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PubMed1989

[Fortification of bread with bean flour (Phaseolus vulgaris, L.). I. Flour and bread aspects].

This paper deals with the incorporation of bean flour (Phaseolus vulgaris, var. Tórtola) (BF) made at laboratory scale in bread enrichment, by substituting 2, 4, 6, 8 and 10% wheat flour by bean flour. First, wheat and bean flours blends were prepared to study the farinological properties of these combinations. Then, breads containing bean flour in the above-mentioned proportions were made. At the 6, 8 and 10% levels, a deterioration in farinological properties of the blends, such as water absorption, developing time, weakening and W value were evident. Baking tests showed that no significant changes occurred with respect to water absorption, mixing time, weight and volume of breads, and color and texture of crumb in BF levels of 2, 4 and 6%. However, overall qualities of the breads were significantly impaired at the 8 and 10% levels.

Bread↗
PubMed2000

Toxicity of diatomaceous earth to red flour beetles and confused flour beetles (Coleoptera: Tenebrionidae): effects of temperature and relative humidity.

Red flour beetles, Tribolium castaneum (Herbst), and confused flour beetles, Tribolium confusum (DuVal), were exposed for 8-72 h to diatomaceous earth (Protect-It) at 22, 27, and 32 degrees C and 40, 57, and 75% RH (9 combinations). Insects were exposed to the diatomaceous earth at 0.5 mg/cm2 on filter paper inside plastic petri dishes. After exposure, beetles were held for 1 wk without food at the same conditions at which they were exposed. Mortality of both species after initial exposure was lowest at 22 degrees C but increased as temperature and exposure interval increased, and within each temperature decreased as humidity increased. With 2 exceptions, all confused flour beetles were still alive after they were exposed at 22 degrees C, 57 and 75% RH. Mortality of both species after they were held for 1 wk was greater than initial mortality for nearly all exposure intervals at each temperature-humidity combination, indicating delayed toxic effects from exposure to diatomaceous earth. For both species, the relationship between mortality and exposure interval for initial and 1-wk mortality was described by linear, nonlinear, quadratic, and sigmoidal regression. Mortality of confused flour beetles was lower than mortality of red flour beetles exposed for the same time intervals for 46.7% of the total comparisons at the various temperature-relative humidity combinations.

Animals↗
PubMed2002

Extraction of fumonisins B1 and B2 from white rice flour and their stability in white rice flour, cornstarch, cornmeal, and glucose.

To extract fumonisin B1 (FB1) and fumonisin B2 (FB2) from Thai white rice flour, different solvent mixtures, temperatures, pH values, and addition of enzymes or ethylenediaminetetraacetic acid disodium salt (Na2EDTA) were examined. Three extractions with 0.1 M Na2EDTA achieved the highest recoveries. Initial recoveries of fumonisins added to white rice flour, cornstarch, cornmeal, and glucose varied with commodity. Fumonisins disappeared in Thai white rice flour after 12 h, but 55% remained in another white rice flour. With cornstarch 20-30% fumonisins remained after 24 h; only 43% of 14C-labeled FB1 materials extracted from cornstarch was eluted with methanol from an immunoaffinity column. Fumonisins were stable in cornmeal for 24 h but only approximately 50% remained after 30 days. With glucose, 25% of FB1 and FB2 remained 24 h after addition; N-(1-deoxy-D-fructos-1-yl)FB(1) andN-(carboxymethyl)FB(1) were detected in lower amounts than residual FB(1) after 3 months.

Carboxylic Acids↗
PubMed1999

Breath hydrogen and methane responses of men and women to breads made with white flour or whole wheat flours of different particle sizes.

OBJECTIVE: While it is well known that consumption of whole grain foods results in beneficial health effects, the great majority of Americans prefer bread made with white flour. Consumption of whole grain foods in high fiber menus may cause undesirable intestinal responses. The purpose of this study was to determine whether consumption of bread made with ultra fine ground whole wheat flour retained beneficial effects while reducing undesirable effects. METHODS: Twenty-six men and women (31 to 55 years of age) consumed glucose solutions or bread made with white, whole wheat or fine ground whole wheat flour (1 g carbohydrate/kg body weight) in a Latin square design after two days of controlled diet. Breath methane and hydrogen were determined over the 24 hours after consumption of test foods. RESULTS: Hydrogen and methane responses of men and women were similar. There were no significant differences in methane responses to the different treatments, but hydrogen response was increased by all breads (p<0.0001). Although the overall mean response values were similar for all three breads, the patterns of hydrogen response differed (treatment*time, p<0.003). Gastrointestinal symptoms were not associated with fiber content or particle size of bread; however, subjects reporting symptoms tended to have higher methane responses (0.05<p<0.10). CONCLUSION: Neither fiber content of bread nor particle size of whole wheat flour substantially affected breath hydrogen or methane responses or gastrointestinal symptoms. Fine ground whole wheat breads may provide a more acceptable food choice than standard whole wheat bread without sacrificing the beneficial health effects of higher fiber.

