Dietary exposure of the Valencian region population to lead, cadmium, inorganic arsenic (iAs), chromium, copper, tin and methylmercury (meHg) was assessed in a total diet study carried out in the region of Valencia in 2010-11. A total of 8100 food samples were collected and analysed. Occurrence data were combined with consumption data to estimate dietary exposure in adults (> 15 years of age) and young children (6-15 years of age). The estimated intake was calculated by a probabilistic approach. Average intake levels (optimistic scenario) for lead, iAs, chromium and tin were 0.21, 0.08, 1.79 and 1.87 µg kg bw day respectively; for Cd and meHg average intake levels were 0.77 and 0.54 µg kg bw week, respectively, and for Cu, 1.60 mg day. In terms of risk characterisation, the results showed that 2.84% of the adult population may exceed the BMDL (benchmark dose lower confidence limit) established for Pb, which is linked to renal effects; whereas 28.01% of the young children population may exceed the BMDL related to neurodevelopment effects. In addition, 8.47% of the adult population and 12.32% of young children exceeded the meHg tolerable weekly intake (TWI).

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Freezing and subsequent storage of wheat doughs containing Saccharomyces cerevkiae, S. fructuum or Candida boidinii after undergoing a bulk fermentation step, reduced the viability of yeasts, depending on the species. Freezing and storage of doughs without bulk fermentation had no effect on viability. Gassing power was affected most by frozen storage, depending on storage time and species. Changes in acidification capability were small, and only significant for total titratable acidity. Changes in sugars and leavening were closely related. Results showed that the use of less active yeast species (S. fructuum), with high freezing tolerance in frozen dough processes would be of practical interest.