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PubMed1994

Dust and flour aeroallergen exposure in flour mills and bakeries.

As part of an epidemiological study among workers exposed to flour total dust and flour aeroallergen concentrations were measured with personal samplers over a workshift in three large bakeries and four flour mills and packing stations. In the bakeries geometric means for total dust concentrations ranged from 0.4 mg/m3 in the bread wrapping area up to 6.4 mg/m3 at the dough brake. The flour aeroallergen concentrations ranged from 45.5 micrograms/m3 in the bread wrapping area up to 252.0 micrograms/m3 in the confectionary area. In the flour mills and packing stations the concentrations were higher with geometric means for total dust ranging from 0.5 mg/m3 in the office up to 16.9 mg/m3 for hygiene workers in an old mill. The flour aeroallergen concentrations ranged from 101.5 micrograms/m3 for transport workers up to 1728.2 micrograms/m3 for hygiene workers. The relation between total dust and flour aeroallergen concentrations varied for different areas and depended on the use of products other than flour.

Allergens↗
PubMed1976

[Enrichment of wheat flour with sunflower and soya flour for bakery products].

In order to improve the nutritive value of wheat protein, with a wheat flour, defated soybean flour and sunflower seed flour were mixed on the basis of their amino acid composition. The highest nutritive value, 86 expressed as CS, was obtained with 60% wheat flour + 28% defatted soybean flour + 12% defatted sunflower seed flour. The mixture was used to prepare: a) sea-biscuits, baked in a traditional bakery oven, and b) crackers, baked in an electric endless oven. Similar products, baked with wheat flour alone, were studied as controls. Chemical composition, total lysine, methionine, cystine, threonine and available lysine content were determine on the raw flours and mixture. Protein, fats and available lysine were determined on the bakery products. The nutritive value of the latter was assessed by their NPUop from which NPUst was calculated. The results showed an increase in the protein content of the enriched bakery products up to 60% over the controls. The nutritive value of the products was lower than the calculated figure for the raw mixture. Products b had the highest NPUst (56.4), surpassing the figures for the control (33.3) and also for product a (53.5). These values agreed with the figures for lysine availability which decreased with heat according to the cooking process. These data and the good acceptability of the crackers suggest that their enrichment with soybean and sunflowers seed concentrates asayed, could help to fulfill protein requirements in children.

Amino Acids↗
PubMed1990

[Enrichment of precooked white corn flour (Zea mays) with amaranth seed flour (Amaranthus sp.)].

Three mixtures of precooked white corn flour with 10, 20 and 30% amaranth flour were prepared. The sedimentation and consistency of the mixtures differed from those of the white corn flour, but without altering the capacity of dough formation to prepare arepas. The protein, fiber, and ash contents were higher than those of the precooked white corn flour. The functional properties of water and oil absorption increased in 20 and 10%, respectively. During the three-month storage, the protein and fat contents were not altered. Acceptability tests of the arepas were carried out and results indicated that those mixtures prepared with 10% and 20% substitution levels were acceptable from the sensory point of view. The protein quality was analyzed in terms of protein efficiency ratio (PER), which proved to be higher than that of the commercial white corn flour (PER 1.93), and the apparent digestibility was 92%. As far as lysine is concerned, results showed that arepas prepared with the mixture containing 10% amaranth (1.6 g lysine/100 g protein) and 20% (2.0 g lysine/100 g protein) also proved to be higher than the commercial white corn flour arepas (0.7 g lysine/100 g protein). Based on the above findings, enrichment of commercial white corn flour with grain amaranth flour, prior to the preparation of arepas, a product of high consumption in Venezuela as part of the habitual diet, is recommended.

Amaranthus↗
PubMed1976

Flour allergy in bakers. I. Identification of allergenic fractions in flour and comparison of diagnostic methods.

Extract of wheat flour obtained by extraction, centrifugation and dialysis was immunochemically characterized by quantitative immunoelectrophoresis using rabbit antibodies. The analysis revealed wheat flour to be composed of 40 antigens, some of which were immunologically partially identical with antigens of rye flour and of common grass pollen. Furthermore, antigens of the gliadin fraction of wheat flour were identified. 25 bakers with allergic complaints working in and around Copenhagen were clinically tested with wheat flour and related extracts. Among 13 bakers with respiratory complaints (asthma and/or rhinitis), 11 showed positive reactions to wheat flour extract when tested in histamine release from basophil leukocytes radioallergosorbent test and skin test, whereas further 2 were positive in the basophil test only. The ability of the IgE of individual sera to adsorb to the individual antigens of wheat flour was examined by means of crossed radioimmunoelectrophoresis. On the basis of these results, individual allergenic components of wheat flour were identified, three of these with comparatively high affinity and frequency.

