Search PubMed⌕ Search

SEARCH · Search PubMed

Results for “FLOUR”

Search indexed PubMed citations on genomics, clinical trials, systematic reviews and public health. Explore titles, authors and supplied subject terms, then open the PubMed record.

Quote a phrase for an exact phrase match. Source license links do not imply unrestricted reuse.

At least 253 records · Page 14Linked to original sources
PubMed1982

Experimental production of staphylococcal enterotoxins A, B, and C on rice flour gel medium.

Production of staphylococcal enterotoxins A, B, and C was studied on the rice flour gel plate consisting of rice flour and distilled water devised by the authors simulating cooked rice that has commonly been incriminated for staphylococcal food poisoning in Japan. Enterotoxin produced on the rice flour gel plate was determined quantitatively by reversed passive hemagglutination. The rice flour plate supported production of fairly large quantities of enterotoxins A, B, and C. The rice flour concentration of the plate and the quantity of the surface water largely affected the enterotoxin production. The largest amount of enterotoxin, 0.2-0.4 mg/25-ml plate, was produced in 3 days at 37 C on 16% rice flour gel plates overlaid with 4 to 8 ml of saline. It appeared that the production of enterotoxin A was more rapid than that of enterotoxin B or C.

Culture Media↗
PubMed2000

[Functional properties and protein concentrate of Pigeon pea (Cajanus cajan (I.) Millsp) flour].

The objective of this investigation was to study the functional properties of Pigeon pea (Cajanus cajan (L.) Millsp) flour and protein concentrate. The solubility of both samples were superior than 70% at pH above 6.7 and below 3.5. The water and oil absorption were 1.2 and 1.07 ml/g of sample and 0.87 and 1.73 ml/g of flour and protein concentrate samples, respectively. The minimum concentration of flour and protein concentrate needed for gelation was 20% and 12%, respectively. The emulsifying capacity of flour and concentrate was 129.35 g and 191.66 g oil/g of protein and the emulsion stability 87.50 and 97.97%, respectively, after 780 minutes. The foam capacity and stability of flour foam were 36.0% and 18.61, while of the concentrate were 44.70% and 78.97% after 90 minutes. These properties indicate that the flour as well as the concentrate could have application in various food systems.

Absorption↗
PubMedDate not supplied

[Bronchial hyperreactivity to methacholine in a group of bakers sensitized to wheat flour].

BACKGROUND: Bakers' allergic diseases are a well known occurrence. Wheat flour is the most important allergen responsible for rhinoconjunctivitis and IgE mediated asthma. The good correlation between atopy, wheat flour sensitization and allergic diseases is also well known. In a previous study we described the results concerning sensitivity to wheat flour in a group of 300 bakers, followed up for 8 years. In this study we showed that the same subjects who were sensitive to wheat flour had no symptoms. AIM: The aim of this study was to carry out the metacholine test for bronchial hyperreactivity in a group of 14 bakers selected from the group of 300 previously studied. METHODS: The subjects underwent: pulmonary function test, IgE test, skin prick test with grass pollen, Dermatophagoides farinae, Dermatophagoides pteronissinus, wheat flour, and the metacholine test. RESULTS: The results of the metacholine test showed only one positive case in a subject with positive skin prick test. This agreed with the assumptions of our previous study that showed a sensitization (10%) to wheat flour but a low prevalence of allergic symptoms. CONCLUSIONS: Limited to the subjects studied, the results indicate an absence of a relationship between positive prick tests and aspecific bronchial hyperreactivity. Recent research that suggest a probable different genetic control of atopy, bronchial hyperreactivity and asthma is discussed. In our opinion effective primary and secondary prevention could account for this absence of relationship.

Adolescent↗
PubMed1992

Zinc, a neurotoxin to cultured neurons, contaminates cycad flour prepared by traditional guamanian methods.

