demonstration of S. schenckii on histopathological evaluation of tissue. In contrast with most previously described sporotrichosis infections in cats, few to no fungal organisms were seen in histopathological samples (haematoxylin and eosin and special stains) in five of the 14 cats. Treatments received included itraconazole (12 cats, one dog), ketoconazole (three dogs), fluconazole (one cat, one donkey), sodium iodide (four horses, one cat) and potassium iodide (one cat, one horse, one donkey). The prognosis for successful treatment was good in all species. Fluconazole was successful in inducing resolution of the cutaneous lesions and controlling the infection in one cat with disseminated sporotrichosis.