Flour and Breads and their Fortification in Health and Disease Prevention (eBook)

Vinood B. Patel, Victor R Preedy, Ronald Ross Watson (Herausgeber)

eBook Download: PDF | EPUB

2011 | 1. Auflage
542 Seiten
Elsevier Science (Verlag)
978-0-12-380887-5 (ISBN)

Infos

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

Inhalt

Front Cover 1
Flour and Breads and their Fortification in Health and Disease Prevention 4
Copyright 5
Contents 6
LIST OF CONTRIBUTORS 10
PREFACE 18
Section 1 -Flour and Breads 20
Chapter 1 The Science of Doughs and Bread Quality 22
Introduction 22
Nutritional Value of Cereals and the Impact of Milling 24
Bread Dough Modifications during the Bread Making Process 24
Biochemical Changes during Bread Making 27
Bread Quality: Instrumental, Sensory, and Nutritional Quality 30
Conclusion 32
Summary Points 32
References 32
Chapter 2 Monitoring Flour Performance in Bread Making 34
List of Abbreviations 34
Introduction 34
Technological Issues 36
Multivariate Control Chart Methodology 36
Monitoring Flour Performance on the Basis of Chemical and Rheological Properties 38
Fast Monitoring of Flour Batches by NIR Spectroscopy 40
Evaluation of Protein Profile of Flour Batches 42
Summary Points 43
References 44
Chapter 3 South Indian Parotta: An Unleavened Flat Bread 46
List of Abbreviations 46
Introduction 47
Ingredients and Processing Conditions 47
Quality Characteristics of South Indian Parotta 47
Parotta Ingredients and Rheological Characteristics 47
Additives 49
Microstructure of Parotta 53
Effect of Flour Mill Streams 53
Alveograph Parameters 53
Storage 54
Nutritious Parotta 54
Technological Issues 54
Summary Points 54
References 55
Chapter 4 Sourdough Breads 56
List of Abbreviations 56
Introduction 56
A Brief History of Sourdough Breads and their Current Diffusion 57
Sourdough Microorganisms 59
Technological Issues: The Quality of Sourdough Bread 61
Healthy Properties of Sourdough Bread 63
Summary Points 64
References 65
Chapter 5 Focaccia Italian Flat Fatty Bread 66
List of Abbreviations 67
Origins of Focaccia 67
Types of Focaccia Produced in the Italian Regions 67
The Basic Ingredients of Focaccia 71
Technological Issues: Effect of Baking on the Lipid Fraction of Focaccia 72
Conclusions 76
Summary Points 76
References 76
Chapter 6 Flour and Bread from Black-, Purple-, and Blue-Colored Wheats 78
List of Abbreviations 78
Introduction 78
Quality and Traits 79
Antioxidant Properties 81
Technological Issues 84
Summary Points 85
References 85
Chapter 7 Emmer (Triticum turgidum spp. dicoccum) Flour and Breads 88
Introduction 88
Type of Utilization 91
Bread Making History 92
Flour and Bread Fortification with Emmer 92
Impact of Emmer on Combating Malnutrition 94
Future Direction of Research 94
Summary Points 95
References 96
Chapter 8 Einkorn (Triticum monococcum) Flour and Bread 98
List of Abbreviations 98
Introduction 98
Flour Composition 99
Technological Issues 103
Adverse Reactions 105
Summary Points 106
References 106
Chapter 9 Maize: Composition, Bioactive Constituents, and Unleavened Bread 108
List of Abbreviations 108
Introduction 108
Structure and Composition 109
Dry and Wet Milling 111
Bioactive Compounds and Resistant Starch 112
Unleavened Bread Making 115
Technological Issues 117
Summary Points 117
References 117
Chapter 10 Amaranth: Potential Source for Flour Enrichment 120
List of Abbreviations 120
Introduction 120
Grain Characteristics 121
Grain Composition 121
Food Applications 124
Grain Protein Characteristics 125
Nutraceutical Properties of Amaranth Proteins 127
Transgenic Applications 127
Technological Issues 128
Summary Points 128
Acknowledgment 129
References 129
Chapter 11 Quinoa: Protein and Nonprotein Tryptophan in Comparison with Other Cereal and Legume Flours and Bread 132
