- eBook ISBN 9780123808875
- Print ISBN 9780123808868
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.
Examines those 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.
Includes methods for analysis of flours and bread-related compounds in other foods.
Nutritionists and Food Scientists interested in the specific health benefits of various flour resources
List of Contributors
Chapter 1. The Science of Doughs and Bread Quality
Chapter 2. Monitoring Flour Performance in Bread Making
Chapter 3. South Indian Parotta: An Unleavened Flat Bread
Chapter 4. Sourdough Breads
Chapter 5. Focaccia Italian Flat Fatty Bread∗
Chapter 6. Flour and Bread from Black-, Purple-, and Blue-Colored Wheats
Chapter 7. Emmer (Triticum turgidum spp. dicoccum) Flour and Breads
Chapter 8. Einkorn (Triticum monococcum) Flour and Bread
Chapter 9. Maize: Composition, Bioactive Constituents, and Unleavened Bread
Chapter 10. Amaranth: Potential Source for Flour Enrichment
Chapter 11. Quinoa: Protein and Nonprotein Tryptophan in Comparison with Other Cereal and Legume Flours and Bread
Chapter 12. Sorghum Flour and Flour Products: Production, Nutritional Quality, and Fortification
Chapter 13. Buckwheat Flour and Bread
Chapter 14. Non-Starch Polysaccharides in Maize and Oat
Chapter 15. Gluten-Free Bread
Chapter 16. Dietary Fiber from Brewer’s Spent Grain as a Functional Ingredient in Bread Making Technology
Chapter 17. Composite Flours and Breads: Potential of Local Crops in Developing Countries
Chapter 18. Legume Composite Flours and Baked Goods: Nutritional, Functional, Sensory, and Phytochemical Qualities
Chapter 19. Potential Use of Okra Seed (Abelmoschus esculentus Moench) Flour for Food Fortification and Effects of Processing
Chapter 20. Apricot Kernel Flour and Its Use in Maintaining Health
Chapter 21. Macadamia Flours
Chapter 22. Banana and Mango Flours
Chapter 23. Use of Potato Flour in Bread and Flat Bread
Chapter 24. Mineral Fortification of Whole Wheat Flour: An Overview
Chapter 25. Iron Particle Size in Iron-Fortified Bread
Chapter 26. Iodine Fortification of Bread
Chapter 27. Phytoc