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At least 163 records · Page 9Linked to original sources
PubMed2002

Wheat flour confectionery products as a source of inorganic nutrients: iron and manganese contents in hard biscuits.

To evaluate some wheat flour based hard biscuits produced in Croatia with regard to their Fe and Mn contents and thereby their functionality, Fe and Mn are determined by cold-vapor atomic absorption spectrometry (CVAAS) in seven biscuits: classic white wheat flour biscuits and in dietetic biscuits enriched with whole wheat grain flour or whole wheat grain grits, soya flour and milk. Presented data show that Fe contents in seven analyzed biscuits range from 9.32 up to 24.80 mg/kg while Mn contents range from 3.76-16.37 mg/kg depending on type and share of cereal milling products and mineral content of other raw materials used. Thus, enriched biscuits produced from wheat flour type 850 and whole wheat grain flour, having the highest concentrations of Fe and Mn, were about 150% and 250%, respectively, richer in those elements in comparison with classic white flour biscuits of Petit Beurre type. Data show that wheat flour based hard biscuits, particularly enriched biscuits, can be considered as a good additional source of Fe and Mn in diets.

Bread↗
PubMed2005

Baker's asthma with a predominant clinical response to rye flour.

BACKGROUND: Relatively little attention has been paid to rye flour as opposed to wheat flour in clinical and epidemiological research into Baker's asthma. METHODS: This report describes the investigation of a baker with asthma who reported a workplace response to rye flour and none to wheat flour, despite co-reactivity to both wheat and rye antigen. RESULTS: Skin prick tests, RASTs and basophil stimulation tests were positive for both wheat and rye antigen, but quantitatively greater for rye than wheat. Bronchial challenge elicited a much greater response to the rye-wheat flour mix used in the bakery than to 100% wheat flour. CONCLUSIONS: The greater clinical response to rye than to wheat may be immunologically mediated, but could also be due to physical characteristics of rye flour such as greater dose of inhaled airborne particles or an irritative effect. This information may be useful for medical management and occupational hygiene control, and should stimulate further research into rye flour in Baker's asthma.

Adult↗
PubMed2004

Nutritional value of broad bean seeds. Part 3: Changes of dietary fibre and starch in the production of commercial flours.

We report on the impact of flour production from small- and large-seed varieties of broad bean on the quantitative and qualitative distribution of dietary fibre and starch. The experimental material consisted of the seeds of small-seed varieties of broad bean: Gobik and Goral, large-seed varieties of broad bean: Windsor Bialy and Bartom, and pea seeds of Albatros, Karat and Miko varieties (for comparison). The seeds were at full physiological maturity. Soaking and hydrothermal processing were shown to cause multidirectional, statistically significant changes in dietary fibre and starch, depending on both parameters of the process and type of the seeds. The flours of both small-seed broad bean varieties contained 20.15%-28.31%, flours of the large-seed broad bean 23.10%-27.50%, and those from pea seeds 20.13%-22.81% total dietary fibre. Attention should be paid to the considerable, approximately 2-fold increase in the soluble dietary fibre (SDF) content, compared to the raw material. The processing of seeds caused significant changes also with reference to starch. The most considerable changes were observed when the variant with the longest times of soaking (18 h) and heating (45 min) was applied. In the broad bean flours, the content of analytically available starch decreased by 22.94-30.60% and its digestibility was observed to decrease up to 30.25%. The pea flours, however, were characterised by an increased concentration of both forms of starch, especially significant for the digestible starch. The calculated content of resistant starch (RS) differentiated, to a high extent, the flours obtained. Under the same processing conditions, the flours of small-seed Gobik and Goral varieties of broad bean were characterised by a significantly higher RS content than those obtained from the large-seed varieties. A decrease in the starch digestibility rate index (SDRI) values, especially high for the small-seed varieties, should also be emphasised. The results obtained indicate that the nutritional value of flours can be determined by controlled processing parameters.

Dietary Fiber↗
PubMed1994

Consumer acceptability of stiff porridge based on various composite flour proportions of sorghum, maize and cassava.