We have used cultured ventral mesencephalic and cerebellar granule cells to test the toxicity of extracts of cycad seeds (genus Cycas) and cycad-derived flours traditionally prepared in Guam. There was no significant difference in the toxicity of extracts prepared from the female gametophyte tissue of C. circinalis, C. revoluta, and C. media, common wheat flour, and 13 of 17 cycad flour samples. However, extracts prepared from 4 of 17 Guamanian flour samples exhibited marked dose-dependent neurotoxicity to mesencephalic and granule cell cultures. There was no correlation between toxicity and 2-amino-3-(methylamino)-propanoic acid (BMAA) content, and the concentration of BMAA in the medium arising from these extracts was far below that required to be neurotoxic. Toxicity of extracts was not blocked by the NMDA receptor antagonist MK-801 or the non-NMDA receptor antagonist 6-cyano-7-dinitroquinoxaline-2,3-dione, indicating that toxicity was not mediated by excitatory amino acid receptors. Analysis of the four toxic processed flour samples indicated high zinc content. Zinc produced a concentration-dependent neurotoxic response in mesencephalic and granule cell cultures that paralleled the calculated concentrations of zinc in the cultures derived from the four toxic flour samples. When sliced C. circinalis gametophyte tissue was "processed" in our laboratory by soaking in a galvanized container, there was a time-dependent increase in zinc content.

Animals↗
PubMed1992

Sensitization to the storage mite Lepidoglyphus destructor in wheat flour respiratory allergy.

Occupational allergy due to hypersensitivity to cereal flours is relatively common among bakers and grain-store workers. Storage mites can contaminate wheat flour and could be an important cause of allergic symptoms due to inhalation. Forty-three patients with criteria for allergic sensitization to wheat flour (skin tests, specific IgE to wheat flour and positive challenge tests) were included in a study to investigate the prevalence of cosensitization to Lepidoglyphus destructor (Ld). This mite was the predominant species in the wheat flour samples supplied by our patients. We found that 30% of the patients had IgE-mediated hypersensitivity of Ld. Of these, 23% did not have a relationship with any bakery or agriculture. We conclude that the prevalence of sensitization to Ld in patients sensitized to wheat flour is important.

Adolescent↗
PubMed2005

Lung function among non-smoking wheat flour mill workers.

OBJECTIVES: Flour dust occurs across the range of food industries; its exposure may induce acute or chronic respiratory ailments. The objective of the study was to assess the effects of flour dust on the lung function. MATERIALS AND METHODS: The lung function was studied in forty-six male flour mill workers and a similar number of male control subjects; all participants were non-smokers with the age range from 18 to 65 years. The subjects were matched for age, height, weight and socioeconomic status. The pulmonary function test was performed by using an electronic spirometer (Compact Vitalograph, UK) and results were compared by a paired t-test. RESULTS: Significant reduction in the overall mean values of FVC, FEV1, PEF, and MW were observed in wheat flour mill workers relative to their matched controls. CONCLUSIONS: Based on the results of the present study, we conclude that the flour mill workers in Pakistan, like grain workers elsewhere, are at an increased risk of developing occupationally related pulmonary function impairments. The results suggest that there is an urgent need to improve dust control measures and the health status of flour mill workers.

Adolescent↗
PubMed1988

[Obtention and evaluation of a precooked flour of auyama (Cucurbita maxima) and rice, enriched with oleaginous proteins and/or skim milk].

The purpose of the present study was the production of a precooked blend made of pumpkin squash and rice flour (PRB), processed with drum dyer. The blend was supplemented with different protein sources: soy, sesame and deffated milk. The following formulations were obtained: I) PRB + 10.5% deffated soy flour; II) PRB + 15% deffated milk; III) PRB + 5% deffated sesame flour + 10% deffated milk; IV) PRB + 5% deffated soy flour + 10% deffated sesame flour, and V) PRB + 9.5% deffated soy flour + 9.5% deffated milk. All formulations were submitted to physico-chemical, nutritional and sensorial evaluation. The protein content of the formulations varied from 14.6% to 17.9%. Rat assays gave satisfactory net protein ratio values. Soups prepared with the formulations were qualified as having good organoleptic characteristics. The production of some of the formulations described above, would contribute to a larger utilization of pumpkin, as it would allow the easy preparation of salted and sweet dishes (soups, cakes, etc).

Amino Acids↗
PubMed1987

[Use of flour of pejibaye fruit (Bactris gasipaes H.B.K.) in bread making].

