Journal articles: 'Flour Safety'

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Jiang, Yongli, Yimeng Zhao, Danfeng Wang, and Yun Deng. "Influence of the Addition of Potato, Okara, and Konjac Flours on Antioxidant Activity, Digestibility, and Quality of Dumpling Wrappers." Journal of Food Quality 2018 (November 21, 2018): 1–11. http://dx.doi.org/10.1155/2018/4931202.

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To improve the antioxidant activity (AA), digestibility, and quality of fiber-rich dumpling wrappers, potato, okara, and konjac flours were added to wheat flour. The contents of these additional ingredients in the dumpling wrapper were optimized using the response surface methodology and the synthetic evaluation method. The dietary fiber content (DFC) and AA of blend flours and the optimized cooking time (OCT), cooking loss (CL), hardness, chewiness, firmness, color, and sensory evaluation (SE) of dumpling wrappers were evaluated as response quality parameters. The optimized flour was identified containing 17.5 g of potato flour, 8.5 g of okara flour, and 1.2 g of konjac flour per 100 g of blend flour, which resulted in a higher synthetic evaluation index value (0.71 compared with 0.68 for wheat flour). The qualities of the optimized flour dumpling wrappers were compared with those of wheat flour dumpling wrappers to verify the practicality of the optimized flour. The results showed that the optimized flour showed better comprehensive qualities, especially regarding DFC (9.59%, fourfold higher than that of wheat flour) and AA. Furthermore, the predicted glycemic index (GI) of the optimized flour (74.93%) was lower than that of the wheat flour (81.47%). Overall, the addition of potato, okara, and konjac flours can significantly (P<0.05) improve DFC, AA, and digestibility of wheat flour. The optimized flour not only maintains excellent dumpling wrapper quality but also increases the utilization of potato and okara flours, which has great potential for industrial applications.

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Majidovich, Kurbonov Jamshed, and Kholturaev Khontura Kuvvatovich. "Ensuring Chemical Safety Of Flour And Bakery Products In Surkhandarya." American Journal of Agriculture and Biomedical Engineering 03, no. 07 (July 30, 2021): 21–24. http://dx.doi.org/10.37547/tajabe/volume03issue07-03.

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At present, due to changing ecological situation in the country, unfavourable weather conditions, uneven operation of industrial enterprises, especially the use of chemicals in agriculture, etc. (Pollution, increased waste, weakened control) a certain amount of different elements in the composition of food.

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Zhang, Wei, Haoxuan Wang, Liuyan Li, Xuefeng Zeng, Zaixi Shu, and Pingping Wang. "Effect of Ozone Treatment Intensity on Pasting Property, Protein Composition, and Steamed Bread Quality of Ozone-Treated Wheat Flour." Journal of Food Quality 2022 (August 23, 2022): 1–7. http://dx.doi.org/10.1155/2022/1584656.

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Wheat flours were treated with ozone gas at low- and high-intensity conditions (0.61 and 3.82 g/h) for different durations (short: 5 min; long: 30 min), and the ozone-treated flours were evaluated in quality properties, including pH, protein component, water molecular mobility of dough, pasting property, and steamed bread quality. At both conditions, ozone treatment decreased the pH of wheat flour. Long duration of high-intensity treatment aroused significant increase in insoluble polymeric protein (IPP) content of wheat flour, but other treatments did not significantly change the IPP content. Dough of ozone-treated flour had higher water molecular mobility than that of native flour. Short duration of low-intensity treatment did not significantly change most pasting viscosity parameters of wheat flour, but other treatments increased the peak viscosity, breakdown viscosity, and setback viscosity. Steamed bread of ozone-treated flour had lower specific volume and pore uniformity than that of native flour. Long duration of high-intensity treatment of flour increased the hardness and chewiness of the steamed bread product, but other treatment showed opposite effect. Among the four ozone treatments, long duration of high-intensity treatment aroused the greatest change in pH, IPP, water molecular mobility of dough, and the quality of steamed bread, while short duration of low-intensity treatment had the minimum effect. Long duration of low-intensity treatment was close to the short duration of high-intensity treatment in quality attributes of wheat flour and the total ozone yield. These results suggested that the quality of wheat flour gradually changed with the increase of total ozone yield, and overozonization would greatly deteriorate the quality of wheat flour.

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Naumova, N. L. "QUALITY AND SAFETY CONTROL OF VARIOUS KINDS OF FLOUR." Innovations and Food Safety, no. 1 (June 30, 2020): 21–27. http://dx.doi.org/10.31677/2311-0651-2020-27-1-21-27.

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The quality of non-traditional types of flour produced according to technical conditions often does not meet the requirements of technical regulations and sanitary rules and regulations. Based on this, the purpose of the research was a comprehensive assessment of the quality and safety of various types of flour sold on the commodity market of the Chelyabinsk region. As the objects of research, we used: flax flour (LLC «specialist», Altai territory, Biysk), whole-grain quinoa white flour (LLC «Products of the XXII century», Moscow), whole-grain buckwheat flour (LLC «garnets», Vladimir region, Vladimir). It was found that the samples of the studied flour by organoleptic parameters had their own variations due to Botanic features of the cultures. The closest to the values for the amount of protein and fat declared by the manufacturer on the package was white whole-grain quinoa flour. In Flaxseed flour, the protein content was in sharp contrast to the level regulated by the processor, in a large way, in buckwheat flour-the amount of lipids. From the point of view of nutritional value, flax seed flour was characterized by an increased content of dietary fibers and mineral elements: P, Ca, Cu, Fe, Mg, Zn and Se, and white quinoa flour-Mn. Samples of the studied flour are safe for the health of consumers, since their physical, chemical, microbiological and hygienic indicators meet the regulatory requirements of SanPiN 2.3.2. 1078–01, TR CU 021/2011.

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Çalışkan Koç, Gülşah, and Ravi Pandiselvam. "Evaluation of Physicochemical, Functional, and Sensorial Characteristics of Gluten-Free Turkish Noodle “Erişte” Formulated with Oat and Quinoa Flours." Journal of Food Quality 2022 (August 29, 2022): 1–7. http://dx.doi.org/10.1155/2022/8622114.

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This study aimed to develop and characterize the new gluten-free erişte formulated by using oat flour (100%), quinoa flour (100%), and oat + quinoa flour blend (50% + 50% by weight). The physicochemical, functional, and sensorial properties of developed gluten-free eriştes were evaluated. The moisture content values of gluten-free erişte samples were lower than 12% wet basis (w.b.). The highest ash (3.74 ± 0.63%), fat (8.17 ± 0.19%), and protein (18.74 ± 0.41%) content values were obtained for quinoa flour erişte. The highest water (76.67 ± 9.07%) and oil holding capacity (49.50 ± 7.78%) values were observed for quinoa flour erişte and oat + quinoa flour erişte samples, respectively. The highest brightness ( L ∗ ) value was observed for oat + quinoa flour erişte ( p < 0.05 ). The quinoa flour erişte sample has the highest weight (354.22 ± 20.14%) and volume (268.20 ± 9.01%) increase values. The lowest (10.56 ± 1.83%) and highest (13.71 ± 0.83%) cooking loss values were observed from oat flour and quinoa flour erişte samples, respectively. In the light of the findings, it can be concluded that both oat and quinoa flours and their mixtures can be used to make gluten-free erişte, and the erişte samples were liked by the panelists.

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Siddiqui, F., M. A. Akhund, A. H. Memon, A. R. Khoso, and H. U. Imad. "Health and Safety Issues of Industry Workmen." Engineering, Technology & Applied Science Research 8, no. 4 (August 18, 2018): 3184–88. http://dx.doi.org/10.48084/etasr.2138.

