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PubMed1978

The role and function of chlorine in the preparation of high-ratio cake flour.

The literature on the role of chlorine treatment of flour for use in high-ratio cake production is discussed in relation to current knowledge of cereal chemistry and cake technology. A brief perspective of the present use of chlorine in high-ratio cake flours is included. Investigations of the uptake of gaseous chlorine by flour and its distribution among and chemical action upon the major flour components (water, protein, lipid, and carbohydrate) are assessed. The physical effects of chlorination as demonstrated by experiments with batters and cakes and by physicochemical observations of flour and its fractions are also considered. The characteristics of the starch in flour appear to be critical in high-ratio cakes. Chlorine treatment modifies the gelatinization behavior of the starch granules yet does not change their gelatinization temperature not is there evidence of chemical attack upon the starch molecules. Therefore, it is suggested that chlorine effects the necessary changes in starch behavior by reacting with the noncarbohydrate surface contaminants on the granules. Alternative methods of improving high-ratio cake flours are mentioned, particularly heat-treatment processes.

Chemical Phenomena↗
PubMed1976

Studies of the digestibility and retention of nitrogen and amino acids in rats fed raw or heated soy flour.

Apparent digestibility and absorption of nitrogen and amino acids from raw and heated soy flour were studied in rats. The apparent digestibility of all the amino acids from raw soybean was lower than from the heated flour. The net absorption was also significantly lower in the group fed raw soy flour for most of the amino acids, with the exception of cystine and methionine. The pattern of the amino acids along the digestive tract showed that while the levels of amino acids from heated soy flour started to decline in the jejunum and continued to decline in the ileum, in the group fed raw soy flour, the decline in levels of the amino acids did not begin until the ileum. The delay in the absorption might affect the overall absorption and utilization of the amino acids, and might explain the lower percentage retention of total nitrogen and amino acids in the carcasses of rats fed raw soy flour as compared with those fed heated soy flour. Possible reasons for the markedly lower cystine retention (relative to other amino acids) in the carcasses of the raw-soybean-fed rats are discussed.

Absorption↗
PubMed1983

Growth, digestibility and enzymatic activities in the pancreas and intestines of hamsters fed raw and heated soy flour.

The nutritional effects of feeding raw and heated soy flour to young golden Syrian hamsters were investigated over a period of 32 days. Those animals fed raw soy flour grew much more poorly than those fed heated soy flour, an effect which was reflected in a lower food efficiency as well. Growth retardation of hamsters fed raw soy flour was accompanied by a lower apparent digestibility of the protein (54%) compared to heated soy flour (76%). The pancreases of animals fed raw soy flour were increased in size and had elevated levels of trypsin, chymotrypsin, amylase, and lipase. With the exception of trypsin activity in the small intestine, similar differences in enzyme activities between the raw and heated soy groups were generally found in the small intestine, cecum, large intestine, and feces. There was, however, a progressive decrease in these activities in the lower regions of the intestinal tract and feces. It is concluded that the hamster, in common with several other species of animals, is sensitive to the effects of the trypsin inhibitors in raw soy flour, and may provide a useful model for studying the long-term effects of trypsin inhibitors on the pancreas.

Amylases↗
PubMed1988

Carbohydrate composition and nutritional quality for rats of sorghum tô prepared from decorticated white and whole grain red flour.

The carbohydrate composition and nutritional quality of acid, neutral and alkali tô, prepared from a decorticated white (DW) flour containing no polyphenols or whole grain red (WGR) flour high in polyphenols, were studied. The diets were characterized with regard to non-starch polysaccharides, Klason lignin, resistant starch (RS) and amino acid content. The nutritional properties were studied in balance trials with rats. Digestible energy of DW flour was higher than that of WGR flour because of a lower dietary fiber (DF) content and a higher digestibility of DF. Recovery of cellulose in feces of rats fed diets containing DW flour was 45-59% and recovery of noncellulosic polysaccharides (NCP) was 17-31%. In rats fed diets derived from WGR flour, recoveries were 76-83 and 54-67% for cellulose and NCP, respectively. Cooking resulted in formation of appreciable amounts of RS. Twenty-three to fifty-six percent of the RS in DW tô and 59-74% of RS from WGR tô were recovered in feces. Endosperm protein kafirins formed complexes during cooking. The result was a lower true protein digestibility and higher biological value in tô than in flour. Amino acid data revealed that the unavailable kafirins serve as a nitrogen source for the hindgut microflora. A high affinity of dietary polyphenols for proline and glycine residues can be postulated from digestible amino acid data. The net effect was a change in the excretory route of nitrogen from urine to feces.

