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Flour and Breads and their Fortification in Health and Disease Prevention [Kõva köide]

Edited by (Professor, Mel and Eni), Edited by , Edited by (Professor, Department of Clinical Biochemistry, Kings College Hospital, London, UK; Emeritus Professor, Faculty of Life Sciences and Medicine, Kings College London, UK Visiting Professor, University of Hull, UK)
  • Formaat: Hardback, 542 pages, kõrgus x laius: 276x216 mm, kaal: 1800 g
  • Ilmumisaeg: 17-Feb-2011
  • Kirjastus: Academic Press Inc
  • ISBN-10: 0123808863
  • ISBN-13: 9780123808868
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  • Formaat: Hardback, 542 pages, kõrgus x laius: 276x216 mm, kaal: 1800 g
  • Ilmumisaeg: 17-Feb-2011
  • Kirjastus: Academic Press Inc
  • ISBN-10: 0123808863
  • ISBN-13: 9780123808868
Teised raamatud teemal:

Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, each with their distinctive heritage, cultural roles and nutritive contents. Secondly, not all flours are used to make leavened bread in the traditional (i.e., Western) loaf form. There are many different ways that flours are used in the production of staple foods. Thirdly, flour and breads provide a suitable means for fortification: either to add components that are removed in the milling and purification process or to add components that will increase palatability or promote health and reduce disease per se.

Flour and Breads their Fortification in Health and Disease Prevention provides a single-volume reference to the healthful benefits of a variety of flours and flour products, and guides the reader in identifying options and opportunities for improving health through flour and fortified flour products.

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.



Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, each with their distinctive heritage, cultural roles and nutritive contents. Second, not all flours are used to make leavened bread in the traditional (i.e., Western) loaf form. There are many different ways that flours are used in the production of staple foods. Third, flour and breads provide a suitable means for fortification: either to add components that are removed in the milling and purification process or to add components that will increase palatability or promote health and reduce disease per se.

Flour and Breads and their Fortification in Health and Disease Prevention provides a single-volume reference to the healthful benefits of a variety of flours and flour products, and guides the reader in identifying options and opportunities for improving health through flour and fortified flour products.

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.

