Flour and Breads and their Fortification in Health and Disease Prevention

Preface; Section I: Introductory Chapters, Flours and Breads; The science of doughs and bread quality; Monitoring flour performance in bread making; South Indian parotta - an unleavened, flat bread; Sourdough breads; Focaccia Italian flat fatty bread: quality and technology; Flour and bread from black, purple and blue-colored wheats; Emmer (Triticum turgidum spp. dicoccum) flour and breads; Einkorn (Triticum monococcum) flour and bread; Maize: Composition, bioactive constituents and unleavened bread; Amaranth: Potential source for flour enrichment; Quinoa: Protein and non protein tryptophan in comparison with other cereal and legume flours and bread; Sorghum Flour and Flour Products: Production, Nutritional Quality and Fortification; Buckwheat flour and bread; Non-starch polysaccharides in maize and oat: ferulated arabinoxylans and b-glucans; Gluten Free Bread: Sensory, physicochemical and nutritional aspects; Dietary fibre from brewer’s spent grain as a functional ingredient in bread making technology; Composite flours and breads: potentials of local crops in developing countries; Legume composite flours and baked goods: Nutritional, functional, sensory and phytochemical quality; Potentials of using okra seed (Abelmoschus esculentus Moench) flour for food fortification and effects of processing; Apricot kernel flour and its use in health; Macadamia Flours: Nutritious Ingredients for Baked Goods; Banana and mango flours; Use of Potato flour in bread and flat bread; Section 2: Fortification of Flours and Breads and their Metabolic Effects; Mineral fortification of whole wheat flour-an overview; Iron particle size in iron-fortified bread; Iodine fortification of bread: experiences from Australia and New Zealand; Phytochemical fortification of flour and bread; Carotenoids in sweetpotato, cassava and maize and their use in bread and flour fortification; Production and nutraceutical properties of breads fortified with DHA and omega-3 containing oils; Fortification with free amino acids affects acrylamide content in yeast-leavened bread; Barley ß-glucans and fiber-rich fractions as functional ingredient in flat and pan breads; Antioxidant activity and phenolics in breads with added barley flour; Bread supplemented with chempedak (Artocarpus integer) seed flour; Effect of starch addition to fluid dough during breadmaking process; Fermentation as a tool to improve healthy properties of bread; Apple pomace (by-product of apple juice industry) as a flour fortification strategy; Use of sweetpotato in bread and flour fortification; Fortification of bread with soy protein to normalize serum cholesterol and triacylglycerol levels; Dietary breads and impact on postprandial parameters; Fortification of vitamin B-12 to flour and the metabolic response; Metabolic effects of ß-Glucans addition to corn maize flour; Lupin kernel fiber: Metabolic effects in human intervention studies and use as supplement in wheat bread; Metabolic effects of propionic acid-enriched breads; Folic acid and colon cancer. Impact of wheat flour fortification with folic acid; Effects of the soybean flour diet on insulin secretion and action; Metabolic effects of bread fortified with wheat sprouts and bioavailability of ferulic acid from wheat bran