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At least 19 recordsLinked to original sources
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↗
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↗
PubMed1992

[Effect of the sorghum extraction process on the color of the flour and tortillas made from mixtures with lime-treated cornmeal].

The objective of this work was to study the effect of the extrusion process in the color of instant flours and its tortillas prepared with mixtures of commercial instant corn flour. In the extrusion process four flours from two genotypes of sorghum (whole and decorticated sorghum of each genotype) were used. These flours were processed in a single screw Brabender laboratory extruder. In the preparation of sorghum tortillas and sorghum-corn tortillas four flours were selected from the extrusion process. 1) genotype CMSXS 9A: Whole flour extruded with moisture content of 15% and screw rate of 130 rpm, flour from decorticated sorghum with particle size less than 0.420 mm extruded with moisture content of 15% and screw rate of 130 rpm, 2) genotype CMSXS 145: whole flour extruded with moisture content of 18% and screw rate of 170 rpm, decorticated sorghum flour extruded with moisture content of 15% and screw rate of 130 rpm. Also these flours were utilized with mixtures of commercial instant cornflour for the preparation of tortillas. The instant sorghum flours and tortillas from decorticated sorghum (20% = presented whiter color compared to instant whole sorghum flour and its tortillas. The addition of different levels of commercial instant corn flour (10, 20, 30, 40 and 50%) to the instant sorghum flours improved the color of the mixtures of flour and tortillas. This improvement was more pronounced with instant sorghum flour from whole sorghum grain.(ABSTRACT TRUNCATED AT 250 WORDS)

Calcium Hydroxide↗
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↗
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↗
PubMed1978

The role and function of chlorine in the preparation of high-ratio cake flour.

The literature on the role of chlorine treatment of flour for use in high-ratio cake production is discussed in relation to current knowledge of cereal chemistry and cake technology. A brief perspective of the present use of chlorine in high-ratio cake flours is included. Investigations of the uptake of gaseous chlorine by flour and its distribution among and chemical action upon the major flour components (water, protein, lipid, and carbohydrate) are assessed. The physical effects of chlorination as demonstrated by experiments with batters and cakes and by physicochemical observations of flour and its fractions are also considered. The characteristics of the starch in flour appear to be critical in high-ratio cakes. Chlorine treatment modifies the gelatinization behavior of the starch granules yet does not change their gelatinization temperature not is there evidence of chemical attack upon the starch molecules. Therefore, it is suggested that chlorine effects the necessary changes in starch behavior by reacting with the noncarbohydrate surface contaminants on the granules. Alternative methods of improving high-ratio cake flours are mentioned, particularly heat-treatment processes.

Chemical Phenomena↗
PubMed1976

Studies of the digestibility and retention of nitrogen and amino acids in rats fed raw or heated soy flour.

Apparent digestibility and absorption of nitrogen and amino acids from raw and heated soy flour were studied in rats. The apparent digestibility of all the amino acids from raw soybean was lower than from the heated flour. The net absorption was also significantly lower in the group fed raw soy flour for most of the amino acids, with the exception of cystine and methionine. The pattern of the amino acids along the digestive tract showed that while the levels of amino acids from heated soy flour started to decline in the jejunum and continued to decline in the ileum, in the group fed raw soy flour, the decline in levels of the amino acids did not begin until the ileum. The delay in the absorption might affect the overall absorption and utilization of the amino acids, and might explain the lower percentage retention of total nitrogen and amino acids in the carcasses of rats fed raw soy flour as compared with those fed heated soy flour. Possible reasons for the markedly lower cystine retention (relative to other amino acids) in the carcasses of the raw-soybean-fed rats are discussed.

Absorption↗
PubMed1976

A new agglutinating activity from wheat flour inhibited by tryptophan.

A new compound endowed with agglutinating activity, designated the flour agglutinin, was extracted from wheat flour with water and purified by gel filtration and ion-exchange chromatography. The haptenic inhibitors of the plant agglutinins do not affect flour agglutinin activity which, on the other hand, is inhibited by D- and L-tryptophan. Flour agglutinin has a molecular weight of about 5 - 10(4) as determined by gel filtration. It consists of a neutral heteropolysaccharide constituted of D-xylose and L-arabinose, and is homogeneous as judged by sedimentation analysis. Flour agglutinin activity is destroyed by treatment with Cellulase 2000 and periodate, but is not affected by alpha-amylase and proteolytic enzymes. Compared to germ agglutinin, flour agglutinin exhibits a peculiar range of cell specificity. It agglutinates several normal cell types, but has no effects on some neoplastic cells tested. Tryptic digestion of erythrocytes does not affect their susceptibility to flour agglutinin-induced agglutination.

