Flours fortification

C Schorah, D Buss. Should flour fortification with folic acid be mandatory to reduce the incidence of neural Lube defects BNF Nutr Bull 20 292-301, 1995. 

Albaldawi, A., Brennan, C.S., Alobaidy, K., Alammar,W., and Aljumaily, D. (2005). Effect of flour fortification with haem liposome on bread and bread doughs. Int. J. Food Sci. Tech-nol. 40, 825-828. 

Ascorbic acid is the only improver permitted in wholemeal bread in the UK. To produce loaves of the density now popular with the consumer normally involves the selection of high protein flour, fortification with dried gluten and inclusion of an emulsifier in the recipe. 

Most of the thiamine sold worldwide is used for dietary supplements. Primary market areas include the following appHcations addition to feed formulations, eg, poultry, pigs, catde, and fish (see Feeds and feed additives) fortification of refined foods, eg, flours, rice, and cereal products and incorporation into multivitamins. Small amounts are used in medicine to treat deficiency diseases and other conditions, in agriculture as an additive to ferti1i2ers (qv), and in foods as flavorings. Generally for dry formulations, the less soluble, nonhygroscopic nitrate is preferred. Only the hydrochloride can be used for intravenous purposes. Coated thiamine is used where flavor is a factor. 

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. 

Applications and uses of high protein legume flours in fortification of fried and baked goods and other food products for both Western and traditional diets of developing countries are covered in greater detail in Chapters 2-6. To achieve the balance needed in a treatise on food proteins and to include information... 

Field Pea Flours in Bread Products. Legume flours, particularly soy, have long been incorporated into wheat-based products, both for their functional effects and for protein fortification. In general, increasing the levels of legume flours results in decreased loaf volume, lower crumb grain quality, and adverse flavor characteristics in the baked bread (Table III). 

Tripathi, B. and Platel, K. (2010). Finger millet (Eleudne coracana) flour as a vehicle for fortification. J. Trace Elem. Med. Biol. 24,46-51. 

Several studies have demonstrated an association between plasma tHcy levels and extent of CAD in populations not exposed to fortification of flour products with folic acid, even after controlling for conventional risk factors (26,27). In contrast, Brilakis et al. (28) found no association between plasma tHcy and angiographic CAD in a North American population consuming cereal grain flour fortified with folic acid. Silberberg et al. (29) found an association between plasma folate and CAD independent of tHcy. 

Brilakis ES, et al. Lack of association between plasma homocysteine and angiographic coronary artery disease in the era of fortification of cereal grain flour with folic acid. Atherosclerosis 2002 165(2) 375 381. 

Source Reprinted from Health Canada, Health Protection Branch consultative document on draft proposals-sub-jects (1) fortification of flour and pasta with folic acid, (2) harmonization of flour enrichment with the United States of America, (3) optional enrichment of flour. 

Use Biochemical and nutritional research, pharmaceuticals, culture media, fortification of foods and feeds (wheat flour), nutrient and dietary supplement, animal feed additive. 

In most countries, cereals are the largest single source of dietary iron. The iron content of white flour is considerably lower than that of whole grain flour and flours of higher extraction rate. In Norway we have no fortification of the white flour, and the contribution of iron from cereals to the diet accounts for only 30%. Our neighbor country Sweden does enrich its white flour, with the result that over 60% of the iron in the diet comes from cereals. The frequency of iron anemia is, nevertheless, the same in the two countries. 

In Norway we have no fortification of flour, a conclusion drawn long after discussions and some years with iron fortification in some areas. 

Because of long storage time for flour in Norway, discoloring due to iron fortification has been a result. The added compounds have also been shown to have a negative effect on the storage stability. 

Hussain, T., Abbas, S., Khan, M. A., and Scrimshaw, N. S. (2004). Lysine fortification of wheat flour improves selected indices of the nutritional status of predominantly cereal-eating families in Pakistan. Food Nutr. Bull. 25,114-122. 

Clearly, one of the most important prevention strategies is physician and patient education in this area. In addition, there has been much debate over thiamine fortification of alcoholic beverages in order to prevent Wernicke s encephalopathy in alcoholics, the most susceptible population,. In 1987, Australia s Mental Health Committee recommended fortification of all Austrahan beer and flagon wine but this was never implemented. In most developed countries, bread (white flour) is enriched with thiamine to restore what is lost from the whole wheat in the process of milling. Australia adopted this plan in 1991, using the same level of enrichment as the United States (6.4 mg thiamine hydrochloride/Kg flour). The incidence of WE in the five years after the above implementation in Australia was 40% lower (perhaps fortuitously) than in the five year period prior to bread fortification. In addition, the post-mortem diagnosis of WE in Sydney, Australia has declined from 2.1% to 1.1% (Truswell, 2000). 

Chandra-Hioe, M. V, BucknaU, M. R, and Arcot, J. 2013. Folic acid-fortified flour Optimised and fast sample preparation coupled with a vahdated high-speed mass spectrometry analysis suitable for a fortification monitoring program. Food Anal. Methods. DOI 10.1007/S12161-012-9559-3. 

Niacin in mature cereal grains, particularly in com, is largely bound and is poorly available alkali treatment of the grain increases the percentage absorbed. Meat and fish have the scarce free form of niacin and niacinamide but contain high levels of NAD/ NADP, which are available as niacinamide after digestion (Prousky et al. 2011). Fortification of flour and cereal products adds up to 20 mg of the free form of niacin per serving to items such as breakfast cereals (Food and Nutrition Board 1998). 

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... 

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