Flours and Breads

Current British fortification of bread and flour is restricted to fortifying white and brown flour and bread with those materials that would be present in wholemeal bread or flour. 

Ingredient E number Types of flour and bread where it may be used Maximum quantity permitted in mg kg 3 of flour... 

Goiter due to iodide deficiency is best managed by prophylactic administration of iodide. The optimal daily iodide intake is 150-200 meg. Iodized salt and iodate used as preservatives in flour and bread are excellent sources of iodine in the diet. In areas where it is difficult to introduce iodized salt or iodate preservatives, a solution of iodized poppy-seed oil has been administered intramuscularly to provide a long-term source of inorganic iodine. 

Nicotinic acid and nicotinamide, members of the vitamin B group and used as additives for flour and bread enrichment, and as animal feed additive among other applications, are made to the extent of 24 million pounds (nearly 11 million kilograms) per year throughout the world. Nicotinic acid (pyridine-3-caiboxylic acid), also called niacin, has many uses. See also Niacin. Nicotinic acid is made by the oxidation of 3-picolme or 2-mcthyl-5-cthylpyridine (the isocinchomcnc acid produced is partially deearboxylated). Alternatively, quinoline (the intermediate quinolinic acid) is partially deearboxylated with sulfuric add in the presence of selenium dioxide at about 300° C or with nitric acid, or by electrochemical oxidation. Nicotinic acid also can be made from 3-picoline by catalytic ammoxidation to 3-cyanopyridine, followed by hydrolysis. 

In 1927 the First International Conference on Flour and Bread Manufacturing was held in Prague in 1932 the international scientific breadmaking conference was held in Rome. Proceedings of both of these conferences were published. It is fortunate that the abstracts of many of the papers are included in Chemical Abstracts. The contents of both of these proceedings are of interest, if only from an historical point of view. Some of the papers presented at these conferences have been listed (4, 4 ) to provide a means of measuring the progress of the last 25 years. 

Fornet, Arthur, pp. 296-303. Control of Wheat, Flour and Bread. 

Proceedings of the First International Conference on Flour and Bread Manufacture,... 

Li W, Beta T (2011) Flour and bread from black-, purple-, and blue-coloured wheats. In Preedy VR, Watson RR, Patel VB (eds) Flour and breads and their fortification in health and disease prevention. Academic/Elsevier, London... 

Loose flour and breading material can be removed by mechanical means such as an air-knife or other mechanism before food enters the fryer so that the oil does not get dark prematurely. 

Romania s experience a decade ago shows how a country can successfully navigate from a short-term response to a permanent and effective safety net (Tesliuc, Pop, and Tesliuc 2001). Until February 17, 1997, 70 percent of the bread produced was price controlled, with controls enforced from wheat production, distribution, and intermediate products (flour) to bread and other bakery products. At that time, the government liberalized wheat, flour, and bread prices despite considerable uncertainty about the level of inflation (including for bread) that would follow. The price of bread rose by 80 percentage points in March compared with February, against a backdrop of consumer inflation of 31 percent. 

General food subsidies on wheat flour and bread employ price controls and an overvalued exchange rate. After the 1992 reforms, price controls on a range of staples (sugar, vegetable oil, cheese, rice, meat, chicken, and eggs) were lifted, and the commodities became available for purchase using coupons. 

Many food products are enriched or fortified with vitamins to adjust for processing losses or to increase the nutritive value. Such enrichment is inqtortant, particularly for fruit juices, canned vegetables, flour and bread, milk, margarine and infant food formulations. Table 8.2 provides an overview of vitamin enrichment of food. 

Fig. 15.24. Examples of relationship between protein content of flour and bread volume (according to Pomeranz, 1977). United States winter wheat cultivars 1 Chiefkan, 2 Blackhull, 3 Nebred. The regression lines are based on numerous sample analyses...

Fox, P.F., Mulvihill, D.M. Enzymes in wheat, flour, and bread. In Advances in cereal science and technology (Ed. Pomeranz, Y.), Vol. V, p. 107, American Association of Cereal Chemists St. Paul, Minn. 1982... 

Hart D.J., Fairweather-Tait S.J., Broadley M.R., Dickinson S.J., Foot 1., Knott P., McGrath S.P., Mowat H., Norman K., Scott P.R., Stroud J.L., Tucker M., White P.J., Zhao F.J., Hurst R. Selenium concentration and speciation in biofortified flour and bread Retention of selenium during grain biofortification, processing and production of Se-enriched food. Food Chemistry, 126 1771-1778 (2011). 

Noonan G.O., Begley T.H., Diachenko G.W. Semicarbazide formation in flour and bread. Journal of Agricultural and Food Chemistry, 56 2064 2067 (2008). 

There has also been a great amount of discussion relative to providing iron-fortified milk formulas for infants. However, these formulas may be too expensive for low-income families. Also, pediatricians and nutritionists usually advise parents to start feeding meats, cereals, and other iron containing foods to infants by the time they are 3 months of age (when the iron stores from birth may be depleted). Like the iron used to enrich flour and bread, the iron used to fortify cereals htis a low bioavailability. Meats provide the most available form of iron, but their cost sometimes limits their use. Perhaps some of the newly engineered foods, like textured vegetable protein, will provide suitable vehicles for iron fortification. 

Iron fortification of cereals, flour, and bread has added significantly to the total iron intake. 

Iron—In 1970, the American Bakers Association and the Millers National Federation asked the U.S. Food and Drug Administration to triple the amount of iron permitted in the enrichment of flour and bread because there was widespread concern over iron-deficiency anemia in women and children.However, it was strongly opposed by some of the leading blood specialists on the grounds that it might lead to toxic accumulations of iron in the tissues of susceptible people. 

From such early beginnings as the iodine fortification of salt in the 1920s, and the enrichment of flour and bread with iron and vitamins in the 1930s, the addition of essential minerals has been extended to both traditional foods and new items which have been recently concocted by food technologists. Therefore, it is important to be knowledgeable relative to the following items that may be enriched or fortified with minerals ... 

Enrichment of flour (bread) and cereals, with thiamin, riboflavin, niacin, and iron (with calcium enrichment optional), which was initiated in 1941, has been of special significance in improving the dietary level in the United States. On the basis of the average per capita consumption of flour and bread in the United States, slightly more than 40% of the daily thiamin requirement is now supplied by these foods. 

Tables W-11, W-12, W-13, and W-14 show the standards for enriching flour, self-rising flour, macaroni products, and enriched bread, buns, and rolls. Calcium and vitamin D are permitted as optional additions to flour and bread, in the amounts specified. At about the same time that the flour enrichment program got underway (1941), iodine was added to table salt to prevent goiter, and vitamin D was added to milk to prevent rickets (Since most milk is now fortified with vitamin D, it is seldom added to bakery foods).

Ranum, R, Mustafarov, R., Pena, R.J., Abugalieva, A., and Morgounov, A. 2006. Wheat, flour and bread in Central Asia. Cereal Foods lVor/d51(4) 166-171. 

Dough stability Farinograph parameter estimated by subtracting departure time from arrival time or the time in which the dough has a consistency of 500 FU. The dough stability is closely related to flour and bread quality. Generally, hard wheat flours have higher stability compared to all-purpose and soft-wheat flours. 

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