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Flour milling is considered the oldest trade industry, initiated at least 6000 years ago. Like every other industry, numerous problems arise during functioning and maintenance operations. The production process involves the breakdown of grains to separate their outer covering and inner endosperm grinding to fine flour particles. Workers serving in the industry have been in an environment exposed to flour dust. After conducting several interviews and a questionnaire survey to the workers and sales managers of flour mills within Hyderabad in Pakistan, the workforce was found to be suffering from sensitization, occupational asthma, allergic rhinitis, obstructive lung diseases and eye infection. The core reason was the inhaled and swallowed flour dust. The majority of the respondents highlighted improper flour milling process including intake and final product collection systems as the main causes of these health problems. The other part of the research work revealed that the majority of safety issues emerged due to the unavailability, the failure to use and the unawareness of personal protective equipment. Regarding the suggestions received during the survey from respective stakeholders, the health and safety issues can be controlled by improving feeding and collection systems and by wearing personal protective equipment.

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Lim, Hyeji, Sujin Oh, and Misook Kim. "Effects ofBacillus subtilisandLeuconostoc mesenteroideson the Quality Characteristics of PotatoGaraetteok." Journal of Food Quality 2019 (January 20, 2019): 1–9. http://dx.doi.org/10.1155/2019/8383619.

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To investigate the texture and cooking properties ofgaraetteokelaborated with potato flour, experimental products were elaborated replacing partially the rice flour, traditionally used, with nonfermented (NF) or fermented potato flour withBacillus subtilis(BS) orLeuconostoc mesenteroides(LM) in percentages of 15% (NF15, BS15, and LM15) and 20% (NF20, BS20, and LM20). The control product (CON) was made using only rice flours. The pH ofgaraetteokwas significantly lower in the BS and LM groups compared to CON and NF. Titratable acidity was the highest in BS20 and LM15. LM groups showed similar textural profiles to CON. The addition of potato flour togaraetteokincreased the turbidity of soup (tteokguk), but the fermentation significantly lowered its turbidity. During storage for 24 h,garaetteokwith fermented potato flour showed the inhibition of starch retrogradation. All scores of LM15 and LM20 were better than other potatogaraetteoksand similar to those of CON with the exception of color acceptance. Consequently,garaetteok-added potato flour fermented withL. mesenteroideswas the most preferable in terms of texture, cooking, and sensory characteristics.

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Muldabekova, B., A. Toktarova, R. Iztelieva, M. Atykhanova, and A. Seidimkhanova. "QUALITY AND SAFETY CONTROL OF COMPOSITE FLOUR." SERIES CHEMISTRY AND TECHNOLOGY 4, no. 453 (December 5, 2022): 107–17. http://dx.doi.org/10.32014/2518-1491.139.

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Held, Sophie, Catrin E. Tyl, and George A. Annor. "Effect of Radio Frequency Cold Plasma Treatment on Intermediate Wheatgrass (Thinopyrum intermedium) Flour and Dough Properties in Comparison to Hard and Soft Wheat (Triticum aestivum L.)." Journal of Food Quality 2019 (March 19, 2019): 1–8. http://dx.doi.org/10.1155/2019/1085172.

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Cold plasma is an emerging technology to improve microbiological safety as well as functionality of foods. This study compared the effect of radio frequency cold plasma on flour and dough properties of three members of the Triticeae tribe, soft as well as hard wheat (Triticum aestivum L.) and intermediate wheatgrass (Thinopyrum intermedium, IWG). These three flour types differ in their protein content and composition and were evaluated for their solubility, solvent retention capacity, starch damage, GlutoPeak and Farinograph profiles, and protein secondary structures. Plasma treatment resulted in dehydration of flours but did not change protein content or solubility. Farinograph water absorption increased for all flours after plasma treatment (from 56.5–61.1 before to 71.0–81.6%) and coincided with higher solvent retention capacity for water and sodium carbonate. Plasma treatment under our conditions was found to cause starch damage to the extent of 3.46–6.62% in all samples, explaining the higher solvent retention capacity for sodium carbonate. However, Farinograph properties were changed differently in each flour type: dough development time and stability time decreased for hard wheat and increased for soft wheat but remained unchanged in intermediate wheatgrass. GlutoPeak parameters were also affected differently: peak torque for intermediate wheatgrass increased from 32 to 39.5 GlutoPeak units but was not different for the other two flours. Soft wheat did not always aggregate after plasma treatment, i.e., did not aggregate within the measurement time. It was also the only flour where protein secondary structures were changed after plasma treatment, exhibiting an increase from 15.2 to 27.9% in β-turns and a decrease from 59.4 to 47.9% in β-sheets. While this could be indicative of a better hydrated gluten network, plasma-treated soft wheat was the only flour where viscoelastic properties were changed and extensibility decreased. Further research is warranted to elucidate molecular changes underlying these effects.

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Sharma, Neil, Lauren Bambusch, Thu Le, Melinda Hayman, and Sergio J. Montez. "InstantLabs®Salmonella Species Food Safety Kit." Journal of AOAC INTERNATIONAL 97, no. 6 (November 1, 2014): 1576–84. http://dx.doi.org/10.5740/jaoacint.13-222.

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Abstract The InstantLabs®Salmonella Species Food Safety Kit was validated against the International Organization for Standardization (ISO) reference method 6579:2002 for the detection of Salmonella species. The matrixes (unprocessed rolled oats, wheat flour, and oat flour) were inoculated with 1 CFU/test portion of Salmonella to generate fractional positives (5–15) in 20 inoculated samples. The matrixes were co-inoculated with Escherichia coli O157:H7 at 2–5 times the level of Salmonella to demonstrate the potential for using the same enrichment culture in the future to detect of multiple organisms. Samples were validated using 750 g test portion enriched in FASTGRO SE at 42 ± 1°C for 16–20 h. All samples were confirmed using the ISO reference method, regardless of initial screen result. The InstantLabs test method performed as well as or better than the reference method for the detection of Salmonella species in unprocessed rolled oats, wheat flour, and oat flour. Inclusivity and exclusivity testing revealed no false negatives and no false positives among the 100 Salmonella serovars and 30 non-Salmonella species examined. Finally, the method was shown to be robust when variations to enrichment time, DNA extract hold time, and DNA volume were varied (data not shown).

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van Rayne, Kiana Kirsty, Oluwafemi Ayodeji Adebo, and Nomali Ziphorah Ngobese. "Nutritional and Physicochemical Characterization of Strychnos madagascariensis Poir (Black Monkey Orange) Seeds as a Potential Food Source." Foods 9, no. 8 (August 5, 2020): 1060. http://dx.doi.org/10.3390/foods9081060.

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Strychnos madagascariensis Poir is an underutilized fruit that is considered a valuable food during droughts and famine. The aim of this research was to characterize the nutritional composition and the flour functional properties, for the use as a potential food source. Seed flour was analysed using a standard enzymatic assay for sugars, acid/neutral detergent analysis for fibre, ether extraction for fat and HPLC for strychnine. Results showed that the seeds contained 41% reducing sugars and 53% fibre. The mineral composition, determined using microwave-assisted acid digestion and inductively coupled plasma optical emission spectrometry (ICP–OES), showed that the seeds contained high quantities of iron (15.78 mg/100 g) and manganese (9.86 mg/100 g). The flour water absorption index (1.37 g/g) was substantially higher than that of wheat, brown rice and tapioca flours and the oil absorption index showed similarities to the reference flours (1.09 g/g). The flour peak (37,788 RVU) and final viscosities (62,928 RVU) were significantly (p < 0.001) higher than the reference flours. This study was the first to quantify the strychnine content (0.08%) in the seeds. Results suggest that the seeds have good potential for food product development; however, further processing is essential to ensure safety for consumption.

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Mbijiwe, Jane, Zipporah Ndung’u, and John Kinyuru. "Enrichment of Fermented Sorghum Flour with Pumpkin Pulp and Seed for Production of A Vitamin A and Iron Enhanced Supplementary Food." Journal of Food Research 10, no. 6 (December 1, 2021): 36. http://dx.doi.org/10.5539/jfr.v10n6p36.

