flour

Summary

Summary: Ground up seed of WHEAT.

Top Publications

  1. Lee S, Seo M, Oh D. Deglycosylation of isoflavones in isoflavone-rich soy germ flour by Aspergillus oryzae KACC 40247. J Agric Food Chem. 2013;61:12101-10 pubmed publisher
    ..as an efficient daidzein-producing fungus from strains of the genus Aspergillus by using 5% (w/v) soy germ flour (SGF) as an isoflavone-glycoside-rich medium...
  2. da Silva C, Saunders C, Szarfarc S, Fujimori E, da Veiga G. Anaemia in pregnant women before and after the mandatory fortification of wheat and corn flours with iron. Public Health Nutr. 2012;15:1802-9 pubmed publisher
    ..Results indicate the protective effect of the fortification of flours with Fe in the fight against gestational anaemia, contributing to prevention and control of this nutritional disorder among pregnant women. ..
  3. Fiedler J, Babu S, Smitz M, Lividini K, BERMUDEZ O. Indian social safety net programs as platforms for introducing wheat flour fortification: a case study of Gujarat, India. Food Nutr Bull. 2012;33:11-30 pubmed
    ..having deficiency levels exceeding national averages--prompted Gujarat officials to introduce fortified wheat flour in their social safety net programs (SSNPs)...
  4. Assunção M, Santos I, Barros A, Gigante D, Victora C. Flour fortification with iron has no impact on anaemia in urban Brazilian children. Public Health Nutr. 2012;15:1796-801 pubmed publisher
    To verify the impact of flour fortification on anaemia in Brazilian children. The survey also investigated the role of Fe deficiency as a cause of anaemia and estimated the bioavailability of the Fe in the children's diet...
  5. Macharia Mutie C, Moretti D, Van den Briel N, Omusundi A, Mwangi A, Kok F, et al. Maize porridge enriched with a micronutrient powder containing low-dose iron as NaFeEDTA but not amaranth grain flour reduces anemia and iron deficiency in Kenyan preschool children. J Nutr. 2012;142:1756-63 pubmed publisher
    ..In contrast, fortification with amaranth grain did not improve iron status despite a large increase in iron intake, likely due to high ratio of phytic acid:iron in the meal. ..
  6. Mazzarella G, Salvati V, Iaquinto G, Stefanile R, Capobianco F, Luongo D, et al. Reintroduction of gluten following flour transamidation in adult celiac patients: a randomized, controlled clinical study. Clin Dev Immunol. 2012;2012:329150 pubmed publisher
    ..We found that wheat flour transamidation inhibited IFN-? secretion by intestinal T cells from CD patients...
  7. Muthayya S, Thankachan P, Hirve S, Amalrajan V, Thomas T, Lubree H, et al. Iron fortification of whole wheat flour reduces iron deficiency and iron deficiency anemia and increases body iron stores in Indian school-aged children. J Nutr. 2012;142:1997-2003 pubmed publisher
    ..We tested the hypothesis that NaFeEDTA-fortified, whole wheat flour reduces Fe deficiency (ID) and improves body Fe stores (BIS) and cognitive performance in Indian children...
  8. Puncha Arnon S, Uttapap D. Rice starch vs. rice flour: differences in their properties when modified by heat-moisture treatment. Carbohydr Polym. 2013;91:85-91 pubmed publisher
    Starch and flour from the same rice grain source (with 20, 25 and 30% moisture content) were exposed to heat-moisture treatment (HMT) at 100 °C for 16 h in order to investigate whether there were differences in their susceptibility to ..
  9. Sun Q, Han Z, Wang L, Xiong L. Physicochemical differences between sorghum starch and sorghum flour modified by heat-moisture treatment. Food Chem. 2014;145:756-64 pubmed publisher
    Sorghum starch and sorghum flour were modified by heat-moisture treatment (HMT) at two different moisture contents, 20% and 25%. The result showed that solubility and swelling power of modified samples decreased...