Amino Acids↗
PubMed2001

Whole wheat and triticale flours with differing viscosities stimulate cecal fermentations and lower plasma and hepatic lipids in rats.

Whole flours from oat, rye or barley effectively modify digestive fermentation and lipid metabolism, whereas the effectiveness of whole wheat flour has not been established. To address this question, cecal digestion, short-chain fatty acid (SCFA) metabolism and cholesterol metabolism were investigated in four groups of rats fed the following semipurified diets differing in their carbohydrate source: a control diet (purified wheat starch) and three whole cereal flour diets [Valoris wheat (Wv), Soissons wheat (Ws), or Carnac triticale (Tc)]. Wv is particularly viscous and rich in arabinoxylans, and Tc is richer in hemicellulose than wheat. Compared with controls, rats fed the whole-flour diets had enlarged ceca and a moderate acidification of the bulk pH ( approximately 6.4). In these rats, the cecal SCFA pool size was enhanced (P < 0.05), and the SCFA molar ratio reflected propionic/butyric acid-rich fermentations, especially in those fed TC: The portal SCFA concentrations reflected the rise of the acetic and propionic acid pools in the cecum, whereas portal butyric acid remained relatively low, probably reflecting extensive metabolism by the cecal wall. The fecal excretion of total steroids (bile acids + sterols) was markedly enhanced by all of the whole-flour diets, with Wv (+78%) > Tc (+64%) > Ws (+47%). In parallel, there was a significant plasma cholesterol-lowering effect for rats fed Wv (-27%) and Tc (-32%) and a plasma triglyceride-lowering effect (approximately -40%) in all rats fed whole-flour diets (P < 0.05). This effect was observed mainly for triglyceride-rich lipoprotein-cholesterol, whereas HDL cholesterol was unaffected. These results indicate that whole wheat flours can strikingly affect cecal SCFA, especially butyrate, and are effective plasma cholesterol-lowering agents.

Animals↗
PubMed1994

Prediction of sensitization to flour allergens.

The purpose of the present study was to investigate the factors that may contribute to the sensitization to flour in baker's apprentices, and to predict this type of sensitization with a stepwise logistic regression model. Of the total of 258 baker's apprentices, 54 (20.9%) exhibited specific IgE development against flour allergens (wheat, rye, and/or barley). Allergologic variables, such as the total IgE level and IgE specific to grass pollen, tree pollen, weed pollen, molds, and animal dander, were found to correlate strongly with the sensitization to flour. However, the correlation between the presence of other manifest allergies and the sensitization to flour was weak. The presence of shadowing of the paranasal sinuses on the radiograph (mucosal thickening, opacity, air/fluid levels, and/or polypous shadowing) correlated with flour sensitization as well as with the leukocyte and lymphocyte counts in peripheral blood. Of the lung function data, only total lung capacity (in percentage of the predicted values) weakly correlated with the sensitization to flour. We were able to predict flour sensitization with a sensitivity of 63%, a specificity of 90%, and an efficiency of 84% by using the parameters that allow for the presence or absence of IgE specific to grass pollen and tree pollen, the presence or absence of radiographic shadowing, and total lung capacity in percentage of the predicted values.

Allergens↗
PubMed1982

Allergen-specific histamine release from whole blood in flour-sensitive bakers.