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Vitamin A and iron deficiencies are prevalent in preschool children being a public health concern. The study aimed at developing a flour blend formulation made of sorghum, pumpkin pulp and seeds and examining its contribution to the daily nutrient requirement for iron and vitamin A among preschool children. Three flour blends were formulated using a mixture of fermented sorghum flour, pumpkin seed flour and pumpkin pulp flour with the following ratios 80:10:10 (FP1), 70:15:15 (FP2) and 60:20:20 (FP3), respectively whereas control was made of 100% fermented sorghum flour. The flour blends and the control were analyzed for moisture content, protein, crude fiber, crude fat, ash, carbohydrate, beta-carotene and iron content. Further, sensory tests were conducted using a nine-hedonic scale to evaluate consumers acceptability of porridge made of the flour samples. Microbial analysis was conducted to establish the safety of developed flours. The results show that as the proportion of pumpkin pulp and pumpkin seed flours increased the protein content, ash, vitamin A and iron content significantly (P<0.05) increased. The flour blend FP3 recorded the highest amount of protein (22.87%), vitamin A (875.00 µg RAE/100g) and iron (27.51 mg/100g). The FP2 flour blend was the most preferred with sensory score of 7.91 and had ability to meet >70% of daily protein, iron and vitamin A requirements of preschool children thus most suitable for a feeding trial. The findings of this study demonstrate that pumpkin pulp and pumpkin seed can be used to enhance the nutritive value of sorghum and as such meet the protein, iron and vitamin A requirements of preschool children aiding in the eradication of nutritional deficiencies.

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Gacheru, Patrick, George Abong, Michael Okoth, Peter Lamuka, Solomon Shibairo, and Christine Katama. "Cyanogenic Content, Aflatoxin Level and Quality of Dried Cassava Chips and Flour Sold in Nairobi and Coastal Regions of Kenya." Current Research in Nutrition and Food Science Journal 3, no. 3 (November 3, 2015): 197–206. http://dx.doi.org/10.12944/crnfsj.3.3.03.

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Cassava is a staple food for approximately 800 million people in the world. However, it poses food safety risks to the consumers due to naturally occurring cyanogenic glucosides. Thirty six samples of cassava products from Nairobi and Mombasa markets were evaluated for hydrogen cyanide (HCN), aflatoxin, moisture content, and colour. The HCN content was in the range 27.20-42.92 mg/kg and 21.45-37.77 mg/kg in cassava chips; 21.53-64.63 mg/kg and 21.70-70.03 mg/kg in flour from Nairobi and Mombasa respectively. The HCN was significantly different (p≤0.05) among samples in both the dried cassava chips and cassava flour. Aflatoxin levels detected in two flour samples from Nairobi were 6.60 and 8.89 µg/kg respectively, and one sample from Mombasa; 2.84 µg/kg. Moisture content was in the range of 8.62-9.98% and 8.85-11.57% in cassava chips; 8.50- 12.51% and 7.30-11.0% in cassava flour samples from Nairobi and Mombasa, respectively. The L* values were in the range of 83.9-92.0 and 69.0-81.7 and the colour difference from the standard white paper (ΔE*) were in the range of 14.5-22.7 and 25.6-37.1 in cassava chips samples from Nairobi and Mombasa markets respectively indicating dried cassava chips sold in the markets were less white. The L* values for cassava flour was in the range of 95.3-100.0 and 94.7-100.0 with ΔE* of 4.6-9.6 and 0.9-11.5 for Nairobi and Mombasa markets respectively indicating very white flours were sold in the market. These results show that the flour in the market may be of good aesthetic quality but unsafe for consumption. Effect of processing on safety could be evaluated.

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Zhang, Ang. "Effect of wheat flour with different quality in the process of making flour products." International Journal of Metrology and Quality Engineering 11 (2020): 6. http://dx.doi.org/10.1051/ijmqe/2020005.

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All kinds of flour products which are made of wheat flour have already become the staple food on people's dining table. With the improvement of living standard, the quality requirements for the flour products have gradually improved. In addition to the production technique, the quality of wheat flour as the raw material is also very important for the quality of flour products. This paper briefly introduced wheat flour and two main components that affected its quality: starch and protein. Then, the related quality of starch and protein and the quality of corresponding flour products were tested for five kinds of wheat flour. The experimental results showed that the quality indexes of five kinds of wheat flour were obviously different and representative. The regression analysis on the quality data of wheat flour and flour products showed that the water absorption of flour decreased with the increase of total starch content, dry gluten content and gluten index, the water solubility of flour decreased with the increase of total starch content and gluten index and increased with the increase of ratio of amylose to amylopectin, and the radial expansion rate of the flour products decreased with the increase of wet gluten content. To sum up, the quality of wheat flour will affect the water absorption, water solubility and radial expansion rate of flour products in the production process.

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Tkachenko, Alina, Ivan Syrokhman, Lyudmyla Guba, Yulia Basova, and Elena Goryachova. "Research of quality and safety indicators of organic raw materials for development of new cookie recipes." EUREKA: Life Sciences, no. 3 (May 31, 2021): 36–40. http://dx.doi.org/10.21303/2504-5695.2021.001882.

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Studies of quality and safety of organic flour and oils for the development of cookies are considered. The objects of the study are samples of organic spelt, corn and coconut flour; and samples of organic oils (camelina and hemp). The purpose of the study is to substantiate the feasibility of using organic raw materials for the development of new cookie recipes. To determine the quality and safety of organic flour, the nutritional value, physicochemical parameters and safety indicators (content of salts of heavy metals) have been analyzed. To determine the quality of organic oils, the fatty acid composition has been analyzed. Standard methods have been used for the study. The moisture content of the flour has been determined by the drying method. Ash content – by the method of organic matter charring. Atomic absorption and flameless atomic absorption methods have been used to determine the safety indicators of the flour. The fatty acid composition of oils has been determined by gas chromatography. It has been proved, that organic raw materials meet the safety requirements of the Regulation of maximum levels of certain contaminants in food, approved by the Order of the Ministry of Health of Ukraine № 368 of 13.05.2013 and can be used as a promising enrichment for the nutritional value of cookies

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Guzhel, Yu A., S. M. Dotsenko, L. A. Kovaleva, and I. V. Agafonov. "Commodity Assessment and Safety of Secondary Soybean Flour." IOP Conference Series: Earth and Environmental Science 666, no. 4 (March 1, 2021): 042011. http://dx.doi.org/10.1088/1755-1315/666/4/042011.

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Demidenko, Galina Alexandrovna. "DIFFERENT GRADES FLOUR AND FINISHED BREAD PRODUCTS' SAFETY." Bulletin of KSAU, no. 5 (2022): 234–40. http://dx.doi.org/10.36718/1819-4036-2022-5-234-240.

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Park, Ji Won, Jeong Hyun Seo, Chae Young Hong, Min Young Kim, Yoon Jeong Lee, A. Reum Chun, Youn Ri Lee, Junsoo Lee, and Heon Sang Jeong. "Physicochemical Properties of Rice Flour Suspension Treated by Ultrahigh Hydrostatic Pressure." Journal of Food Quality 2021 (March 6, 2021): 1–7. http://dx.doi.org/10.1155/2021/8838131.

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This study investigated the physicochemical properties of rice flour suspensions under ultrahigh hydrostatic pressure (UHP) treatment. Rice flour suspensions were subjected to 200, 400, and 600 MPa of pressure for 10 min, and heat treatment was used as a control. Proximate characteristics of different rice cultivar were analyzed to amylose, damage starch content, and particle size. Changes in physicochemical properties of rice flour suspensions according to UHP treatment were analyzed to microscopic structure, iodine reaction, α-amylase hydrolysis rate, and resistant starch content. Microscopic structural analyses showed that the structures of the rice flours were altered under both heat and 600 MPa treatment conditions. Water absorption rates were highest under heat treatment (467.53–554.85%), followed by 600 MPa treatment (269.55–334.57%). Iodine reaction values increased with increasing applied pressure. α-Amylase hydrolysis rates and resistant starch contents were highest under heat treatment and increased with increasing applied pressure. Based on these results, 600 MPa treatment of rice flour suspensions was shown to be comparable to heat treatment; as a result, the development of the new rice processing method with different physicochemical properties is expected from rice cultivars treated under UHP processing methods.

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Zhang, Wei, Xianli Luo, Liuyan Li, Zaixi Shu, Pingping Wang, and Xuefeng Zeng. "Selected Quality Attributes of Wheat Flour Added with Overozonized Wheat Flour." Journal of Food Quality 2021 (June 11, 2021): 1–9. http://dx.doi.org/10.1155/2021/5559884.

