The article contains results of the flour and bread quality assessment from the grains of spring spelt, also called as an ancient wheat. Spelt was cultivated on heavy and medium soils observing principles of organic farming. Based on flour and bread laboratory studies, as well as laboratory baking, the technological usefulness of studied flour has been determined. These results were referred to...

Three years after beginning employment at a bakery, a 32-year-old Japanese man began experiencing acute asthma exacerbations after exposure to rye flour. Antigen-specific serum IgE antibodies were detected to the albumin and globulin, gliadin, prolamin, and glutenin protein fractions of rye flour purified from the crude antigen, but only to the albumin and globulin fraction of wheat flour. The ...

This research aimed to use mustard flour as meat binder in processing of beef burgers instead of soybean flour (SF). Effect of addition mustard flour from two mustard varieties, yellow (Sinapis alba) (YMF) or brown (Brassica juncea) (BMF) mustard seed flour at different levels (3 and 6%) on the quality characteristics of beef burger patties was studied. The incorporation of mustard flour as a b...

The influence of sanitation on responses of life stages of the red flour beetle, Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae), an economically important pest in flour mills, was investigated in a pilot flour mill subjected to two, 24-h heat treatments. One hundred eggs or 100 adults of T. castaneum were exposed inside each 20-cm diameter by 15-cm high PVC rings holding 0.1-, 0.2-, 1...

A series of experiments was conducted to determine the effect of a flour food source on survival of red flour beetle, Tribolium castaneum (Herbst), and confused flour beetle, Tribolium confusum (DuVal), exposed to the labeled rate (0.5 mg/cm2) of Protect-It, a marine formulation of diatomaceous earth. Beetles were exposed at 27 degrees C, and 40, 57, and 75% RH in 62-cm2 petri dishes. When beet...

Light buckwheat flour was used to substitute rice flour at the level of 10, 20 and 30% to produce gluten-free cookies. The substitution of gluten-free cookie formulation with light buckwheat flour contributed to the significantly higher mineral content, especially magnesium, potassium, iron and copper, in comparison with the control rice cookies (p<0.05). Gluten-free cookies made with rice flou...

OBJECTIVE Gohieria fusca(Oudemans, 1902) is recognized to breed in wheat flour, rice, corn, feeds, wheat bran and herbal medicines as well as other stored products, and capable of having mild to moderate cross reactivity with allergens of house dust mites, an important source of indoor allergens associated with asthma and other allergic conditions. Air-conditioning systems are indispensable in ...

Background: Flour is one of the most important food sources, therefore it must be kept healthy and clean. As a potential pest control modality, we aimed to examine whether flour irradiation is a feasible tool to eradicate Tribolium confusum adults from infected flour considering probable health effects of infested flour consumption. Materials and Methods: unirradiated and irradiated flour were ...

The study was conducted to develop composite bread with maize flour and also to evaluate the nutritional quality and sensory properties of resulting breads. The results of the proximate analysis showed that wheat and maize flour contain protein 12.56 and 9.08%; fat 0.85 and 1.15%; ash 0.62 and 1.60%; fibre 0.68 and 1.25%; gluten 12.11 and 0.0%, respectively. Breads were produced from composite ...