面粉过敏呈现出多种族的医疗案例，其病皮病因发生认识到室内过敏原与生物体反应的关系（即，敏感性）。在最近的调查中，一群意大利研究人员（Trani等人。，2012），已经分析了采样方法，鉴定了粉剂烘焙中的粉末和谷物面粉过敏等职业病的环境剂量和粉末表征的鉴定，并认识到了预防管理方案的目的为了发生这种病理学。具体地，粉末的浓度通过ad hoc沉积仪连续记录，而在生产周期中使用的面粉样品上的化学分析研究提供了评估粉末分散的定性信息及其表征。通过措施的可靠性和实施成本低的电子设备的集成还支持了环境监测系统的开发和评估。Despite what noted in literature, and what is predictable according to air dispersion of flour, the authors point out that the most dusty areas aren’t the ones where the stages of kneading and cleaning of machinery and counter tops are carried out, probably because flour is brought down by the water of the dough and ambiance dust is removed by vacuum fans. In contrast, powder concentration was high during the activities carried out in the laboratory (in particular, during the sprinkling of flour on dough to be cooked and already cooked (placed on the tops to be dried) as well as during the chopping of dry products). According to the authors, to limit powder inhalation by the operators, in these areas the use of DIP (dust mask) and environmental prevention with a localized forced suction system or removal of powders with spraying water seem appropriate. In conclusion, the survey suggests that the environmental control system used in the analysis can be usefully used in other food systems where there are similar situations.
抗氧化剂化合物在生产面包和饼干中的演变
焙烤食品在我们的饮食中占有相当大的比例(每人每年面包约43公斤)。因此，即使是质量上的微小变化也会对营养和消费者的健康产生重大影响。一组意大利研究人员最近进行了一项研究。Hidalgo等人研究的目的是评估不同类型小麦粉制作面包和饼干过程中抗氧化化合物(类胡萝卜素和酚类化合物)的演化和热损伤。调查分析了原材料的影响，同时确定了生产过程的关键阶段。特别地，样品是用单粒小麦、硬粒小麦和夏小麦粉制备的。采用高效液相色谱法(HPLC)定量分析类胡萝卜素、托酚、糠氨酸、葡萄糖异马甲苯(GLI)、羟甲基糠醛(HMF)和还原剂，通过酶促作用评价淀粉酶活性。结果表明，在整个生产过程中类胡萝卜素和酚类物质被降解。此外，类胡萝卜素的关键阶段是混合和烹煮，而对于烹饪方法来说，最相关的损失发生在混合过程中。糠氨酸、GLI和HMF的浓度只在烘烤过程中上升。糠氨酸含量最高的是面包皮，其次是饼干和面包屑;在面包皮和饼干中都发现了GLI的存在，而HMF的存在仅限于面包皮。单球菌面粉生产的产品含有较多的类胡萝卜素和胎素，这是由于初始面粉的浓度较高，而且这种面粉有限的脂肪生成酶活性降解较少。 These products also show lower levels of furosine, GLI and HMF due to low alpha-amylase activity and, therefore, low maltose presence in dough. In summary, the study has shown that in bread and biscuits ofT. monococcum the nutritional value of flours is preserved better than in those obtained from other types of flour.
文献引用
G. trani等。， 2012年11月14-15日，博洛尼亚
伊达尔戈等人。， ati dell ' 8°convgno AISTEC, Aci Castello (CT)， 2011年5月11-13日，64-67
