Flour bread

The enrichment program followed in the United States is (/) the enrichment of flour, bread, and degerminated and white rice using thiamin [59-43-8] C 2H y N O S, riboflavin [83-88-5] C2yH2QN4Na02P, niacin [59-67-6] CgH N02, and iron [7439-89-6]-, (2) the retention or restoration of thiamin, riboflavin, niacin, and iron in processed food cereals (J) the addition of vitamin D [67-97-0] to milk, fluid skimmed milk, and nonfat dry milk (4) the addition of vitamin A [68-26-8], C2qH2qO, to margarine, fluid skimmed milk, and nonfat dry milk (5) the addition of iodine [7553-56-2] to table salt and (6) the addition of fluoride [16984-48-8] to areas in which the water supply has a low fluoride content (74). 

Casein is used to fortify flour, bread, and cereals. Casein also is used for glues and microbiological media. Calcium caseinate is made from a pressed casein, by rinsing, treating with calcium hydroxide [1305-62-0], heating, and mixing foUowed by spray drying. A product of 2—4% moisture is obtained. 

Basic foodstuffs to which colors must not be added (mUk, flour, bread, sugar, tea, coffee)... 

Annex II hsts foodstuffs that may not contain added colours unless these are expressly permitted by other annexes or they are present because of legitimate carry-over in an ingredient. The list includes unprocessed foods and processed foods that would not be expected to contain colours, also some processed foods hsted in subsequent annexes which may contain only a few colours. The list includes bottled waters, milk, cream, oils and fats, eggs and egg products, flour, bread, pasta, sugar, processed fruit and vegetables, extra jam, coffee and tea and preparations of these, salt, honey, certain spirits, and wine covered by Regulation (EEC) No. 822/87. 

Folate deficiency The recommended dietary intake of folate has been increased (also protects against neural tube defects in the fetus), and additional folate is now added to flour (bread, pasta, and other products made liom flour)... 

Sausages Prepared meats Dairy (including ice cream and yoghurts) Cheese Flour Bread Cakes, pastries, biscuits and puddings Confectionery and snacks Breakfast cereals Condiments, savoury preserves and spreads Sweet preserves and spreads Teas, coffees... 

In a series of studies ranging from 14 to 56 days each, adult human subjects were fed constant, measured, laboratory controlled diets. Diets were based on ordinary foods and included the following items milk, unenriched 70% flour bread (plus wheat bran in some studies), ready-to-eat oat or corn based breakfast cereals, green beans, tomato and orange juice (or apple juice in some studies), peanut butter, ground beef and tuna (or soy isolate products), peaches,... 

As zinc deficiency has been observed on high intakes of whole flour bread, 50% of the total energy of the meal was covered by bread. 

As can be seen, there is a significantly higher per cent absorption in meals consisting of white bread (low extraction rate) than in meals consisting of whole flour bread, 38.2% versus 16.6%. The amount of zinc was however considerably higher in whole flour bread (1.3 mg versus 0.4 mg), which causes a higher absolute absorption of zinc from whole flour bread. 

Consequently if the white bread is enriched with zinc this could be a better zinc source than whole flour bread enriched to the same level. 

When adding animal protein in the form of milk, egg and cheese to the whole flour meal, the zinc absorption was increased. (Table II). It seems like the binding of zinc to phytic acid and fibercomponents is overcome if enough animal protein is served together with the whole flour bread. 

The protein content of whole flour bread meal with 3.5 mg zinc is 6 g and the absorption is 0.29 mg (8.2%). By increasing the protein content to 19.3 g cheese and milk and keeping the same zinc content, the absorption increased to 0.45 mg (14%). 

In animal experiments it has been shown that a high calcium content in combination with the phytic acid in whole flour bread will decrease the zinc absorption (10), When adding milk and milk products to the whole flour bread in Dr. Sandstr0ms experiments the same positive effect was seen from the protein despite of the higher calcium content (Table III). 

It is possible that the protein competes with the binding to phytic acid or fiber comnonents in whole flour bread rather than facilitating zinc absorption. 

In conclusion, the binding of the zinc due to whole flour bread is not a serious problem in a diet with a low bread and a high protein content such as in normal diets of people in industrialized countries. 

By increasing the fermentation period when making the dough for the bread, the decreased zinc absorption in whole flour bread can be overcome. The phytic acid is in this way broken down, and the zinc better available absorption. 

First of all these studies do not support a change from whole flour bread to a more refined bread with a lower zinc content. Even if there is a lower per cent absorption of zinc from whole flour bread, the absolute amount of zinc absorbed from the unrefined products is higher, because of the considerable higher content of zinc in these products. 

When the two types of bread were enriched to the same zinc level the absorption was higher from the white bread. If the zinc content of a meal based on whole flour bread was increased in the form of animal protein as milk and milk products, the absorption increased to the same level as that from zinc enriched white bread. Consequently the conclusion drawn from this study shows that in a mixed balanced meal the zinc-binding of whole flour bread has negligable nutritional significance. 

Experiment 107. — (a) Carbon, (i) Recall or repeat the experiments which showed that carbon is a constituent of wood, cotton, bone, starch, sugar, illuminating gas, candle wax, meat, flour, bread, albumen. (2) Heat 2 or 3 cc. of turpentine in a porcelain or iron dish, and then set fire to it. Does it contain carbon Hold a bottle over the flame long enough to collect any product, and then test the contents for carbon dioxide does the observation verify the previous conclusion (3) Repeat with alcohol. Does it contain carbon Burn a small lump of camphor in a dish or on a block of wood. Does it contain carbon (4) Hold a bottle over a burning kerosene lamp long enough to collect any product, and test as in (2). Does kerosene contain carbon ... 

Vejrazka, K, Hrudova, E., Kocourkova, B. and Cerkal, R. (2008). Insecticidal effect of carvone against the wheat weevil (Sitophiius granarius L.). In Proceedings of the 4th International Congress on Flour - Bread 07, pp. 261-265, Croatia. 

Baked Goods Can GMP/ baked goods Den GMP/flour Flour/Bread Austria, Bel, Can, Fr, Is, Italy, Lux, Neth, Nor, Port, Swed, Switz, US. 

Glycerol (cont.) Baked Goods Ger flour, bread, baked goods UK flour + baked goods US baked goods 5 % limit baked goods Den, Fin, Fr, 5 % limit flour Fin. UK/Bread... 

Starch Flour, bread Microwave-assisted free sugar washing and hydrolysis UV-Vis 0.01 g L-1 Flow injection system analyte reaction with alkaline neocuproine reagent [445]... 

B. Foods with low fat content and amorphous structure (flour, bread, grain, rice cereals, dried fruit and vegetables, tea, coffee, peas and beans). These absorb liquid nerve and mustard agents some absorption of vapor may occur. 

Type of agent High fat content (butter, fats, cheese, meat, bacon, and shell eggs, etc.) Low fat, high moisture content (fruit, vegetables, sugar, salt, etc.) Low fat, low moisture content (cereal, tea, coffee, flour, bread, rice, etc.)... 

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