Trial were conducted in Costa Rica in 1984 and 1985, to determine the possibility of substituting pejibaye (Bactris gasipaes H.B.K.) meal for wheat flour in bread. Utilization in three distinct mixtures was examined: 90:10, 85:15 and 80:20 percentage of wheat flour to percentage of pejibaye meal, respectively. The breads were made, and dough analyses were conducted at "Molinos de Costa Rica, S.A.", the country's principal flour mill. Chemical analyses were carried out at the University of Costa Rica. Results indicate a marked inverse relationship between both initial dough development time and dough strength maintenance, and the content of pejibaye meal present in the flour mixture. Consequent problems with sufficient dough expansion preclude utilization of this fruit meal for bread-making in proportions significantly greater than 10% of the total composite flour. The above-mentioned findings reflect the high nutritional value of the pejibaye fruit. Although the protein content is inversely correlated with the amount of pejibaye meal in the mixture, vitamin A and fat contents are positively correlated. This fact demonstrates that the utilization of pejibaye meal in bread-making may well be in some ways considered as a form of nutritional enrichment. As a final conclusion drawn from the results of analyses of the trials and sensory observations, the 90% wheat flour with 10% pejibaye meal mixture apparently was the optimum substitution level of the breads examined. The potential macroeconomic ramifications on the Costa Rican economy of producing and utilizing pejibaye meal in bread-making, are highly favorable.

Bread↗
PubMed1995

[Protein antigens in case of asthma, rhinitis and dermatitis in patients occupationally exposed to flour].

21 patients gave sera to clarify their clinical hypersensitivity towards flour proteins. 6 had dermatitis, 3 rhinitis and the others asthma. 3 patients showed a control reactivity towards the electrophoretically separated flour protein antigens while others had antibodies to flour antigen with molecular weights less than 100 kD or 80 kD in the case of rye. Reactivity towards antigens with molecular weight higher than 50 kD was typical of dermatitis patients, while the rhinitis and asthma cases' sera reacted towards lighter flour proteins in the 20-30 kD range. The procedure is simple, a random serum sample (5 ml) suffices, and it allows demonstration of sensitization to flour protein in a way which may be helpful in the evaluation of exposure and the diagnosis of allergic conditions due to flour dust, a major etiology of occupational respiratory disease.

Adolescent↗
PubMed1994

[Chemical and nutrition evaluation of whole sorghum flour (Sorghum bicolor, L. Moench), complementation with bean and milk whey, application in baking].

The chemical characteristics nutritive value and technological properties of the whole sorghum flour for consumption were studied. The chemical analyses indicated 11.5% of protein, 2.7% of fat, 1.3% of fiber and 72% of carbohydrate. Major mineral in the flour were sulphur 0.25%, phosphorus 0.21%, potassium 0.15%, magnesium 0.07% and calcium 0.03%. The amino acid analyses showed lysine as the first limiting amino acid (score 31.3%) and as the second treonine (score 61.5%). The essential fatty acid contents in the oil were linolenic acid 36.2%, linolenic acid 1.4% and trace of arachidonic acid. The tanin content was 0.04%. PER and CEA were increased when the whole sorghum flour was supplemented with exception of digestibility. It was concluded that whole sorghum flour is a good source of calories in the diet (359 Cal/100g) and the protein responded positively to complementing with Phaseoulus vulgaris flour, dried milk whey and synthetic lysine. The bread baked with 0, 5, 10 and 15% of composite flour (wheat-sorghum) showed good volume, good external and internal characteristics and a high percentage of acceptability, by a panel of degustation testers.

Animals↗
PubMed1993

[Elaboration of instant corn flour by hydrothermal process I].

The objective of this research was to investigate a simplified hydrothermal process for the production of instant corn flour and evaluate some variables that affected the degree of gelatinization of corn flour, and evaluate some technological characteristics of the flour. The use of grits of lesser particle diameter and increasing temperature of the soaking water resulted in an increase in the rate of absorption of water of grits, permitting a reduction of soaking time necessary for the process. The instant corn flour prepared by the hydrothermal process using corn grits soaked in water at room temperature (28-30 degrees C) for 5 hours and steaming for 1 minute at 118 degrees C presented characteristics of viscosity, water absorption index and water solubility index similar to that of flours prepared with grits soaked in water at a temperature higher tan room temperature and different steaming time (5 and 15 minutes). The characteristics of color and shelf life of corn flour were improved with the hydrothermal process.

