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Flour and Breads and their Fortification in Health and Disease Prevention

Edited by Victor Preedy, Ronald Ross Watson & Vinood B. Patel 
Academic Press  2011  



Hardcover  542 pp  ISBN 9780123808868      £125.00
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.

Contents

Preface

Section I: Introductory Chapters, Flours and Breads

  • The science of doughs and bread quality
  • Monitoring flour performance in bread making
  • South Indian parotta - an unleavened, flat bread
  • Sourdough breads
  • Focaccia Italian flat fatty bread: quality and technology
  • Flour and bread from black, purple and blue-colored wheats
  • Emmer (Triticum turgidum spp. dicoccum) flour and breads
  • Einkorn (Triticum monococcum) flour and bread
  • Maize: Composition, bioactive constituents and unleavened bread
  • Amaranth: Potential source for flour enrichment
  • Quinoa: Protein and non protein tryptophan in comparison with other cereal and legume flours and bread
  • Sorghum Flour and Flour Products: Production, Nutritional Quality and Fortification
  • Buckwheat flour and bread
  • Non-starch polysaccharides in maize and oat: ferulated arabinoxylans and b-glucans
  • Gluten Free Bread: Sensory, physicochemical and nutritional aspects
  • Dietary fibre from brewer's spent grain as a functional ingredient in bread making technology
  • Composite flours and breads: potentials of local crops in developing countries
  • Legume composite flours and baked goods: Nutritional, functional, sensory and phytochemical quality
  • Potentials of using okra seed (Abelmoschus esculentus Moench) flour for food fortification and effects of processing
  • Apricot kernel flour and its use in health
  • Macadamia Flours: Nutritious Ingredients for Baked Goods
  • Banana and mango flours
  • Use of Potato flour in bread and flat bread

Section 2: Fortification of Flours and Breads and their Metabolic Effects

  • Mineral fortification of whole wheat flour-an overview
  • Iron particle size in iron-fortified bread
  • Iodine fortification of bread: experiences from Australia and New Zealand
  • Phytochemical fortification of flour and bread
  • Carotenoids in sweetpotato, cassava and maize and their use in bread and flour fortification
  • Production and nutraceutical properties of breads fortified with DHA and omega-3 containing oils
  • Fortification with free amino acids affects acrylamide content in yeast-leavened bread
  • Barley -glucans and fiber-rich fractions as functional ingredient in flat and pan breads
  • Antioxidant activity and phenolics in breads with added barley flour
  • Bread supplemented with chempedak (Artocarpus integer) seed flour
  • Effect of starch addition to fluid dough during breadmaking process
  • Fermentation as a tool to improve healthy properties of bread
  • Apple pomace (by-product of apple juice industry) as a flour fortification strategy
  • Use of sweetpotato in bread and flour fortification
  • Fortification of bread with soy protein to normalize serum cholesterol and triacylglycerol levels
  • Dietary breads and impact on postprandial parameters
  • Fortification of vitamin B-12 to flour and the metabolic response
  • Metabolic effects of -Glucans addition to corn maize flour
  • Lupin kernel fiber: Metabolic effects in human intervention studies and use as supplement in wheat bread
  • Metabolic effects of propionic acid-enriched breads
  • Folic acid and colon cancer. Impact of wheat flour fortification with folic acid
  • Effects of the soybean flour diet on insulin secretion and action
  • Metabolic effects of bread fortified with wheat sprouts and bioavailability of ferulic acid from wheat bran
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