Search

Wheat flour is one of the most important and strategic food resources especially in developing countries. The addition of Sodium hydrosulfite to flour for improving some appearance features can have dangerous impacts on the consumer health. Therefore, detection of this harmful substance is great practical significance. In the present study, the potential of Fourier transform-mid infrared (FT-MIR) spectroscopy in 400-4000 cm-1 for the fast detection of Sodium hydrosulfite powder in wheat flour was investigated. After getting the spectral data from samples, firstly some preprocessing methods were used to correct harmful and unwanted effects on spectral data, and then Principal Component Analysis (PCA) as unsupervised and Support Vector Machine (SVM) and Artificial Neural Network (ANN) models as supervised classification models and Partial Least Square Regression (PLSR) as regression model were applied to detect and quantify the adulteration in pure flour samples. The best outcomes were the accuracy of 86.66 and 86.70 for SVM and ANN models with S-G + D2 + SNV preprocessing, respectively and R2p = 0.99 For PLSR model.

Background and purpose: Mycotoxins are secondary metabolites of fungi that have carcinogenic effects. Ochratoxin A (OTA) is a highly toxic mycotoxin that can contaminate wheat grains and flour under various conditions of production, storage, and maintenance. Considering the carcinogenicity and mutagenicity of this toxin, it is necessary to monitor the contamination of wheat flour used in bakeries and to prevent this product from entering the bread supply chain. The aim of this study was to identify and determine the amount of OTA in wheat flour consumed by bakeries in Sari, during 2017 using high performance liquid chromatography (HPLC) method. Materials and methods: In this study, 30 samples of flour used in the preparation of lavash, barbari and sengak bread were collected from five different geographical areas of Sari (Mazandaran province) in 2017. The concentration of OTA was finally determined using HPLC device and through purification with an immunoaffinity column. Results: No concentration of OTA was observed in any of the tested samples. The results were in compliance with the mentioned reference values of OTA concentration in bakery products based on the Iranian National Standard Organization. Conclusion: Based on the results, the flour used in breads is safe in terms of OTA. This amount is in accordance with the permissible limits set by the Iranian National Standard Organization and is acceptable for consumption.

Background and Objective: Aflatoxins are secondary metabolites of fungi, which can have very dangerous consequences for human health in addition to spoiling food and changing organoleptic properties. Aflatoxin entering the body and targeting the liver as the main organ involved can cause liver and blood cancer. Hence, the aim of the present study is to measure aflatoxin B1 in corn flour and wheat flour supplied in Shahrekord using ELISA method in 2022. Materials and Methods: In this study, 40 samples of flour, including 20 samples of corn flour and 20 samples of wheat flour, were randomly sampled from the supply centers and sent to the food hygiene laboratory to track and determine the amount of aflatoxin B1. Results: The results showed that all samples of wheat flour and corn flour contained aflatoxin 1B. The average of aflatoxin B1 in wheat flour and corn flour was calculated as 2.58 ± 0.95 and 3.47 ± 2.07 (µg/kg) of the sample, respectively; Among the 20 examined samples of corn flour, the concentration of aflatoxin B1 ranged from 3.4 (µg/kg) to 1.9 (µg/kg) and in 20 samples of wheat flour (µg/kg) from 7.90 to (µg/kg) was 1.4; Therefore, the concentration of none of the samples was higher than the Iranian standard. Conclusion: The occurrence of aflatoxin B1 in all the samples examined in the current study is lower than the risk range determined by the Iranian standard, so in this case, its aasociated high risk does not threaten the health of consumers. [ABSTRACT FROM AUTHOR]

