Flour and Breads and their Fortification in Health and Disease Prevention

Front Cover

Flour and Breads and their Fortification in Health and Disease Prevention

Copyright

Contents

LIST OF CONTRIBUTORS

PREFACE

Section 1 -Flour and Breads

Chapter 1 The Science of Doughs and Bread Quality

Introduction

Nutritional Value of Cereals and the Impact of Milling

Bread Dough Modifications during the Bread Making Process

Biochemical Changes during Bread Making

Bread Quality: Instrumental, Sensory, and Nutritional Quality

Conclusion

Summary Points

References

Chapter 2 Monitoring Flour Performance in Bread Making

List of Abbreviations

Introduction

Technological Issues

Multivariate Control Chart Methodology

Monitoring Flour Performance on the Basis of Chemical and Rheological Properties

Fast Monitoring of Flour Batches by NIR Spectroscopy

Evaluation of Protein Profile of Flour Batches

Summary Points

References

Chapter 3 South Indian Parotta: An Unleavened Flat Bread

List of Abbreviations

Introduction

Ingredients and Processing Conditions

Quality Characteristics of South Indian Parotta

Parotta Ingredients and Rheological Characteristics

Additives

Microstructure of Parotta

Effect of Flour Mill Streams

Alveograph Parameters

Storage

Nutritious Parotta

Technological Issues

Summary Points

References

Chapter 4 Sourdough Breads

List of Abbreviations

Introduction

A Brief History of Sourdough Breads and their Current Diffusion

Sourdough Microorganisms

Technological Issues: The Quality of Sourdough Bread

Healthy Properties of Sourdough Bread

Summary Points

References

Chapter 5 Focaccia Italian Flat Fatty Bread

List of Abbreviations

Origins of Focaccia

Types of Focaccia Produced in the Italian Regions

The Basic Ingredients of Focaccia

Technological Issues: Effect of Baking on the Lipid Fraction of Focaccia

Conclusions

Summary Points

References

Chapter 6 Flour and Bread from Black-, Purple-, and Blue-Colored Wheats

List of Abbreviations

Introduction

Quality and Traits

Antioxidant Properties

Technological Issues

Summary Points

References

Chapter 7 Emmer (Triticum turgidum spp. dicoccum) Flour and Breads

Introduction

Type of Utilization

Bread Making History

Flour and Bread Fortification with Emmer

Impact of Emmer on Combating Malnutrition

Future Direction of Research

Summary Points

References

Chapter 8 Einkorn (Triticum monococcum) Flour and Bread

List of Abbreviations

Introduction

Flour Composition

Technological Issues

Adverse Reactions

Summary Points

References

Chapter 9 Maize: Composition, Bioactive Constituents, and Unleavened Bread

List of Abbreviations

Introduction

Structure and Composition

Dry and Wet Milling

Bioactive Compounds and Resistant Starch

Unleavened Bread Making

Technological Issues

Summary Points

References

Chapter 10 Amaranth: Potential Source for Flour Enrichment

List of Abbreviations

Introduction

Grain Characteristics

Grain Composition

Food Applications

Grain Protein Characteristics

Nutraceutical Properties of Amaranth Proteins

Transgenic Applications

Technological Issues

Summary Points

Acknowledgment

References

Chapter 11 Quinoa: Protein and Nonprotein Tryptophan in Comparison with Other Cereal and Legume Flours and Bread

List of Abbreviations

Introduction

Technological Issues

Nutritional Aspects

Summary Points

References

Chapter 12 Sorghum Flour and Flour Products: Production, Nutritional Quality, and Fortification