Adult↗
PubMed1991

Tribolium confusum (confused flour beetle, rice flour beetle)--an occupational allergen in bakers: demonstration of IgE antibodies.

Specific IgE to proteins from Tribolium confusum (TC), a flour beetle, was detected in 9/125 sera of subjects exposed to rye and wheat flour. TC RAST was not inhibited by Dermatophagoides pteronyssinus, rye or wheat flour. Immunoblot experiments showed specific binding to three proteins from adult TC or pupae, not present in rye or wheat flour. These findings suggest that TC might act as an occupational allergen in a proportion of bakers.

Allergens↗
PubMed1987

[Supplementation of wheat flour with chickpea (Cicer arietinum) flour. II. Chemical composition and biological quality of breads made with blends of the same].

Experimental bread made of wheat flour complemented with 5, 10 and 15% chick-pea flour was studied, using wheat bread as control. Samples were analyzed for their proximal chemical composition and amino acids content. Crude fiber and protein increased from 0.36% to 0.55%, and from 14% to 17.6%, respectively, when 15% chick-pea flour was added. The lysine content increased as the level of supplementation was raised. Biological quality of proteins was measured in rats as protein efficiency ratio (PER) as well as apparent digestibility resulting in an increase of PER values from 0.90 to 1.34 and small variations in bread protein digestibility. Bread nutritive value was significantly improved by adding chick-pea flour.

Amino Acids↗
PubMed1990

Fermentation of pearl millet flour with yeasts and lactobacilli: in vitro digestibility and utilisation of fermented flour for weaning mixtures.

Single as well as mixed culture fermentation by yeasts (S. diastaticus; S. cerevistiae) and lactobacilli (L. brevis; L. fermentum) at 30 degrees C for 72 h improved the starch and protein digestibility (in vitro) of pearl millet flour significantly. The flour fermented by Saccharomyces diastaticus, a starch hydrolysing yeast, had the highest starch digestibility whereas fermentation by Saccharomyces cerevisiae enhanced the in vitro protein digestibility of the flour significantly. Weaning mixtures prepared from the fermented flour were also found to be organoleptically acceptable.

Dietary Carbohydrates↗
PubMed1988

[Use of sunflower (Helianthus annus, L.) in human foods. I. Preparation of sunflower flour, protein concentrate and supplementation of this flour with the amino acids lysine and methionine].

In view of the importance that cultivation of sunflower (Helianthus annus, L.) has from both the industrial and scientific points of view, to promote its wide utilization in human foods, this study was undertaken for the following purposes. To obtain an edible sunflower seed meal, as well as well to determine the effect thermic treatment exerted on its nutritional qualities. To evaluate through chemical and biological analyses, the nutritional quality of the flour and of its thermic treatment, as well as of the sunflower seed protein concentrate. To supplement these flours with the amino acids lysine and methionine. Analysis of the results suggested the following conclusions: The sunflower seed obtained by thermic treatment has a higher protein value than when untreated. The flour thus treated is of better protein quality when supplemented with 0.34% lysine. The sunflower seed not subjected to thermic treatment, and supplemented with different levels of the amino acid methionine, did not improve the protein quality of the product. The protein concentrate of the sunflower seed shows a protein quality as well as a protein efficiency ratio (PER) relatively low, probably due to the lack of lysine.

Animals↗
PubMed1995

Flour dust exposure variability in flour mills and bakeries.

As part of a longitudinal study to explore the exposure-response relationship between flour dust exposure and work-related symptoms and skin sensitivity the authors formed exposure groups and estimated various components of variability. This paper describes the between-exposure group, the between-worker and the within-worker variation of personal flour dust exposure in bakeries, flour mills and packing stations. In total 346 samples were collected in 13 exposure groups. The geometric means of the exposure groups ranged from 0.3 up to 9.0 mg m-3. Between-worker variances within exposure groupings were less than the overall between-worker component although substantial differences in exposure between workers remained in some exposure groups. Overall the largest variance component was the between-exposure group component followed by the considerably smaller between-worker and within-worker components.