Background and purpose: Mycotoxins are secondary metabolites of fungi that have carcinogenic effects. Ochratoxin A (OTA) is a highly toxic mycotoxin that can contaminate wheat grains and flour under various conditions of production, storage, and maintenance. Considering the carcinogenicity and mutagenicity of this toxin, it is necessary to monitor the contamination of wheat flour used in bakeries and to prevent this product from entering the bread supply chain. The aim of this study was to identify and determine the amount of OTA in wheat flour consumed by bakeries in Sari, during 2017 using high performance liquid chromatography (HPLC) method. Materials and methods: In this study, 30 samples of flour used in the preparation of lavash, barbari and sengak bread were collected from five different geographical areas of Sari (Mazandaran province) in 2017. The concentration of OTA was finally determined using HPLC device and through purification with an immunoaffinity column. Results: No concentration of OTA was observed in any of the tested samples. The results were in compliance with the mentioned reference values of OTA concentration in bakery products based on the Iranian National Standard Organization. Conclusion: Based on the results, the flour used in breads is safe in terms of OTA. This amount is in accordance with the permissible limits set by the Iranian National Standard Organization and is acceptable for consumption. [ABSTRACT FROM AUTHOR]

Although millet flour lacks gluten, however it is a rich source of protein, amino acids, energy, vitamins and nutritional ingredients in comparing with other cereal grains. In addition, it is overfilled of dietary fibers, phytochemical materials and micronutrients as well . In current research the effect of millet and wheat flour combinations in bread making was evaluated at different percentages of substitutions (10, 30 and 50 %). Baking properties of different bread samples were evaluated and related parameters with bread quality including volume, height, textural attributes (hardness, adhesiveness and cohesiveness), bread color and sensorial characteristic analyzed and compared with control bread. Results revealed that height and volume decreased but bread hardness increased with increase in substitution level. Color indices decreased for crust; however similar behavior was not observed for crumb. Interesting results observed by sensorial analysis. Total acceptance was higher in comparison with control bread due to different texture and taste. But this total acceptance decreased with substitution. The results of current research revealed high potential of millet flour for further usage in different food formulation. [ABSTRACT FROM AUTHOR]

The extrusion process is widely used in making aquatic feeds. The aim of this study was to investigate the effects of extrusion on biochemical analysis, removal of phenolic compounds and protein and carbohydrate digestibility of wheat flour in common carp. In treatments 1, 2 and 3 wheat flour were mixed with tap water at the rate of 250, 100 and 200 ml per kg of flour and then extruded by a single -axis extruder under the temperature of 120, 135 and 120 °C, respectively. Treatment 4 (control) was not subjected to the conditions of dough preparation and then extrusion. Extruding had no significant effect on the amount of crude protein and ash of wheat flour (p>0.05) but it significantly decreased the content of crude lipid, total phenolic compounds and non -tannin phenolic compounds and increased the digestibility of carbohydrate and protein (p<0.05). There were no significant differences in the amount of crude protein, crude lipid, ash and non -tannin phenolic compounds in the extruded treatments, but significantly the lowest amount of total phenolic compounds was recorded in treatments 1 and 2. Significantly, the highest carbohydrate digestibility was obtained in treatments 1 and 2, and the highest protein digestibility was observed in treatment 2. In total, treatment 2 (135 °C and 100 ml tap water per kg flour) was recognized as the best extruded wheat flour for common carp. [ABSTRACT FROM AUTHOR]

This work was undertaken to develop a novelly formulated cake substituted with the cold-pressed Nigella Sativa oil and evaluate their nutritional properties namely Carbohydrate, Protein, Fat, Ash, Moisture, Energy, physicochemical properties, antioxidant activity, and shelf life of the savory cake. The formulated savory cakes in different proportions in ranges from 2.50 to 10% along with butter (SC1-2.50, SC2-5, SC3-7.50, and SC5-10%) as best suited for the recipe and without adding Nigella Sativa oil as taken control (SC0-0%). Results revealed that nutritional properties of carbohydrate, protein, fat, ash, moisture and energy of various concentrations of savory cake were reported significant differences (P

