The HEALTHGRAIN definition of ‘whole grain’

Most cereal products, like white bread, pasta, and biscuits, are based on flour after removal of bran and germ, the two parts of grain kernels containing most of the dietary fibre and other bioactive components. In the past decade, consumers have been rediscovering whole grain-based products and the number of wholegrain products has increased...

What is the best strategy to reduce the burden of occupational asthma and allergy in bakers?

Rationale: Insight into the effectiveness of intervention strategies will help realise a decrease in the occupational disease burden from (allergic) respiratory diseases in the bakery population. Objectives: To use a simulation model to assess the impact of different intervention strategies on the disease burden of the bakery population over...

Exposure to flour dust in South African supermarket bakeries: Modeling of baseline measurements of an intervention study

Introduction: Exposure to flour dust has been reported as an important risk factor for allergic respiratory disease among bakery workers. A high prevalence of allergic sensitization and asthma was recently reported in South African supermarket bakeries. The aim of this study was to conduct a detailed exposure assessment of these bakeries so as...

Effet des procédés de fractionnement sur la composition et quelques propriétés nutritionnelles des produits céréaliers [ Effect of fractionation processes on composition and some nutritional properties of cereal products ]

Wheat bioactive compounds (fibres, minerals, vitamins, antioxidants) are concentrated in grain outer layers, which constitute the bran fraction obtained after the milling process leading to the white flour. In order to improve the health value of the flours, whole grains can be processed or alternatively, bran fractions can be added to white...

Effect of an intervention aimed at reducing the risk of allergic respiratory disease in bakers: Change in flour dust and fungal alpha-amylase levels

Introduction: We evaluated the effect on exposure of an intervention programme, which focused on risk education and providing information on good work practices. This intervention programme was enrolled as part of a Dutch covenant in the flour processing industry (industrial bakeries, flour mills, ingredient producers). Methods: Data from...

Laboratory-scale dry/wet-milling process for the extraction of starch and gluten from wheat

A laboratory-scale process is presented for the manufacture of starch and gluten from wheat. Main feature of this process is that whole wheat kernels are crushed dry between smooth rolls prior to wet disintegration in excess water in such way that gluten formation is prevented and fibres can be removed by sieving. Centrifugation of the endosperm...

A dynamic population-based model for the development of work-related respiratory health effects among bakery workers

Objectives: This paper presents a dynamic population-based model for the development of sensitisation and respiratory symptoms in bakery workers. The model simulates a population of individual workers longitudinally and tracks the development of work-related sensitisation and respiratory symptoms in each worker. Methods: The model has three...

Evaluation of peak exposures in the Dutch flour processing industry: Implications for intervention strategies

Objectives: To effectively decrease occupational exposure to flour dust and related allergens, detailed information on exposure determinants and effectiveness of control measures is essential. In this paper, we use personal real-time exposure measurements to get more insight into the relationship between specific work characteristics, including...

Modelling exposure in flour processing sectors in The Netherlands: A baseline measurement in the context of an intervention program

Introduction: Recent studies have shown that even low exposure levels to flour dust and related allergens can cause severe respiratory symptoms. In The Netherlands the Dutch government and responsible branch organizations [from bakeries (traditional & industrial), flour mills and bakery ingredient producers] signed a covenant to reduce exposure...

Heat stress in wheat (Triticum aestivum L.): Effects on grain growth and quality traits

Heat stress effects on grain dry mass and quality were studied in spring wheat genotypes (Triticum aestivum L.). Three cultivars were chosen with respect to heat tolerance: Lavett (genotype 1), selected for temperate growing conditions and two CIMMYT cultivars, Ciano-79 (genotype 2) and Attila (genotype 3), respectively heat sensitive and heat...

Application of porous foams for size-selective measurements of airborne wheat allergen

Background: Exposure to airborne wheat allergen is a well-known cause of bakers' allergy and asthma. Airborne wheat allergen can be measured by enzyme immunoassays (EIAs) in extracts of inhalable dust samples, but only limited knowledge is available on the size distribution of wheat allergen-carrying particles. Recently, a new sampling medium,...

Assessment of exposure to wheat flour and the shape of its relationship with specific sensitization

In this article, dust and wheat-allergen exposure were assessed among bakers, flour millers, and bakery-ingredient producers, and the risk for sensitization was studied. About 520 inhalable dust and wheat-allergen measurements were made among 270 Dutch workers. The effect of exposure to both inhalable dust and wheat allergens on sensitization...

Effect of protein quality, protein content, bran addition, DATEM, proving time, and their interaction on hearth bread

The effect of protein quality, protein content, bran addition, diacetyl tartaric acid ester of monoglycerides (DATEM), proving time, and their interaction on hearth bread characteristics were studied by size-exclusion fast protein liquid chromatography, Kieffer dough and gluten extensibility rig, and small-scale baking of hearth loaves. Protein...

Characterization of Pea Vicilin. 1. Denoting Convicilin as the α-Subunit of the Pisum Vicilin Family

Vicilin, a major globulin protein of pea that has been described as "extremely heterogeneous in terms of its polypeptide composition", was extracted from pea flour under alkaline conditions and subsequently fractionated by salt under acid conditions. This procedure induced the separation of vicilin into two fractions, which, after purification,...

Certification of B-group vitamins (b1, b2, b6, and b12) in four food reference materials

In 1989, the Community Bureau of Reference started a research program to improve the quality of vitamin analysis in food. To achieve this task, vitamin methodology was evaluated and tested by interlaboratory studies and the preparation of certified reference materials, which will be used for quality control of vitamin measurements. The main...

Effects of long term feeding of raw soya bean flour on virus- induced pancreatic carcinogenesis in guinea fowl

The effects of a diet enriched with 25% raw soya bean flour (RSF) on the pancreas and on the avian retrovirus Pts 56-induced pancreatic carcinogenesis in guinea fowl were studied. It has been shown that prolonged RSF feeding of new-hatched virus-infected and uninfected guinea fowl-poults induced enlargement of the pancreas, which was less...

Third EU MAT intercomparison on methods for the determination of vitamins B-1, B-2 and B-6 in food

An intercomparison study on the determination of vitamin B-1, B-2 and B-6 was performed as part of the EU MAT project involving 16 laboratories. Each laboratory was requested to analyse three different food samples (lyophilized pig's liver, mixed vegetables and wholemeal flour, respectively) using their 'in-house' method as well as an 'optimal...