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1900s–49 – Agene process; Severe and widespread neurological disorders due to bread flour bleached with agene, a process no longer in use. The denatured protein in the treated flour is toxic and causes a condition of hysteria in dogs eating biscuits made from the flour. [citation needed]
In biscuit making, use of chlorinated flour reduces the spread of the dough, and provides a "tighter" surface. The changes of functional properties of the flour proteins are likely to be caused by their oxidation. In countries where bleached flour is prohibited, microwaving plain flour produces similar chemical changes to the bleaching process ...
Enriched flour is flour with specific nutrients added to it. These nutrients include iron and B vitamins (folic acid, riboflavin, niacin, and thiamine). Calcium may also be supplemented. The purpose of enriching flour is to replenish the nutrients in the flour to match the nutritional status of the unrefined product.
[1] [2] Pyrrolizidine alkaloidosis is known by many other names such as "Pictou Disease" in Canada [3] and "Winton Disease" in New Zealand. [4] Cereal crops and forage crops can sometimes become polluted with pyrrolizidine-containing seeds, resulting in the alkaloids contaminating flour and other foods, including milk from cows feeding on these ...
This is the list of extremely hazardous substances defined in Section 302 of the U.S. Emergency Planning and Community Right-to-Know Act (42 U.S.C. § 11002). The list can be found as an appendix to 40 CFR 355. [1] Updates as of 2006 can be seen on the Federal Register, 71 FR 47121 (August 16, 2006). [2]
All-purpose, enriched wheat and organic wheat are popular cooking and baking flours, but they’re all refined flour products. So, while tasty, these flours may be associated with certain health ...
Critics have long argued that while studying the effects of Red Dye No. 3 in humans poses ethical and scientific challenges, its ban in cosmetics should have logically extended to the food supply.
WDEIA is attributed to an omega gliadin, which happens to be a relative of the protein that causes celiac disease. [5] Symptoms include nausea, urticaria, and atopy. [6] Gluten sensitivity and Coeliac disease are two different diseases; however, the management is similar. [7]