Antigens↗
PubMed1993

[Effect of addition of instant corn flour on rheological characteristics of wheat flour and breadmaking III].

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 similar to that of flours prepared with grits soaked in water at temperature higher than room temperature and different steaming time (5 and 15 minutes). The addition of instant corn flour up of a 25% mixture with wheat flour reduced the peak of maximum viscosity during the heating cycle; however, the final viscosity during the cooling cycle was increased. The water absorption was increased with the increase of substitution in the level of wheat flour. Extensibility, maximum resistance and values of area were reduced with an increase in the level of instant corn flour in the mixture. However, extension resistance and proportional number were increased. Bread prepared from a mixture of instant corn flour and wheat flour showed higher weight with low loaf volume, color and texture of the crumb related to bread wheat.

Bread↗
PubMed2001

In vitro protein digestibility and physicochemical properties of dry red bean (Phaseolus vulgaris) flour: effect of processing and incorporation of soybean and cowpea flour.

A study was carried out to determine the effect of germination and drying temperature on the in vitro protein digestibility and physicochemical properties of dry red bean flours. A 2 x 3 factorial experiment with two treatments (germination and nongermination) and three drying temperatures was used for this purpose. The effect of particle size on water absorption capacity of bean flour was investigated. In addition, the effect of incorporating soybean and cowpea into the red bean flour on functional properties was equally investigated. Results reveal that protein digestibility increased with germination and also with drying temperature. Drying at 60 degrees C produced flours of optimum functional characteristics, although the hydrophilic/lipophilic index was high and the solubility index reduced. Germination and particle size as well as drying temperature all affected the water uptake properties of bean flours. Incorporation of soybean and cowpea flour into germinated bean flour at levels of 10 and 30%, respectively, produced a composite with higher functional properties.

Digestion↗
PubMed1997

Flour protein antigens in occupational flour hypersensitivity.

Thirty serum samples from clinical cases of flour hypersensitivity were analyzed for wheat or rye flour protein antibodies. The patients included 20 bakers and 10 others who also had occupational flour exposure. Twenty-three cases had antiflour antibodies which recognized antigens other than control sera in the flour protein patterns. The immunologic response of individual cases seemed very variable in view of the numerous differences between the cases in the antigen-antibody reactions. For the practical purposes, the flour protein antigens were divided in three groups, i.e., those larger than 80 kDa, those between 80 and 50 kDa and those smaller than 50 kDa. Cases with flour-induced dermatitis (n = 8) showed sensitization towards antigens in all size classes while those with rhinitis or asthma showed more antigens with a molecular weight less than 50 kDa. The test offers a possibility to independently verify an exposure to flour while it does not substitute for the conventional immunologic diagnostic tests.

Adolescent↗
PubMed2005

Nutrient addition to corn masa flour: effect on corn flour stability, nutrient loss, and acceptability of fortified corn tortillas.

BACKGROUND: Iron, zinc, and vitamin B complex are among the most prevalent nutritional deficiencies in Mexico, with iron deficiency being the leading cause of anemia. Mexico has the highest per capita consumption of corn in the world, consumed mainly as tortilla. Thus, corn flour for making tortillas has been suggested as an effective strategy to overcome malnutrition in developing countries such as Mexico where corn is a staple food. The stability of micronutrients added to food is an important factor for the success of fortification programs. OBJECTIVE: The aim of this study was to evaluate the stability of corn flour fortified with micronutrients, and to measure the effect of micronutrient fortification on the sensory quality and stability of the fortificants in fresh and stored tortilla. METHODS: A commercially homogenized nonfortified corn flour (NCFC) produced from degermed white corn was fortified with a premix containing iron, zinc, thiamin, and riboflavin. Changes in thiamin, riboflavin, iron, and zinc content in fortified corn flour (FCF) and nonfortified corn flour (NFCF) during storage were investigated. Vitamin B1 and B2 content was determined by fluorescence spectroscopy while iron and zinc content was analyzed by atomic absorption. RESULTS: Thiamin content in FCF and NFCF showed a significant (p < .05) decrease (24% and 37%, respectively) after 90 days of storage. Riboflavin losses of 18% and 22% were observed for FCF and NFCF, respectively. FCF retained over 90% of iron, while zinc content remained constant. Losses of thiamin (27 to 39%) and riboflavin (37%) were produced during the process to convert corn masa flour into tortillas. CONCLUSIONS: Storage time slightly affected the stability of riboflavin and thiamin in FCF while the cooking process produced considerable losses of both vitamins. Tortillas made from FCF were well accepted by Mexican adults. We conclude that the addition of vitamins and minerals in the forms and quantities used in this study do not modify the shelf-life of corn flour, and neither do they cause sensorial changes in tortillas made from FCF.