[1]Introduction: Bread is an important staple food widely consumed all over the world including Iran. The consumption of traditional breads in Iran, including Barbari, Sangak, Taftoon and Lavash, is steadily increasing because of its convenience and being a ready-to-eat food product normally consumed at breakfast, lunch and dinner. Hence, fortification of several types of bread with other cereals, pseudo cereals, legumes and oil seeds flours, has received considerable attention. Sesame, although referred to as “seed of immortality” and “queen of oilseeds” is considered as a rich food as it has a high nutritive quality. Apart from being a prominent oilseed (45-50%), sesame seeds are a rich source of protein (18–40%). Also, sesame was reported as a rich source of vitamins and minerals. Therefore, in the current study, the effect of wheat flour fortification with sesame flour at the ratio of 0, 5, 10 and 15 % on flour, dough, Sangak and Barbari samples properties was evaluated. Material and Methods: Proximate analysis of flour samples (sesame, wheat and composite flour samples) including acid value, moisture, ash, protein and wet gluten contents of the flour samples were determined according to the AACC methods. Water absorption, dough development time, dough stability time, degree of softening and the ratio between resistance to extension and extensibility (R/E), of prepared dough samples were determined according to AACC 21-54 and AACC 10-54 standard methods. After 2 h of bread baking the crust color parameters (L*, a* and b*) were determined using the Hunter–Lab Color flex Colorimeter (Hunter Associated Lab, Inc., Reston, VA, USA). Crumb Hardness was also measured 2 h after baking using a texture analyzer (Texture Analyzer, Brookfield, CT3, USA). The organoleptic characteristics (taste, aroma, color, texture and overall acceptability) of the prepared bread samples were evaluated by 15 trained panelists familiar with the traditional bread usually consumed, using 5-point hedonic scale (5 = like extremely, 1 =dislike extremely) test. The data was analyzed by one way analysis of variance (ANOVA). A multiple comparison procedure was performed by Duncan’s new multiple range test using SPSS Software. Significance of the difference was defined as p

[1]Introduction: Bread has a major role in the diet of people in Iran. One of the important factors affecting the quality of bread is the quality of wheat flour protein called gluten. Gluten is the principal structure forming elements of most baked products, contributing to the elasticity, cohesiveness and viscosity characteristics of the dough. Thus, gluten substantially control the quality of wheat flour based products. Due to the importance of the role of gluten and the requirement for improving the flour quality, providing a simple, economical, and efficient method to improve the technical quality of wheat and bread is also an important and controversial challenge. Oxidizing agents are generally added to the wheat flour to accelerate the natural maturing and the flour becomes paler and yields dough with improved baking properties. However, increasing concern about their adverse effects has highlighted the need for the development of alternative oxidants. Atmospheric cold plasma (ACP) is an emerging advanced oxidation process which has recently drawn considerable interest from food scientists. Therefore, the objective of this study was to investigate the effect of non-thermal plasma treatments on the properties of wheat flour. Materials and Methods: For this purpose, medium wheat flour was prepared from local silages and treated with ACP at 25V for 0, 2, 4, 6, 8 and 10 min. Chemical composition of flour samples (moisture content, protein and ash) were determined using standard methods (AACC, 2002). Color properties, damaged starch water soluble index, wet gluten, gluten index, zeleny and falling number values, water and oil absorption capacities, swelling power and solubility of wheat flour samples were also measured. Results and Discussion: The results obtained from the measurement of properties for the treated and untreated flour showed that the water and oil absorptions, swelling power, and solubility, wet gluten, gluten index, Zeleny number and whiteness increased significantly with increasing time, while the pH, moisture content, b * and a * indices, were decreased by plasma treatment. In addition, the results showed that ACP conditions have a significant effect on functional properties that can be created floursand products with various characteristics. The results showed that plasma treatment affected the gluten index and wet gluten and techno functional properties of wheat flour. Overall, this study demonstrated that non-thermal plasma is a quick, efficient way to improve the technological properties of wheat flour, as an alternative to chemical oxidants

Bakery products that contain main part of food process industries usually made with wheat flour and establish a stable gluten network when mixed with water. Although presence of gluten proteins in wheat flour is a unique property, but substituting of wheat flour with other cereal grains up to a certain limit is possible. In current research three different millet varieties namely Proso, Pearl and Foxtail millet were used. Millet flour was used in proportions of 10, 30, 50 and 100% in replacing wheat flour in a cake recipe. Sensorial properties, textural attributes and color indices were evaluated. Results showed that increase in millet concentration in cake formulation decreased the efficiency properties of cooking of dough. Cake height decreased with increase in millet concentration in dough. Pearl millet showed a better cake volume in comparing with the two other millets. Cake cohesiveness decreased with increase in millet substitution and these variations was the same for all varieties. Millet composition in dough decreased adhesiveness of the product. Cakes with higher millet composition showed higher hardness. Totally, Pearl millet produced better cakes in comparison with Proso and Foxtail millets. Total acceptability of millet cakes obtained higher scores at sensory analysis. Considering all characteristics used in current study, 30% substitution level suggested as the best substitution level. The results of current research are valuable at bakery products containing millets. [ABSTRACT FROM AUTHOR]