List of Abbreviations 132
Introduction 132
Technological Issues 133
Nutritional Aspects 140
Summary Points 142
References 143
Chapter 12 Sorghum Flour and Flour Products: Production, Nutritional Quality, and Fortification 146
List of Abbreviations 146
Introduction 146
Grain Structure with Respect to Milling 147
Grain Chemical Components: Functional and Nutritional Attributes 148
Flour Milling 151
Products Made from Sorghum Flour 153
New Developments in Sorghum Flours 156
Technological Issues 156
Summary Points 157
References 157
Chapter 13 Buckwheat Flour and Bread 160
List of Abbreviations 160
Introduction 160
Bioactive Components and Their Functions 162
Improvement of Human Health and the Prevention of Diseases 163
Prebiotics 165
Adverse Reactions 166
Metabolism of Phenolic Compounds in the Stomach 167
Summary Points 169
References 169
Chapter 14 Non-Starch Polysaccharides in Maize and Oat 172
List of Abbreviations 172
Introduction 172
Maize Bran 173
Ferulated Arabinoxylans 174
Oat 174
?-Glucan 175
Health Benefits 175
Technological Issues 176
Summary Points 177
Acknowledgments 177
References 177
Chapter 15 Gluten-Free Bread:Sensory, Physicochemical,and Nutritional Aspects 180
List of Abbreviations 180
Introduction 180
An Emerging Need for New Gluten-Free Products 181
Ingredients for the Formulation of Gluten-Free Breads: Physiochemical and Sensory Aspects 181
Frozen Gluten-Free Breads 184
Iron-Fortified Gluten-Free Bakery Products 184
Technological Issues 187
Summary Points 187
References 187
Chapter 16 Dietary Fiber from Brewer's Spent Grain as a Functional Ingredient in Bread Making Technology 190
List of Abbreviations 190
Dietary Fiber 191
Health Benefits of Dietary Fiber 191
Dietary Fiber in Bread Making Technology 192
Exploitation of Brewer’s Spent Grain as a Source of Dietary Fiber 192
Conclusion 198
Summary Points 198
References 198
Chapter 17 Composite Flours and Breads: Potential of Local Crops in Developing Countries 202
List of Abbreviations 202
Introduction 202
Plantains 203
Soybeans 204
Breadfruit 206
Studies on the Use of Composite Flours of Wheat, Soybeans, Plantains, and Tigernut in Breads 206
Technological Issues 210
Adverse Reactions 210
Summary Points 210
References 210
Chapter 18 Legume Composite Flours and Baked Goods: Nutritional, Functional, Sensory, and Phytochemical Qualities 212
Introduction 212
Preparation of Flours 213
Nutritional, Functional, and Sensory Qualities of Legume-Based Composite Flours and Baked Goods 216
Technological Issues 220
Summary Points 220
References 220
Chapter 19 Potential Use of Okra Seed (Abelmoschus esculentus Moench) Flour for Food Fortification and Effects of Processing 224
Introduction 224
Bread Fortification with Okra Flour 225
Cereal-Based Food Fortification with Okra Flour 226
Okra Flour as Supplement in Infant-Weaning Foods 228
Technological Issues 229
Conclusion 230
Summary Points 230
References 230
Chapter 20 Apricot Kernel Flour and Its Use in Maintaining Health 232
List of Abbreviations 232
Introduction 232
Physical Properties 233
Chemical Composition 233
Proteins 233
Carbohydrates 234
Oils 234
Vitamins and Minerals 235
Amygdalin 235
Technological Issues 236
Summary Points 238
References 239
Chapter 21 Macadamia Flours:Nutritious Ingredients forBaked Goods 242
List of Abbreviations 242
Introduction 242
Production of Macadamia Nuts, Flours, and Other Macadamia-Derived Products 243
Nutrient Composition of Macadamia Nuts and Flours 244
Functional Properties of Macadamia Flours and Proteins 248
Possible Applications of Macadamia Flour in Baked Goods 249
Technological Issues 250
Adverse Reactions 250
Summary Points 250
References 251
Chapter 22 Banana and Mango Flours 254
List of Abbreviations 254
Introduction 254
Agronomic Characteristics 256
Chemical Composition 256
