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Studies on the effects of treatment with chlorine dioxide on the properties of wheat flour. IV. —The biological properties of untreated, normally treated and overtreated flours
Author(s) -
Frazer A. C.,
Hickman J. R.,
Sammons H. G.,
Sharratt M.
Publication year - 1956
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.2740070702
Subject(s) - chlorine dioxide , chlorine , wheat flour , chlorine gas , food science , chemistry , zoology , biology , organic chemistry
Previous studies indicate that no significant nutritional damage to flour protein was incurred by the use of chlorine dioxide, even at ten times the normal level of treatment, and that no abnormal substances were formed. 1–3 In confirmation of this previous work, further studies on animals have been made which form the subject of this report. The object of the experiment described in this paper was to apply classical group feeding experimental methods to the comparison of normally and ten times normally chlorine dioxide‐treated flour. Since it was already known 1–3 that no significant damage to known nutrients had occurred, the main emphasis was on the possible occurrence of any consistent differences indicative of toxic action. As a further check on this study, a group received the same flour untreated in Generations 0 and 1. All the observations were also compared with standard figures obtained from a much larger group of animals not receiving chlorine dioxide‐treated flour, but otherwise living under similar conditions.