List of Abbreviations

Introduction

Grain Structure with Respect to Milling

Grain Chemical Components: Functional and Nutritional Attributes

Flour Milling

Products Made from Sorghum Flour

New Developments in Sorghum Flours

Technological Issues

Summary Points

References

Chapter 13 Buckwheat Flour and Bread

List of Abbreviations

Introduction

Bioactive Components and Their Functions

Improvement of Human Health and the Prevention of Diseases

Prebiotics

Adverse Reactions

Metabolism of Phenolic Compounds in the Stomach

Summary Points

References

Chapter 14 Non-Starch Polysaccharides in Maize and Oat

List of Abbreviations

Introduction

Maize Bran

Ferulated Arabinoxylans

Oat

?-Glucan

Health Benefits

Technological Issues

Summary Points

Acknowledgments

References

Chapter 15 Gluten-Free Bread:Sensory, Physicochemical,and Nutritional Aspects

List of Abbreviations

Introduction

An Emerging Need for New Gluten-Free Products

Ingredients for the Formulation of Gluten-Free Breads: Physiochemical and Sensory Aspects

Frozen Gluten-Free Breads

Iron-Fortified Gluten-Free Bakery Products

Technological Issues

Summary Points

References

Chapter 16 Dietary Fiber from Brewer's Spent Grain as a Functional Ingredient in Bread Making Technology

List of Abbreviations

Dietary Fiber

Health Benefits of Dietary Fiber

Dietary Fiber in Bread Making Technology

Exploitation of Brewer’s Spent Grain as a Source of Dietary Fiber

Conclusion

Summary Points

References

Chapter 17 Composite Flours and Breads: Potential of Local Crops in Developing Countries

List of Abbreviations

Introduction

Plantains

Soybeans

Breadfruit

Studies on the Use of Composite Flours of Wheat, Soybeans, Plantains, and Tigernut in Breads

Technological Issues

Adverse Reactions

Summary Points

References

Chapter 18 Legume Composite Flours and Baked Goods: Nutritional, Functional, Sensory, and Phytochemical Qualities

Introduction

Preparation of Flours

Nutritional, Functional, and Sensory Qualities of Legume-Based Composite Flours and Baked Goods

Technological Issues

Summary Points

References

Chapter 19 Potential Use of Okra Seed (Abelmoschus esculentus Moench) Flour for Food Fortification and Effects of Processing

Introduction

Bread Fortification with Okra Flour

Cereal-Based Food Fortification with Okra Flour

Okra Flour as Supplement in Infant-Weaning Foods

Technological Issues

Conclusion

Summary Points

References

Chapter 20 Apricot Kernel Flour and Its Use in Maintaining Health

List of Abbreviations

Introduction

Physical Properties

Chemical Composition

Proteins

Carbohydrates

Oils

Vitamins and Minerals

Amygdalin

Technological Issues

Summary Points

References

Chapter 21 Macadamia Flours:Nutritious Ingredients forBaked Goods

List of Abbreviations

Introduction

Production of Macadamia Nuts, Flours, and Other Macadamia-Derived Products

Nutrient Composition of Macadamia Nuts and Flours

Functional Properties of Macadamia Flours and Proteins

Possible Applications of Macadamia Flour in Baked Goods

Technological Issues

Adverse Reactions

Summary Points

References

Chapter 22 Banana and Mango Flours

List of Abbreviations

Introduction

Agronomic Characteristics

Chemical Composition

End Use of the Fruits

Unripe Flour

Use of Unripe Flour

Technological Issues

Summary Points

Acknowledgments

References

Chapter 23 Use of Potato Flour in Bread and Flat Bread

List of Abbreviations

Introduction

Potato Flour

Potato–Wheat Composite Flour

Effect of Potato Flour on Bread Quality

Effect of Potato Flour on Flat Bread Quality

Gluten-Free Potato Bread

Health Benefits of Using Potato

Health Concerns Regarding the Use of Potato

Fortification

Adverse Reactions

Technological Issues

Summary Points

References

Section 2 -Fortification of Flour and Breads and their Metabolic Effects

Chapter 24 Mineral Fortification of Whole Wheat Flour: An Overview

List of Abbreviations

Introduction

Micronutrient Deficiencies

Intervention Strategies

Wheat Flour Fortification: Ecological Studies

Iron Fortification of Whole Wheat Flour

Storage Stability, Bioavailability, and Consumer Acceptability of Mineral Fortified Flour