Consumer Behavior↗
PubMed1985

Industrial corn flour enrichment with whole amaranth flour and milling fractions in corn-based products.

Whole flour and milling fractions of raw amaranth seeds were used in 90:10, 80:20 and 50:50 mixtures with industrialized corn flour (MINSA) to prepare tortillas and arepas, basic nutritional foods in several Latin American countries. The three corn-amaranth mixtures showed a good protein and fat content as well as amino acid profile, and presented adequate physical characteristics for making tortillas. Amaranth whole flour and commercial corn flour mixtures in the proportion of 80:20 and 50:50 were found suitable for the preparation of arepas. Protein and fat content were substantially improved, with no changes in organoleptic characteristics. The Mexican type of Amaranthus cruentus, selected due to its availability and bromatologic properties, yielded products of excellent nutritional quality, according to their amino acid content and protein efficiency ratio (PER). The protein-rich (1R) and starchy (2-R) fractions obtained by air classification, also yielded good results when substituting amaranth flour. The afore-mentioned flours and air-classified fractions of the 50:50 mixtures proved to be adequate in gruel preparations when used in 1:8 and 1:12 dilutions, as they improved their organoleptic characteristics. Flakes and extrudates were also used, yielding products with a 13.3-15% protein content, 1.7-3.7% fat, and 65.2-74.2% carbohydrates. In addition, extrudates were utilized to prepare snacks of better nutritional quality than existing similar commercial products. Improvement of the tortilla's mineral and fatty acid contents was achieved in every case. Enrichment of this product with whole amaranth flour is, therefore, recommendable for use in programs aimed at improving the nutritional status of the population.

Amaranthus↗
PubMedDate not supplied

Determination of deoxynivalenol in white flour, whole wheat flour, and bran by solid-phase extraction/liquid chromatography: interlaboratory study.

A liquid chromatographic (LC) method for determining deoxynivalenol (DON) in white flour, whole wheat flour, and bran at or above the U.S. Food and Drug Administration advisory level of 1 microgram/g was evaluated by an interlaboratory study. Test samples of processed wheat (flour and bran) were extracted by blending with acetonitrile-water (84 + 16). Extracts were filtered and passed through a solid-phase extraction (SPE) column. The eluate was then chromatographed on a reversed-phase LC column with a water-methanol gradient. DON was measured at 220 nm. Naturally contaminated white flour, whole wheat flour, and bran samples and spiking solutions of DON to be added to the 3 commodities at 0.5, 1.0, and 2.0 micrograms/g were sent to 4 collaborators in Kansas, Louisiana, Missouri, and Washington states. Three collaborators completed the study. Average recoveries of DON from the 3 commodities spiked at 0.5, 1.0, and 2.0 micrograms/g were 94, 87, and 97%, respectively. Within-laboratory relative standard deviations for repeatability (RSDr) ranged from 3.1 to 21.7% and between-laboratory relative standard deviations for reproducibility (RSDR) ranged from 10.8 to 38.7%. On the basis of the results of this study, the SPE/LC method for DON in white flour, whole wheat flour, and bran was adopted as a peer-verified method by AOAC INTERNATIONAL.

Chromatography, Liquid↗
PubMed2002

Enzymatic solubilization of arabinoxylans from isolated rye pentosans and rye flour by different endo-xylanases and other hydrolyzing enzymes. Effect of a fungal caccase on the flour extracts oxidative gelation.