Background: Fungi are one of the main causes of degradation in feeds and foodstuffs. Fungal infections in plants can result in reduced yield and quality of the products, which lead to economic losses. AflatoxinB1 (AFB1) is a secondary fungal metabolite produced in proper conditions. It is considered as a public health concern due to its adverse effect on human and animal. This study was carried out to determination of AFB1 in wheat flour and wheat bran samples of Alborz province factories. Methods: A total of 180 wheat flour and 60 wheat bran samples were collected from 20 Alborz province factories. HPLC method with immune-affinity chromatography was applied to measure AFB1 in three types of flour including Barbary, Tafton, and Sangag (A, B, and C). It was performed both in different manufactures and within three groups of flours regardless of the type of manufactures. Statistical analysis was conducted by the One-way ANOVA with post-hoc test. Results: According to the findings, 144 out of 180 wheat flour samples and 54 out of 60 wheat bran samples were found to be contaminated with AFB1. The amount of AFB1 in wheat flour and wheat bran samples was detected to be 0.01-0.5 ng/g and 0.06-0.99 ng/g, respectively. The highest means of AFB1 in Sangag, Barbary, and Tafton flours from different manufactures were 0.5, 0.4 and, 0.3 ng/g, respectively. In addition, no significant difference was found within three groups of Barbary (A), Tafton (B), and Sangag (C) flours samples (p>0.05). Despite the contamination of wheat flour and wheat bran samples, there was no contamination higher than the standard limit of Iran Standard Institute (ISRI) and European Union (EU) 2 ng/g, 5 ng/g, respectively. Conclusions: Since wheat flours are widely used in foods preparation, determination of contamination with AFB1 in wheat-based products is highly essential in order to prevent the potential adverse effects on health. As the level of AB1 in the current study was low, it is not a serious concern for consumers at this time.

