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At least 181 records · Page 10Linked to original sources
PubMed1976

[Frequency and importance of mold sensitization in bakery workers].

Mycological, allergological and immunological, as well as occupational-hygiene investigations were made in a large baking products plant in an attempt to find an answer to the questions as to whether allergic respiratory diseases produced in bakers by mold fungi may be considered occupational diseases. In addition, a retrograde analysis was made of a number of statements made by experts in occupational medicine for bakers, confectioners, and control persons. In the case of bakers, recognition as an occupational illness of an allergic respiratory disease caused by such mold fungi as Aspergillus and Mucor is fully justified in view of the agreement between the increased rate of sensitization of those exposed to the mentioned mold fungi and the results of extensive mycological tests. The results of occupational-hygiene investigations made using a specialized airborne dust sampler showed that bakers working in this large baking products plant were exposed to considerable amounts of dust. The results obtained also show that it is absolutely necessary for remedial measures to be taken under control by occupational hygienists.

Aspergillosis↗
PubMed2004

[Development of bakery products for greater adult consumption based on wheat and rice flour].

The present investigation was developed as a contribution to Guatemalan's elderly food and nutrition. Its main objective was to evaluate the chemical, nutritional and sensory quality of bread prepared from the partial substitution of wheat flour with rice flour. Wheat flour substitutions with rice flour in the order of 15, 20, 30, 40, 50 and 60% were evaluated. Differences with the control (100% wheat bread) were found during the process of preparation, as well as texture, volume, height, weight and specific volume. Important effects in dough handling were noted specifically in the 40, 50 and 60% rice bread. Thus, a sandy texture was found in breads of higher rice levels. The bread protein quality increased with the level of substitution; however the protein quality difference between the wheat bread and the bread with 60% rice flour did not achieve statistical significance. Based on a statistical analysis of the physical properties the bread with 30 and 40% rice flour was selected, and through a preference test between these last two, the 30% rice flour bread was selected as the sample best suited to the present study's purposes. This bread was not different to wheat bread in many nutritional parameters, although in others it showed to be superior. Each serving size of bread has a weight of 80 grams (2 slices) that contributes adequate quantity of calories, protein and sodium, although a little less dietary fiber than 100% wheat bread.

Aged↗
PubMed1991

[Investigation of baker's caries in bakery and confectionary students].

If the labial surfaces of a baker's teeth are attacked by caries, this will be accepted to be a result of his occupation by German laws, although it is only based on suppositions. The results of our investigations showed, however, that bakers do not have more caries of this pattern than the rest of the population. The DMFS-score, on the other hand, is somewhat higher by bakers over 30 years of age.

Adult↗