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ix | |
Preface |
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xvii | |
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SECTION 1 Flour and Breads |
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Chapter 1 The Science of Doughs and Bread Quality |
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3 | (12) |
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Chapter 2 Monitoring Flour Performance in Bread Making |
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15 | (12) |
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Chapter 3 South Indian Parotta: An Unleavened Flat Bread |
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27 | (10) |
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Chapter 4 Sourdough Breads |
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37 | (10) |
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Chapter 5 Focaccia Italian Flat Fatty Bread |
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47 | (12) |
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Chapter 6 Flour and Bread from Black-, Purple-, and Blue-Colored Wheats |
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59 | (10) |
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Chapter 7 Emmer (Triticum turgidum spp. dicoccum) Flour and Breads |
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69 | (10) |
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Chapter 8 Einkorn (Triticum monococcum) Flour and Bread |
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79 | (10) |
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Chapter 9 Maize: Composition, Bioactive Constituents, and Unleavened Bread |
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89 | (12) |
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Chapter 10 Amaranth: Potential Source for Flour Enrichment |
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101 | (12) |
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Chapter 11 Quinoa: Protein and Nonprotein Tryptophan in Comparison with Other Cereal and Legume Flours and Bread |
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113 | (14) |
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Chapter 12 Sorghum Flour and Flour Products: Production, Nutritional Quality, and Fortification |
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127 | (14) |
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Chapter 13 Buckwheat Flour and Bread |
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141 | (12) |
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Chapter 14 Non-Starch Polysaccharides in Maize and Oat: Ferulated Arabinoxylans and β-Glucans |
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153 | (8) |
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Elizabeth Carvajal-Millan |
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Chapter 15 Gluten-Free Bread: Sensory, Physicochemical, and Nutritional Aspects |
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161 | (10) |
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Chapter 16 Dietary Fiber from Brewer's Spent Grain as a Functional Ingredient in Bread Making Technology |
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171 | (12) |
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Chapter 17 Composite Flours and Breads: Potential of Local Crops in Developing Countries |
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183 | (10) |
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Beatrice I.O. Ade-Omowaye |
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Chapter 18 Legume Composite Flours and Baked Goods: Nutritional, Functional, Sensory, and Phytochemical Qualities |
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193 | (12) |
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Chapter 19 Potential Use of Okra Seed (Abelmoschus esculentus Moench) Flour for Food Fortification and Effects of Processing |
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205 | (8) |
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Oluyemisi Elizabeth Adelakun |
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Chapter 20 Apricot Kernel Flour and Its Use in Maintaining Health |
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213 | (10) |
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Chapter 21 Macadamia Flours: Nutritious Ingredients for Baked Goods |
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223 | (12) |
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Chapter 22 Banana and Mango Flours |
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235 | (12) |
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Francisco J. Garcia-Suarez |
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Chapter 23 Use of Potato Flour in Bread and Flat Bread |
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247 | (16) |
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SECTION 2 Fortification of Flour and Breads and their Metabolic Effects |
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Chapter 24 Mineral Fortification of Whole Wheat Flour: An Overview |
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263 | (10) |
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Chapter 25 Iron Particle Size in Iron-Fortified Bread |
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273 | (8) |
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Chapter 26 Iodine Fortification of Bread: Experiences from Australia and New Zealand |
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281 | (12) |
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Chapter 27 Phytochemical Fortification of Flour and Bread |
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293 | (8) |
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Chapter 28 Carotenoids of Sweet Potato, Cassava, and Maize and Their Use in Bread and Flour Fortification |
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301 | (12) |
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Jose Luiz Viana de Carvalho |
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Chapter 29 Production and Nutraceutical Properties of Breads Fortified with DHA- and Omega-3-Containing Oils |
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313 | (12) |
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Chapter 30 Fortification with Free Amino Acids Affects Acrylamide Content in Yeast Leavened Bread |
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325 | (12) |
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Chapter 31 Barley β-Glucans and Fiber-Rich Fractions as Functional Ingredients in Flat and Pan Breads |
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337 | (18) |
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Chapter 32 Antioxidant Activity and Phenolics in Breads with Added Barley Flour |
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355 | (10) |
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Chapter 33 Partial Substitution of Wheat Flour with Chempedak (Artocarpus integer) Seed Flour in Bread |
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365 | (10) |
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Chapter 34 Effect of Starch Addition to Fluid Dough During the Bread Making Process |
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375 | (10) |
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Chapter 35 Fermentation as a Tool to Improve Healthy Properties of Bread |
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385 | (10) |
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Chapter 36 Apple Pomace (By-Product of Fruit Juice Industry) as a Flour Fortification Strategy |
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395 | (12) |
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Chapter 37 Use of Sweet Potato in Bread and Flour Fortification |
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407 | (10) |
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Chapter 38 Fortification of Bread with Soy Proteins to Normalize Serum Cholesterol and Triacylglycerol Levels |
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417 | (12) |
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Chapter 39 Dietary Breads and Impact on Postprandial Parameters |
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429 | (8) |
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Chapter 40 Fortification of Vitamin B12 to Flour and the Metabolic Response |
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437 | (14) |
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Chapter 41 Metabolic Effects of β-Glucans Addition to Corn Maize Flour |
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451 | (12) |
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Chapter 42 Lupine Kernel Fiber: Metabolic Effects in Human Intervention Studies and Use as a Supplement in Wheat Bread |
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463 | (12) |
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Chapter 43 Metabolic Effects of Propionic Acid-Enriched Breads |
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475 | (10) |
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Chapter 44 Folic Acid and Colon Cancer: Impact of Wheat Flour Fortification with Folic Acid |
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485 | (10) |
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Chapter 45 Effects of the Soybean Flour Diet on Insulin Secretion and Action |
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495 | (12) |
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Maria Helena Gaiva Gomes-da-Silva |
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Maria Salete Ferreira Martins |
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Marise Auxiliadora de Barros Reis |
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Chapter 46 Metabolic Effects of Bread Fortified with Wheat Sprouts and Bioavailability of Ferulic Acid from Wheat Bran |
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507 | (12) |
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Index |
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519 | |