Analysis of Variance↗
PubMed1994

[Electrophoretic analysis of buckwheat flour compared with regular wheat flour].

The composition of the alcohol soluble proteins (prolamins) obtained from buckwheat meal and common wheat flour by two procedures were analysed by electrophoresis at pH 3.1 and, after dissociation, in the presence of sodium dodecyl sulphate at pH 8. The profiles obtained from the prolamin fraction of buckwheat were very different, qualitatively and quantitatively, from those of the prolamin of common wheat. It is probable therefore that the adverse effects associated with the presence of wheat gliadin in diets of patients with celiac disease would be reduced and possibly avoided if wheat flour were replaced by flour from buckwheat.

Celiac Disease↗
PubMed1987

Feasibility of Saudi wheat flour enriched with cottonseed flour for bread making.

Three samples of edible grade cottonseed flour (cosf) were utilized each in 5%, 10% and 15% mixtures with Saudi wheat flour for bread making. Addition of cosf increased water absorption of the dough. Times of dough mixing, stability and break-down were slightly increased at the low addition level, but adversely shortened at the higher levels, where mixing tolerance was doubled or tripled. Up to 5%-10% of cosf could be tolerated without deleterious effect on dough properties or bread quality, depending on the source of the additive and method of preparation. An increase of 25%-50% in protein content of bread was expected.

Bread↗
PubMed2005

Palatability and glucose, insulin and satiety responses of chickpea flour and extruded chickpea flour bread eaten as part of a breakfast.

OBJECTIVE: To determine the effect of adding chickpea flour or extruded chickpea flour to white bread on palatability and postprandial glycaemia, insulinaemia and satiety. DESIGN: A randomised, single-blind, cross-over study of four 50 g available carbohydrate breakfasts. SETTING: School of Exercise and Nutrition Sciences, Deakin University. SUBJECTS: In all, 12 healthy subjects were recruited through posted notices. Totally, 11 (nine male, two female) completed the study (mean+/-s.e.m.; age 32+/-2 y; body mass index, 24.7+/-0.8 kg/m(2)). INTERVENTION: After overnight fasting, subjects consumed a control (white) bread (WB) breakfast twice, a chickpea bread (CHB) breakfast once and an extruded chickpea bread (EXB) breakfast once. Palatability and postprandial blood glucose, insulin and satiety responses were determined. Following this, food intakes from an ad libitum buffet and for the remainder of the day were assessed. RESULTS: A trend towards a lower incremental area under the curve (IAUC) of glucose for the CHB breakfast compared to the WB breakfast was observed (P=0.087). The IAUC of insulin and insulinaemic index (II) of the CHB breakfast were higher (P<0.05) than for the WB breakfast. No differences in glycaemic index (GI), satiety response, food intake or palatability were observed. CONCLUSIONS: CHB and EXB demonstrated acceptable palatability. CHB demonstrated some hypoglycaemic effect compared to WB, but neither CHB nor EXB demonstrated effects on satiety or food intake. The hyperinsulinaemic effect of CHB observed in this study requires further investigation.

Adult↗
PubMed2006

Response of respiratory flour allergics in an ingested flour challenge may involve plasmacytoid dendritic cells, CD25+ and CD152+ T cells.

BACKGROUND: A number of occupational respiratory allergens are food related, and little is known about the responses these allergens elicit in sensitized persons that ingest them. METHODS: Nine respiratory flour-allergic volunteers were exposed in a double-blind placebo-controlled food challenge with flour. Responses were monitored by spirometry, acoustic rhinometry, determination of urinary methyl histamine and tryptase and flow cytometric evaluation of basophil, dendritic and T cell numbers and markers. RESULTS: Significant increases in serum tryptase (compared with placebo post-exposure levels) and methyl histamine and a coordinated decrease in blood basophils and nasal volume after ingestion of allergen compared with placebo suggest an allergic response to ingested allergen. There was no change in forced expiratory volume in 1 s. The number of blood plasmacytoid dendritic cells (DC), but not of myeloid DC, decreased after exposure (p = 0.001). DC HLA DR was reduced after both exposures (p < 0.001). Expression of CXCR4 on DC was reduced after allergen (p = 0.033) but not after placebo exposure. CD4+ T cell expression of CD25 was elevated after placebo (p = 0.021) but reduced after allergen provocation. The reduction in CD25 expression after allergen compared with placebo was significant (p = 0.024). CD152 was downregulated on these cells after allergen (p = 0.039) but less so after placebo exposure. CONCLUSION: Persons with respiratory allergy respond after ingestion of the relevant allergen. Response to this allergen challenge may selectively recruit plasmacytoid DC through CXCR4 and T cells expressing CD25 and CD152, which may be a regulatory phenotype.

