the association between indoor smoke exposure due to traditional baking (baking homemade bread) and anthracosis has rarely been investigated. the aim of the present study is to quantify such association among the iranian population. a hospital based case-control study was carried out on 83 anthracotic cases and 155 controls (83 individuals with non-anthracotic pulmonary disorders from the pulmo...

Pieces of bread were collected from some regions of the world, and various microorganisms belonging to bacteria as well as yeast were found in the bread samples collected by an optical microscopic observation. SDS-PAGE showed that some of the bread contained mainly partially hydrolyzed proteins, suggesting bacterial proteases hydrolyzing protein and lowering of bread allergenicity. Bread baked ...

Physical properties of breads during baking were measured using three different heating modes of microwave plus infrared (MIR), microwave plus jet impingement (MJET) and jet impingement (JET) in two different commercially available microwave combination ovens. Breads baked in JET oven were significantly different from the breads baked in other ovens with respect to their specific volume and moi...

Dropa T., Hajšlová J., Lancová K., Burešová I. (2014): The effect of bread-making process on contents of key trichothecene mycotoxins: deoxynivalenol, T-2, and HT-2 toxins. Czech J. Food Sci., 32: 570–577. The fate of trichothecene mycotoxins deoxynivalenol (DON), T-2 and HT-2 toxins during the bread preparation and baking was investigated in order to obtain information about the influence of p...

Antioxidant properties of refined and whole wheat flour and their resultant bread were investigated to document the effects of baking. Total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and oxygen radical absorbance capacity (ORAC) were employed to determine the content of ethanol extractable phenolic compounds. HPLC was used to detect the presence of...

We investigated the morphology and physical-chemical properties of baked and unbaked nanoporous frustules. Scanning electron microscopy (SEM) observations showed that the nanoporous structures of frustules unchanged at 400 degrees C even after baking for 6 h. During baking at 800 degrees C, the frustule structures changed dramatically. On the other hand, Fourier transform infrared spectroscopy ...

Various neural network models were developed to establish the relationship between tin temperature profiles and bread quality. The best model was composed of 6 input neurons, 6 first hidden layer neurons, 4 second hidden layer neurons and 4 output neurons with Log-sigmoid transfer functions. During verification, the correlation coefficient and mean square error were 0.9356 and 53.9229 respectiv...

The radioactive tracer technique was applied to investigate the out-diffusion of the transition metals (Cu, Fe and Co) from deep ultraviolet (DUV) photoresist into underlying substrate. Two important process parameters, viz., baking temperatures and substrate types (i.e., bare silicon, polysilicon, silicon oxide and silicon nitride), were evaluated. Results indicate that the out-diffusion of Co...