A study was conducted to determine consumer acceptable proportions of flours in sorghum (var. serena) and maize or sorghum, maize and cassava composite flours. Breeder's serena flour extracted at 75 percent was mixed at various proportions with maize or with maize and cassava to constitute composite flours. The various composite flours were made into stiff porridge and presented to a group of panellists for sensory evaluation. The evaluation was conducted by scoring on a hedonic scale of 0-5 for poor to excellent, respectively, for the parameters colour, texture, flavour, taste and overall acceptability. The responses were analysed statistically. Alternatively the panellists were allowed to eat ad-lib any of the presented samples which appealed to them. The results demonstrated that slight incorporation (< 10%) of sorghum (var. serena) to maize flour leads to reduction in consumer acceptability. However, increased incorporation of sorghum in excess of 10 percent leads to no significant decrease in consumer acceptability until a level of 30 percent incorporation is exceeded. In sorghum, maize, cassava composite flours the formulation of 30:40:30, respectively, was found to be most acceptable. It is suggested that at this combination of flours desirable textural characteristics of the porridge overrides other factors in contributing to its acceptability.

Consumer Behavior↗
PubMed1999

Specific inhalation challenge with wheat flour in workers with suspected baker's asthma.

OBJECTIVE: The aim of this study was to evaluate the outcome of the specific inhalation challenge test (SIC) in 160 subjects with suspected baker's asthma and to assess its relation to total flour dust levels and to personal characteristics such as specific skin sensitisation, non-specific bronchial hyper-responsiveness (NSBH) and atopy. METHODS: We investigated the outcome of SIC tests performed with wheat flour in six Italian laboratories. For each subject, data was available regarding skin sensitisation to wheat flour, NSBH, atopy, forced expiratory volume at 1 s (FEV1) monitoring and airborne flour dust in the challenge chamber measured by the gravimetric method (total dust in mg/m(3)). RESULTS: The SIC test was positive for early asthma in 42 subjects (26%) and for late/dual asthma in 18 (11%). Positive outcome to SIC was significantly associated with NBSH (odds ratio, OR: 3.5, 95% CI: 1. 6-7.7) and skin sensitisation to wheat flour (OR: 3.1, 95% CI: 1.3-7. 0). Exposure level to wheat flour was less than or equal to 10 mg/m(3 )in 12% of individuals, ranged between 11 and 30 mg/m(3) in 43% and exceeded 30 mg/m(3) in 45%. The outcome of SIC was always negative among workers not skin sensitised to wheat flour and without NSBH and atopy. An increasing prevalence of positive SIC was observed among workers with one or more of the above-mentioned personal characteristics whose challenge exposure was greater than 10 mg/m(3) (P < 0.001). CONCLUSION: Procedures currently adopted for wheat flour dust exposure during SIC need to be better standardised in order to avoid excessive airborne dust exposure. Over-exposure seems to be of no use for the diagnosis and risks making the asthmatic reaction worse, particularly in patients who are both sensitised to wheat allergens and have NSBH and/or atopy.

Asthma↗
PubMed2006

In vitro bile acid binding activity within flour fractions from oat lines with typical and high beta-glucan amounts.

Whole flours from four oat lines with different amounts of beta-glucan (4.8-8.1%) were examined for their antioxidant activity and total phenolic and lignin concentrations. These data, along with the beta-glucan percentages, were compared with bile acid (BA) binding. Only the lignin concentrations of the flours significantly (P < 0.01) correlated with the BA binding values. The oat flours also were fractionated into bran, protein concentrate, starch, layer above starch, and soluble beta-glucan (SBG)-free flour, and their BA binding capacities were evaluated. The bran fractions were the only fractions that bound greater BA than did the whole oat flours on dry matter basis. Extraction of the soluble beta-glucan to create the SBG-free flour significantly (P < 0.01) decreased the BA binding of the remaining flour. These data suggest that BA binding of the oat flours involves the synergistic interactions of the oat components, with beta-glucan and lignin (insoluble fiber) having a great impact.

Antioxidants↗
PubMed2001

A baker's occupational allergy to flour moth (Ephestia kuehniella).