Color↗
PubMed1996

Buckwheat flour hypersensitivity: an occupational asthma in a noodle maker.

BACKGROUND: There have been very few reports of occupational allergies caused by inhalation of buckwheat flour. In this paper, we present a case of occupational asthma and rhinitis caused by buckwheat flour inhalation. METHODS AND RESULTS: The patient had strong positive responses to grass and ragweed pollens as well. The bronchoprovocation test showed early asthmatic response to buckwheat flour extracts. Serum specific IgE antibody to buckwheat flour was detected by enzyme-linked immunosorbent assay (ELISA). In order to further identify the allergenic component of the extracts, sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) and electroblotting studies were performed. Eight IgE binding components (9-55 kDa) were detected within the buckwheat flour extracts. CONCLUSION: These results suggest that inhalation of buckwheat flour can caused IgE mediated bronchoconstriction.

Adult↗
PubMed2000

Efficient production of protopectinases by Bacillus subtilis using medium based on soybean flour.

We have developed a culture system for efficient production of protopectinases (PPases) by Bacillus subtilis. PPase shows the pectin-releasing activity and is expected to be utilized in the enzymatic cotton scouring. B. subtilis IFO3134 was cultivated using defatted soybean flour as a main component of culture media. This strain produced three different types of PPases, namely, PPase-C, -N and -R performing endo-arabinase activity, pectate-lyase activity and pectin-lyase activity, respectively. The effects of alkaline solubilization and autoclave treatments to extract nutrients from soybean flour and initial soybean flour concentration (20-80g/l) on production of PPases in batch fermentation were investigated. Alkaline solubilization of soybean flour with NaOH remarkably reduced enzyme productivity. In addition, a higher initial concentration of soybean flour reduced the enzyme productivity of cells. The pectin-releasing activity was the largest and reached up to 2200-2400U/ml, when the culture medium containing an initial soybean flour concentration of 40g/l was autoclaved for 45-60min without alkaline solubilization treatment.

Journal Article↗
PubMed1998

Protein and starch digestibilities and mineral availability of products developed from potato, soy and corn flour.

A technique for development of potato flour was standardized. Five products viz. cake, biscuit, weaning food, panjiri and ladoo were prepared incorporating potato flour, defatted soy flour and corn flour. Baking and roasting were the major processing techniques employed for the development of these products. Protein, ash and fat contents of potato flour were almost similar to those of raw potatoes. Significant differences in protein, ash and fat contents of all the products were observed. Protein and starch digestibility of potato flour was significantly higher than that of raw potatoes. Protein digestibility increased by 12 to 17 percent on baking or roasting of products. Processed products had significantly higher starch digestibility and mineral availability compared to raw products. Thus, it can be concluded that roasting and baking are effective means of improving starch and protein digestibility and mineral availability of products.

Biological Availability↗
PubMed1982

The effect of long-term feeding of soya-bean flour diets on pancreatic growth in the rat.

1. Pancreatic growth was measured in rats by changes in pancreatic weight, nucleic acid content and protein content after feeding diets of heated soya-bean flour (HSF), raw soya-bean flour (RSF), 200 g raw soya-bean flour + 800 g heated soya-bean flour/kg (80 HSF) and 400 g raw soya-bean flour + 600 g heated soya-bean flour/kg (60 HSF) for periods up to 36 weeks. Control rats of comparable age to soya-bean flour-fed rats were continued on rat cubes during the 36-week study. 2. Cube-fed rats remained significantly heavier than rats fed on soya-bean flour diets. Analysis of variance showed rats fed on HSF were significantly heavier than RSF-fed rats and rats fed on 80 HSF significantly heavier than those fed on 60 RSF. 3. Pancreatic indices in HSF-fed rats were similar to comparable control rats. 4. Hypertrophy was found in rats fed on the RSF-containing diets with the extent of enlargement corresponding to the RSH content. Hyperplasia was also found in rats fed on RSF and 60 HSF. 5. The greatest pancreatic growth was seen in RSF-fed rats with all the indices peaking at 8 weeks followed by a decline and then a rise again at 36 weeks. 6. The fall in pancreatic indices in rats fed on RSF for 12 and 24 weeks is most likely an effect of general malnutrition due to the multiple deficiences in amino acids which occur in animals fed on RSF. The rise at 36 weeks may reflect increased body growth or the beginning of adenomatous changes.