End Use of the Fruits 258
Unripe Flour 258
Use of Unripe Flour 262
Technological Issues 262
Summary Points 263
Acknowledgments 263
References 263
Chapter 23 Use of Potato Flour in Bread and Flat Bread 266
List of Abbreviations 266
Introduction 266
Potato Flour 267
Potato–Wheat Composite Flour 270
Effect of Potato Flour on Bread Quality 273
Effect of Potato Flour on Flat Bread Quality 273
Gluten-Free Potato Bread 273
Health Benefits of Using Potato 274
Health Concerns Regarding the Use of Potato 275
Fortification 275
Adverse Reactions 275
Technological Issues 276
Summary Points 276
References 277
Section 2 -Fortification of Flour and Breads and their Metabolic Effects 280
Chapter 24 Mineral Fortification of Whole Wheat Flour: An Overview 282
List of Abbreviations 282
Introduction 282
Micronutrient Deficiencies 283
Intervention Strategies 284
Wheat Flour Fortification: Ecological Studies 285
Iron Fortification of Whole Wheat Flour 286
Storage Stability, Bioavailability, and Consumer Acceptability of Mineral Fortified Flour 288
Bioavailability of Fortified Wheat Flour 288
Summary Points 289
Acknowledgment 289
References 289
Chapter 25 Iron Particle Size in Iron-Fortified Bread 292
List of Abbreviations 292
Introduction 292
Effect of Particle Size of Elemental Iron Powders 294
Technological Issues 295
Enhancing the Iron Absorption of Fortified Wheat Flour 296
Summary Points 297
References 297
Chapter 26 Iodine Fortificationof Bread: Experiencesfrom Australia andNew Zealand 300
List of Abbreviations 301
Introduction 301
Functions and Requirements of Iodine and Consequences of Deficiency 301
Assessment and Categorization of Iodine Deficiency 302
The Re-emergence of Iodine Deficiency in Australia and New Zealand 302
Technological Issues 309
Summary Points 309
Acknowledgments 310
References 310
Chapter 27 Phytochemical Fortification of Flour and Bread 312
List of Abbreviations 312
Introduction 313
Functional Bread 313
Phytochemical Fortification of Bread 313
Commercial Examples 315
Summary Points 318
References 318
Chapter 28 Carotenoids of Sweet Potato, Cassava, and Maize and Their Use in Bread and Flour Fortification 320
List of Abbreviations 320
Introduction 320
Carotenoids of Sweet Potato (Ipomoea batatas Lam.) 321
Carotenoids of Cassava (Manihot esculenta Crantz) 325
Carotenoids of Maize (Zea mays L.) 327
Summary Points 328
References 328
Chapter 29 Production and Nutraceutical Properties of Breads Fortified with DHA- and Omega-3-Containing Oils 332
List of Abbreviations 332
Introduction 333
Technological Issues and Production of Breads Fortified with DHA and ?-3 Oils 333
Synthesis of DHA and EPA 337
Metabolic Implications and Health Benefits of DHA, EPA, and ?-3 Fatty Acids 337
Summary Points 340
References 341
Chapter 30 Fortification with Free Amino Acids Affects Acrylamide Content in Yeast Leavened Bread 344
Introduction 344
Cereal Grains and Milling Fractions 345
Technological Issues 350
Conclusion 352
Summary Points 352
References 353
Chapter 31 Barley ?-Glucans and Fiber-Rich Fractions as Functional Ingredients in Flat and Pan Breads 356
List of Abbreviations 356
Introduction 356
Barley ?-Glucan Isolates in Bread Products 357
Barley Fiber-Rich Fractions 359
Barley Fiber-Rich Fractions in Pan Breads 361
Barley Fiber-Rich Fractions in Flat Bread 365
Technological Issues 369
Summary Points 370
References 371
Chapter 32 Antioxidant Activity and Phenolics in Breads with Added Barley Flour 374
List of Abbreviations 374
Introduction 374
Barley Flour Characteristics with Emphasis on Phenolics 375
Impact of Naturally Occurring Phenolics in Covered Whole Grain Barley Flours on Hearth Bread Quality Parameters 376
Impact of Barley Variety, Baking Procedure, and Storage on the Antioxidant Properties of Breads with Added Barley Flours 378