BACKGROUND: Allergy to insects is common. However, few reports cover occupational sensitization to flour moth (Ephestia [syn. Anagasta] kuehniella). We describe a baker who suffered from IgE-mediated occupational respiratory allergy to flour moth. METHODS: The skin prick test (SPT) and serum IgE tests were used to evaluate the patient's sensitivity to flour moth. Allergen cross-reactivity with mites was evaluated in IgE-inhibition studies. Clinical sensitivity was evaluated by nasal challenge test. Pulmonary function tests were repeatedly monitored. RESULTS: SPT with flour moth gave a 6-mm wheal, and an elevated level of flour moth-specific IgE was measured in the patient's serum (1.9 PRU/ml, RAST class 2). Immunoblotting with the patient's serum revealed at least seven heavy IgE-binding bands with molecular masses of 22, 35, 43, 53, 65, 77, and >86 kDa in the extract of flour moth. Allergen cross-reactivity with mites was demonstrated in inhibition studies. Immediate-type allergy to flour moth was confirmed by nasal challenge. Increased daily variability of PEF values was observed during workplace exposure. CONCLUSION: A baker's occupational respiratory allergy to flour moth was confirmed.

Adult↗
PubMed2004

Comparison of wheat and rye flour skin prick test solutions for diagnosis of baker's asthma.

BACKGROUND: Skin prick tests (SPTs) play an important role in the diagnosis of baker's asthma and in the investigation of sensitization frequencies in field studies. It was the aim of our study to compare different SPT solutions for wheat and rye flour sensitization and to assess the validity of test results. METHODS: Skin prick tests with wheat and rye flour were performed in parallel with extracts from different companies and compared with the results of bronchial challenge tests with both flours (69 rye flour and 51 wheat flour challenge tests). Additionally, specific immunoglobulin E (sIgE) to wheat and rye flour were tested. SPT solutions were analysed for protein content and by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). RESULTS: Skin prick test solutions for diagnosis of wheat and rye flour sensitization from three companies differed in protein concentrations and composition with the consequence of widely differing SPT results. Sensitivity of SPTs in comparison with allergen-specific bronchial challenge as a gold standard was between 40 and 67%, specificity was between 86 and 100%, the positive predictive value (PPV) ranged from 81 to 100% and the negative predictive value (NPV) from 44 to 70%. These numbers were only marginally affected by using a combination of challenge test result and sIgE value as a more specific gold standard. CONCLUSION: Improvement and standardization of SPT extracts for wheat and rye flour is highly recommended.

Adult↗
PubMed2004

Exposure to inhalable dust, wheat flour and alpha-amylase allergens in industrial and traditional bakeries.

This study was designed to characterize exposure to inhalable dust, wheat flour and alpha-amylase allergens in industrial and traditional bakeries. The study included 70 bakeries from the northern part of Belgium. Based on the degree of automation and a clear division of individual job tasks, four bakeries were identified as industrial and the remaining 66 were identified as traditional ones. Personal, as well as stationary, samples of inhalable dust were collected during full shift periods, usually 5-7 h. The portable pumps aspirated 2 l/min through Teflon personal dust samplers (Millipore, pore size 1.0 microm) mounted in PAS-6 sampling heads. In the collected samples the inhalable dust, wheat flour and alpha-amylase allergens were determined. Wheat flour allergens were measured using enzyme-linked immunosorbent assay inhibition and an antiwheat IgG4 serum pool. The alpha-amylase allergens were measured using a sandwich enzyme immunoassay with affinity-purified polyclonal rabbit IgG antibodies. In total, 440 samples (300 personal and 140 stationary) were processed. The highest inhalable dust exposure was observed in traditional bakeries among bread [geometric mean (GM) 2.10 mg/m3] and bread and pastry workers (GM 1.80 mg/m3). In industrial bakeries the highest dust exposure was measured in bread-producing workers (GM 1.06 mg/m3). Similar relations were observed for wheat flour and alpha-amylase allergens. Bread baking workers in traditional bakeries had the highest exposure to both allergens (wheat flour GM 22.33 microg/m(3), alpha-amylase GM 0.61 ng/m3). The exposure to wheat flour and alpha-amylase allergens in industrial bakeries was higher in bread baking workers (wheat flour GM 6.15 microg/m3, alpha-amylase GM 0.47 ng/m3) than in bread packing workers (wheat flour GM 2.79 microg/m3, alpha-amylase GM 0.15 ng/m3). The data presented suggest that, on average, exposure in the Belgium bakeries studied-industrial as well as traditional-is lower than or similar to bakeries in The Netherlands, Canada, Sweden, the United Kingdom and Finland. Furthermore, the exposure levels in traditional bakeries seem to be higher than in industrial bakeries.