More Information

Publications62

  1. Li Y, Wang Q, Li X, Xiao X, Sun F, Wang C, et al. Coexpression of the high molecular weight glutenin subunit 1Ax1 and puroindoline improves dough mixing properties in durum wheat (Triticum turgidum L. ssp. durum). PLoS ONE. 2012;7:e50057 pubmed publisher
    ..On the other hand, grain hardness, which influences the milling process of flour, is controlled by Puroindoline a (Pina) and Puroindoline b (Pinb) genes...
  2. Grimm K, Sullivan K, Alasfoor D, Parvanta I, Suleiman A, Kaur M, et al. Iron-fortified wheat flour and iron deficiency among women. Food Nutr Bull. 2012;33:180-5 pubmed
    ..However, there are relatively few studies demonstrating the effectiveness of iron-fortified wheat flour as an intervention...
  3. de la Hera E, Talegón M, Caballero P, Gomez M. Influence of maize flour particle size on gluten-free breadmaking. J Sci Food Agric. 2013;93:924-32 pubmed publisher
    ..However, the inclusion of maize flour in gluten-free bread is a minority and studies are scarce...
  4. Castillo Lancellotti C, Tur J, Uauy R. Impact of folic acid fortification of flour on neural tube defects: a systematic review. Public Health Nutr. 2013;16:901-11 pubmed publisher
    To review the impact of folic acid fortification of flour on the prevalence of neural tube defects (NTD)...
  5. Wirth J, Laillou A, Rohner F, Northrop Clewes C, Macdonald B, Moench Pfanner R. Lessons learned from national food fortification projects: experiences from Morocco, Uzbekistan, and Vietnam. Food Nutr Bull. 2012;33:S281-92 pubmed
    ..Mandatory fortification of wheat flour was a key success in Morocco and Uzbekistan...
  6. Yusufali R, Sunley N, de Hoop M, Panagides D. Flour fortification in South Africa: post-implementation survey of micronutrient levels at point of retail. Food Nutr Bull. 2012;33:S321-9 pubmed
    ..This survey aimed to gauge the level of fortification of maize and wheat flour at the retail level compared with staple food fortification regulations in South Africa to better understand the ..
  7. Hasjim J, Li E, Dhital S. Milling of rice grains: effects of starch/flour structures on gelatinization and pasting properties. Carbohydr Polym. 2013;92:682-90 pubmed publisher
    Starch gelatinization and flour pasting properties were determined and correlated with four different levels of starch structures in rice flour, i.e...
  8. Park S, Lim H, Hwang S. Evaluation of antioxidant, rheological, physical and sensorial properties of wheat flour dough and cake containing turmeric powder. Food Sci Technol Int. 2012;18:435-43 pubmed publisher
    ..Moreover, by sensory evaluation this cake sample was not acceptable. A 6% substitution of wheat flour with turmeric powder showed acceptable sensory scores which were comparable to those of 0-4% turmeric cakes...
  9. Roopchand D, Kuhn P, Rojo L, Lila M, Raskin I. Blueberry polyphenol-enriched soybean flour reduces hyperglycemia, body weight gain and serum cholesterol in mice. Pharmacol Res. 2013;68:59-67 pubmed publisher
    Defatted soybean flour (DSF) can sorb and concentrate blueberry anthocyanins and other polyphenols, but not sugars...
  10. Ghasemi Kebria F, Joshaghani H, Taheri N, Semnani S, Aarabi M, Salamat F, et al. Aflatoxin contamination of wheat flour and the risk of esophageal cancer in a high risk area in Iran. Cancer Epidemiol. 2013;37:290-3 pubmed publisher
    ..This study was conducted to assess aflatoxin (AF) contamination of wheat flour (WF) samples in high and low EC-risk areas of Golestan province...
  11. Elhakim N, Laillou A, El Nakeeb A, Yacoub R, Shehata M. Fortifying baladi bread in Egypt: reaching more than 50 million people through the subsidy program. Food Nutr Bull. 2012;33:S260-71 pubmed
    ..of Egypt began implementation of a 5-year national program to fortify with iron and folic acid the wheat flour used in baking subsidized baladi bread, the staple food consumed by a majority of low- income groups...
