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Flour and breads and their fortification in health and disease prevention /
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...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Amsterdam ; Boston :
Elsevier/Academic Press,
2011.
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| Edición: | 1st ed. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Of Section 1, 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
- 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 [beta]-glucans
- Gluten-free bread : sensory, physicochemical and nutritional aspects
- Dietary fiber 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 qualities
- Potential use of okra seed (Abelmoschus esculentus Moench) flour for food fortification and effects of processing
- Apricot kernel flour and its use in maintaining health
- Macadamia flours : nutritious ingredients for baked goods
- Banana and mango flours
- Use of potato flour in bread and flat bread.
- Of Section 2, Fortification of flour 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 of sweet potato, 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 [beta]-glucans and fiber-rich fractions as functional ingredients in flat and pan breads
- Antioxidant activity and phenolics in breads with added barley flour
- Partial substitution of wheat flour with chempedak (Artocarpus integer) seed flour in bread
- Effect of starch addition to fluid dough during the bread making process
- Fermentation as a tool to improve healthy properties of bread
- Apple pomace (by-product of fruit juice industry) as a flour fortification strategy
- Use of sweet potato in bread and flour fortification
- Fortification of bread with soy proteins 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 [beta]-glucans addition to corn maize flour
- Lupine 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.