The effect of Fe fortification on the absorption of Zn was studied by radioisotopic labelling of single meals, followed by measurements of whole-body retention of 65Zn at 14 d after intake. Healthy adult volunteers participated in the study. Weaning cereal, wheat bread and infant formula, foods that are all frequently Fe-fortified, were evaluated in the study. The amounts of Fe added as FeSO4 w...

The aim of this study was to evaluate the influence of buttermilk on the physicochemical and sensory attributes of pan and pita breads. Different amounts of buttermilk (30, 60, and 100% of added water) were mixed with other ingredients of pan and pita bread formulations. The doughs and bread were analyzed for rheological, physicochemical, and sensory qualities. The results demonstrated that inc...

In the developing endosperm of bread wheat (Triticum aestivum), seed storage proteins are produced on the rough endoplasmic reticulum (ER) and transported to protein bodies, specialized vacuoles for the storage of protein. The functionally important gluten proteins of wheat are transported by two distinct routes to the protein bodies where they are stored: vesicles that bud directly off the ER ...

0956-7135/$ see front matter 2009 Elsevier Ltd. A doi:10.1016/j.foodcont.2009.07.012 * Corresponding author. Address: Fundación Inves Benedicta de la Cruz, M. Dorronzoro 141, B6700FTA Lu Tel./fax: +54 2323 425946. E-mail addresses: [email protected], a The aim of this work was to identify the occurrence of deoxynivalenol (DON) and ochratoxin A (OTA) in flour; to estimate the reducti...

The incorporation of yoghurt as a starter in sourdough wheat bread, to improve technological and nutritional properties, was investigated. Two bread dough matrices were considered: endosperm flour blended with whole-grain flour. fermentation’s types performed, two-stage yeast fermentation. Compared dough, yoghurt-sourdough fermentation promoted considerable changes chemical composition, particu...

Abstract Currently, the production of special varieties bread and bakery products using non-traditional plant raw materials is relevant. The article presents results studies on introduction chickpea flour into recipe wheat bread. Chickpea a crop that adapted to vegetation in unfavorable soil climatic conditions Volgograd region. Chickpeas are high protein (up 32%) fat (8%), while amount carbohy...

Chicken meat in two different forms (chicken meat and chicken meat powder) were added into white flour and whole wheat blend baguette bread formulations for protein enrichment and finally developing new and healthy snacks. The chicken meat and powder levels were 10% for white flour baguette, and 15% for whole wheat blend. The dried baguette samples were packaged under 100% N2, and physical, che...

The high demand for wheat flour in Indonesia made us to continue develop the use of from local food ingredients. We studied bread orange sweet potato and starch, breadfruit mocaf. This study using a nonfactorial complete randomized design, flour, mocaf, namely (P): 60: 20: 10: 0, 50: 10, 40: 20, 30: 30, 40, 50, 0: 60. best treatment making was P6 (10: 50).

The aim of the study was to assess influence high-temperature technological process bread baking from wheat and rye flour on behaviour commonly used active plant protection products in cereals. results research conducted indicate reduction thein concentration 12 pesticides 7 different chemical groups (strobilurins, pyrethroids, triazoles, neonicotinoids, organophosphates, imidazoles, benzimidaz...

Diagnosis in patients sensitised to multiple pollens is difficult due to the relationship between pollen and food allergens. Misdiagnosis is often a cause for unsuccessful specific immunotherapy. Wheat is a potent allergen source and is one of the causes of baker's asthma, food and pollen allergy. Recently, we have performed a study on pollen sensitisation in our area, where cereal crops are ve...