  12. Takasaki S, Kato Y, Murata M, Homma S, Kawakishi S. Effects of peroxidase and hydrogen peroxide on the dityrosine formation and the mixing characteristics of wheat-flour dough. Biosci Biotechnol Biochem. 2005;69:1686-92 pubmed
    The effects of adding hydrogen peroxide and peroxidase to wheat-flour dough on dityrosine formation and mixing characteristics were investigated...
  13. Yi F, Chen J, Chee K, Chua K, Lee B. Dust mite infestation of flour samples. Allergy. 2009;64:1788-9 pubmed publisher
    Ingestion of flour contaminated with dust mite may trigger severe anaphylaxis in tropical and sub-tropical regions. This study aimed to evaluate environmental factors that affect dust mite propagation in the tropics...
  14. Sadighi J, Mohammad K, Sheikholeslam R, Amirkhani M, Torabi P, Salehi F, et al. Anaemia control: lessons from the flour fortification programme. Public Health. 2009;123:794-9 pubmed publisher
    Anaemia is an important public health problem in Iran; therefore, a programme of flour fortification with iron was launched in two pilot provinces...
  15. Crawford A, Stefanova K, Lambe W, McLean R, Wilson R, Barclay I, et al. Functional relationships of phytoene synthase 1 alleles on chromosome 7A controlling flour colour variation in selected Australian wheat genotypes. Theor Appl Genet. 2011;123:95-108 pubmed publisher
    b>Flour colour measured as a Commission Internationale de l'Eclairage (CIE) b* value is an important wheat quality attribute for a range of end-products, with genes and enzymes of the xanthophyll biosynthesis pathway providing potential ..
  16. di Cagno R, de Angelis M, Auricchio S, Greco L, Clarke C, de Vincenzi M, et al. Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients. Appl Environ Microbiol. 2004;70:1088-96 pubmed
    ..These results showed that a bread biotechnology that uses selected lactobacilli, nontoxic flours, and a long fermentation time is a novel tool for decreasing the level of gluten intolerance in humans. ..
  17. Di Stefano F, Siriruttanapruk S, McCoach J, Di Gioacchino M, Burge P. Occupational asthma in a highly industrialized region of UK: report from a local surveillance scheme. Eur Ann Allergy Clin Immunol. 2004;36:56-62 pubmed
    ..There was a decrease in the reported cases due to colophony (9.5% to 4.6%), flour & wheat (8.9% to 4.9%). There was an increase of reported cases due to latex (0.4% to 4...
  18. Meo S. Dose responses of years of exposure on lung functions in flour mill workers. J Occup Health. 2004;46:187-91 pubmed
    b>Flour dust is a heterogeneous substance with respiratory sensitizing properties; its long-term exposure may cause acute or chronic respiratory diseases...
  19. Laraqui C, Yazidi A, Rahhali T, Verger C, Caubet A, Ben Mallem M, et al. [The prevalence of respiratory symptomes and immediate hypersensitivity reactions in a population exposed to flour and cereal dust in five flour mills in Morocco]. Int J Tuberc Lung Dis. 2003;7:382-9 pubmed
    ..symptoms, ventilatory function disorder and immediate hypersensitivity reactions in a population exposed to flour and cereal dusts in five flour mills in Morocco...
  20. Battais F, Pineau F, Popineau Y, Aparicio C, Kanny G, Guerin L, et al. Food allergy to wheat: identification of immunogloglin E and immunoglobulin G-binding proteins with sequential extracts and purified proteins from wheat flour. Clin Exp Allergy. 2003;33:962-70 pubmed
    ..Important sequence or structural homologies between the various gliadins and LMW glutenin subunits could certainly explain similarity of IgE binding to these proteins. ..
  21. DuPont F, Chan R, Lopez R, Vensel W. Sequential extraction and quantitative recovery of gliadins, glutenins, and other proteins from small samples of wheat flour. J Agric Food Chem. 2005;53:1575-84 pubmed
    Methods to sequentially extract and fractionate wheat flour proteins were evaluated to reliably quantify gliadins, glutenins, and albumins/globulins in single flour samples...
