Flour and Breads and their Fortification in Health and Disease Prevention
- Victor Preedy, Professor in the Department of Dietetics, King's College London, UK
- Ronald Watson, Professor of Health Promotion Sciences, Mel and Enid Zuckerman Arizona College of Public Health and School of Medicine, Tucson, AZ, USA
- Vinood Patel, University of Westminster, London, UK
Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, each with their distinctive heritage, cultural roles and nutritive contents. Second, not all flours are used to make leavened bread in the traditional (i.e., Western) loaf form. There are many different ways that flours are used in the production of staple foods. Third, flour and breads provide a suitable means for fortification: either to add components that are removed in the milling and purification process or to add components that will increase palatability or promote health and reduce disease per se.
Flour and Breads and their Fortification in Health and Disease Prevention provides a single-volume reference to the healthful benefits of a variety of flours and flour products, and guides the reader in identifying options and opportunities for improving health through flour and fortified flour products.
Nutritionists and Food Scientists interested in the specific health benefits of various flour resources