Agglutination Tests↗
PubMed1978

[Influence of date seed flour and cellulose on growth, food utilization and parameters of fat metabolism of growing and adult rats].

In experiments with growing and adult Wistar-rats, the influence of date-seed flour on growth, food intake/utilization and lipid metabolism was studied. Cellulose powder was used as control substance. Unlike cellulose the date-seed flour increased the food intake and the gained body weights of the animals. The food utilization impaired after supplying both date-seed flour and cellulose. Date-seed flour as source of crude fibers in the diet caused a higher increase of weight and volume of the faeces than equivalent amounts of cellulose. Cellulose fed animals showed a higher crude fiber content of the faeces. The crude fiber of date seeds is supposed to consist of compounds more easily digested than cellulose such as hemicelluloses. Date-seed flour led to a significant increase of serum total lipids and serum cholesterol of growing rats. In the liver of adult rats the neutral fats and total lipids were increased too. A clear fatty infiltration in the liver of growing rats was detected. Cellulose did not significantly influence the lipid metabolism of both growing and adult rats. There must be a certain compound in the date seeds causing this lipid anabolic effect, which is not compensated by their relatively high crude fiber-content.

Aging↗
PubMed1975

[Trace element and heavy metal content in the basic types of Bulgarian flour].

The content of total ashes, copper, manganese, zinc, molybdenum, lead and cadmium is investigated in the three basic Bulgarian flour brands--type 500, type 700 and type 1150. It is found out that the content of all the microelements under study shows an increase from white (type 500) to darker flour (type 1150). Zinc and manganese content is the highest in all three types of flour investigated, while cadmium content is the lowest. No essential difference is established in the individual microelements' content of the flour from various regions of the country, except for the higher content of molybdenum, found in the flour obtained from the Plovdiv mills.

Bulgaria↗
PubMed1977

Effect of storage in flour and of particle size on the bioavailability of elemental iron powders for rats and humans.

Elemental iron powders produced by different processes were separated by nitrogen elutriation into fractions based on particle size. The fractions containing fine particles (7-10 micrometer) of electrolytic iron, hydrogen (H2)- and carbon monoxide (CO)-reduced iron, and the whole sample of carbonyl iron (92% less than 11 micrometer) were blended into freshly milled wheat flour and stored at about 21 degrees C. Storing the enriched flour up to 9 months had no effect on the relative biological value (RBV) of iron for rats from each type of iron supplement. Baking bread with flour containing electrolytic, H2-reduced, and carbonyl iron after storage for 10 months also had no effect on the RBV of the iron powders. There was no change in the RBV of iron for rats from flour enriched with electrolytic iron (200 mg/kg) and ascorbic acid (200 and 1665 mg/kg flour) after storage for 1 week and 3 months. The decreases in RBV due to increase in size of particles (7-10 vs. 20-26 micrometer) were significant for H2-reduced iron and CO-reduced iron but not for electrolytic iron and carbonyl iron. The RBVs of elemental iron powders for rats were similar to the values obtained with humans, based on iron absorption after an overnight fast.

Animals↗
PubMed1977

[Nitrogen balance in adults and experimental study in rats fed with rice, beans and manioc flour supplemented with proteins].

Rice, beans and manioc flour are foods eaten daily in Northeast Brazil. Manioc flour is a source of energy, having a low protein content. There has been a great interest to supplement manioc flour with proteins. The present study was planned to show the nutritive value of a basic diet including rice, beans, manioc flour and other local foods, supplemented with different sources of proteins. The experiment was carried out in humans and rats. The supplements used were casein (Ca), isolated soy protein (PS) and a dry residue of a soymilk preparation (RSLS). Through nitrogen balance studies in adults it was shown that the diets with casein or isolated soy protein had a good absorption and retention of nitrogen. The addition of the soymilk residue resulted in a poor acceptance of the experimental diet; negative nitrogen retention was observed in the three persons who accepted the food and completed the balances studies. The same diets offered to humans, with the same protein supplements, were fed to rats. The nutritive value measured in the animals were similar, in all diets with all supplements, including the one with the dry residue of soymilk. The present results call the attention to the problems of transfering animal results to humans. It was also discussed the possibility of adding casein or isolated soy protein as an eventual protein supplement to manioc flour for human feeding.

Adolescent↗
PubMedDate not supplied

Ochratoxin a in retail flour.

Flour delivered to a school in the Bournemouth area was found by thinlayered chromatography to contain up to 6.25 mg/dg of ochratoxin. A. Penicillium cyclopium, a fungus known to produce this toxin, was found in discoloured portions of the caked flour. Ochratoxin was also found in a second sack delivered to the school, but not in samples of sound flour or in six samples of flour of varying quality from other sources. The health risk did not appear to be serious.

England↗