  22. Radcliffe M, Scadding G, Brown H. Lupin flour anaphylaxis. Lancet. 2005;365:1360 pubmed
  23. Berghofer L, Hocking A, Miskelly D, Jansson E. Microbiology of wheat and flour milling in Australia. Int J Food Microbiol. 2003;85:137-49 pubmed
    ..to determine the microbiological status of Australian wheat and the distribution of microorganisms in the flour milling fractions and end products...
  24. Fitzgerald M, Martin M, Ward R, Park W, Shead H. Viscosity of rice flour: a rheological and biological study. J Agric Food Chem. 2003;51:2295-9 pubmed
    ..The aim of this study is to determine the contribution of the main components of rice flour-starch and protein polymers and lipids-to the viscosity curve, accounting for biological and rheological ..
  25. Parthasarathy R, Tan A, Sun Z, Chen Z, Rankin M, Palli S. Juvenile hormone regulation of male accessory gland activity in the red flour beetle, Tribolium castaneum. Mech Dev. 2009;126:563-79 pubmed publisher
    ..custom microarrays and identified 112 genes that were highly expressed in male accessory glands (MAG) in the red flour beetle, Tribolium castaneum...
  26. Hurrell R, Ranum P, de Pee S, Biebinger R, Hulthen L, Johnson Q, et al. Revised recommendations for iron fortification of wheat flour and an evaluation of the expected impact of current national wheat flour fortification programs. Food Nutr Bull. 2010;31:S7-21 pubmed
    Iron fortification of wheat flour is widely used as a strategy to combat iron deficiency. To review recent efficacy studies and update the guidelines for the iron fortification of wheat flour...
  27. Andersson R, Fransson G, Tietjen M, Aman P. Content and molecular-weight distribution of dietary fiber components in whole-grain rye flour and bread. J Agric Food Chem. 2009;57:2004-8 pubmed publisher
    ..The molecular-weight distribution of extractable arabinoxylan in the flour was analyzed with a new method and ranged from 4 x 10(4) to 9 x 10(6) g/mol, with a weight average molecular ..
  28. Toews M, Campbell J, Arthur F. The presence of flour affects the efficacy of aerosolized insecticides used to treat the red flour beetle, Tribolium castaneum. J Insect Sci. 2010;10:196 pubmed publisher
    ..of Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae) when exposed in dishes containing 0 to 2 g of wheat flour either under pallets or out in the open. Petri dishes containing 0, 0...
  29. Sorokulova I, Reva O, Smirnov V, Pinchuk I, Lapa S, Urdaci M. Genetic diversity and involvement in bread spoilage of Bacillus strains isolated from flour and ropy bread. Lett Appl Microbiol. 2003;37:169-73 pubmed
    To study Bacillus contamination of wheat flour and ropy bread, to analyse genetic diversity of isolated strains and to evaluate the ability of these strains to produce ropy bread...
  30. Schollenberger M, Jara H, Suchy S, Drochner W, Muller H. Fusarium toxins in wheat flour collected in an area in southwest Germany. Int J Food Microbiol. 2002;72:85-9 pubmed
    A total of 60 samples of wheat flour were collected during the first 6 months of 1999 from mills and food stores in an area in southwest Germany...
  31. Rahman M, Roberts H, Sarjan M, Asgari S, Schmidt O. Induction and transmission of Bacillus thuringiensis tolerance in the flour moth Ephestia kuehniella. Proc Natl Acad Sci U S A. 2004;101:2696-9 pubmed
    ..Here, we present evidence that tolerance to a Bt formulation in a laboratory colony of the flour moth Ephestia kuehniella can be induced by preexposure to a low concentration of the Bt formulation and that the ..
  32. Kloots W, Op den Kamp D, Abrahamse L. In vitro iron availability from iron-fortified whole-grain wheat flour. J Agric Food Chem. 2004;52:8132-6 pubmed
    ..In this study, fortification of whole-grain wheat flour with different sources of iron was evaluated in vitro by measuring the amount of dialyzable iron after simulated ..