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Overozonized wheat flour was added to unozonized wheat flour at three different ratios (M1: 1 : 1; M2: 1 : 2; and M3: 1 : 3), and the mixed flour was evaluated for quality properties, including pH, protein component, dough property, pasting property, and steamed bread quality. The pH of the mixed flour gradually increased as the addition content of overozonized flour decreased. The three mixed flour had higher insoluble polymeric protein (IPP) content than unozonized flour. Compared with overozonized flour, M1 and M2 flour did not show a significant difference in IPP content, but M3 flour exhibited a decreased IPP content. Three mixed flour had higher dough development time and dough stability time than both unozonized and overozonized flour, and there was no significant difference among three mixed flour in these two dough parameters. Peak, trough, and final viscosities of the three mixed flour were between those of unozonized and overozonized flour. Steamed bread of three mixed flour had larger specific volume and better texture than that of overozonized flour, with steamed bread of M3 flour showing the best attributes. Among the three mixed flour, M1 flour was the closest to overozonized flour in volatile compounds of steamed bread. These results suggested overozonized flour can be mixed with unozonized flour to decrease the deterioration of overozonization on the dough and food-making properties of wheat flour, but the mixing ratio should be taken into consideration to obtain a better quality.

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Thomas, Merlyn S., Zachary R. Berglund, Megan Low, Isabella M. Bryan, Reyhan Soewardjono, and Yaohua Feng. "Evaluation of Flour Safety Messages on Commercially Available Packages: An Eye-Tracking Study." Foods 11, no. 19 (September 27, 2022): 2997. http://dx.doi.org/10.3390/foods11192997.

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Wheat flour and baking mix have been associated with foodborne outbreaks and recalls, yet many consumers are unaware of the repercussions of consuming raw flour products. The objective of this study was to evaluate the accessibility of flour safety messages on commercially available packages and to identify consumer barriers to processing these messages. Eye-tracking technology was used to track the eye movements of 47 participants to assess their time to fixation (TTF) on the flour safety messages on 10 commercial packages. Notifications that were longer than one sentence were considered “long” messages, while notifications that consisted of only one sentence were considered short (S1–S5 and L1–L5). Only two participants (4.3%) found messages on all 10 packages. Highly accessible messages did not result in a high preference of presentation among participants. Most of the participants (98%) found the message on the S4 package, which correlated with the lowest TTF of 7.08 s. However, only 15% of those who found the S4 message chose it as their preferred message. Many participants who were interviewed said that they preferred messages that identified the reasoning for the warnings. They also preferred the messages that were well separated from other content on the package. Flour safety messages on the current packages are not effective to convey information and change consumer behavior. More science-based messaging strategies need to be developed to provide guidance for flour safety communication.

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Winger, M., H. Khouryieh, F. Aramouni, and T. Herald. "Sorghum Flour Characterization and Evaluation in Gluten-Free Flour Tortilla." Journal of Food Quality 37, no. 2 (March 3, 2014): 95–106. http://dx.doi.org/10.1111/jfq.12080.

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Pashova, Natalia, Halyna Voloshchuk, Natalia Gregirchak, and Halyna Karpyk. "Effect of defatted flour of oilseeds and topinambur flour on rye bread quality and safety." Food Resources 6, no. 11 (December 25, 2018): 139–47. http://dx.doi.org/10.31073/foodresources2018-11-16.

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Made, Ida Ayu, and Wagini Wagini. "ANALISIS PERSEDIAAN BAHAN BAKU DALAM MENUNJANG PRODUKSI PADA USAHA MARTABAK ALIM KOTA BENGKULU." EKOMBIS REVIEW: Jurnal Ilmiah Ekonomi dan Bisnis 8, no. 1 (January 7, 2020): 31–37. http://dx.doi.org/10.37676/ekombis.v8i1.929.

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Ida Ayu Made, Wagini; This study aims to determine the inventory of raw materials in the production process to support the Martabak Alim Bengkulu City. The analytical method used was the determination of the purchase of the economy ( Economic Order Quantity ) , Inventory Safety ( Safety Stock ) , and the determination of the reorder point ( Re - Order Point . The survey results revealed that the purchase of raw materials on Martabak Alim Bengkulu City during the year 2017 with the EOQ method is 433 kg of wheat flour special for Martabak in one booking with frequency ordering as many as 4 times and intervals of 78 working days . The assessment of safety stock ( safety stock ) against wheat flour made in Martabak Alim Bengkulu City in the amount of 15 kg . appraisal ordering time again ( Re -order point) wheat flour in Martabak Alim Bengkulu City in the amount of 27 Kg . This is so that the arrival of raw materials to be booked to coincide with the current live inventory for safety stock ( safety stock ) Key Words: Analysis, Raw Material Inventory, Martabak Alim

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Półka, Marzena, and Szymon Ptak. "Preventing Air Pollution Connected to the Explosion of Different Types of Flours in Dedicated Storage and Transportation Systems." Sustainability 11, no. 24 (December 17, 2019): 7256. http://dx.doi.org/10.3390/su11247256.

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Air pollution, caused by explosion and/or fire of flammable substances, is typical for the majority of technological processes, e.g., flour storage and transportation systems in the food industry. If explosion venting systems are not properly designed, an explosion might lead to many causalities, substantial losses, and significant release of combustion products into the ambient atmosphere. This article presents a study on four selected types of flours: rice flour, oat flour, cornmeal, and chickpea flour. The chosen ignition and explosion indices were determined (heat of combustion, pmax, (dp/dt)max) and TGAs were conducted. The results were used to calculate the explosion venting area according to EN 14491. Despite similar origins, samples were characterized by slightly different courses of explosion, leading to significant differences in required venting areas. Chickpea dust was found to be the most distinguishing sample with the highest values of pmax, (dp/dt)max, and KSt recorded (7.7 bar, 313.08 bar/s, and 85 mbar/s, respectively). To avoid structure failure resulting in the emission of pollutants into the atmosphere, a change in the stored flour type should be preceded by a revision of safety measures taken, as the required vent area might differ significantly depending on the KSt, L/D ratio, and desired maximum static pressure.

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Feng, Lu, Jin Hui Cai, Guang Xin Zhang, Ping Jie Huang, and Di Bo Hou. "Research of Benzoyl Peroxide Residues in Flour by Terahertz Spectroscopy Technology." Advanced Materials Research 712-715 (June 2013): 2039–42. http://dx.doi.org/10.4028/www.scientific.net/amr.712-715.2039.

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Nowadays, the issue of food safety has become the focus of the whole society. So we need to establish an efficient, accurate and non-destructive detection technology of food safety as soon as possible. Terahertz wave ranges between microwaves and the infrared light in the electromagnetic spectrum, which has a very important research value and a good application prospect. As a new detection technology, Terahertz time-domain spectroscopy can meet the needs of non-destructive detection of food safety. In this paper, we use THz-TDS technology to measure and analyze the THz spectra of flour brightener. By measuring and analyzing the pure substances and mixtures of flour and brightener, we preliminary prove that THz technology can be used in qualitative and quantitative detection and analyzing of flour quality.

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Kim, Sang Sook, Yang Soo Byeon, Mi Jeong Kim, Dabeen Lee, and Han Sub Kwak. "Influence of Wheat Flour Milling Yield on Physicochemical, Microbial, and Antioxidant Properties of Korea Wheat (Triticum aestivum L. var. Jokyoung)." Journal of Food Quality 2020 (October 26, 2020): 1–9. http://dx.doi.org/10.1155/2020/8899869.