Bioavailability of Fortified Wheat Flour

Summary Points

Acknowledgment

References

Chapter 25 Iron Particle Size in Iron-Fortified Bread

List of Abbreviations

Introduction

Effect of Particle Size of Elemental Iron Powders

Technological Issues

Enhancing the Iron Absorption of Fortified Wheat Flour

Summary Points

References

Chapter 26 Iodine Fortificationof Bread: Experiencesfrom Australia andNew Zealand

List of Abbreviations

Introduction

Functions and Requirements of Iodine and Consequences of Deficiency

Assessment and Categorization of Iodine Deficiency

The Re-emergence of Iodine Deficiency in Australia and New Zealand

Technological Issues

Summary Points

Acknowledgments

References

Chapter 27 Phytochemical Fortification of Flour and Bread

List of Abbreviations

Introduction

Functional Bread

Phytochemical Fortification of Bread

Commercial Examples

Summary Points

References

Chapter 28 Carotenoids of Sweet Potato, Cassava, and Maize and Their Use in Bread and Flour Fortification

List of Abbreviations

Introduction

Carotenoids of Sweet Potato (Ipomoea batatas Lam.)

Carotenoids of Cassava (Manihot esculenta Crantz)

Carotenoids of Maize (Zea mays L.)

Summary Points

References

Chapter 29 Production and Nutraceutical Properties of Breads Fortified with DHA- and Omega-3-Containing Oils

List of Abbreviations

Introduction

Technological Issues and Production of Breads Fortified with DHA and ?-3 Oils

Synthesis of DHA and EPA

Metabolic Implications and Health Benefits of DHA, EPA, and ?-3 Fatty Acids

Summary Points

References

Chapter 30 Fortification with Free Amino Acids Affects Acrylamide Content in Yeast Leavened Bread

Introduction

Cereal Grains and Milling Fractions

Technological Issues

Conclusion

Summary Points

References

Chapter 31 Barley ?-Glucans and Fiber-Rich Fractions as Functional Ingredients in Flat and Pan Breads

List of Abbreviations

Introduction

Barley ?-Glucan Isolates in Bread Products

Barley Fiber-Rich Fractions

Barley Fiber-Rich Fractions in Pan Breads

Barley Fiber-Rich Fractions in Flat Bread

Technological Issues

Summary Points

References

Chapter 32 Antioxidant Activity and Phenolics in Breads with Added Barley Flour

List of Abbreviations

Introduction

Barley Flour Characteristics with Emphasis on Phenolics

Impact of Naturally Occurring Phenolics in Covered Whole Grain Barley Flours on Hearth Bread Quality Parameters

Impact of Barley Variety, Baking Procedure, and Storage on the Antioxidant Properties of Breads with Added Barley Flours

Summary Points

Acknowledgment

References

Chapter 33 Partial Substitution of Wheat Flour with Chempedak (Artocarpus integer) Seed Flour in Bread

List of Abbreviations

Introduction

Nutritional Values of Chempedak Seed and Chempedak Seed Flour

Composition of Bread Substituted with Chempedak Seed Flour

Quality of Chempedak Seed Flour Bread

Sensory Evaluation of Chempedak Seed Flour Bread

Technological Issues

Summary Points

References

Chapter 34 Effect of Starch Addition to Fluid Dough During the Bread Making Process

List of Abbreviations

Introduction

Starch Use in Bakery Applications

Starch Interaction with Microorganisms and Microbial Metabolites during Fermentation

Starch Interaction with Gut Microbiota

Interactions with Dough Components and Additives

Technological Issues

Summary Points

References

Chapter 35 Fermentation as a Tool to Improve Healthy Properties of Bread

List of Abbreviations

Introduction

Effect of Cereal Fermentation on Health Properties

Microbial Polymerization Activity

Microbial Solubilization and Increased Bioavailability

Microbial Reduction of Allergen and Antinutritional Compounds

Microbial Acidification: Glycemic Index-Lowering Activity

Technological Issues

Conclusions

Summary Points

References

Chapter 36 Apple Pomace (By-Product of Fruit Juice Industry) as a Flour Fortification Strategy