We have studied the allergen-specific in vitro histamine release (HR) in 38 flour-sensitive bakers and in 10 controls without occupational exposure after whole blood incubation with native wheat and rye flour and compared the results with the findings in RAST, skin and bronchial provocation tests. The mean in vitro HR from whole blood after incubation with rye flour amounted to 38.1% (range 0-100%) in flour-sensitive bakers and to 8.2% in the controls (p less than 0.005). Concerning the quantity of HR, no significant differences were found when bakers with meal rhinitis or those with flour-induced asthma were compared. Qualitative analysis, however, showed a close correlation between the frequency of positive HR and the severity of the allergic disorder (rhinitis versus asthma). Comparison of in vitro HR with the findings in RAST and skin tests gave a strong correlation of concordant results with the severity of the underlying disease. The highest coincidence of tests was found in patients with flour-induced asthma. The sensitivity of HR was very high when compared with RAST, skin and provocation tests. Although the assay of HR from whole blood may be a very specific indicator of cell sensitivity in the field of allergy research, the present findings indicate that the conventional methods for diagnosing flour allergy in bakers such as inhalative provocation tests cannot be replaced by this in vitro technique.

Adult↗
PubMed1990

Western blot analysis of water-soluble wheat flour (Triticum vulgaris) allergens.

Water-soluble wheat flour allergens were analyzed using the western blot technique. The sera of 130 bakers (42 with wheat flour allergy, 88 without allergy) were analyzed for IgE, IgG, and IgG4 binding towards wheat flour allergens. Three major allergens with molecular weights of 47, 17, and 15 kD were identified (Tri v Bd 47, Tri v Bd 17, and Tri v Bd 15; IUIS allergen nomenclature) by their ability to bind IgE from approximately 50% of the allergic sera. The specificity of the IgG was mostly directed against three high molecular weight components (134, 122, and 98 kD). In contrast, IgE and IgG4 was found frequently against the major allergens. 40% of healthy donors versus 12% of the asthmatic bakers had no detectable IgG4 against wheat flour extract. The biological activity of the water-soluble wheat flour components has been shown by their ability to induce histamine release from basophil leukocytes obtained from patients with bakers' asthma. The release of histamine from basophil leukocytes significantly correlated with the presence of IgE antibodies against wheat flour components of 47, 17 and 15 kD. A regulatory role of wheat flour specific IgG4 in allergic diseases could not be evaluated by western blot analysis.

Antibodies, Monoclonal↗
PubMed1999

Evaluation of selected high-starch flours as ingredients in canine diets.

Cereal grains represent 30 to 60% of the DM of many companion animal diets. Once incorporated into a diet, the starch component of these grains can provide an excellent source of ME. However, crystallinity and form of starch are variable and can cause incomplete digestion within the gastrointestinal tract. Diets fed in this experiment included one of six high-starch flours as the main source of carbohydrate. The flours originated from barley, corn, potato, rice, sorghum, and wheat. The diets were extruded and kibbled. Starch fraction concentrations of flours consisted of nearly 100% rapidly digestible starch (RDS) and slowly digestible starch (SDS) combined. Starch fraction concentrations of diets paralleled concentrations in flours. Flours varied widely in concentrations of CP, fat, starch, and total dietary fiber. Ileal OM and CP digestibilities were lowest for the potato flour treatment (74 and 64%, respectively). Ileal and total tract starch digestibilities were different (P<.05) among treatments; however, the starch component of all diets was nearly completely digested (>99%). Total tract digestibility of DM and OM was lowest for sorghum (80 and 84%, respectively) compared to all other diets. Crude protein digestibility was highest for corn (87%). Wet fecal weights tended (P<.08) to be greatest for dogs fed the barley treatment (175 g/d). However, dry fecal weights (dried at 55 degrees C) were greatest for dogs consuming the sorghum diet (51 g/d). Fecal scores were consistently greater (i.e., looser stools) for the barley treatment. Any of these flours could be used without negative effects on digestion at either the ileum or in the total tract. Fecal consistency data for dogs consuming the barley treatment indicate that diets containing large amounts (>50%) of barley may not be advantageous for dog owners who house their animals indoors for most of the day.

Animal Nutritional Physiological Phenomena↗
PubMed1995

Studies on the baking properties of non-wheat flours--I. Breadfruit (Artocarpus artilis).