Allergens↗
PubMed1975

Effect of hydrogen peroxide treatment on the nutritional quality of rapeseed flour fed to weanling rats.

The effect of treating rapeseed flours with hydrogen peroxide on the glucosinolate content and nutritional value of the protein was examined. Four flours were prepared from Target variety rapeseed (Brassica napus) by dehulling and defatting the seed (sample RF), by heat treating and water washing the dehulled seed prior to defatting (sample WWRF), and by treating a part of samples RF and WWRF with solutions of 7 and 3% hydrogen peroxide, respectively. Chemical analysis showed that the hydrogen peroxide treatment lowered the glucosinolate content of the flour but was not as effective as the water extraction. The hydrogen peroxide treatment also oxidized methionine to its sulfoxide and sulfone and cysteine to cysteic acid. In the first experiment, weanling rats were fed for 3 weeks diets in which casein or each of the flour preparations provided 5, 10, or 20% protein. Rats fed the high glucosinolate-containing flour (sample RF) at the 10 to 20% protein level died, while those fed 5% survived but lost weight. Those fed the hydrogen peroxide-treated flours survived, but weight gains and food consumption were low compared with the values of the caseinor WWRF-fed groups. Rats fed sample RF exhibited enlarged thyroids. Those fed the peroxide-treated samples had high plasma levels of methionine sulfoxide and sulfone. In the second experiment, additions of 0.15 or 0.30% methionine to the 10% protein diets resulted in increased weight gains of the groups fed the peroxide-treated flours. It was concluded that the hydrogen peroxide treatment was effective in reducing the glucosinolate content of the rapeseed flour. However, the production of the oxidized sulfur amino acids, in particular methionine sulfone, reduced considerably the nutritional value of the protein.

Animal Feed↗
PubMed1976

Enzymic activities in the pancreas, digestive tract and feces of rats fed raw or heated soy flour.

Trypsin, chymotrypsin and amylase levels were determined in the pancreas, all along the intestinal tract, and in the feces of rats fed raw or heated soy flour diets. The levels of all enzymes measured in the pancreas in the non-fasted state were lower in the raw than in the heated soy flour-fed rats. Fasting equalized these levels. Trypsin and amylase tended to be lower, and chymotrypsin was significantly higher in the intestinal tracts of raw soy flour-fed rats than in the group fed heated soy flour; the greatest differences were found in the ileum. Trypsin and chymotrypsin levels in the feces were higher in the group fed raw soy flour than in the group fed heated soy flour. Amylase in the feces of the raw soy flour-fed rats was higher at the beginning of the experiment and dropped sharply to be even lower than in the heated soy flour-fed rats at days 13 to 14 of the experiment. It was concluded that measuring the enzymic levels in the feces is a very sensitive method for determining whether a test diet induces hypersecretion of digestive enzymes in rats. This method can be used from the start of feeding the experimental diet. As the animal need not be killed, the effect of the test diet upon enzymic secretion can be studied as a function of time, and it might be suitable to studies with large animals.

Amylases↗
PubMed1983

Bioavailability of zinc from defatted soy flour, soy hulls and whole eggs as determined by intrinsic and extrinsic labeling techniques.

Bioavailability of zinc from diets prepared from intrinsically and extrinsically labeled autoclaved, defatted soy flour and scrambled, freeze-dried egg was investigated in male rats marginally depleted in zinc. In one study, retention of zinc from intrinsically labeled soybean flour (73%) was significantly less than from 65ZnCl2 extrinsically added to a soy flour-based diet (80%). Zinc from intrinsically labeled soybean hulls and from soy flour diets containing 10% soybean hulls extrinsically labeled with 65ZnCl2 was as available as the zinc from the extrinsically labeled soy flour diet. In a second study, extrinsic and intrinsic labeling techniques gave a similar assessment of bioavailability of zinc from egg- and soy flour-based diets when extrinsic labeling was accomplished by thoroughly mixing 65ZnCl2 with the protein source prior to incorporation into the diet. Absorption of 65Zn was greater from egg diets than from soy flour diets and of intermediate value from mixed soy flour and egg (50:50, wt/wt) diets regardless of which protein source was labeled, indicating that the zinc entered a common pool.

