Cereal Chem. 81(2):261-266The solvent retention capacity (SRC) test is a relatively new AACC Approved Method (56-11) for evaluating soft wheat flour quality. The test measures the ability of flour to retain a set of four solvents (water, 50% sucrose, 5% sodium carbonate, and 5% lactic acid) after centrifugation. The objective of this study was to evaluate the utility of wheat meal sodium carbonate and lactic acid SRC tests and SDS sedimentation volume within three populations of soft spring wheat inbred lines as tools for selecting for improved flour SRC profiles, flour extraction, and cookie and pastry quality. The populations were derived from the crosses Vanna/ Penawawa, Kanto 107/IDO488, and M2/IDO470 and were grown in replicated, irrigated trials in 2000 and 2001 near Aberdeen, Idaho. Within each of the three populations, wheat meal sodium carbonate SRC effectively predicted straight-grade flour sodium carbonate (r = 0.69-0.81) andsucrose SRC (r = 0.74-0.84). Wheat meal sodium carbonate SRC also was negatively correlated with flour extraction and sugar snap cookie diameter. Wheat meal lactic acid SRC predicted straight-grade flour lactic acid SRC in only one population. In contrast, SDS sedimentation volume predicted straight-grade flour lactic acid SRC in all three populations (r = 0.74-0.93). Moreover, SDS sedimentation volume and wheat meal sodium carbonate SRC were independent in two of the three populations. This suggests that the SDS sedimentation and sodium carbonate SRC may measure different intrinsic characteristics. Therefore, a combination of sodium carbonate SRC and SDS sedimentation volume analyses of wheat meal may be an efficient approach to selecting toward target SRC profiles, increased flour extraction, and larger sugar snap cookie diameter in soft wheats.The solvent retention capacity (SRC) test is a relatively new method (Approved Method 56-11, AACC 2000) that quantifies soft wheat flour quality (Slade and Levine 1994;Gaines 2000). The test measures the ability of flour to retain a set of four solvents (water, 50% sucrose, 5% sodium carbonate, and 5% lactic acid) after centrifugation. Retention of these solvents produces a practical flour quality functionality profile for predicting commercial bakery performance better than a traditional sugar-snap cookie test (Approved Method 10-52) (Slade and Levine 1994; AACC 2000). Desirable cookie and cracker flours have low waterholding capacity (Faridi et al 1994), thus more water is available to dissolve the sugar to form syrup. Dough viscosity thereby decreases during baking, the dough spreads farther, and produces larger diameter cookies (Slade and Levine 1994). Flours with high water retention require increased baking times during cookie and cracker manufacturing, which produces a less tender product and increases energy costs.Breeding soft wheat cultivars that produce flours with low water retention is an important goal of our breeding program. At the same time, manufacturers have indicated interest in soft wheat flours with moderate gluten st...
Background Intravenous (IV) iron is frequently used in patients with iron deficiency (ID) when conventional oral ferrous products are ineffective or cannot be used (e.g. due to poor tolerability). Oral ferric maltol is a new iron ferric product registered in Europe and US. The aim of this study was to quantify the use of IV iron before and after the introduction of the new oral ferric maltol in real world settings and extrapolate the overall costs involved. Methods Data were collected from a single centre German clinical practice, MVZ für Immunologie, in inflammatory bowel disease (IBD) patients treated with iron therapy for ID with or without anaemia between 2013 and 2019 through the systematic CEDUR IBD registry and local medical records. The first cohort was formed of patients treated between 2013 and 2015, receiving only IV iron as ferric carboxymaltose (FCM). The second cohort was formed of patients treated between 2017 and 2019, receiving either oral ferric maltol only or ferric maltol in combination with FCM. Costs involved in each cohort were extrapolated using a societal perspective. Results Following the introduction of oral ferric maltol, the actual total number of FCM infusions observed was 138, showing a decrease of 70% compared to the first cohort in which oral ferric maltol was not available. This decreased number of infusions between the two cohorts was associated with total costs-savings of €56,933. In the first cohort, the administration costs were €44,536, the drug acquisition costs were €59,536 and the productivity loss were €30,944. In the second cohort, the administration costs were €13,597 the drug acquisition costs were €55,028 and the productivity loss were €9,447. A secondary scenario strictly applying the doses taken from respective SmPCs was tested and resulted in greater costs-savings. Noteworthy, the mean (SD) haemoglobin (Hb) level at baseline in the first cohort was lower with 11.5g/dl (1.19) vs. 12.2g/dl (1.18) in the second cohort. Three to six months after the treatment had been stopped, the mean (SD) Hb level was 13g/dl in both the first and second cohort with a SD of 1.31 and 1.37 respectively, showing that Hb levels were maintained in both cohorts. Conclusion The introduction of the new oral ferric maltol resulted in a decrease of 70% in terms of number of FCM infusions which was associated with costs-savings of €56,933 in terms of administration, drug acquisition and productivity loss costs. Considering that Hb levels were maintained in both cohorts, these results indicate that ID patients with or without anaemia previously treated with IV iron can also be managed effectively with oral ferric maltol resulting in overall societal cost-savings.
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