The possibility of producing bread from wheat (WF)/Breadfruit (BF), composite flour has been examined. Wheat flour was supplemented with up to 50% breadfruit flour. Chemical analysis of the breadfruit flour indicated a high starch content (80.9 +/- 0.9%), a fairly high crude fibre and ash contents (1.6 +/- 0.3; 4.2 +/- 0.3%) respectively and a low protein content (4.0 +/- 0.5%). Brabender amylograph pasting viscosity of the various flour and flour blends indicated that apart from the 100% WF, 10% BF/WF blends recorded the best pasting characteristics in terms of the starch stability, gelatinization index and set back values. While the 100% BF exhibited the poorest pasting characteristics. Physical characteristics indicated that only 100% WF and 10% BF/WF were free of cracks and crumbliness, 20% and 30% BF/WF had slight cracks, while others are dense and highly cracked. This was reflected on the panellist judgment during sensory evaluation. There was no significant difference at P < 0.05 between the control (100% WF) and the composite bread samples up to 30% level of breadfruit flour. Others differed significantly.

Cooking↗
PubMedDate not supplied

[Addition of vitamins and minerals to corn and wheat flour in Mexico].

In Mexico, marginal micronutrient deficiency is widespread and affects the health status and function of many Mexicans. A program to add nutrients to corn and wheat flour has been promoted by the Ministry of Health. This document describes the scientific and technological bases of the program. The main objective is to restore the nutrients which are lost during cereal processing to obtain flour and food products. Also, certain nutrients which are known to be deficient in a high proportion of Mexicans, and which should be supplemented in the diet for the benefit of the population are also included. In the definition of the formula to be added to flours various other factors were considered such as the absorption levels of the nutrients, potential interactions among them and a wide range of security to eliminate the risk of an adverse effect on health even at the highest level of food intake. Finally, the most appropriate compounds to be added to flours are suggested considering their reactivity and their possible negative effects on the stability of flour, as well as the bioavailability, market availability and cost. The recommended compounds were 5 mg/kg of thiamine (thiamine mononitrate), 3 mg/kg of riboflavin (riboflavin hydrochlorhidrate), 35 mg/kg of niacine (nicotinamide), 30 mg/kg of iron (extrafine reduced iron) and 20 mg/kg of zinc (Zinc oxide) for both types of flour, as well as 2 mg/kg and 0.5 mg/kg of folic acid for wheat and corn flour, respectively.

Flour↗
PubMed2002

[Allergenicity of lupin flour].

Lupin flour is used in human food for its high quality nutritional and functional qualities. The frequency of crossed allergy between lupin flour and peanuts, both members of the family of Leguminosae, is strong, since 68% of patients who are allergic to peanut have shown positive reactions to lupin flour when tested by TPO-DA. Cases of isolated allergy to lupin flour without pre-existence of peanut allergy as well as workplace asthma by inhalation are also rarely seen. The specific allergens of lupin and those that participate in crosses with peanut have been studied by SDS-PAGE and immunoblot. The diversity of allergens contained in different lupin flour has also been studied. Further, the detection of lupin flour in a "pizza" flour which induced a strong allergic reaction exposed its eventual implication as a masked allergen.

Adolescent↗
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

[Soy and corn flour precooked with microwaves and its use in the preparation of arepas].

Unhusked corn and soy grits were used as raw material, with a particle size ranging between 10 and 20 mesh (ASTM). The results obtained in this study reveal that microwave heating is effective in destroying the antinutritional factors present in soybeans. The trypsin inhibitor activity, in effect, was reduced to a 76% inactivation. The hemagglutinating titer was labile to the heating process, showing values of +8 to +3 for the full-fat soy flour and precooked soy flour, respectively. The quality of soy protein was measured by the protein efficiency ratio (PER) showing values of 2.63 for the precooked soy flour, and 2.46 to 2.21 for the precooked corn:soy blends (70:30 and 50:50). These uncooked blends present values of 1.17 and 1.04. The enriched corn:soy flour had a PER value of 1.60, in comparison to casein (PER = 2.90). The microwave heating improved the digestibility of the soy flour and blends. There were no significant differences (P less than or equal to 0.05) in relation to the functionality of the precooked flour and mixtures. The results obtained revealed that the applied process markedly improve the functional properties and nutritional value of the enriched flour, and of the "arepas" prepared from them.