Animals↗
PubMed1998

White and wholemeal flours from wheats of low and higher apparent metabolizable energy differ in their nutritional effects in rats.

Wheats used for feeding poultry differ considerably in the ratio of soluble to insoluble non-starch polysaccharides (NSP) and apparent metabolizable energy (AME). We have examined effects of whole and white flour from a wheat of low (12.02 MJ/kg of dry matter) and high (14.52 MJ/kg of dry matter) AME in rats fed a cholesterol-free diet. NSP concentrations were higher in whole flour from the low AME wheat but similar in both white flours. In contrast to chickens, food intake and body weight gain of rats were unaffected by diet. Plasma cholesterol concentrations were lower in rats fed whole wheat and low AME wheat. Cecal bile acids and neutral sterol pools were larger in rats fed whole wheat but were unaffected by wheat type. Negative correlations were found between digesta steroid pools and plasma cholesterol, consistent with greater fecal steroid excretion. Cecal digesta was greater in rats fed whole wheat and low AME wheat. Digesta pH was lower in rats fed whole wheat, but there was a significant interaction between wheat and flour type with lower pH in rats fed low AME white flour. Total volatile fatty acids (VFA) and acetate and butyrate pools were larger in rats fed whole wheat than in those fed white flour. Total and individual VFA pools were larger in rats fed low AME flours than in those fed high AME flours, apparently due to greater cecal starch fermentation in the former. Factors affecting wheat AME in chickens affect important metabolic variables in rats and may have similar actions in other species including humans.

Animal Nutritional Physiological Phenomena↗
PubMed1996

Work-related asthma in a population exposed to grain, flour and other ingredient dusts.

The purpose of the study was to determine the prevalence and causation of work-related asthmatic symptoms in a population exposed to grain, flour and other ingredient dusts. Where workers complained of asthmatic symptoms which were the result of dust exposure, follow-up aimed to identify whether the symptoms were the result of sensitisation or of non-specific irritation. A questionnaire was presented to 3,450 workers who had exposure to dust during the course of flour milling (528), bread baking (1,756), cake baking (209) and other activities in food preparation (957). Those with positive responses were followed-up by taking a formal history, examination, skin prick testing and serial peak flow measurement. The overall prevalence of work-related asthmatic symptoms was 4.4% (153 out of 3,450). In the group who were followed-up (128 out of 153), non-specific respiratory irritation was thought to be the cause in 90 (2.6%), whilst sensitisation was responsible for symptoms in 12 (0.3%). Of the 12 cases due to sensitisation, the agents responsible were: fungal amylase (10 cases, all associated with bread baking), flour (one case, associated with flour packing), and grain (one case, associated with flour milling). Non-specific irritation is considerably more common than sensitisation as the cause of work-related asthmatic symptoms in flour milling, baking and other flour-based industries. The prevalence of sensitisation to flour is very low (less than 1 in 1,000) in all these industries. The principal sensitiser encountered in modern plant bakeries appears to be fungal amylase. The most important source of exposure to fungal amylase is probably the debagging, sieving, weighing and mixing of bread improvers.

Adult↗
PubMed1978

IgE antibodies to wheat flour components. Studies with sera from subjects with baker's asthma or coeliac condition.