Adult↗
PubMed2000

The nutrient content and effectiveness of rice flour and maize flour based oral rehydration solutions.

The effectiveness of rice flour and maize flour based oral rehydration solution (ORS) in treating mild and moderate dehydration was studied among 88 children aged to 6 to 42 months at the Oni Memorial Children Hospital, Ibadan. In this randomized clinical trial, fifty children were treated with rice-based ORS while fifty-three received the maize-based ORS, over a four hour period. There was clinical improvement in the signs of dehydration with a significant increase in body weights and a significant fall in the packed cell volume following the administration of the two preparations. The maize-ORS contains 4.3 g protein, 179.3 Kilocalories and rice-ORS contains 3.6 g protein and 152.1 Kilocalories per litre of the preparation, respectively. It is concluded that rice and maize based ORS were acceptable and effective in oral rehydration of diarrhoea patients. They may also contribute to the nutrient intake of patients with (mild to moderate) 'some' dehydration. However other sources of energy, protein and mineral intake should be continued in these patients.

Body Weight↗
PubMed2003

[The prevalence of respiratory symptomes and immediate hypersensitivity reactions in a population exposed to flour and cereal dust in five flour mills in Morocco].

OBJECTIVE: To evaluate the prevalence of respiratory symptoms, ventilatory function disorder and immediate hypersensitivity reactions in a population exposed to flour and cereal dusts in five flour mills in Morocco. METHODS: The study of 373 exposed and 301 non-exposed subjects consisted of an analysis of working conditions and a medical survey. RESULTS AND CONCLUSION: The prevalence of clinical respiratory symptoms was 64.1% among exposed subjects and 41.2% among non-exposed subjects. Cough, expectoration, rhinitis, conjunctivitis, dermatitis, asthma and chronic bronchitis were more frequent among mill-workers. Spirometry was abnormal in 31.6% of those exposed: anomalies were found in both flow and volume. Among exposed subjects with a ventilatory disorder, 77.9% had only small airways syndrome or a light deficit. Smoking was the cause of excess morbidity. Skin prick tests were positive for at least one allergen in 65.4% of exposed compared to 27.2% non-exposed subjects. The prevalence of positive skin tests to occupational allergens alone was higher among those exposed (42.4%) than among the non-exposed (9.9%). The implementation of adequate medical and technical prevention may reduce this risk.

Adult↗
PubMed1991

[Obtaining macaroni-type spaghetti from a mixture of wheat flour and corn flour].

Pasta products were formulated using 10, 20, 30, 40 and 50% substitution of wheat flour with pre-gelatinized corn flour. Products were submitted to evaluation tests by comparing their main characteristics with those of the pattern, such as humidity, cooking time, water absorption, solubility in cooking water, texture, color, appearance and yield. The products obtained were economically available with good acceptability in relation to color, appearance and other characteristics evaluated.

Flour↗
PubMed1988

[Nutritional utilization of cottonseed flour, compared to soya flour, by growing rats with protein malnutrition].

The aim of this study was to compare the nutritional value of three diets with rats submitted to protein malnutrition. After one month on a low protein diet (2% casein), the rats were refed with corn-soya-milk (60%/30%/5%, W/W/W) and rice-cotton-milk (60%/30%/5%) diets. This produced a higher growth rate than either the corn-cotton milk (60%/30%/5%) diets or a control diet containing 20% casein. The caloric intake/100 g body weight was about the same with the four rehabilitation diets. The highest apparent nitrogen digestive utilization coefficients (C. U. D.) values were obtained with the control diet, lower values with the rice-cotton-milk diet, then the corn-cotton-milk diet and lowest with the corn-soya-milk diet. Results of lipid C. U. D. were in the same order. The highest nitrogen balances were obtained with the control diet, then the corn-soya-milk diet, the rice-cotton-milk diet and lowest values with the corn-cotton-milk diet. Our data prove that the cotton flour mixed with rice may perfectly replace soya flour associated with corn in a nutritional rehabilitation diet.

Animal Feed↗