Water-extractable (WEP) and water-unextractable (WUP) pentosans were isolated from a rye flour. The effect of a commercial enzyme preparation, Grindamyl S 100 (GS100), containing pentosanase activities, was investigated on WEP, WUP, a mix of WEP and WUP, and the rye flour, with the aim to monitor the solubilization and depolymerization of high molecular weight arabinoxylans and the effect on the viscosity of the reaction medium. The effects of other hydrolyzing enzymes were also tested. Three xylanases were used: xylanase 1 (Xyl-1) from Aspergillus niger, the main activity present in GS100; xylanase 2 (Xyl-2) from Talaromyces emersonii; and xylanase 3 (Xyl-3) from Bacillus subtilis. Xyl-3 was used in combination with Xyl-1, (1,4)-beta-D-arabinoxylan arabinofuranohydrolase, endo-beta-D-glucanase, or ferulate esterase from A. niger, but no synergism was observed. GS100 and xylanases increased the arabinoxylan solubilization, Xyl-3 and Xyl-1 being those that presented the best yields of extraction without extensive depolymerization of water-extractable arabinoxylans. Both xylanases were affected by an inhibitor in rye flour. Flour treated with hot ethanol was used to study the oxidative gelation of flour extracts treated with xylanases, in the presence of laccase from Pycnoporus cinnabarinus. Two doses of xylanases were tested (0.5 and 2.5 units). Only the flour extracts treated with 0.5 unit of Xyl-1 thickened.

Carboxylic Ester Hydrolases↗
PubMed1994

[Substitution of wheat flour by defatted palm meal flour, rich source of dietetic fiber in the preparation of cookies and breads].

A flour from defatted oil palm kernels was used for substitution of wheat bran for the preparation of dietary fiber-rich wheat cookies and bread. The flour, containing 71% insoluble dietary fiber, 2% soluble dietary fiber and 19% protein (dry basis), was used at three different levels (3%, 4.5% or 6%) for the formulation of cookies, and at 2.5% and 5% for the preparation of bread. Commercial samples containing 6% and 5% wheat bran for the cookies and bread, respectively, were used as reference products. The dietary fiber content ranged between 6.8 and 10.1% for the experimental cookies and between 5.1 and 7% for the corresponding breads. Both types of products showed lower starch content (42-50% for cookies and 34-36% for breads) than the reference samples. Protein quality, as assessed by true and apparent digestibility, PER and NPR, was similar for experimental and reference cookies and breads. The final product texture (increased/decreased) as dietary fiber level increased. Flavor tests performed with both an untrained panel and the cookie senior chef indicated preference for the 3% palm flour cookies and the 2.5% flour bread. No change in pH regulating compounds was observed in either experimental or reference cookies, although a slight increase in humidity was recorded for the palm flour-based cookies. The experimental bread whiteness decreased as the palm flour level increased.(ABSTRACT TRUNCATED AT 250 WORDS)

Animals↗
PubMed1995

Peak exposure concentrations of dust and flour aeroallergen in flour mills and bakeries.

As part of an epidemiological study amongst workers exposed to flour we measured peak exposure levels to total dust and flour aeroallergen with personal samplers in bakeries, flour mills and packing stations. Short-term tasks which were expected to give rise to high concentrations of exposure (peaks) were identified. The frequency and duration of these tasks were estimated and their levels of exposure to dust and flour aeroallergen measured. In total 209 samples were taken. The highest exposure concentrations both for dust (geometric mean > 30 mg m-3) and for flour aeroallergen (geometric mean > 500 micrograms m-3) were measured during certain operations. Exposure concentrations for the tasks were often much higher than the levels we had measured over a shift in a previous study. This might be important for sensitization and for the development of asthma. Peak exposure concentrations could be used to explore the exposure-response relationship more comprehensively. In general average flour aeroallergen concentrations increased linearly with average dust concentrations, although there were some exceptions.

Allergens↗
PubMedDate not supplied

Determination and survey of deoxynivalenol in white flour, whole wheat flour, and bran.

A liquid chromatographic (LC) method for determining deoxynivalenol (DON) in white flour, whole wheat flour, and bran was developed. A 25 g test portion was extracted with acetonitrile-water (84 + 16), and the extract was filtered and applied to a column containing a combination of charcoal, Celite, and other adsorbents. The eluate was then chromatographed on a silica-based, reversed-phase LC column by using a gradient of water and methanol. DON was measured at 220 nm. Average recoveries of DON from white flour, whole wheat flour, and bran spiked at 1 microgram/g were 88, 86, and 85%, respectively. The limit of determination of the method was < 0.5 micrograms/g. A total of 562 wheat-based products from the 1993 crop year were collected by 21 U.S. Food and Drug Administration District Offices and analyzed by this method in Kansas City, Seattle, and New Orleans District Laboratories. The numbers of samples with DON contamination > or = 1 microgram/g from 163 bran, 272 white flour, 90 whole wheat flour, and 37 miscellaneous test samples were 20, 28, 14, and 2, respectively. About 52, 50, 40, and 27% of the same test samples were contaminated with DON at levels > 0.01 micrograms/g.

