[Effects of flour type, freezing method, and storage time on the quality of Barbari bread made from frozen dough]

Studies show that huge amounts of bread are wasted in our country. One reason for this is the dough preparation process. The objective of this study was to explore the possibility of making bread from frozen dough to reduce bread wastage. Dough was prepared by the all-in method and frozen at -30°C to -35°C [fast freezing] or -18°C to -20°C [home freezer, slow freezing]. The frozen doughs were packed in two-layer polyethylene bags and stored at -18°C, defrosted after 24h, 48h, 72 h, and one week storage, and tested for extensographic characteristics. Barbari bread [a type of Iranian flat bread] was then made from the thawed dough samples and, after sensory evaluation, was stored for 1-4 d in two-layer polyethylene bags at ambient temperature, in order to do staling tests. Storage time significantly affected extensibility, resistance and the coefficient D [p<0.05]. The type of flour had no significant effect on extensibility, resistance, or energy changes. Sensory evaluation showed that shape and upper crust surface of the Barbari bread was significantly affected by the freezing method and flour type [p<0.05]. The data also showed that the lower crust surface, chewiness, aroma, and taste of the bread were statistically significantly associated with the flour type. The flour type, freezing method, and storage time had no significant effects on porosity, firmness, or staling. Fast-frozen dough prepared from strong flour can be an appropriate alternative for fresh dough for making Barbari bread

[Occurrence of ochratoxin A in rice sold in chain stores in Tehran, 2007]

Mycotoxin contamination of agriculture commodities is a serious concern as regards human and animal health. Rice is a staple food and one of the major carbohydrate sources in the diet of Iranian people. There are reports on the contamination of rice with mycotoxins such as aflatoxins, citrinin, deoxynivalenol, fumonisins B1 and B2, fusarenon-X, nivalenol, ochratoxin A, sterigmatocystin, and zearalenone. In the present study, 100 samples of rice sold in several branches of three of the main chain stores in Tehran, Iran were collected and analyzed for ochratoxin A [OTA]. Ochratoxin A was extracted from the samples with acetonitrile-water solvent and purified using the immunoaffinity column. HPLC with fluorescence detector was used to identify and measure the OTA, the detection and quantification limits were being 0.03 and 0.1 microg kg[-1] respectively. The OTA content in all the 100 imported and domestic rice samples was 69%. The mean and range of OTA were 1.37 +/- 5.72 and 0.15- 46.79 microg kg[-1], respectively. In the most samples OTA contamination were lower than the permitted thresholds in cereals according to the Institute of Standards and Industrial Research of Iran [ISIRI] standards. Considering the high contents of OTA in some of the rice samples on the one hand, and the high consumption of other foods contaminated with OTA on the other hand, the total intake of this toxic substance may exceed its Provisional Tolerable Daily Intake as determined by the Joint FAO/WHO Expert Committee on Food Additives. In order to control mycotoxin contaminations, taking pre- and post-harvest preventive measures [GAP, GHP, GSP, GMP and HACCP], as well as sharing experiences and collective effort of all the parties involved, are highly essential