Introduction: Parasitoid wasp, Trichogramma brassicae (Bezdenko) (Hym.: Trichogrammatidae) has excellent position in mass production technology, scope of application, wide geographical distribution and unmatched talent to adapt to different climatic conditions that can be easily reared on Mediterranean flour moth (MFM), Ephestia kuehniella Zeller (Lep.: Pyralidae). The parasitoid use is in order to control Chilo suppressalis (Walker) (Lep.: Pyralidae), Helicoverpa armigera (Lep.: Noctuidae), Ostrinia nubilalis (Hübner) (Lep.: Pyralidae), Ectomyelois ceratoniae (Zeller) (Lep.: Phycitidae) and Cydia pomonella (Lep.: Tortricidae) (38). The studies have been shown that the quantity and quality of the host diet affect growth period, size of adults, adult longevity, fecundity and sex ratio of the parasitoid. The objective of current research was to evaluate the effect of four different MFM diets on the fitness of second and forth generations of the parasitoid wasp, T. brassicae. Materials and Methods: The four diets ((I) wheat flour, wheat bran, corn flour, bread yeast and glycerin; (II) wheat flour, wheat bran, barley flour, bread yeast and glycerin; (III) barley flour, bread yeast and glycerin and (IV) wheat flour, barley flour and corn flour) were sterilized at 51 °C for 24 hours. After cooling at ambient temperature, the diets were contaminated with the eggs of MFM and then were maintained at 25±1° C, 60±5 % RH and a photoperiod of 14 L: 10 D. The MFM adults emerged after 35 to 40 days and their eggs were collected daily to use for investigation of the parasitoid biology. For rearing the parasitoid wasps on the MFM eggs obtained from each diet, some cards containing the parasitoid pre-pupae were put inside cages (25 × 25 × 25 cm) and reared for one generation. The adults were fed honey (20%) for one day and then were provided with one-day-old sterile MFM eggs. To prevent egg hatching and sterile them, they were kept at 15°C for four h. The tests were conducted with 10 replicates for each treatment at 25±1°C, 60±5 % RH and a photoperiod of 14 L: 10 D. Each glass tube (8cm diameter, 11 cm height) as an experimental unit was consisted of 40 and 20 wasps for the second and fourth generation of the parasitoid and was provided with the card carried 200 and 100 eggs of MFM, respectively. The number of emerged parasitoid wasps along with the number of parasitized eggs on each card w recorded daily till the death of the adult wasp. Also, the number of emerged wasps and females were counted. Results and Discussion: The results showed that the lowest parasitism rate was occurred in the treatment I (9.8±0.011 %) for the second generation of the parasitoid. But, in the fourth generation, the treatment II and III presented the highest (11.05±1.23 %) and lowest parasitism rate (5.58±0.70%), respectively. In the previous report, the parasitism rate of T. brassicae fed on eggs of Sitotroga cerealella was assessed higher than that in the present study, which occurs probably because of the differences in insect host. The results obtained from the second generation showed that the variation in the diets had significant effect on the percentage of parasitoid emergence and the highest percentage of the parasitoid emergence was observed in treatment I (64.5±4.78 %) but there was no significant difference between the treatment I and III. The percentage of adult emergence of Trichogramma pretiosum Riley (28) and Trichogramma maidis Pint, et Voeg. (13) reared on the MFM eggs were higher than the present research. The difference may be related to the parasitoid density and the wasp species. However, the variation in diets had no significant effect on the percentage of parasitoid emergence in fourth generation and sex ratio in both generations. In second generation, there were no significant differences among the treatments in daily oviposition of the female parasitoid but in fourth generation, various diets had significant effect. The highest and lowest daily oviposition were found for treatment II (0.77±0.07) and IV (0.42±0.06), respectively. The treatment III and II meaningfully caused the longest parasitoid lifetime in the second (12.31 ± 0.09 days) and forth generation (12.36±0.03 days), respectively. Nevertheless, no significant variation in lifetime of the parasitoid between the other treatments was found in the second and forth generations, separately. Several biotic and abiotic factors can influence T. brassicae lifetime such as temperature, adult feeding, humidity, the quality of the host egg and the size of parasitoids. Also, the proportion of wasps surviving at time x (lx) were almost similar among all treatments in the second and forth generations, separately. The survival rate fluctuations of T. brassicae reared on eggs of Ch. suppressalis, were similar on different rice varieties and after eight days all adults were dead which was similar to our results. Conclusion: By referring to the results, treatment II, included wheat flour, wheat bran, barley flour, bread yeast and glycerin (ratios: 41.5: 2: 43.5: 3: 10%, respectively) is proposed to optimize mass rearing of the parasitoid wasp, T. brassicae as an important biological control agent. The treatment II caused to increase the life span and parasitism rate of T. brassicae and is suitable for mass production of the parasitoid to promote the quality of biological control programs.

The effects of adding powdered leaves of Portulaca Oleracea on the physicochemical properties of wheat flour dough were evaluated with the farinograph test. The amount of fat, protein, and fiber was more in powdered leaves of Portulaca Oleracea than wheat flour. Farinograph test results show an increase in water absorption, stability time and Farinograph quality number and a decrease in the The degree of Softening in the dough with increasing replacement of powdered leaves of Portulaca Oleracea(P< 0.05). Farinograph quality number with increase in the percentage of powdered leaves of Portulaca Oleracea to10% was decreased, but 15% powdered leaves of powdered leaves of Portulaca Oleracea showed highest number Farinograph quality(P< 0.05). With increasing levels of powdered leaves of Portulaca Oleracea decreased Degree of Softening in the dough and created significant changes in dough development time(P< 0.05). Farinograph assessment of dough providedwith powdered leaves of Portulaca Oleracea, dough prepared with 10% leaf powder introduced as the best example in terms of the rheological properties. [ABSTRACT FROM AUTHOR]

