Flour and Breads and Their Fortification in Health and Disease Prevention

Flour and Breads and Their Fortification in Health and Disease Prevention, Second Edition, presents the healthful benefits of flours and flour products and guides the reader on how to identify opportunities for improving health through the use of flour and fortified flour products. The book examines flour and bread related agents that affect metabolism and other health-related conditions, explores the impact of compositional differences between flours, including differences based on country of origin and processing technique, and includes methods for the analysis of flours and bread-related compounds in other foods. This revised, updated edition contains new research on diverse flours with an emphasis on nutrients and nutraceuticals as supplements, thus making this content a timely reference for both nutritionists and food scientists. Presents the healthful benefits of flours and flour productsGuides the reader in identifying opportunities for improving health through the use of flour and fortified flour productsExamines flour and bread related agents that affect metabolism and other health-related conditionsExplores the impact of compositional differences between flours, including differences based on country of origin and processing technique INDICE: Section 1: Nutrient Supplements and Novel Flours in Breads for Health and Disease Prevention 1. The Science of Doughs and Bread Quality 2. Monitoring Flour Performance in Bread Making 3. South Indian Parotta: An Unleavened Flat Bread 4. Sourdough Breads 5. Focaccia Italian Flat Fatty Bread 6. Flour and Bread from Black-, Purple-, and Blue-Colored Wheats 7. Emmer (Triticum turgidum spp. dicoccum) Flour and Breads 8. Einkorn (Triticum monococcum) Flour and Bread 9. Maize: Composition, Bioactive Constituents, and Unleavened Bread 10. Amaranth: Potential Source for Flour Enrichment 11. Buckwheat Flour and Bread 12. Potential Use of Okra Seed (Abelmoschus esculentus Moench) Flour for Food Fortification and Effects of Processing 13. Apricot Kernel Flour and Its Use in Maintaining Health 14. Macadamia Flours 15. Banana and Mango Flours 16. Use of Potato Flour in Bread and Flat Bread 17. Mineral Fortification of Whole Wheat Flour: An Overview 18. Iron Particle Size in Iron-Fortified Bread 19. Iodine Fortification of Bread 20. Dietary Breads and Impact on Postprandial Parameters 21. Fortification of Vitamin B12 to Flour and the Metabolic Response 22. Effects of the Soybean Flour Diet on Insulin Secretion and Action 23. Metabolic Effects of Bread Fortified with Wheat Sprouts and Bioavailability of Ferulic Acid from Wheat Bran 24. Does fortification of staple foods improve vitamin D intakes and status of groups at risk of deficiency? A United Kingdom modeling study 25. Development of a point-of-use fortification technology for delivery of micronutrients in Honduras 26. Optimization of ingredient levels for the development of peanut based fiber rich pasta 27. Anaemia prevalence may be reduced among countries that fortify flour 28. Fortifying whole wheat flour with folic acid does not change the prevalence of folate inadequacy nor the percentage of Canadians with intakes above the Tolerable Upper Intake Level (UL) 29. Vitamin D Fortified Bread Improves Pain and Physical Function Domains of Quality of Life in Nursing Home Residents 30. Predicting the Impact of Folic Acid Fortification, Ready to Eat Cereals and Supplement Use on the Risk of Neural Tube Defects in the United States 31. Proposing nutrients and nutrient levels for rice fortification Section 2: Novel Flours and Nutraceuticals in Supplemented Breads in Health and Disease Prevention 32. Quinoa: Protein and Nonprotein Tryptophan in Comparison with Other Cereal and Legume Flours and Bread 33. Sorghum Flour and Flour Products: Production, Nutritional Quality, and Fortification 34. Non-Starch Polysaccharides in Maize and Oat 35. Gluten-Free Bread 36. Dietary Fiber from Brewer's Spent Grain as a Functional Ingredient in Bread Making Technology 37. Composite Flours and Breads: Potential of Local Crops in Developing Countries 38. Legume Composite Flours and Baked Goods: Nutritional, Functional, Sensory, and Phytochemical Qualities 39. Phytochemical Fortification of Flour and Bread 40. Carotenoids of Sweet Potato, Cassava, and Maize and Their Use in Bread and Flour Fortification 41. Production and Nutraceutical Properties of Breads Fortified with DHA- and Omega-3-Containing Oils 42. Fortification with Free Amino Acids Affects Acrylamide Content in Yeast Leavened Bread 43. Barley ß-Glucans and Fiber-Rich Fractions as Functional Ingredients in Flat and Pan Breads 44. Antioxidant Activity and Phenolics in Breads with Added Barley Flour 45. Partial Substitution of Wheat Flour with Chempedak (Artocarpus integer) Seed Flour in Bread 46. Effect of Starch Addition to Fluid Dough during the Bread Making Process 47. Metabolic Effects of ß-Glucans Addition to Corn Maize Flour 48. Lupine Kernel Fiber: Metabolic Effects in Human Intervention Studies and Use as a Supplement in Wheat Bread 49. Metabolic Effects of Propionic Acid-Enriched Breads 50. Folic Acid and Colon Cancer: Impact of Wheat Flour Fortification with Folic Acid 51. Evaluation of Bacterial Effects on Folic Acid Loss in Fortified, Nixtamalized Corn Masa Flour 52. Fortification of sorghum sorghum vulgare with carrot Daucus carota in the production of sorghum flour 53. Gluten-free breadmaking: Improving nutritional and bioactive compounds 54. Extraction of rutin from Tartary buckwheat milling fractions and evaluation of its thermal stability in an instant fried noodle system 55. Influence of bamboo shoot powder fortification on physico-chemical, textural and organoleptic characteristics of biscuits 56. Herbal Fortification of Bread with Fennel Seeds

• ISBN: 978-0-12-814639-2
• Editorial: Academic Press
• Encuadernacion: Rústica
• Páginas: 560
• Fecha Publicación: 01/03/2019
• Nº Volúmenes: 1
• Idioma: Inglés