Muu info

Identify the potential health benefits of a variety of flours and the impact of fortification on their ability to address specific conditions
List Of Contributors
ix
Preface xvii
SECTION 1 Flour and Breads
Chapter 1 The Science of Doughs and Bread Quality
3(12)
Cristina M. Rosell
Chapter 2 Monitoring Flour Performance in Bread Making
15(12)
Mario Li Vigni
Carlo Baschieri
Giorgia Foca
Andrea Marchetti
Alessandro Ulrici
Marina Cocchi
Chapter 3 South Indian Parotta: An Unleavened Flat Bread
27(10)
Dasappa Indrani
Gandham Venkateswara Rao
Chapter 4 Sourdough Breads
37(10)
Pasquale Catzeddu
Chapter 5 Focaccia Italian Flat Fatty Bread
47(12)
Antonella Pasqualone
Debora Delcuratolo
Tommaso Gomes
Chapter 6 Flour and Bread from Black-, Purple-, and Blue-Colored Wheats
59(10)
Wende Li
Trust Beta
Chapter 7 Emmer (Triticum turgidum spp. dicoccum) Flour and Breads
69(10)
Ahmad Arzani
Chapter 8 Einkorn (Triticum monococcum) Flour and Bread
79(10)
Andrea Brandolini
Alyssa Hidalgo
Chapter 9 Maize: Composition, Bioactive Constituents, and Unleavened Bread
89(12)
Narpinder Singh
Sandeep Singh
Khetan Shevkani
Chapter 10 Amaranth: Potential Source for Flour Enrichment
101(12)
Narpinder Singh
Prabhjeet Singh
Chapter 11 Quinoa: Protein and Nonprotein Tryptophan in Comparison with Other Cereal and Legume Flours and Bread
113(14)
Stefano Comai
Antonella Bertazzo
Carlo V.L. Costa
Graziella Allegri
Chapter 12 Sorghum Flour and Flour Products: Production, Nutritional Quality, and Fortification
127(14)
John R.N. Taylor
Joseph O. Anyango
Chapter 13 Buckwheat Flour and Bread
141(12)
Umeo Takahama
Mariko Tanaka
Sachiko Hirota
Chapter 14 Non-Starch Polysaccharides in Maize and Oat: Ferulated Arabinoxylans and β-Glucans
153(8)
Ana Laura Holguin-Acuna
Naivi Ramos-Chavira
Elizabeth Carvajal-Millan
Victor Santana-Rodriguez
Agustin Rascon-Chu
Guillermo Nino-Medina
Chapter 15 Gluten-Free Bread: Sensory, Physicochemical, and Nutritional Aspects
161(10)
Ioanna Mandala
Maria Kapsokefalou
Chapter 16 Dietary Fiber from Brewer's Spent Grain as a Functional Ingredient in Bread Making Technology
171(12)
Valentina Stojceska
Chapter 17 Composite Flours and Breads: Potential of Local Crops in Developing Countries
183(10)
Olusegun A. Olaoye
Beatrice I.O. Ade-Omowaye
Chapter 18 Legume Composite Flours and Baked Goods: Nutritional, Functional, Sensory, and Phytochemical Qualities
193(12)
Kwaku Gyebi Duodu
Amanda Minnaar
Chapter 19 Potential Use of Okra Seed (Abelmoschus esculentus Moench) Flour for Food Fortification and Effects of Processing
205(8)
Oluyemisi Elizabeth Adelakun
Olusegun James Oyelade
Chapter 20 Apricot Kernel Flour and Its Use in Maintaining Health
213(10)
Mehmet Hayta
Mehmet Alpaslan
Chapter 21 Macadamia Flours: Nutritious Ingredients for Baked Goods
223(12)
Kanitha Tananuwong
Siwaporn Jitngarmkusol
Chapter 22 Banana and Mango Flours
235(12)
Luis A. Bello-Perez
Edith Agama-Acevedo
Perla Osorio-Diaz
Rubi G. Utrilla-Coello
Francisco J. Garcia-Suarez
Chapter 23 Use of Potato Flour in Bread and Flat Bread
247(16)
Rajarathnam Ezekiel
Narpinder Singh
SECTION 2 Fortification of Flour and Breads and their Metabolic Effects
Chapter 24 Mineral Fortification of Whole Wheat Flour: An Overview
263(10)
Saeed Akhtar
Ali Ashgar
Chapter 25 Iron Particle Size in Iron-Fortified Bread
273(8)
Manuel Olivares
Eva Hertrampf
Chapter 26 Iodine Fortification of Bread: Experiences from Australia and New Zealand
281(12)
Christian Thoma
Judy Seal
Dorothy MacKerras
Ann Hunt
Chapter 27 Phytochemical Fortification of Flour and Bread
293(8)
Mehmet Hayta
Gamze Ozugur
Chapter 28 Carotenoids of Sweet Potato, Cassava, and Maize and Their Use in Bread and Flour Fortification
301(12)
Delia B. Rodriguez-Amaya
Marilia Regini Nutti
Jose Luiz Viana de Carvalho
Chapter 29 Production and Nutraceutical Properties of Breads Fortified with DHA- and Omega-3-Containing Oils
313(12)
Sergio O. Serna-Saldivar
Ruben Abril
Chapter 30 Fortification with Free Amino Acids Affects Acrylamide Content in Yeast Leavened Bread
325(12)
Arwa Mustafa
Roger Andersson
Afaf Kamal-Eldin
Per Aman
Chapter 31 Barley β-Glucans and Fiber-Rich Fractions as Functional Ingredients in Flat and Pan Breads
337(18)
Marta S. Izydorczyk
Tricia McMillan
Chapter 32 Antioxidant Activity and Phenolics in Breads with Added Barley Flour
355(10)
Ann Katrin Holtekjølen
Svein Halvor Knutsen
