Background and objectives Although there is growing interest in partially replacing wheat flour with pulse flours in bread, the flavor of pulse flours can limit their use. Heat treating pulse flours, with and without the addition of steam, was examined to determine whether the flavor of split yellow pea flour (SYPF) and whole navy bean flour (WNBF) could be improved without altering flour functionality and bread baking properties. Findings Significant temperature × steam interactions were found for most flour parameters including pasting properties, water absorption capacity (WAC), starch damage, and color. Protein, starch, and flour particle size were altered as were pasting and farinograph properties of the pulse/wheat flour blends. Differences in specific volume, color, and C‐cell properties were more evident in the breads made with the treated WNBFs likely due to the different bread formulation used and the presence of hull in the flour. Conclusions Processing the SYPF and the WNBF at 120 and 140°C with steam improved the aroma and flavor of the bread while maintaining good flour functionality and bread baking properties. Significance and novelty Heating treating pulse flours with the addition of steam successfully reduced the objectionable aroma and flavor characteristics associated with SYPF and WNBF. Eliminating undesirable aroma and flavor properties provides a greater opportunity for the inclusion of pulse flours in foods to enhance their nutritional properties.
In a clinic database of workers investigated for OA, 123 workers with OA and 69 workers without OA had PEF records containing >1 shift pattern with $4 days on each shift. The OA definition was based on Oasys-2 score >2.51 and the non-OA on an alternative clinical diagnosis and Oasys-2 score <2.51. Records not fulfilling the minimum data quantity for the Area Between Curves (ABC) PEF score, or containing respiratory infections, changes in asthma treatment or different exposures on each shift were excluded. The mean ABC score, mean PEF diurnal variation (DV) on workdays and cross-shift PEF changes were calculated for each shift. The ABC score of the OA workers was lower on nights (p¼0.028) and afternoons (p¼0.020) compared to day shifts, without significant differences in diurnal variation. There was statistically significant difference between day and night shift cross-shift changes (p<0.001), larger changes being observed in nights. The sensitivity and specificity of the ABC score was 79% and 99% for day shifts, 83% and 98% for nights and 72% and 96% for afternoon shifts. The sensitivity of increased DV on work days compared to rest days was 76% for day shifts, 78% for nights and 70% for afternoons, specificities being 26%, 48% and 42%, respectively. PEF changes between work and rest show small differences with shift types. The ABC score has high sensitivity and specificity for all three shifts; differences in DV have high sensitivity, but low specificity when using a cut-off point of >0% for the difference between work and rest day DV.
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