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The physicochemical, microbial, and antioxidant properties of a Korean wheat variety (Jokyoung) were measured according to milling yield (60–90%) by adding fractions from millstreams. As the milling yield increased, the wheat flour showed low quality on physicochemical properties in general. Significant differences in proximate analysis, color, solvent retention capacity, pasting property, and antioxidant activity were observed as the yield increased to maximize the production of wheat flour from wheat kernels. Adding clear flour and shorts did not significantly affect the quality of the wheat flour in comparison with straight flour samples. However, as brans were added to the flour portion, the wheat flour quality parameters decreased significantly in color, solvent retention capacity, and pasting properties. On the other hand, antioxidant properties increased as brans were added. Maximizing wheat flour yield is a key to minimizing the production cost of Korean wheat flour, which is approximately three times more expensive than imported wheat flour. Adding clear flour and a certain portion of shorts did not seem to significantly influence the overall quality of wheat flour from Korean domestic wheat variety.

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Minashina, I. N., and N. L. Naumova. "Safety of vegetable raw materials used in the production of flour products in order to increase their mineral value." Innovations and Food Safety, no. 2 (March 21, 2021): 22–27. http://dx.doi.org/10.31677/2311-0651-2020-28-2-22-27.

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Wheat high-grade flour used in the technology of flour products is poor in respect of certain minerals (iron, calcium, etc.), so their mineral value is increased by using non-traditional raw materials for production, in particular flax flour and red mountain ash fruits, in the recipe of bread, muffins, muffins, gingerbread, cookies, etc. the Purpose of research is to study the mineral composition of wheat, flax and mountain ash raw materials in a comparative aspect to establish its safety and effectiveness usage. The objects of tests were: wheat flour baking of the first grade (JSC “Shadrinsky combine of bread products”, Kurgan region, Shadrinsk), flax flour (LLC NPO “Compass of health”, Novosibirsk), red mountain ash fruit (LLC “Staroslav”, Novosibirsk region, Berdsk). Physical and chemical parameters and mineral composition of raw materials were studied. The superiority of Flaxseed flour over wheat in the amount of potassium (33.3 times more), calcium (27.2 times more), magnesium (16.2 times more), iron (8.5 times more), copper (6.1 times more), phosphorus and zinc (4.8-4.9 times more), and manganese (4.3 times more); Rowan fruit - by the content of manganese (12.5 times) and iron (3.9 times). The upper limit was exceeded in both types of flour by the amount of lead, which is a violation of the regulated requirements of TR CU 021/2011. The effectiveness of the use of red Rowan fruit in replacing wheat flour in order to increase the level of dietary fiber, manganese and iron in ready-made flour products was shown.

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Zharylkasynova, Zhuldyz, Galiya Iskakova, Meruyet Baiysbayeva, Assel Izembayeva, and Anton Slavov. "The influence of beet pectin concentrate and whole-ground corn flour on the quality and safety of hardtacks." Potravinarstvo Slovak Journal of Food Sciences 16 (September 14, 2022): 603–21. http://dx.doi.org/10.5219/1780.

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Currently, the main task of food manufacturers is to continuously improve quality while complying with legal regulations primarily related to ensuring product safety for consumers. In this regard, using pectin substances as natural detoxifiers and wholemeal flour in the production of hardtacks will solve the problem of meeting the population's needs for safe food products with high nutritional and biological value. The article substantiates the sequence and parameters of technological operations for producing pectin concentrate from ‘Ardan’ sugar beet. The effectiveness of the use of beet pectin concentrate and whole-ground corn flour in the production of hardtacks has been substantiated experimentally based on a study of their qualitative characteristics, chemical composition and safety. The optimal dosage of pectin concentrate was determined at 10% and whole-ground corn flour at 15% in the production of hardtacks from first-grade wheat flour, where the properties of the gluten and the quality of finished products were similar to the control samples. The use of ‘Ardan’ sugar beet pectin concentrate made it possible to alter the dough's properties to increase its firmness and elasticity. It was found that the food and biological value of the developed hardtacks was higher than that of the control samples. The products obtained complied with the safety requirements of TR CU 021/2011 Technical Regulations of the Customs Union ‘On Food Safety’.

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Man, Simona Maria, Adriana Păucean, Ioana Daniela Călian, Vlad Mureșan, Maria Simona Chiș, Anamaria Pop, Andruța Elena Mureșan, Monica Bota, and Sevastița Muste. "Influence of Fenugreek Flour (Trigonella foenum-graecum L.) Addition on the Technofunctional Properties of Dark Wheat Flour." Journal of Food Quality 2019 (May 19, 2019): 1–8. http://dx.doi.org/10.1155/2019/8635806.

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Evaluation of fenugreek (Trigonella foenum-graecum L.) and dark wheat flour (type 1250) blends was performed, and the effect of fenugreek flour on the physicochemical, textural, microbiological, and sensory characteristics of wheat bread was studied. The fenugreek flour was blended with wheat flour at different levels: 2%, 5%, and 8% for preparing bread samples. Even if a decrement of bread’s crumb textural properties was recorded with fenugreek flour addition, the improved content in protein, ash, fiber, and antioxidant compounds was noticeable. The results of the sensory analysis indicated that the bread sample fortified with 2% and 5% fenugreek flour has the highest acceptability score. However, considering the health benefits of fenugreek bioactive compounds and their influence on overall quality of bread, it can be concluded that bread supplementation up to 5% fenugreek flour is optimal.

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Akinjayeju O, Okoli HF, and Bello BF. "Optimization of proximate composition, physico-chemical properties and mineral profiles of ‘Garri’, soy-cake and millet flour blends for potential functional dough meal." International Journal of Science and Technology Research Archive 1, no. 1 (July 30, 2021): 022–32. http://dx.doi.org/10.53771/ijstra.2021.1.1.0020.

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This study investigated effects of varying proportions of “Garri”, soy cake and whole millet flours on proximate composition, physico-chemical properties and mineral profiles of their blends as potential material for preparation of functional dough meal. Blends were optimized for protein (10-20%) and fibre (3-5%), using Design Expert Version 6.0.8. and variables “garri” (56-65%), soy cake (13-24%) and whole millet (11-22%) flours, which generated 14 blends. 100% ‘garri’ flour and three blends with highest protein and fibre contents were evaluated for proximate composition, physico-chemical properties and mineral profiles including mineral safety index of selected minerals. Protein and fibre contents of blends increased with increased proportions of soy cake and millet flours. Protein contents of blends increased (15.55–15.83%), while carbohydrate reduced (73.73–74.06% significantly (p < 0.05), compared to 100% “garri” flour (2.11% and 92%), respectively. 100% “garri” flour had significantly (p < 0.05) higher values for most functional and pasting parameters, compared to the blends, but no significant (p > 0.05) difference among the blends for most pasting properties. Swelling index correlated positively with both carbohydrate content and water absorption (r = 0.60). There was significant (p < 0.05) difference between mean calculated and standard MSI values for all minerals, while sample GSM-1 had highest calculated MSI values for all minerals except Ca and Na. Varying proportions of “garri”, soy cake and millet flours significantly (p < 0.05) altered the proximate composition, functional properties and mineral profiles of the blends but did not significantly (p > 0.05) affect most pasting parameters.

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Annisa, Wahyu Ilmi, Martha Ardiaria, Ayu Rahadiayanti, Deny Yudi Fitranti, Fillah Fithra Dieny, Diana Nur Afifah, and Choirun Nissa. "Microbiology quality and shelf life analysis of enteral formulas based on tempeh flour and yam flour." Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) 8, no. 2 (June 2, 2020): 85–91. http://dx.doi.org/10.14710/jgi.8.2.85-91.

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Background: Critically ill patients have an increased risk of developing infection. Enteral formula that given to patients must meet food safety which includes microbiology quality. In powder form, powder formula is a solution to suppress microbial growth, although it is still susceptible to oxidation. Shelf life is useful to determine the oxidation status. Objectives: This study aimed to analyze the value of TPC, Salmonella, E. coli and shelf life of enteral formula.Methods: This study was a completely randomized experimental design of one factor, namely the length of storage for values of TPC, Salmonella and E. coli with variations in storage for 0, 1, 2, and 3 hours at room temperature. Data on the TPC test was analyzed using Kruskal-Wallis. The temperature used for shelf life with TBA based-Arrhenius equation is 250C, 350C, and 450C for 28 days.Results: There was a difference in the length of storage of 0, 1, 2, and 3 hours on the value of TPC. The TPC value at 0 and 1 hour did not exceed the normal limit. The value of Salmonella was negative/25 g and < 3/g for E. coli. The shelf life of enteral formulas was respectively 250C, 350C and 450C for 44.89, 28.26 and 18.32 days.Conclusion: The longer the length of storage, the higher the TPC value. In accordance with the Indonesian standard (SNI), there is no contamination of Salmonella and E. coli in the enteral formula. The longest shelf life is at 250C.

