Suchergebnisse

AbstractAs an emerging interdisciplinary field in anthropology, enterprise anthropology (EA) has experienced five historical stages of development since its inception in the 1930s. 2008 marked the first year of internationalized enterprise anthropology, thus prompting the "fourth revolution" of anthropology. Since then, the sub-discipline of enterprise anthropology has entered its fifth stage of development. This stage of enterprise anthropology has witnessed new research subjects, concepts, and theories. Breakthroughs have been made in theoretical research and methodological innovation, and a unique paradigm has been established. In terms of discipline and era, the fifth stage is characterized by: innovative transformation and creative development, integration of Chinese and Western channels for anthropology research, building of international academic networks, and the practice of "people-centered" research. As a result, this stage of enterprise anthropology holds profound theoretical and practical significance for interdisciplinary and academic equity, new ideas and methods for studying the transformation of Chinese society, and establishment of an internationalized research paradigm for the Chinese academic community.

Addition of whole quinoa flour (WQF) into wheat flour is a promising approach to make quinoa food efficient, but the amount of WQF addition has a great influence on the quality of the quinoa food. The water-soluble index, swelling power, pasting property, dough rheological properties, and steam bread textural property of wheat flour containing 10 - 50% (w/w) WQF were investigated in the present work. Results showed that water soluble index and swelling power of mixed flour decreased gradually as the WQF content increased. Mixed flour containing higher WQF content (30 - 50%) had a lower peak viscosity, breakdown, and setback value than mixed flour containing lower content WQF (10 - 20%). Doughs containing 30 - 50% WQF had a weaker dough stability, less dough development time, but an increased water absorption and softening degree than the doughs containing 10 - 20% WQF. Dough's extension resistance increased and then decreased with the addition of WQF. Dough energy and extensibility of the mixed flour decreased with increasing level of WQF (10 - 50%). In addition, hardness and chewiness of steam bread made by mixed flour increased with increasing amount of WQF (10 - 50%). In view of the practical point, the maximum addition level of WQF was 20% when making a quinoa-wheat steam bread without any food additives.