Animals↗
PubMed2005

Improvement of ethanol production in very high gravity fermentation by horse gram (Dolichos biflorus) flour supplementation.

AIMS: To determine the effect of osmotic stress on yeast and to investigate the protective role of horse gram flour during very high gravity (VHG) ethanol fermentation. METHODS AND RESULTS: Saccharomyces cerevisiae was inoculated into high sugar (30-40%, w/v) containing medium with and without supplementation of horse gram flour. The fermentation experiments were carried out in batch mode. The effect of 4 or 6% of horse gram flour to the medium on the metabolic behaviour and viability of yeast was studied. Significant increase in ethanol yield up to 50% and dramatic decrease in glycerol production up to 100% was observed in the presence of horse gram flour. The fermentation rate was increased from 3 to 5 days with increased viable cell count. The physical and chemical factors of horse gram flour may aid in reducing the osmotic stress of high gravity fermentation of ethanol as well as enhancing ethanol yield. CONCLUSIONS: It was found that horse gram flour not only reduced fermentation time but also enhanced ethanol production by better utilization of sugar. SIGNIFICANCE AND IMPACT OF THE STUDY: Production of high ethanol concentration by using VHG sugar fermentation eliminates the expensive steps in the conventional process and saves time.

Dolichos↗
PubMed1996

Effect of malting time on chemical composition and functional properties of soybean and bambara groundnut flours.

Soybean and bambara groundnut were malted for 0, 24, 48, 72, 96 and 120 h, respectively. The malted beans were dried, devegetated and milled into flour. The protein contents of unmalted soybean and bambara groundnut flours which were 48.3 and 18.8% (dry weight), respectively, increased on malting to maximum levels of 56.17 and 28.55% (dry weight) after 2 days before decreasing to 19.51 and 20.92% (dry weight) for soybean and bambara groundnut flours, respectively. The same pattern of change was observed for the fat, soluble sugar and nitrogen contents of the malted bean flours. Approximately 76 and 59% of the phytic acid contents of soybean and bambara groundnut flours were removed, respectively, on malting for 120 h. Malting significantly affected the water and oil absorption capacities as well as the viscosities of both bean flours. The optimum malting time for both beans was found to be between 72 and 96 h.

Adsorption↗
PubMed1998

Fermentation of soybean flour with Aspergillus usamii improves availabilities of zinc and iron in rats.

Soybean flour was fermented with Aspergillus usamii to improve the availabilities of dietary zinc and iron through the degradation of phytate. Three kinds of experimental diets that differed in protein sources were prepared: one consisting of 40% fermented soybean flour (RS diet), one consisting of 40% fermented soybean flour (FS diet), and one consisting of 20% regular soybean flour and 20% fermented soybean flour (RF diet). Zinc solubilities in the upper and the lower segments of the small intestine were higher in rats fed the FS diet than in rats fed the RS diet. The FS group showed higher solubility of iron in the lower small intestine than the RS group did. Zinc concentrations in the femur and plasma and iron concentrations in the liver and plasma were higher in the FS group than in the RS group. These results suggested that the fermentation of soybean flour improved the availabilities of dietary zinc and iron, which may be induced by increasing the solubilities of these minerals in the small intestine through the reduction of phytate content. Femoral and plasma zinc concentrations in the RF group were higher than in the RS group, but lower than in the FS group. No difference was noted in liver and plasma iron concentrations between the RF group and the FS group. Although phytase activity in FS degrades phytate in the RF diet, higher activity may be needed to degrade phytate completely.

Animals↗