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HUSSAIN, A., and W. BUSHUK. "DETECTION OF PEA FLOUR IN FLOUR OF CHICKPEA BY LACTATE POLYACRYLAMIDE GEL ELECTROPHORESIS." Journal of Food Quality 12, no. 6 (December 1989): 427–32. http://dx.doi.org/10.1111/j.1745-4557.1989.tb00344.x.

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MUKPRASIRT, AMORNRAT, THOMAS J. HERALD, and PAUL A. SEIB. "PASTING CHARACTERISTICS OF RICE FLOUR-BASED BATTER COMPARED TO WHEAT FLOUR-BASED BATTER." Journal of Food Quality 25, no. 2 (May 2002): 139–54. http://dx.doi.org/10.1111/j.1745-4557.2002.tb01014.x.

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Khomych, G., A. Horobes, Y. Levchenko, S. Vysotska, and L. Korniienko. "The flour of soft wheat in the technologies of food products." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 22, no. 93 (May 13, 2020): 3–8. http://dx.doi.org/10.32718/nvlvet-f9301.

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The article considers the issue of improving the quality of flour confectionery products through the use of new technologies and different types of raw materials. There is only one type of wheat flour in the retail network of Ukraine, which is characterized as flour with strong or medium gluten. Scientists of NAAS of Ukraine have selectively developed new varieties of soft-grained wheat, which are used to produce extrusion flour. Taking into account the specific properties of extruded flour from soft wheat, it is advisable to explore the possibility of its use in the technology of confectionery and culinary products, in particular, in the production of biscuit flour products and sauces. Analysis of different types of flour and starch was performed on physicochemical and organoleptic parameters. The quality of the finished products was controlled by organoleptic and physicochemical parameters, among which special attention was paid to the indicators of foaming ability, foam stability, moisture and porosity, and in the case of sauces – viscosity. A comparative analysis of wheat flour and soft-grain wheat flour showed that the content of raw gluten in soft-wheat flour is lower by almost 15 %. The hydration capacity of gluten of soft wheat flour is 29 % higher than that of baking flour. The gluten color of soft wheat flour is yellower than the gluten of baking flour, which will affect the color of semi-finished and finished products. It has been determined that for the production of biscuits, it is best to use soft-wheat flour in a mixture with durum flour. According to organoleptic parameters, the highest score was obtained with a sample with a composition of the composite mixture of 60:40, which is also characterized by higher porosity (5 %) compared to the control sample. In samples of sauces with different structurants, their structural and mechanical properties were investigated by determining the dependence of the effective viscosity on the shear rate. It is established that the obtained model systems using structurants based on flour from soft wheat varieties have high structural and mechanical properties without delamination when reheated. The recipe composition and technological process of production of “Nasoloda” and “Béchamel” sauces and a new sponge cake with the use of soft-grade extruded wheat flour have been developed and substantiated. The main indicators of product quality and safety have been studied. The obtained products meet the requirements for organoleptic, physicochemical and microbiological safety indicators and can be recommended for use.

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Clark, Elizabeth A., and Fadi M. Aramouni. "Evaluation of Quality Parameters in Gluten-Free Bread Formulated with Breadfruit (Artocarpus altilis) Flour." Journal of Food Quality 2018 (September 24, 2018): 1–12. http://dx.doi.org/10.1155/2018/1063502.

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Flour from the fruit of breadfruit trees (Artocarpus altilis) holds the potential to serve as a wheat flour replacement in gluten-free product formulations. This study evaluated the impact of breadfruit flour and leavening agent on gluten-free bread quality. Breadfruit flour was first milled and characterized by the researchers prior to being used in this study. Experimental formulas were mixed with varying breadfruit flour inclusion (0%, 20%, 35%, and 50%) and leavening agent (yeast and baking powder). Quality parameters including density, specific volume, pH, water activity, color, and texture were assessed, and proximate analysis was performed to characterize the nutritional value of the bread. Significant differences (p<0.05) were found in loaf density, specific volume, color (crust L∗ and b∗; crumb L∗, a∗, and b∗), pH, water activity, and crumb firmness. Additionally, a consumer sensory study was performed on the most well-liked formulations. Consumer testing yielded significant differences (p<0.05) between the yeast-leavened control (0% breadfruit flour) and yeast-leavened breadfruit bread (20% breadfruit flour). Nonceliac consumers rated the breadfruit treatment as significantly less acceptable than the control for all sensory characteristics assessed. These results indicate that breadfruit flour can be used at ≤20%, when leavened with yeast, to produce quality gluten-free bread. Future studies should be conducted to assess the impact of breadfruit variety and milling practices on breadfruit flour properties before further attempts are made to investigate how breadfruit flour impacts the gluten-free bread quality.

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Alsuhaibani, Amnah Mohammed, Amal Nassir Alkuraieef, Moneera Othman Aljobair, and Amal Hassan Alshawi. "Technological, Sensory, and Hypoglycemic Effects of Quinoa Flour Incorporation into Biscuits." Journal of Food Quality 2022 (January 5, 2022): 1–7. http://dx.doi.org/10.1155/2022/6484953.

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Background. Biscuits are consumed by all of society in the world. Incorporation of different ratios of quinoa flour into wheat flour for the production of biscuits is needed for the production of functional foods. Objective. This study aimed to evaluate the incorporation of 12.5% or 25% quinoa flour into biscuit production, evaluate rheological and sensory characteristics, and investigate the effect of the consumption of 20% cooked biscuits on diabetic rats. Design. The gross chemical composition, total carotenoids, phenolic and flavonoids of wheat flour and quinoa flour, and the rheological properties of the control, 12.5% quinoa, and 25% quinoa biscuit dough were determined. The effects of consumption of 12.5% quinoa and 25% quinoa biscuits on diabetic rats were investigated. Results. Quinoa flour had significantly higher levels of the gross chemical composition except for carbohydrate and increased phenolic compound and flavonoids content than those in wheat flour. Increasing the amount of quinoa flour in the biscuits could increase the farinograph and extensograph values of the dough. Biological results showed that the highest improvement in nutritional values appeared in the diabetic rat group, which consumed 25% quinoa biscuit for 60 days. The consumption of 12.5% quinoa biscuit and 25% quinoa biscuit showed a decline in blood glycosylated hemoglobin and glucose and an elevation in insulin levels compared with the positive control diabetic rat group. Discussion and Conclusion. It is encouraging to replace wheat flour with quinoa flour in biscuit manufacturing owing to positive effects on both the technological properties and sensory evaluation of biscuits. The increase of quinoa flour up to 25% had favorable nutritional values and hypoglycemic effects.

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Issa Khan, Muhammad, Faqir Muhammad Anjum, Imran Pasha, Ayesha Sameen, and Muhammad Nadeem. "Nutritional quality and safety of wheat‐soy composite flour chapattis." British Food Journal 114, no. 2 (February 10, 2012): 239–47. http://dx.doi.org/10.1108/00070701211202412.

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Pyanikova, E. A., A. E. Kovaleva, N. A. Berezina, and G. S. Chuwardin. "Application of the descriptor-profile method for evaluating gluten-free biscuits to achieve food safety goals." IOP Conference Series: Earth and Environmental Science 1112, no. 1 (December 1, 2022): 012058. http://dx.doi.org/10.1088/1755-1315/1112/1/012058.