  33. Soeiro B, Boen T, Wagner R, Lima Pallone J. Physico-chemical quality and homogeneity of folic acid and iron in enriched flour using principal component analysis. Int J Food Sci Nutr. 2009;60 Suppl 7:167-79 pubmed publisher
    The aim of the present work was to determine parameters of the corn and wheat flour matrix, such as protein, lipid, moisture, ash and carbohydrates, folic acid and iron contents...
  34. Adelakun O, Oyelade O, Ade Omowaye B, Adeyemi I, van de Venter M. Chemical composition and the antioxidative properties of Nigerian Okra Seed (Abelmoschus esculentus Moench) Flour. Food Chem Toxicol. 2009;47:1123-6 pubmed
    ..on the chemical composition and the antioxidative properties of Nigerian Okra Seed (Abelmoschus esculentus Moench) Flour were carried out...
  35. Miller G. Neurodegenerative disease. From cycad flour, a new suspect emerges. Science. 2006;313:431 pubmed
  36. Matsumoto T, Satoh A. The occurrence of mite-containing wheat flour. Pediatr Allergy Immunol. 2004;15:469-71 pubmed
    Anaphylaxis after eating mite-infested wheat flour has been recently reported. This paper is to describe two cases and examine the occurrence of mite contamination in wheat flour in Japan...
  37. Hou X, Fields P. Granary trial of protein-enriched pea flour for the control of three stored-product insects in barley. J Econ Entomol. 2003;96:1005-15 pubmed
    A granary trial was conducted to evaluate the efficacy of protein-enriched pea flour against three common stored-grain insects, Sitophilus oryzae (L.), Tribolium castaneum (Herbst), and Cryptolestes ferrugineus (Stephens)...
  38. Jacobs J, Meijster T, Meijer E, Suarthana E, Heederik D. Wheat allergen exposure and the prevalence of work-related sensitization and allergy in bakery workers. Allergy. 2008;63:1597-604 pubmed publisher
    ..The healthy worker effect may be the possible explanation for the bell-shaped relationship. ..
  39. Palpacelli V, Beco L, Ciani M. Vomitoxin and zearalenone content of soft wheat flour milled by different methods. J Food Prot. 2007;70:509-13 pubmed
    ..risks (from sowing to harvesting) was used to compare the vomitoxin and zearalenone content of soft wheat flour, following the use of two different types of milling, traditional milling with a stone mill and modern milling ..
  40. Krakowiak A, Walusiak J, Krawczyk P, Wiszniewska M, Dudek W, Wittczak T, et al. IL-18 levels in nasal lavage after inhalatory challenge test with flour in bakers diagnosed with occupational asthma. Int J Occup Med Environ Health. 2008;21:165-72 pubmed publisher
    ..discuss the outcomes of a study on IL-18 concentration in nasal washings after the inhalatory challenge test with flour allergens (ICHT-F) in bakers with flour-induced occupational airway allergy (OAA)...
  41. Page E, Dowell C, Mueller C, Biagini R, Heederik D. Exposure to flour dust and sensitization among bakery employees. Am J Ind Med. 2010;53:1225-32 pubmed publisher
    ..measurements were carried out: personal breathing zone (PBZ) and general area (GA) monitoring for inhalable flour dust, ?-amylase and wheat, a questionnaire, and blood tests for IgE specific to flour dust, wheat, ?-amylase, and ..
  42. Agama Acevedo E, Rendón Villalobos R, Tovar J, Paredes López O, Islas Hernández J, Bello Perez L. In vitro starch digestibility changes during storage of maize flour tortillas. Nahrung. 2004;48:38-42 pubmed
    ..Moisture content was different between flour and tortilla but no evident relation could be established...
  43. Meijster T, Tielemans E, Heederik D. Effect of an intervention aimed at reducing the risk of allergic respiratory disease in bakers: change in flour dust and fungal alpha-amylase levels. Occup Environ Med. 2009;66:543-9 pubmed publisher
    ..This intervention programme was enrolled as part of a Dutch covenant in the flour processing industry (industrial bakeries, flour mills, ingredient producers)...
