Flour and Breads and Their Fortification in Health and Disease Prevention

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.

Presents the healthful benefits of flours and flour productsGuides the reader in identifying opportunities for improving health through the use of flour and fortified flour productsExamines flour and bread related agents that affect metabolism and other health-related conditionsExplores the impact of compositional differences between flours, including differences based on country of origin and processing technique

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 ß-Glucans and ß-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