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Abstract The program for the development of sustainable food systems is aimed primarily at providing the population with affordable, safe and nutritious foods. Improvement in quality can be achieved by gradually reformulating food products, increasing their nutritional value through the use of healthy ingredients. The most preferred methods for assessing the organoleptic properties of gluten-free biscuits have been identified. The article identifies the most preferred methods for assessing the organoleptic properties of gluten-free biscuits. A descriptor-profile method was used to evaluate the organoleptic properties for the developed biscuit recipes. Recipes of flour confectionery products - gluten-free biscuits have been developed: sample No. 1 contains oat flour, corn flour, corn starch and chickpea flour mixed with mineral sparkling water and sweetener; sample No. 2 contains oat flour, corn, sweetener and chickpea flour mixed with sparkling mineral water. The descriptors that most fully evaluate the flavour and aromatic properties (wheat, oat, corn, chickpea, egg) of classic and gluten-free biscuits have been identified. A scale of evaluation of the complex indicator of organoleptic properties of gluten-free biscuits has been formed, taking into account the weight of the criteria. An expert assessment of organoleptic quality indicators (shape, cross-sectional view, surface, taste and smell) was carried out taking into account the weight of the criteria. The developed samples for these indicators were compared with a biscuit sample developed according to the classical recipe. The sample with the highest total value in terms of organoleptic quality indicators in relative units has been identified. As a result of the tasting, using the descriptor-profile method, the taste characteristics of gluten-free biscuits were evaluated. To visualise the taste characteristics of the studied samples, a profilogram was constructed. It was revealed that the sample of biscuit No. 2 is more balanced in terms of taste and aromatic properties.

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Alcântara, Rafael Grassi de, Heidge Fukumasu, Paulo Cesar Fabricio Raspantini, Leonila Ester Reinert Raspantini, Caroline Joy Steel, Ludmilla de Carvalho Oliveira, Rosemary Aparecida de Carvalho, and Fernanda Maria Vanin. "Baking Effect on Resistant Starch Digestion from Composite Bread Produced with Partial Wheat Flour Substitution." Journal of Food Quality 2020 (August 28, 2020): 1–13. http://dx.doi.org/10.1155/2020/9245035.

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The consumption of composite flour, such as green banana and corn flour, is related to maintain stable blood glucose levels, due to high resistant starch levels. However, most of these studies have conducted analyses of unprocessed food such as flour. Therefore, this study aimed to evaluate the effect of baking on resistant starch concentration and digestion from bread produced with partial wheat flour substitution. Response surface methodology was used to evaluate bread physical-chemical characteristics, and then, sensorial and nutritional qualities of the bread were evaluated. The feasibility of incorporating 40% of corn flour was demonstrated, while incorporation of 20% produced bread with similar characteristics to the control; for green banana flour, these levels were 20 and 10%, respectively. Resistant starch levels of composite breads were also enhanced by in vitro analyses. On the other hand, in vivo blood glucose levels evidenced that the ingestion of breads produced with partial wheat flour substitution by green banana or corn flour promoted a more important peak in blood glucose levels in comparison with control bread, which was never previously presented in the literature. Bread ingestion rapidly increased the blood glucose levels of rats; once during the baking process, starch granules become gelatinized and therefore easily digestible. Furthermore, this study also highlighted the lack and need for future investigation of wheat flour-substituted baked goods, in order to better understand mechanical properties formation and also product digestibility.

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Souza, Felipe Thiago Caldeira, Elenilson Rivando Santos, Jeisiely da Cruz Silva, Iara Barros Valentim, Thalyta Christie Braga Rabelo, Nicole Ranielly Farias de Andrade, and Leane Kellen de Souza Silva. "Production of Nutritious Flour from Residue Custard Apple (Annona squamosa L.) for the Development of New Products." Journal of Food Quality 2018 (2018): 1–10. http://dx.doi.org/10.1155/2018/5281035.

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Currently, the fruit processing industry generates a high volume of waste in fruits that have not reached a quality standard for consumption or by-products generated throughout the production process. To reduce this waste, mitigating measures, such as reuse in food formulations, have been proposed. In this work the custard apple bagasse flour (Annona squamosa L.) (CAB) was produced and incorporated into cookie formulations in different proportions (5 to 50%) evaluating its acceptability. The CAB flour was characterized by physicochemical analysis, proximate composition, mineral analysis, determination of the phenolic content, and antioxidant capacity. The results of the physicochemical and proximate characterizations show that the processed flour presents values and specifications suitable for food formulations. The mineral composition of the CAB flour responds to more than 20% of the daily intake of nutrients, highlighting the Cu, Fe, Mn, Zn, Ca, and Mg. The composition of phenolic compounds for CAB flour and cookies formulations presented values ranging from 200 to 658 mg GAE/100 g, similar to flour and formulations prepared of residues tropical fruit, while DPPH• inhibition showed a variation of 9.68–10.75%. Cookies made from the CAB flour showed high acceptability making the flour promising in the nutritional incorporation in food formulations.

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Derkanosova, N. M., O. A. Vasilenko, S. A. Shelamova, and N. I. Derkanosov. "Influence of yacon on the quality and safety of bread." IOP Conference Series: Earth and Environmental Science 1052, no. 1 (July 1, 2022): 012037. http://dx.doi.org/10.1088/1755-1315/1052/1/012037.

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Abstract The prospects of using Yudinka yacon as an ingredient ensuring the quality and safety of bakery products are considered. To increase the technological effectiveness of the use of yacon, pre-drying and grinding of root tubers of yacon are proposed. The composition of the powdered semi-finished product has been studied. Qualitative characteristics and prebiotic properties have been demonstrated by preliminary studies. The maturation processes of the dough from varietal wheat flour with the introduction of various dosages of the enriching ingredient have been studied. From the point of view of organoleptic, quality and safety indicators, the content of physiologically valuable nutrients - dietary fiber, iron and selenium, it is recommended to add 7% of powdered semi-finished yacon to the bread recipe from high-quality wheat flour.

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Alekhina, Nadezhda, Elena Ponomareva, Irina Zharkova, and Andrej Grebenshchikov. "Assessment of Functional Properties and Safety Indicators of Amaranth Flour Grain Bread." Food Processing: Techniques and Technology 51, no. 2 (June 15, 2021): 323–32. http://dx.doi.org/10.21603/2074-9414-2021-2-323-332.

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Introduction. Various formulations of sprouted grain breads, including those with amaranth flour, were developed to combat food-related diseases. Healthy food industry requires thorough assessment procedures and hygienic practices. The research objective was to assess the functional properties and safety indicators of amaranth bread made from sprouted wheat grain. Study objects and methods. One day old grain bread was tested for antioxidant activity using amperometric method. Its glycemic index was determined according to the ratio of the area under the glycemic curve per bread sample to the area under the glycemic curve for pure glucose, expressed as a percentage. Crumb proteins digestibility was measured in vivo using ciliates Paramecium caudatum. Phytin content was measured by the colorimetric method, while safety indicators were compared to the Technical Regulations of the Customs Union No. 021/2011. Bound moisture content was determined with a refractometer after three days of storage according to the change in sucrose concentration. The number of mesophilic aerobic and facultative anaerobic microorganisms (NMAFAnM) was described based on State Standard 10444.15-94. Results and discussion. The amaranth flour slightly affected the antioxidant activity of the grain bread. It decreased the glycemic index by 8.3% and increased the microbiological purity by 1.4 times, raised the crumb proteins digestibility by 3.0%, reduced the phytin content by 7.0%, and slowed down the staleness process by 12 h. In terms of safety indicators, the obtained sample of amaranth grain bread met the TR CU 021/2011 requirements “On food safety”. The decrease in the glycemic index values could be explained by the lower activity of amylolytic enzymes in amaranth flour compared to sprouted wheat. The low digestibility of carbohydrates resulted from their effect on starch. The increase in digestibility and the decrease in phytin content were caused by the lower amount of dietary fiber. The high content of bound moisture explains the longer shelf life. Amaranth flour had lower microbiological contamination compared to wheat, which decreased the NMAFAnM. Conclusion. Amaranth flour had a positive effect on the functional properties of grain bread safety indicators, which makes it possible to include it into sprouted wheat grain products.

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Var, Işıl, Sibel Özçakmak, Ali Tekin, Seda Yılmaz, Behzad Heshmati, Okşan Uçkun, and Asya Çetinkaya. "Evaluation of Food Safety of Commercial Baby Foods according to Legal Regulations." European Journal of Agriculture and Food Sciences 3, no. 5 (October 6, 2021): 72–80. http://dx.doi.org/10.24018/ejfood.2021.3.5.373.