Sera from two subjects with baker's asthma and six patients with coeliac condition were examined for the presence of IgE antibodies with specificities for wheat flour components. Sera were studied using the radioallergosorbent test (RAST) together with whole flour and thirteen purified and partially purified flour fractions. IgE antibodies to a number of flour components were demonstrated in the allergic bakers' sera, but the strongest reactivities were observed with wheat albumins and globulins. A more detailed examination of the flour water-soluble proteins using RAST inhibition methods demonstrated that albumins were more reactive with the allergic sera than the globulins. Apart from the results with the water-soluble proteins, the two sera showed a different pattern of reactivity with the other flour preparations. No IgE antibodies to whole flour or any of the flour components, including A gliadin, were found in the coeliac sera. Failure to detect wheat gluten- or gliadin-specific IgE antibodies indicates that IgE-mediated reactions are not important in the pathogenesis of coeliac condition. Levels of total IgE in the sera from the coeliac subjects were elevated and, with two of the sera, some success was achieved in identifying the allergens responsible for the elevation. We propose that elevation of serum IgE may frequently occur in coeliac condition and may arise due to an increased uptake of antigens via the damaged intestinal mucosa.

Adult↗
PubMed1988

Farm animal feeders: another group affected by cereal flour asthma.

Asthma induced by cereal flour is a long recognized entity. We present studies of three patients affected by asthma related to exposure to cereal flour contained in animal formula feeds. Skin prick test performed with the formula feed components showed positive reactions to cereal flours (wheat, rye and barley) and negative to the other substances in these formulas. Specific anti-wheat, rye and barley flour IgE antibodies were found by RAST. Bronchial provocation tests (BPT) with wheat flour (patients 1 and 2) and barley flour (patient 3) all showed immediate responses. These findings suggest that our patients' symptoms were caused by an IgE-mediated hypersensitivity to cereal flours from animal formula feeds. We call attention to the importance of cereal flours in animal formula feeds as a cause of occupational asthma in farm and animal feeders.

Adolescent↗
PubMed1997

Characterization of yellow rice and development of instant flours by hydrothermal process.

Commercial brown and yellow milled rice submitted to inappropriate storage conditions were characterized and utilized to develop instant flours that were used in the preparation of atoles. The grains were classified as long-thin; the average size was 2.13 x 6.79 mm. The milling yields obtained in laboratory with paddy rice were 70% brown rice and 60% milled rice. Brown rice and yellow milled rice had similar amylose contents, 22.5 and 25.6% respectively. Gel consistency was soft with low gelatinization temperature (63-68 degrees C) for both samples. Field fungi, such as Helminthosporium oryzae, and storage fungi, such as Aspergillus spp, were present in paddy, yellow milled and commercial rice. The fungus Helminthosporium oryzae, Aspergillus spp, and Penicillum spp were not present in instant flours. Instant flours were prepared by soaking the grain in water, and then steaming, drying and milling it. The highest values for water absorption index were obtained from yellow milled instant rice flour. The color of yellow milled instant rice flour varied from white ("L") to pale yellow (lesser values of "b"). The lower viscosity of the instant flours indicates the breakdown of polymers and reveals that unintact starch granules were not present in instant flours. Protein and ash contents of brown and milled rice were unaffected by hydrothermal process, and the lipid content showed only little changes. Sensory analyses carried out on the atoles prepared with instant flours considered them acceptable, specially for products made from milled yellow rice.

Flour↗
PubMed2005

Grain-size effect on the structure and antiobesity activity of konjac flour.

The effect of high-frequency oscillatory type ball-mill treatment on the structure and antiobesity activity of konjac flour was investigated. The grain size of konjac flour changed from 657.3 microm (d(50)) to 23.7 microm (d(50)) after 4 h of treatment. The structural change of the konjac flour with different grain size was characterized by using X-ray diffraction (XRD) differential scanning calorimetry (DSC). The results indicated that the crystallinity decreased and the diffraction peak drifted not only by when the crystallization region was reduced but also when the crystalline structure was changed. With the decrease of the grain size and crystallinity, the konjac flour grain, especially the 4 h milled konjac flour, swelled more rapidly and led to the improvement of the antiobesity effect. Compared with the native konjac flour, the 4 h milled konjac flour could significantly decrease the body weight and total wet weight of fat of nutritional obese rats (P < 0.05) and also decreased the contents of triglyceride, glucose, and high-density lipoprotein in blood of nutritional obese rat significantly (P < 0.05), which meant the grain-size effect of konjac flour improved its antiobesity activity notably.

Amorphophallus↗