Wheat grain is commonly stored for a period of several months from harvest up to processing. Duringstorage grain can experience variations in composition and quality, especially if ambient conditions areunfavorable.In this study,First, accelerated aging of freshly harvested wheat grainswas carried out by increasing moisture content 16, 18 and 20% and keeping the samples in different temperatures 30, 40 and 50°C for different periods 2, 5 and 8 days.Samples were then milled and physicochemical properties including moisture content, protein, ash, wet gluten, pH and falling number were determined. Response surface methodology with the central composite design was applied to minimize total numbers of experimental runs and to determine the significance of the factors.Results showed that increasing storage temperature and time resulted in increasing protein, falling number, and ash, while wet gluten, pH and moisture content decreased. By increasing moisture content, wet gluten, protein, ash and falling number decreased while moisture content and pH increased. Optimization using response surface methodology showed that the optimum condition for accelerated aging of wheat grain contained 16% moisture content, storage temperature of 30°C for 2.87 days. [ABSTRACT FROM AUTHOR]

Background: The safest way to reduce mycotoxins in contaminated foods with it it is using certain strains of various microbes. Aim of this study is biological reduction of aflatoxin B1 by the yeast Saccharomyces cerevisiae (S. cerevisiae) in wheat flour samples that were collected in Chaloos city (Mazandaran province, North Iran). Material and Methods: Aflatoxin B1 contamination was measured by ELISA method in 22 samples of wheat flour. Then S. cerevisiae was added to primary wheat flour. After 48 h aflatoxin B1 contamination in samples were measured by ELISA, again. For statistical analysis, the statistical software SPSS18 and t-test was used. Results: all 22 samples of wheat flour were contaminated with aflatoxin B1. The minimum and maximum levels of aflatoxin B1 in primary wheat flour were 1.1 and 10.6 ppb, respectively. S. cerevisiae reduced the amount of aflatoxin B1 in wheat flour samples. Minimum and maximum amount of aflatoxin contamination after adding S. cerevisiae was 0.5 and 9.1 ppb, respectively. Conclusion: Inhibitory effect of S. cerevisiae and aflatoxin B1 reduction in wheat flour was proved in this study. Therefore we can be hoped that yeast S. cerevisiae as neutralizing agents can be used in flour for this toxin. Consumption of products that contaminated with aflatoxin B1 endangers consumers' health, thus reducing of this toxin in the food should be considered.

Physicochemical and rheological properties of nativ e wheat starch (NWS), acetylated wheat starch (AWS), native waxy corn starch (NWCS) and acetylate d waxy corn starch (AWCS) was investigated. Effects of incorporation of 5, 10 and 15% of those starches on rheological properties of wheat flour w ere determined by using a Rapid Visco Analyzer (RVA). L ower synersis and higher swelling power were observed in AWCS. The peak, breakdown, final, and setback viscosities of the control wheat flour were lower than those of the control NWS, AWS, NWCS and AWCS . The peak, Trough, breakdown and final viscosity of mixture of wheat with acetylated starc hes was higher than those of wheat with native star ches because of the higher swelling power of acetylated starches than that of native starche s whereas the setback viscosity of mixture of wheat with acetylat ed starches was lower than those of wheat with nati ve starches. The peak and breakdown viscosity of whe at- NW C S and wheat- AWCS mixtures was higher than those of the wheat- NWS and wheat- AWS mixtures whereas the setback viscosity of wheat- NWCS and wheat- AWCS mixtures significantly was lower than those of the wheat- NWS and wheat- AWS .The peak, Trough, final,breakdown and setback viscosity increased as the starch content of the starches in the mixtures increased. The findings in this work provid e evidence that acetylated starches specially WCS could be used as a partial substitute for wheat flou r in some wheat-based products such as bread. [ABSTRACT FROM AUTHOR]