Chapter 33 Partial Substitution of Wheat Flour with Chempedak (Artocarpus integer) Seed Flour in Bread
365(10)
Noor Aziah Abdul Aziz
Mardiana Ahamad Zabidi
Chapter 34 Effect of Starch Addition to Fluid Dough During the Bread Making Process
375(10)
M. Elisabetta Guerzoni
Andrea Gianotti
Pamela Vernocchi
Chapter 35 Fermentation as a Tool to Improve Healthy Properties of Bread
385(10)
M. Elisabetta Guerzoni
Andrea Gianotti
Diana I. Serrazanetti
Chapter 36 Apple Pomace (By-Product of Fruit Juice Industry) as a Flour Fortification Strategy
395(12)
M.L. Sudha
Chapter 37 Use of Sweet Potato in Bread and Flour Fortification
407(10)
Guoquan Lu
Qianxin Gao
Chapter 38 Fortification of Bread with Soy Proteins to Normalize Serum Cholesterol and Triacylglycerol Levels
417(12)
Reiko Urade
Chapter 39 Dietary Breads and Impact on Postprandial Parameters
429(8)
Banu Mesci
Damla Coksert Kilic
Aytekin Oguz
Chapter 40 Fortification of Vitamin B12 to Flour and the Metabolic Response
437(14)
Davide Agnoletti
Yi Zhang
Sebastien Czernichow
Pilar Galan
Serge Hercberg
Michel E. Safar
Jacques Blacher
Chapter 41 Metabolic Effects of β-Glucans Addition to Corn Maize Flour
451(12)
Aida Souki
Johan Almarza
Climaco Cano
Maria Eugenia Vargas
George E. Inglett
Chapter 42 Lupine Kernel Fiber: Metabolic Effects in Human Intervention Studies and Use as a Supplement in Wheat Bread
463(12)
Anita Fechner
Ute Schweiggert
Katrin Hasenkopf
Gerhard Jahreis
Chapter 43 Metabolic Effects of Propionic Acid-Enriched Breads
475(10)
Jean-Philippe Chaput
Morten Georg Jensen
M. Carole Thivierge
Angelo Tremblay
Chapter 44 Folic Acid and Colon Cancer: Impact of Wheat Flour Fortification with Folic Acid
485(10)
Sandra Hirsch
Maria Pia de la Maza
Gladys Barrera
Laura Leiva
Daniel Bunout
Chapter 45 Effects of the Soybean Flour Diet on Insulin Secretion and Action
495(12)
Marcia Queiroz Latorraca
Luiz Fabrizio Stoppiglia
Maria Helena Gaiva Gomes-da-Silva
Maria Salete Ferreira Martins
Marise Auxiliadora de Barros Reis
Roberto Vilela Veloso
Vanessa Cristina Arantes
Chapter 46 Metabolic Effects of Bread Fortified with Wheat Sprouts and Bioavailability of Ferulic Acid from Wheat Bran
507(12)
Gaby Andersen
Peter Koehler
Veronika Somoza
Index 519
Victor R. Preedy BSc, PhD, DSc, FRSB, FRSPH, FRSC, FRCPath graduated with an Honours Degree in Biology and Physiology with Pharmacology. After gaining his University of London PhD, he received his Membership of the Royal College of Pathologists. He was later awarded his second doctorate (DSc), for his contribution to protein metabolism in health and disease. He is Professor of Clinical Biochemistry (Hon) at Kings College Hospital and Emeritus Professor of Nutritional Biochemistry at Kings College London. He has Honorary Professorships at the University of Hull, and the University of Suffolk. Professor Preedy was the Founding Director and then long-term Director of the Genomics Centre at Kings College London from 2006 to 2020. Professor Preedy has been awarded fellowships of the Royal Society of Biology, the Royal College of Pathologists, the Royal Society for the Promotion of Health, the Royal Institute of Public Health, the Royal Society for Public Health, the Royal Society of Chemistry and the Royal Society of Medicine. He carried out research when attached to the National Heart Hospital (part of 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 international research groups in Finland, Japan, Australia, USA, and Germany. 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 edited books. 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. Watsons 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. Dr. Patel is a Reader at the University of Westminster. After completing his PhD at Kings College London, he continued his research experience by undertaking his post-doctoral studies in the laboratory of Professor Cunningham in the Department of Biochemistry at the Wake Forest University School of Medicine, (Winston-Salem, NC, USA). This extensive project involved investigating mechanisms of hepatic mitochondrial ribosome dysfunction in alcoholic liver disease (ALD) using biophysical and proteomic techniques. These studies have led to new avenues in determining the pathology of ALD. His teaching areas at both post-graduate and undergraduate levels include clinical biochemistry, investigative pathology and laboratory investigation.