  44. Lopez H, Duclos V, Coudray C, Krespine V, Feillet Coudray C, Messager A, et al. Making bread with sourdough improves mineral bioavailability from reconstituted whole wheat flour in rats. Nutrition. 2003;19:524-30 pubmed
    ..Wistar rats were fed one of the following experimental diets for 21 d: control, reconstituted whole wheat flour (white flour plus bran), yeast bread, and sourdough bread...
  45. Stuetz W, Carrara V, McGready R, Lee S, Erhardt J, Breuer J, et al. Micronutrient status in lactating mothers before and after introduction of fortified flour: cross-sectional surveys in Maela refugee camp. Eur J Nutr. 2012;51:425-34 pubmed publisher
    ..Identify deficiencies and whether provided supplements and wheat flour fortified with 10 micronutrients impacts upon status among breast-feeding women from Maela refugee camp...
  46. Liu Y, Zhong Q, Wang S, Cai Z. Correlating physical changes and enhanced enzymatic saccharification of pine flour pretreated by N-methylmorpholine-N-oxide. Biomacromolecules. 2011;12:2626-32 pubmed publisher
    ..work focused on assessing several physical changes and their correlations to enzymatic saccharification of pine flour after NMMO pretreatment...
  47. Dary O. Staple food fortification with iron: a multifactorial decision. Nutr Rev. 2002;60:S34-41; discussion S46-9 pubmed
  48. Lee S, Oh S, Lee K, Jang Y, Sohn M, Lee K, et al. Murine model of buckwheat allergy by intragastric sensitization with fresh buckwheat flour extract. J Korean Med Sci. 2005;20:566-72 pubmed
    ..Young female C3H/HeJ mice were sensitized and challenged intragastricly with fresh buckwheat flour (1, 5, 25 mg/dose of proteins) mixed in cholera toxin, followed by intragastric challenge...
  49. Aoyagi Y. An angiotensin-I converting enzyme inhibitor from buckwheat (Fagopyrum esculentum Moench) flour. Phytochemistry. 2006;67:618-21 pubmed
    ..However, nicotianamine was detected in the buckwheat plant body. 2''-hydroxynicotianamine was also found in other polygonaceous plants. ..
  50. Pouraram H, Elmadfa I, Dorosty A, Abtahi M, Neyestani T, Sadeghian S. Long-term consequences of iron-fortified flour consumption in nonanemic men. Ann Nutr Metab. 2012;60:115-21 pubmed publisher
    Despite the advantages of fortifying flour with iron, there are still special concerns regarding the possible adverse effects of the extra iron consumed by nonanemic individuals...
  51. Whent M, Huang H, Xie Z, Lutterodt H, Yu L, Fuerst E, et al. Phytochemical composition, anti-inflammatory, and antiproliferative activity of whole wheat flour. J Agric Food Chem. 2012;60:2129-35 pubmed publisher
    Whole wheat flour from five wheat cultivars was evaluated for phenolic, carotenoid, and tocopherol compositions as well as anti-inflammatory and antiproliferative activities against HT-29 cells...
  52. Sander I, Rozynek P, Rihs H, van Kampen V, Chew F, Lee W, et al. Multiple wheat flour allergens and cross-reactive carbohydrate determinants bind IgE in baker's asthma. Allergy. 2011;66:1208-15 pubmed publisher
    Several wheat flour allergens relevant to baker's asthma have been identified in the last 25 years. The aim of this study was to determine the frequency of sensitization to these allergens in German bakers. ..
  53. Charoenthaikij P, Jangchud K, Jangchud A, Prinyawiwatkul W, Tungtrakul P. Germination conditions affect selected quality of composite wheat-germinated brown rice flour and bread formulations. J Food Sci. 2010;75:S312-8 pubmed publisher
    ..rice steeped at pH 3 for 48 h contained the highest amount of free gamma aminobutyric acid (GABA; 67 mg/100 g flour). The composite flour (wheat-GBRF) at a ratio of 70 : 30 exhibited significantly lower peak viscosity (PV) (56...