Wheat flour is the most widely produced cereal in the world, most of which is destined for human consumption. In different countries, wheat flour is generally fortified with vitamins such as, B complex, A, D and etc. In some countries iron, zinc and copper are added to wheat flour in direct and indirect ways. The bread produced from wheat flour has major role in Iranian food basket. Thus, adding micronutrients to the bread assists to improve the health of community. In this study, iron, zinc and copper contents in wheat flour samples have been determined by Flame Atomic Absorption Spectrometry (FAAS) technique. In order to measure the mentioned elements in flour, 40 samples have been collected in Ahvaz City (Khouzestan, Iran). Sample preparation and determination of these elements were performed according to AOAC 999.11 standard method. Mean levels of iron, zinc and copper in samples were 105.65, 14.08 and 6.62 mg Kg-1, respectively. In order to study the reliability of the method, 6 samples were randomly selected. Certain quantities of the elements were spiked into the wheat flour samples. Recoveries of the samples were between 96.6-104.4 %. [ABSTRACT FROM AUTHOR]

Considering the value and importance of wheat flour in our country, replacement of a new type of filler instead of wheat flour in glue combination in plywood industry is necessary. In this study the possibility of using wood flour of poplar and OCC (old corrugated container) fiber as filler in the combination of urea formaldehyde glue has been studied. The plywood was manufactured from Poplar species (in core of plywood) and Hornbeam veneer (in back and face of plywood) on the basis of the standard 3210 of ISIRI (Institute of Standards and Industrial Researches of Iran) and the physical and mechanical properties of experimental plywood were measured. The results of statistical analysis of variance and Least Significant Difference (LSD) showed that Mechanical and physical properties of samples made with fine OCC were more than that of control samples (the Samples made with wheat flour filler). The results also showed physical and mechanical properties of plywood increase by adding 10 to 15 percent of OCC to adhesive

Utilization of date palm and kenaf fibers for reinforcement of plywood was investigated and after making plywood with layers of horn beam wood (Carpinus betulus), physical and mechanical properties were analyzed. Variables were the type of fiber (kenaf and date palm), the type of filler (wheat flour and waste paper) and the content of resin (150 and 200 g/m2). The results of this study show that utilization of kenaf and date palm fibers was effective in improvement of physical and mechanical properties of plywood. The mean of specific gravity for reinforced plywood with kenaf and date palm fibers was 0.723 and 0.739 g/cm3 respectively and specific gravity of control was 0.656 g/cm3. The least water absorption and thickness swelling were about reinforced boards with kenaf fibers and 200 g/m2 resin with wheat flour filler .The reinforced boards with kenaf fibers and 150g/m2 resin with wheat flour filler have the best mechanical properties. So the kenaf fibers for reinforcement of properties of plywood were better than date palm fibers and the utilization of wheat flour in manufacture of these boards had better results compared to waste paper filler.

The effect of shear rate on dissolution of carbon dioxide in viscoelastic wheat flour matrix and cell density in a glass barrel twin screw extruder is investigated. It is found that by increasing the shear rate there will be a decrease in the required thermodynamic conditions and hence, it improves blowing agent dissolution and increases the cell density. Shear rate breaks up big bubbles and helps to better distribute the blowing agent in the matrix and hence it increases the cell density. Cell density decreases by dropping foam cooling rate. For a given cell density, a higher screw speed is needed, ifthe cooling rate is decreased.

Background&Objective: Silis (SiO2) is an oxide of silicon that its existence in food products is known as a contamination, classified as a human carcinogen. Some suggest it as an etiology of esophageal cancer. Golestan province has a high incidence and prevalence of esophageal cancer and is on the world belt of this disease. This study was designed to determine the concentration of silis in flour produced in Golestan province, north of Iran Materials&Methods: This descriptive study was done in spring 2005. Census method was used to gather flour samples from flour manufactures. Samples were transported to laboratory. Base-melting method in nickel cruise was used in 550°c and the extract was reduced with acid. The complex was evaluated with spectrophotometer. Data entered into SPSS-12, and the differences between silis concentration in various regions were compared with non-parametric Kruskul Walis test. Results: Median silis concentration was 0.0030 grams, mean concentration was 0.008760 with 0.004265 standard deviation, minimum was 0.003 and maximum was .018 grams in each 100 grams flour produced in province's factories. Mean silis concentrations were 0.012, 0.01 and 0.003 in Gorgan and the central part of the province, western and eastern part, respectively. The differences were not significant. Conclusion: Although in earlier reports it was shown that silis level in the flour is high, but the findings of this study indicated that the above element is in normal range.