List of Abbreviations

Introduction

Apple Pomace as a Dietary Fortificant

Proximate Composition

Dietary Fiber

Polyphenols

Rheological Characteristics

Bakery Products

Nutritional Benefits

Summary Points

References

Chapter 37 Use of Sweet Potato in Bread and Flour Fortification

List of Abbreviations

Introduction

Sweet Potato Pigments and Their Physiological Functions

Starch Properties of Sweet Potatoes

Summary Points

References

Chapter 38 Fortification of Bread with Soy Proteins to Normalize Serum Cholesterol and Triacylglycerol Levels

List of Abbreviations

Introduction

Soy Proteins

Isolation of Soy Proteins

Physiological Function of Soy Proteins

Adverse Effects of Soy Protein Fortification on Rheological Properties of Dough and Bread Quality

Technological Issues

Summary Points

Acknowledgments

References

Chapter 39 Dietary Breads and Impact on Postprandial Parameters

List of Abbreviations

Introduction

Postprandial Plasma Glucose and Insulin Responses to Different Types of Breads

Postprandial Plasma Lipid Responses to Different Types of Breads

Effects of Fiber Content on Postprandial Parameters

Effects on Satiety

Technological Issues

Summary Points

References

Chapter 40 Fortification of Vitamin B12 to Flour and the Metabolic Response

List of Abbreviations

Introduction

Vitamin B12 Deficiency-Related Diseases

Fortification of Food with Folic Acid Could Mask Hematologic Symptoms in the Case of Vitamin B12 Deficiency

Is Flour Fortification with Both Folic Acid and Vitamin B12 the Solution to the So-Called Masking Problem?

Technological Issues

Concerns about and the Lack of Data on Co-fortification with Both Folic Acid and Vitamin B12

Metabolic Response of Flour Fortification with Vitamin B12

Conclusions

Summary Points

References

Chapter 41 Metabolic Effects of ?-Glucans Addition to Corn Maize Flour

List of Abbreviations

Introduction

Materials and Methods

Results

Discussion

Summary Points

References

Chapter 42 Lupine Kernel Fiber: Metabolic Effects in Human Intervention Studies and Use as a Supplement in Wheat Bread

List of Abbreviations

Introduction

Technological Issues

Lupine Kernel Fiber as an Alternative Ingredient

Production of Lupine Kernel Fiber

Metabolic Effects of Lupine Kernel Fiber

Bread Enriched with Lupine Dietary Fiber

Conclusions

Summary Points

References

Chapter 43 Metabolic Effects of Propionic Acid-Enriched Breads

List of Abbreviations

Introduction

Characteristics of Propionic Acid

Effects of Propionate on Appetite and Metabolism

The Low Glycemic Index Diet

Technological Issues

Summary Points

Acknowledgments

References

Chapter 44 Folic Acid and Colon Cancer: Impact of Wheat Flour Fortification with Folic Acid

List of Abbreviations

Introduction

Folate Metabolism and Function

Folate and Cancer

Epidemiological Studies

Clinical Trials and Folic Acid

Experimental Studies and Folic Acid

Folic Acid Fortification and Colorectal Cancer

Summary Points

References

Chapter 45 Effects of the Soybean Flour Diet on Insulin Secretion and Action

List of Abbreviations

Introduction

Human Clinical Trials

Animal Studies

Technological Issues

Summary Points

References

Chapter 46 Metabolic Effects of Bread Fortified with Wheat Sprouts and Bioavailability of Ferulic Acid from Wheat Bran

List of Abbreviations

Introduction

Impact of Wheat Sprouts on Glucose and Insulin Metabolism

Impact of Wheat Sprouts on Fatty Acid Metabolism

Impact of Wheat Sprouts on Antioxidant Status of Human Plasma

Bioavailability of Ferulic Acid

Enhancement of the Bioavailability of Ferulic Acid from Wheat Bran

Conclusion

Summary Points

Acknowledgment

References

INDEX