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It has recently been recognized that some commercial infant formulae have, due to spoilage and pathogen microorganisms, which are detected risks to health, been recalled and reported in the Rapid Alert System for Food and Feed on notification lists. The risk of microbial contamination from the environment or from the addition of ingredients to cereal-based follow-on formulae (FOF) and powdered infant foods (PIF) products could occur under poor hygienic conditions. This project was designed to evaluate the associated risks of Cronobacter sakazakii, Salmonella, Total Coliform, E. coli, E. coli O157:H7, Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus and Ochratoxin-A in PIF, FOF and rice flour products marketed in Turkey. Seventy-four baby formulae and thirteen rice flour trademarks obtained in 2018 randomly from different markets in Samsun, Kars, and Adana in Turkey. Salmonella, C. sakazakii, Coliform, S. aureus, L. monocytogenes and Bacillus cereus were analyzed using the ISO 6579:2002, ISO/TS 22964:2006, MPN, FDA (2001), FDA (1998) and FDA (2012) methods, respectively. C. sakazakii was isolated from 7/74 FOF products and 4/13 rice flour products, yielding 12.64% prevalence. Salmonella, S. aureus and L. monocytogenes were not detected in any of the samples. The FOF products, including cereals of different origins and one rice flour sample (7.69%), were found to be contaminated with B. cereus (6.76%) and B. subtilis (5.41%). OTA values were found to be above the legal limits in 4.05% (3/74) FOF products. These results suggest that routine quality controls and hazard and risk analysis for infant foods have to be much more rigorous in terms of the potential risk of microbiological contamination.

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Abdelfattah, Nilly A. H., Enas A. Hasan, and Sameer H. Qari. "Cytotoxicity and Genotoxicity Evaluation of Some Stored Grain Insects and Their Infested Flour Using the BHK-21 Cell Line in an In Vitro Experimental Model." Journal of Food Quality 2022 (December 9, 2022): 1–12. http://dx.doi.org/10.1155/2022/6415310.

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Globally, stored grain is vulnerable to pest infestation, resulting in significant economic losses for some crops. Wheat is one of the most important crops in the world. Many sucking, piercing insects infect wheat in the form of grains or flour and may produce toxic residues that are harmful to human health. The current study aimed to estimate the safe use of four stored grain insects by evaluating the potential genotoxic effects and cytotoxicity of crushed insects (T. granarium, S. oryzae, R. dominica, and T. castaneum) and their flour residues. MTT and comet assays were conducted to assess the effects of six concentrations of insect flour residues (0, 6.5, 12.5, 25, 50, and 100%) on the baby hamster kidney cell line (BHK-21). The lowest BHK-21 cell viability was noted against T. granarium (LC50% 36.42 μg/ml) followed by T. castaneum flour (LC50% 46.73 μg/ml) compared to the control (LC50% 808.2 μg/ml). Significantly high DNA comet (%) was observed in the treatments of T. castaneum flour (18.8%), S. oryzae wheat (15.6%), T. granarium (15.4%), T. castaneum (13.6%), and T. granarium wheat (13.1%). FTIR spectra of stored grain insects and their flour residues identified various functional metabolite groups, including alkynes and phenols, which could enhance cell apoptosis and genotoxicity. T. granarium, T. castaneum, and their flour residues had the highest cytotoxic and genotoxic effects on the BHK-21 cell line. The current study concludes that insect residues in flour may have cytotoxic and genotoxic effects on living cells, potentially affecting public health, particularly after consuming T. granarium and T. castaneum-infested flour. Therefore, good storage of stored grains and their products is recommended.

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Veber, A. L., S. A. Leonova, N. P. Zhdaneeva, and T. A. Nikiforova. "Development of measures to ensure the quality and safety of the production of bread from wheat flour using a dispersion of sprouted peas and beans of domestic selection." Khleboproducty 30, no. 1 (2021): 44–51. http://dx.doi.org/10.32462/0235-2508-2021-30-1-44-51.

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The safety of manufacturing of bread from wheat flour with dispersion of sprouted beans and peas affects the safety of the entire process chain. The flowchart of the manufacturing process based on the results of the analysis and identification of hazardous factors has been repeatedly worked out; control points and operational programs of preconditions of the product manufacturing process are defined. Standard risk management based on the risk level of a hazard measures have been established to prevent, eliminate or reduce hazards to an acceptable level. The developed guidelines for ensuring quality and safety in the production of bread from wheat flour using a dispersion of sprouted beans or peas will allow enterprises to adjust the mechanisms for providing safe products.

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Lin, Yue, Yun Cheng, Jie Li, Jan D. Miller, Jin Liu, and Xuming Wang. "Biocompatible and biodegradable solid polymer electrolytes for high voltage and high temperature lithium batteries." RSC Advances 7, no. 40 (2017): 24856–63. http://dx.doi.org/10.1039/c7ra01601h.

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Tkachenko, Alina, Ivan Syrokhman, Tetyana Lozova, Nataliya Ofilenko, Elena Goryachova, Yevgenia Hmelnitska, and Inna Shurduk. "RESEARCH OF CONSUMER PROPERTIES OF DEVELOPED BISCUITS BASED ON ORGANIC RAW MATERIALS." EUREKA: Life Sciences 1 (January 31, 2019): 59–64. http://dx.doi.org/10.21303/2504-5695.2019.00849.

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The article discusses the recipes of new biscuits based on organic raw materials, as well as the results of the study of their quality and safety indicators. The aim of this research is studying the consumer properties of biscuits, developed on the basis of organic raw materials, which will expand the range of organic confectionery products. The main difference between the developed biscuit recipes is that instead of wheat flour buckwheat flour, spelled flour and hemp flour were used, and coconut and maple sugar were used as sweeteners. To determine the organoleptic characteristics, a 25-point scale was developed, which includes indicators: taste, smell, appearance, crust state, crumb color. On the basis of the carried out organoleptic assessment, it has been established that the developed biscuits have a pleasant taste and good aroma and are highly appreciated by the tasting commission. Physico-chemical characteristics and safety performance of the developed products were within the normal range. Thanks to the use of non-traditional raw materials, the energy value of biscuits was reduced. On the basis of the obtained data, the expediency of expanding the range of organic confectionery products with new types of biscuits is substantiated.

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Cherkasova, E., P. Golinitsky, U. Antonova, G. Temasova, and K. Semenova. "Organization of the wheat flour quality traceability." IOP Conference Series: Earth and Environmental Science 839, no. 3 (September 1, 2021): 032027. http://dx.doi.org/10.1088/1755-1315/839/3/032027.

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Abstract Currently, the problems of quality and safety of food products are the most important for the processing enterprises of the agro-industrial complex. Increasingly important are activities aimed at improving the quality of the life cycle processes of food products. One of the basic foods in the diet of most consumers is bread and bakery products, and the main raw material for their production is flour. Therefore, the topic under consideration of our paper is relevant.

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Ishcyk, T. V., T. V. Kremenets, Y. V. Sydoruk, I. M. Ustymenko, V. M. Mykhailenko, M. S. Dmytrenko, and T. O. Berezhna. "QUALITY AND SAFETY INDICATORS OF FLOUR CONFECTIONERY – BROWNIE OF SPECIAL PURPOSE." Scientific notes of Taurida National V.I. Vernadsky University. Series: Technical Sciences 2, no. 2 (2020): 122–28. http://dx.doi.org/10.32838/2663-5941/2020.2-2/21.

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NARASAKA, Sachiko, Yoshie ENDO, Zhengwei FU, Megumi MORIYAMA, Soichi ARAI, Keiko ABE, and Hisanori KATO. "Safety Evaluation of Hypoallergenic Wheat Flour by Using a DNA Microarray." Bioscience, Biotechnology, and Biochemistry 70, no. 6 (June 23, 2006): 1464–70. http://dx.doi.org/10.1271/bbb.60002.

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Journal articles on the topic 'Flour Safety'

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