Analysis of Variance↗
PubMedDate not supplied

Ventilatory and diffusion studies in smoker and non smoker flour-mill workers.

Various pulmonary function tests, FVC, FEV1/FVC%, PEFR, EFR25-75, MVV and Tlco were measured in 25 asymptomatic male flour mill workers and 50 healthy subjects not working at flour mill, to assess the effect of flour dust on lungs. All the subjects of different groups were well matched in their anthropometeric parameters and socio economic status. In smoker flour mill workers significant reduction was present in both ventilatory and diffusion functions of lungs, which was more pronounced in subjects who consumed larger quantity of tobacco and were exposed to flour dust for longer duration. On the other hand deterioration of pulmonary functions in non smoker flour mill workers was found to be statistically not significant. The relative strength of both the parameters viz tobacco and flour dust for impairment of pulmonary functions is discussed for being a pointer to further studies.

Adult↗
PubMed1989

Relationship between protein nutritive quality and technological property parameters of wheat flour.

The biological value of proteins as well as their importance for the technological quality of wheat flours have been extensively researched. Apart from the other factors, gluten content, structure and functional characteristics are responsible for the flour's technological properties. Functional properties of gluten complex and thus also rheological properties of flour are influenced by the specificity and intensity of interactions among individual protein fractions and likewise of protein interactions with other flour components. Rheological properties of flour and quality parameters of bread are changed to a greater or lesser extent, among other, by addition of free amino acids. The purpose of this work was to explore the relationship between certain essential amino acids of wheat flour and the parameters of flour rheology and bread baking quality.

Absorption↗
PubMed1995

Food-induced and occupational asthma due to barley flour.

BACKGROUND: Occupational exposure to inhalant allergens may induce asthma but the presence of asthma after the ingestion of the allergen is rarely reported. OBJECTIVE: To clarify the clinical relevance of every identified allergen in a patient with respiratory symptoms after exposure to feeding stuffs and cereal flours in his work environment and after ingestion of beverages made of these cereal grains. METHODS: Case report. Skin prick tests and serum-specific IgE (CAP-FEIA-fluoroenzymeimmunoassay) were used in order to identify specific IgE antibodies. Bronchial provocation tests were performed as an aid in determination of clinical relevance of occupational exposure to the patient's asthma. RESULTS: A 50-year-old man developed bronchial asthma both after exposure to feeding stuffs and flours and after ingestion of beverages made of cereal flours. Allergy to storage mites (Lepidoglyphus destructor), house dust mites (Dermatophagoides pteronyssinus and farinae), and barley and corn flours were demonstrated by skin testing and serum-specific IgE. Bronchial challenge tests with every allergen showed no response except for an immediate response to barley flour. The most relevant clinical feature was an immediate asthmatic response developed after oral provocation with either barley-made beer or barley flour itself which indicates IgE-mediated, food-induced bronchial asthma (sulfite sensitivity was ruled out). CONCLUSION: In some particular cases, barley flour may induce bronchial asthma through inhalational and oral routes due to an IgE-mediated mechanism.

Beer↗
PubMed1995

Correlation between different measures of exposure in a cohort of bakery workers and flour millers.

This paper describes the relationship between continuous and 'grouped' variables for several measures of exposure in a longitudinal study of bakery workers and flour millers. Average shift and peak levels, both for dust and for flour aeroallergen were measured, duration of exposure obtained from questionnaire and cumulative exposure both for dust and for flour aeroallergen calculated. Neither for dust nor for flour aeroallergen was there a correlation between duration of exposure and intensity measures of exposure (peak and average). Moderate to good correlation existed between the various intensity measures of exposures both for dust and for flour aeroallergen. Good correlations existed between measures of exposure of dust and measures of exposure for flour aeroallergen. The degree of correlation was reflected by the fact that the number of workers changing categories depended on which measure of exposure was considered. The higher the correlation coefficient between various measures of exposure the fewer workers changed category. This information provides important information for a better understanding of the exposure-response relationship amongst bakery workers and flour millers.

Allergens↗