Flour and Breads and Their Fortification in Health and Disease Prevention

Flour and Breads and Their Fortification in Health and Disease Prevention

2nd Edition - February 26, 2019

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  • Editors: Victor Preedy, Ronald Watson
  • eBook ISBN: 9780128146408
  • Paperback ISBN: 9780128146392

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Description

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

Readership

Nutritionists and Food Scientists

Table of Contents

  • Section 1: Introductory Chapters
    1. Deamidation of Gluten Proteins as a Tool for Improving the Properties of Bread
    2. Polycyclic Aromatic Hydrocarbons (PAHs) in Flour, Bread, and Breakfast Cereals
    3. A Review of Adulteration Versus Authentication of Flour
    4. The Fate of Alternaria Toxins in Wheat-Processing Chain
    5. Organophosphorus pesticides (OPPs) in Bread and Flours

    Section 2: Flours and Breads
    Section 2.1: Monotypes
    6. Flour and Bread From Black, Purple, and Blue-Colored Wheats
    7. Emmer (Triticum turgidum ssp. dicoccum) Flour and Bread
    8. Nutritional, Technological, and Health Aspects of Einkorn Flour and Bread
    9. Maize: Composition, Bioactive Constituents, and Unleavened Bread
    10. Amaranth: Potential Source for Flour Enrichment
    11. Sorghum Flour and Flour Products: Production, Nutritional Quality, and Fortification
    12. Banana and Mango Flours
    13. Macadamia Flours: Nutritious Ingredients for Baked Goods

    Section 2.2: Bread Types
    14. Sourdough Breads
    15. Brewer’s Spent Grain From By-Product to Health: A Rich Source of Functional Ingredients
    16. Effect of Addition of Thermally Modified Cowpea Protein on Sensory Acceptability and Textural Properties of Wheat Bread
    17. Bread Packaging: Features and Functions

    Section 2.3: Composite Flours and Breads
    18. Nixtamalized Maize Flour By-product as a Source of Health-Promoting Ferulated Arabinoxylans (AX)
    19. Chestnut and Breads: Nutritional, Functional, and Technological Qualities
    20. Passiflora edulis Peel Flour and Health Effects

    Section 3: Fortification of Flours and Breads
    Section 3.1: Addition of Micronutrients
    21. Micronutrient Fortification of Flours—Developing Countries’ Perspective
    22. Effects of Phytochemical Fortification of Flour and Bread on Human Health
    23. Soybean-Fortified Wheat Flour Tortillas
    24. Protein-Selenized Enriched Breads
    25. Soybean-Fortified Nixtamalized Corn Tortillas and Related Products
    26. Trends in Science of Doughs and Bread Quality

    Section 3.2: Addition of Macronutrients
    27. Barley β-Glucans and β-Glucan-Enriched Fractions as Functional Ingredients in Flat and Pan Breads
    28. Fortification of Bread With Soy Protein to Normalize Serum Cholesterol and Triacylglycerol
    29. Resistant Starch (RS) in Breads: What It Is and What It Does
    30. Flours Based on Exotic Fruits and Their Processing Residues—Features and Potential Applications to Health and Disease Prevention

    Section 4: Metabolic Responses to Flour and Bread Fortification
    31. Dietary Breads and Impact on Postprandial Parameters
    32. Folic Acid and Colon Cancer: Impact of Wheat Flour Fortification With Folic Acid
    33. Effects of the Soybean Flour Diet on Insulin Secretion and Action
    34. Flour Fortification and the Prevention of Neural Tube Defects (NTDs)
    35. Minor and Ancient Cereals: Exploitation of the Nutritional Potential Through the Use of Selected Starters and Sourdough Fermentation
    36. Quinoa Flour as an Ingredient to Enhance the Nutritional and Functional Features of Cereal-Based Foods
    37. Faba Bean Flour to Improve Nutritional and Functional Features of Cereal-Based Foods: Perspectives and Future Strategies
    38. The Glycemic Index: What It Is and How It Can Be Applied to Retinal Health
    39. Wheat Flour Fortification to Prevent Iron-Deficiency Anemia

Product details

  • No. of pages: 515
  • Language: English
  • Copyright: © Academic Press 2019
  • Published: February 26, 2019
  • Imprint: Academic Press
  • eBook ISBN: 9780128146408
  • Paperback ISBN: 9780128146392

About the Editors

Victor Preedy

Victor R. Preedy BSc, PhD, DSc, FRSB, FRSPH, FRCPath, FRSC is Emeritus Professor of Nutritional Biochemistry, at King’s College London and Professor of Clinical Biochemistry (Hon) at King’s College Hospital. He was the long-term Director of the Genomics Centre at King’s College London from 2006 to 2020. Professor Preedy has carried out research when attached to Imperial College London, The School of Pharmacy (now part of University College London) and the MRC Centre at Northwick Park Hospital. He has collaborated with research groups in Finland, Japan, Australia, USA and Germany. Prof. Preedy is a leading expert on the science of health and has a long-standing interest in dietary and plant-based components. To his credit, Professor Preedy has published over 750 articles, which includes peer-reviewed manuscripts based on original research, abstracts and symposium presentations, reviews and numerous books and volumes.

Affiliations and Expertise

Emeritus Professor, King’s College London; Professor, King’s College Hospital, London, UK

Ronald Watson

Ronald Watson
Ronald Ross Watson, PhD, is 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 the United States 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 as 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 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

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