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At least 37 records · Page 2Linked to original sources
PubMed1992

Selenium content of wheat for bread making in Scotland and the relationship between glutathione peroxidase (EC 1.11.1.9) levels in whole blood and bread consumption.

The selenium content of the 1989 harvest of wheat used for bread making in Scotland ranged from 0.028 microgram/g dry weight for home-grown wheat to 0.518 microgram/g for Canadian wheat. The tonnage values indicate that 13.8% of the wheat used in bread making came from Canada. This reflects in a calculated dietary intake of 31 micrograms/d which is well below the recommended levels of 70 and 55 micrograms for adult males and females respectively (National Research Council, 1989). The average glutathione peroxidase (EC 1.11.1.9) level in 478 samples of human whole blood was 6.08 (SE 0.065) units/ml. This increased to 6.65 (SE 0.321) in sixty-two subjects consuming brown or wholemeal bread but was unaffected by oily fish consumption. Analysis of a small number of samples of whole milk, eggs and meat indicated slightly higher concentrations than previously published values but this trend was insufficient to compensate for the lower cereal provision of Se.

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PubMed2003

The use of iodised salt in the manufacturing of processed foods in South Africa: bread and bread premixes, margarine, and flavourants of salty snacks.

Salt is widely used by the food industry, but information on the use of iodised salt as an ingredient in the manufacturing of processed foods in South Africa is not available. The iodine content of salt used in the manufacturing of bread, margarine and salty snack flavourants was investigated in a cross-sectional descriptive study. Questionnaire information and salt sampled on 1 day per week for 5 consecutive weeks were obtained from 12 food manufacturers (eight bread and bread premix manufacturers, two margarine manufacturers and two salty snack flavourant manufacturers). The iodine concentration of salt samples was analysed using the potentiometric titration method. Eleven of the 12 manufacturers surveyed reported that they used non-iodised salt. The reported reasons for using non-iodised salt included properties of the final product, health reasons, and financial considerations. However, substantial amounts of iodine were found in the salt of one-third of these manufacturers (n = 4), ranging from a mean content of 39-69 ppm. Three of these four particular manufacturers distributed their products countrywide. This information serves as a strong indication that iodised salt does not necessarily cause the adverse affects that food manufacturers fear may affect their products. Although the amounts of iodine in the salt were variable, our results showed that an appreciable percentage of the food companies used iodised salt unknowingly in the manufacturing of frequently consumed processed foods, and this may have a considerable impact on the daily iodine intake of consumers.

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PubMed1997

[Bread staling. Simultaneous effect of bacterial alpha-amylase and emulsifier on firmness and pasting properties of bread crumbs++].

The effect of bacterial alpha-amylase and an emulsifier on firmness and amylograph characteristics of bread crumb during storage was studied. The bread which contained these additives was less firm and stalled more slowly than the control. The enzyme and the emulsifier retarded firmness but the emulsifier inhibited the action of the alpha-amylase. The regulatory action of the emulsifier also was observed on amylograph characteristics of bread crumb (peak viscosity, cool viscosity and setback).

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PubMed2001

Food allergy to wheat products: the effect of bread baking and in vitro digestion on wheat allergenic proteins. A study with bread dough, crumb, and crust.

The effect of baking and digestion on the allergenicity of wheat flour proteins has been studied. Pooled sera of patients suffering from food allergy to wheat products were tested for IgE binding to the proteins of the wheat dough and of the bread crumb and crust, before and after being in vitro digested. During in vitro digestion, the IgE binding protein components of the unheated dough tended to disappear, whereas a permanence of IgE recognition was evident for both the bread crumb and crust. This indicates that the baking process increases the resistance of the potential allergens of the wheat flour to proteolytic digestion, allowing them to reach the gastrointestinal tract, where they can elicit the immunological response. Therefore, the effects of baking must be carefully considered in studying food allergies to wheat products.

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