Flour and Breads and Their Fortification in Health and Disease Prevention - 2nd Edition - ISBN: 9780128146392

Flour and Breads and Their Fortification in Health and Disease Prevention

2nd Edition

Editors: Victor Preedy Ronald Watson Vinood Patel
Paperback ISBN: 9780128146392
Imprint: Academic Press
Published Date: 1st March 2019
Page Count: 560
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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.

Key Features

  • Presents the healthful benefits of flours and flour products
  • Guides the reader in identifying opportunities for improving health through the use of flour and fortified flour products
  • 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


Nutritionists and Food Scientists

Table of Contents

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


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© Academic Press 2019
Academic Press
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About the Editor

Victor Preedy

Victor R. Preedy BSc, PhD, DSc, FRSB, FRSPH, FRCPath, FRSC is a senior member of King's College London. He is also Director of the Genomics Centre and a member of the Faculty of Life Sciences and Medicine.

Professor Preedy has longstanding academic interests in substance misuse especially in relation to health and well being. He is a member of the Editorial Board of Drug and Alcohol Dependence and a founding member of the Editorial Board of Addiction Biology. In his career Professor Preedy was Reader at the Addictive Behaviour Centre at The University of Roehampton, and also Reader at the School of Pharmacy (now part of University College London; UCL). Professor Preedy is Editor of the influential works The Handbook Of Alcohol Related Pathology, The Neuropathology of Drug Addictions and Substance Misuse and The Handbook of Cannabis and Related Pathologies (all published by Academic Press-Elsevier).

Professor Preedy graduated in 1974 with an Honours Degree in Biology and Physiology with Pharmacology. He gained his University of London PhD in 1981. In 1992, he received his Membership of the Royal College of Pathologists and in 1993 he gained his second doctoral degree (DSc). Professor Preedy was elected as a Fellow of the Institute of Biology in 1995 and also as a Fellow to the Royal College of Pathologists in 2000. He was then elected as a Fellow of the Royal Society for the Promotion of Health (2004) and The Royal Institute of Public Health and Hygiene (2004). In 2009, Professor Preedy became a Fellow of the Royal Society for Public Health and in 2012 a Fellow of the Royal Society of Chemistry.

To his credit, Professor Preedy has published over 600 articles, which includes peer-reviewed manuscripts based on original research, abstracts and symposium presentations, reviews and numerous books and volumes.

Affiliations and Expertise

Faculty of Life Sciences and Medicine, King's College London, UK;

Ronald Watson

Ronald Watson

Ronald Ross Watson, PhD, is a Professor of Health Promotion Sciences at the University of Arizona, Mel and Enid Zuckerman College of Public Health. Dr. Watson began his research in public health at the Harvard School of Public Health as a fellow in 1971 doing field work on vaccines in Saudi Arabia. He has done clinical studies in Colombia, Iran, Egypt, Saudi Arabia, and USA which provides a broad international view of public health. He has served in the military reserve hospital for 17 years with extensive training in medical responses to disasters as the chief biochemistry officer of a general hospital, retiring at a Lt. Colonel. He is a distinguished member of several national and international nutrition, immunology, and cancer societies. Dr. Watson’s career has involved studying many lifestyle aspects for their uses in health promotion. He has edited over 100 biomedical reference books, particularly in health, and 450 papers and chapters. His teaching and research focuses on alcohol, tobacco and drugs of abuse in heart function and disease in mouse models.

Affiliations and Expertise

Professor, Mel and Enid Zuckerman College of Public Health and School of Medicine, Arizona Health Sciences Center, University of Arizona, Tucson, AZ, USA

Vinood Patel

Dr Vinood B. Patel is a Senior Lecturer in Clinical Biochemistry at the University of Westminster and honorary fellow at King’s College London. He presently directs studies on metabolic pathways involved in liver disease, particularly related to mitochondrial energy regulation and cell death. Dr. Patel’s Scival overall research performance shows an h-index of 15, field-weighted citation impact of 6.16 with 3.3 citations per publication. He has published in 4 journal categories with the most contribution to both Medicine and Agriculture & Biological Science. Dr. Patel has an overall FWCI of 5.32 and averages 2.1 citations per publication from 2010-2014. The majority of his work has been split between Medicine and Agriculture & Biological Sciences. In the Medicine category alone he holds a FWCI of 10.

Affiliations and Expertise

Professor, University Westminster, UK

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