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Some present trends in baking research
Author(s) -
Coppock J. B. M.
Publication year - 1950
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740010409
Subject(s) - chemist , biochemical engineering , chemistry , engineering ethics , computer science , engineering , organic chemistry
The effect on food science of the recent rapid developments in the chemical industry is discussed, particularly from the aspect of the potential physiological effects that may result from the use of new materials in food processing. The need for studying the toxic properties of many new chemical compounds and their role in human nutrition is emphasized, and it is thought that suitable limits governing their use will need to be prescribed as has already been done for elements. Chemical substances may be used in three main ways: (i) included as ingredients, (ii) used for facilitating processing operations and (iii) in the improvement of hygiene. Pharmacological data required will include studies on ( a ) absorption, ( b ) metabolism and ( c ) acute and chronic toxicity. It is thought that diverse methods of approach to these problems should be made, and in many cases the classical methods of analytical chemistry will supplement and fortify data obtained by the pharmacologist. In certain cases where the chemist can demonstrate that substances are not absorbed during processing chemical data alone may suffice. These views are illustrated by considering examples of (i), (ii) and (iii) above, with particular reference to the baking industry. The need for greater knowledge in this undeveloped avenue of research in food science is strongly emphasized.