Adsorption↗
PubMed1992

Flour infested with Tribolium castaneum, biscuits made of this flour, and 1,4-benzoquinone induce neoplastic lesions in Swiss albino mice.

The carcinogenic effect of flour infested with beetles (Tribolium castaneum), biscuits made of this flour, and 1,4-benzoquinone (a quinoid secretion of this beetle) was investigated using Swiss albino mice. Force feeding flour infested with T. castaneum induced liver and spleen tumors (lympholeukemia) in 35.2% of the animals. The tumor incidence was 29% in mice force fed biscuits made of infested flour, and the tumors were located in the liver (lympholeukemia) and breast (adenocarcinoma type A). In animals fed 1,4-benzoquinone, the tumor incidence was 33.6%, and the tumors were located in the liver and spleen (lympholeukemia). It is speculated that 1,4-benzoquinone, alone or in combination with other quinoid secretions of the beetles present in the flour, may be responsible for tumor induction in the organs of mice.

Animals↗
PubMed1993

White wheat flour lowers plasma cholesterol and increases cecal steroids relative to whole wheat flour, wheat bran and wheat pollard in rats.

Plasma cholesterol concentrations were significantly lower in rats fed a cholesterol-free diet containing white wheat flour than those fed the diet with whole wheat or wheat bran. Concentrations of total bile acids and neutral sterols in cecal digesta were significantly higher in rats fed wheat flour than in those fed whole wheat, wheat pollard or wheat bran. Digesta bile acids and neutral sterol pools correlated negatively with plasma cholesterol, indicating that excretion was regulating plasma concentration. Total cecal volatile fatty acid (VFA) concentrations were unaffected by diet but cecal propionate was higher and butyrate lower in rats fed wheat flour than in those fed whole wheat. Cecal digesta butyrate concentrations correlated negatively with the cholesterol metabolite, coprostanol, and with secondary bile acids. Cecal propionate correlated negatively with plasma cholesterol concentration, but butyrate correlated equally positively, suggesting these VFA were indicators rather than regulators of altered cecal steroid metabolism. Effects of white wheat flour on steroid metabolism and cecal VFA resemble those of oat bran and support the observation that wheat flour might be hypocholesterolemic in humans.

Animals↗
PubMed1990

[Protein complementation of defatted hazelnut flour with pea flour].

A great deal of research has been carried out to increase the availability of naturally-occurring proteins, or obtained from secondary products derived through industrial processes. As a result of the industrial exploitation of the native hazelnut (Gevuina avellana) in Chile, a defatted residue is obtained which eventually could be utilized as a human food. To determine the complementary potential capacity of the defatted hazelnut flour and pea flour, a study was carried out in weaning rats of the Wistar strain, as follows. The biological evaluation considered diet formulation with defatted hazelnut flour and pea flour in the 30:70, 50:50, 60:40 and 70:30 proportions, respectively. The NPR values obtained in this evaluation of the assay diets were: 3.4, 3.5, 3.9, 4.1 and 4.1, in comparison with 3.7 for casein. In percentage terms, the 4.1 NPR value was 11% higher than that obtained for casein. The maximum protein quality was observed when the two protein sources were mixed in the 60:40 and 70:30 (w/w) ratios. In regard to true digestibility, there were no significant differences among the experimental diets, but were lower than casein. The results of this study demonstrate that the defatted hazelnut flour constitutes an attractive nutritional alternative for the amino acid supplementation of cereal and legumes, the latter being of habitual consumption by the Chilean population.

Amino Acids, Essential↗
PubMed1990

[Evaluation of the partial substitution of precooked corn flour by rice flour in the preparation of arepas].

The purpose of this research was to evaluate the effect of the partial substitution of rice by precooked corn flour, fortified or not with soy, on the organoleptic and nutritive characteristics of the arepas and on the expansion of the dough. Blends with 10, 20 and 30% of raw and precooked rice flours, and 8% soy flour were utilized. The results for arepas indicate that the partial substitution had no significant effect on the organoleptic characteristics nor nutritive value. The soy improved significantly the nutritive value. The expansion of the dough of the blends varied in respect to corn flour, without causing appreciable difficulty in the preparation of the arepas. The industrial precooked rice flour imparted great adhesivity, thus difficulty in the kneading, a fact which could lead to rejection by the consumer.

Animals↗