This paper provides an overview of serviceability specifications given by the fib Model Code for Concrete Structures 2010 (fib MC2010 [1]). First, the reasons behind crack control and deflection control are discussed, then specific design rules are provided. Simple rules as well as detailed models are also presented. Numerical examples are provided in order to assist in the application of the design recommendations for crack control and deflection control (reinforced and prestressed concrete elements).Simple rules mean indirect control of cracking or deflections without calculations. Indirect crack control may include limitation of stresses and selection of maximum bar diameter or maximum bar spacing. Indirect deflection control normally means limiting the span‐to‐depth ratio.Detailed models are based on physical and mathematical approaches to cracking and deflections. The design crack width is expressed as the maximum bond transfer length multiplied by the mean strain between cracks. Deflection analysis can be provided by integrating curvatures or by using a simplified or refined method. Vibrations and numerical modelling of cracking are also briefly discussed.

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The genetic and phenotypic relationships among wheat quality predictors and sponge and dough bread making were evaluated in a population derived from a cross between an Australian cultivar 'Chara' and a Canadian cultivar 'Glenlea'. The genetic correlation across sites for sponge and dough loaf volume was high; however, phenotypic correlations across sites for loaf volume were relatively low compared with rheological tests. The large difference between sites was most likely due to temperature differences during grain development reflected in a decrease in the percentage of unextractable polymeric protein and mixing time. Predictive tests (mixograph, extensograph, protein content and composition, micro-zeleny and flour viscosity) showed inconsistent and generally poor correlations with end-product performance (baking volume and slice area) at both sites, with no single parameter being effective as a predictor of end-product performance. The difference in the relationships between genetic and phenotypic correlations highlights the requirement to develop alternative methods of selection for breeders and bakers in order to maximise both genetic gain and predictive assessment of grain quality.

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The aim of this work was to compare the effects of incorporated wheat storage proteins on the functional properties of rice and wheat flours. The advantage of rice as a base flour compared to wheat is that it does not contain any wheat flour components and, therefore, has no interactive effect between wheat glutenin proteins. The incorporation of individual HMW glutenin subunit proteins (Bx6, Bx7, and By8) in different ratios had significant positive effects on the mixing requirements of both rice and wheat doughs. Reconstitution experiments using two x+y type HMW-GS pairs together with a bacterially expressed LMW-GS have been also carried out in this study. The largest effects of polymer formation and mixing properties of rice flour dough were observed when Bx and By subunits were used in a 1:1 ratio and HMW and LMW glutenin subunits in a 1:3 ratio. However, using the same subunit ratios in wheat as the base flour, these synergistic effects were not observed.