Flour and breads and their fortification in health and disease prevention
By: edited by Victor R. Preedy, Ronald Ross Watson, Vinood  B. Patel
Edition: 1st ed.
Publisher: Elsevier/Academic Press
Published: 2011
Place of publication: Amsterdam; Boston
Language: eng
Number of pages: 524
ISBN-13: 9780123808868
Subjects: Fortified Food; Flour as food; Enriched cereal products; Flour; Nutritive Value; Preventive Medicine; Bread; Enriched foods; Food additives
Notes: Includes bibliographical references and index.
Table of contents: title: Contents of  Section 1, Flours and breads: The science of doughs and bread quality; title: Monitoring flour performance in bread making; title: South Indian parotta : an unleavened, flat bread; title: Sourdough breads; title: Focaccia Italian flat fatty bread; title: Flour and bread from black, purple and blue-colored wheats; title: Emmer (Triticum turgidum spp. dicoccum) flour and breads; title: Einkorn (Triticum monococcum) flour and bread; title: Maize : composition, bioactive constituents and unleavened bread; title: Amaranth : potential source for flour enrichment; title: Quinoa : protein and non protein tryptophan in comparison with other cereal and legume flours and bread; title: Sorghum flour and flour products : production, nutritional quality and fortification; title: Buckwheat flour and bread; title: Non-starch polysaccharides in maize and oat : ferulated arabinoxylans and [beta]-glucans; title: Gluten-free bread : sensory, physicochemical and nutritional aspects; title: Dietary fiber from brewer's spent grain as a functional ingredient in bread making technology; title: Composite flours and breads : potentials of local crops in developing countries; title: Legume composite flours and baked goods : nutritional, functional, sensory and phytochemical qualities; title: Potential use of okra seed (Abelmoschus esculentus Moench) flour for food fortification and effects of processing; title: Apricot kernel flour and its use in maintaining health; title: Macadamia flours : nutritious ingredients for baked goods; title: Banana and mango flours; title: Use of potato flour in bread and flat bread.; title: Contents of Section 2, Fortification of flour and breads and their metabolic effects: Mineral fortification of whole wheat flour : an overview; title: Iron particle size in iron-fortified bread; title: Iodine fortification of bread : experiences from Australia and New Zealand; title: Phytochemical fortification of flour and bread; title: Carotenoids of sweet potato, cassava and maize and their use in bread and flour fortification; title: Production and nutraceutical properties of breads fortified with DHA and omega-3 containing oils; title: Fortification with free amino acids affects acrylamide content in yeast leavened bread; title: Barley [beta]-glucans and fiber-rich fractions as functional ingredients in flat and pan breads; title: Antioxidant activity and phenolics in breads with added barley flour; title: Partial substitution of wheat flour with chempedak (Artocarpus integer) seed flour in bread; title: Effect of starch addition to fluid dough during the bread making process; title: Fermentation as a tool to improve healthy properties of bread; title: Apple pomace (by-product of fruit juice industry) as a flour fortification strategy; title: Use of sweet potato in bread and flour fortification; title: Fortification of bread with soy proteins to normalize serum cholesterol and triacylglycerol levels; title: Dietary breads and impact on postprandial parameters; title: Fortification of vitamin B-12 to flour and the metabolic response; title: Metabolic effects of [beta]-glucans addition to corn maize flour; title: Lupine kernel fiber : metabolic effects in human intervention studies and use as supplement in wheat bread; title: Metabolic effects of propionic acid-enriched breads; title: Folic acid and colon cancer : impact of wheat flour fortification with folic acid; title: Effects of the soybean flour diet on insulin secretion and action; title: Metabolic effects of bread fortified with wheat sprouts and bioavailability of ferulic acid from wheat bran.