Flour is main component forming bread that is major diet for many people. Therefore, for improve bread quality, is necessary that is decreased wastage of basic and strategic staple. In this research, three types of flour (nol, setare, without bran) were prepared from Arddaran company and were placed phostoxin pill for prevention of attack pesticides and insects, then were packaged in plastic bags and were storage at autumn and winter in environmental condition, then, was investigated chemical, rheological and microbial attributes during six months, interval once months. From results can find that quality attributes of low rate of extraction flour (nol) are better than high rate of extraction flours (without bran). Quantity attributes of flours (such as, ash, protein and gluten) are not changed significant during storage of flour, except, moisture is decreased. But, quality attributes (such as, gluten index, zeleny, farinograph quality number) are improved, oxidation with subjecting air cause new disulfidryl bonds (S-S) between different chains of protein, or disulfidryl groups interact with exist disulfidryl bonds and form new disulfidryl bonds, that increase strength and quality of flour. According to the analysis of wheat flour quality parameters (zeleny, gluten index and farinograph quality number) is required at least 4 months storage for improve of quality of flour. Components of flour especially gluten and enzymes change during storage of flour. Sum of these changes result aging flour, therefor, is improved it is quality and moisture, also, flour is aged rapidly with preparation sufficiently and good ventilation. Considering that after six months of storage, the flour reached a maximum and during this period, the microbial load of the samples exceeded the standard has not been exceeded, The flour is stored for six months, it will be strengthened, especially in the case of weak flour, they must be stored and used later. [ABSTRACT FROM AUTHOR]

Background: The safest way to reduce mycotoxins in contaminated foods with it; it is using certain strains of various microbes. Aim of this study is biological reduction of aflatoxin B1 by the yeast Saccharomyces cerevisiae (S. cerevisiae) in wheat flour samples that were collected in Chaloos city (Mazandaran province, North Iran). Material and Methods: Aflatoxin B1 contamination was measured by ELISA method in 22 samples of wheat flour. Then S. cerevisiae was added to primary wheat flour. After 48 h aflatoxin B1 contamination in samples were measured by ELISA, again. For statistical analysis, the statistical software SPSS18 and ttest was used. Results: all 22 samples of wheat flour were contaminated with aflatoxin B1. The minimum and maximum levels of aflatoxin B1 in primary wheat flour were 1.1 and 10.6 ppb, respectively. S. cerevisiae reduced the amount of aflatoxin B1 in wheat flour samples. Minimum and maximum amount of aflatoxin contamination after adding S. cerevisiae was 0.5 and 9.1 ppb, respectively. Conclusion: Inhibitory effect of S. cerevisiae and aflatoxin B1 reduction in wheat flour was proved in this study. Therefore we can be hoped that yeast S. cerevisiae as neutralizing agents can be used in flour for this toxin. Consumption of products that contaminated with aflatoxin B1 endangers consumers' health, thus reducing of this toxin in the food should be considered. [ABSTRACT FROM AUTHOR]

Wheat flour has many proteins in which gluten is an important protein in it and this protein has important role in dough formation and bread making.Thus, Uses of different materials must be considered to improve gluten quality as well as wheat flour enrichment. In this study the effects of adding chickpea protein isolate in range of 3 to 7 g and ascorbic acid in range of 0.05 to 0.15 % in wheat flour formulation on gluten stability and extensibility were investigated by response surface methodology. Therefore, The results showed that increasing of chickpea protein and ascorbic acid concentration had significant effect (p<0.01) on farinograph parameters texture analyzes (dough extensibility) . The results of optimization in the case of 3 gr of chick pea protein isolate and 0.15% of ascorbic acid were as follows; water absorption 57.7%, dough development time 2.8 minute, dough stability 6 minute, mixing tolerance index 58 FU, farinograph quality number 91.3, toughness (area under curve) 3.3 N/mm, maximum resistance 0.02 N and dough extensibility 22.9 mm. Therefore, chickpea protein weakens strong flours gluten and it can be uses for making biscuit . [ABSTRACT FROM AUTHOR]