Summary Points 380
Acknowledgment 381
References 381
Chapter 33 Partial Substitution of Wheat Flour with Chempedak (Artocarpus integer) Seed Flour in Bread 384
List of Abbreviations 384
Introduction 385
Nutritional Values of Chempedak Seed and Chempedak Seed Flour 385
Composition of Bread Substituted with Chempedak Seed Flour 386
Quality of Chempedak Seed Flour Bread 390
Sensory Evaluation of Chempedak Seed Flour Bread 391
Technological Issues 392
Summary Points 392
References 392
Chapter 34 Effect of Starch Addition to Fluid Dough During the Bread Making Process 394
List of Abbreviations 394
Introduction 394
Starch Use in Bakery Applications 396
Starch Interaction with Microorganisms and Microbial Metabolites during Fermentation 397
Starch Interaction with Gut Microbiota 399
Interactions with Dough Components and Additives 401
Technological Issues 401
Summary Points 402
References 402
Chapter 35 Fermentation as a Tool to Improve Healthy Properties of Bread 404
List of Abbreviations 404
Introduction 404
Effect of Cereal Fermentation on Health Properties 405
Microbial Polymerization Activity 405
Microbial Solubilization and Increased Bioavailability 406
Microbial Reduction of Allergen and Antinutritional Compounds 408
Microbial Acidification: Glycemic Index-Lowering Activity 408
Technological Issues 409
Conclusions 410
Summary Points 411
References 411
Chapter 36 Apple Pomace (By-Product of Fruit Juice Industry) as a Flour Fortification Strategy 414
List of Abbreviations 414
Introduction 415
Apple Pomace as a Dietary Fortificant 415
Proximate Composition 416
Dietary Fiber 416
Polyphenols 418
Rheological Characteristics 419
Bakery Products 420
Nutritional Benefits 422
Summary Points 422
References 423
Chapter 37 Use of Sweet Potato in Bread and Flour Fortification 426
List of Abbreviations 426
Introduction 426
Sweet Potato Pigments and Their Physiological Functions 427
Starch Properties of Sweet Potatoes 430
Summary Points 434
References 434
Chapter 38 Fortification of Bread with Soy Proteins to Normalize Serum Cholesterol and Triacylglycerol Levels 436
List of Abbreviations 436
Introduction 436
Soy Proteins 437
Isolation of Soy Proteins 438
Physiological Function of Soy Proteins 439
Adverse Effects of Soy Protein Fortification on Rheological Properties of Dough and Bread Quality 440
Technological Issues 442
Summary Points 444
Acknowledgments 445
References 445
Chapter 39 Dietary Breads and Impact on Postprandial Parameters 448
List of Abbreviations 448
Introduction 448
Postprandial Plasma Glucose and Insulin Responses to Different Types of Breads 449
Postprandial Plasma Lipid Responses to Different Types of Breads 450
Effects of Fiber Content on Postprandial Parameters 451
Effects on Satiety 451
Technological Issues 452
Summary Points 452
References 453
Chapter 40 Fortification of Vitamin B12 to Flour and the Metabolic Response 456
List of Abbreviations 456
Introduction 457
Vitamin B12 Deficiency-Related Diseases 457
Fortification of Food with Folic Acid Could Mask Hematologic Symptoms in the Case of Vitamin B12 Deficiency 459
Is Flour Fortification with Both Folic Acid and Vitamin B12 the Solution to the So-Called Masking Problem? 459
Technological Issues 460
Concerns about and the Lack of Data on Co-fortification with Both Folic Acid and Vitamin B12 460
Metabolic Response of Flour Fortification with Vitamin B12 460
Conclusions 466
Summary Points 466
References 466
Chapter 41 Metabolic Effects of ?-Glucans Addition to Corn Maize Flour 470
List of Abbreviations 470
Introduction 471
Materials and Methods 474
Results 475
Discussion 476
Summary Points 478
References 479
Chapter 42 Lupine Kernel Fiber: Metabolic Effects in Human Intervention Studies and Use as a Supplement in Wheat Bread 482
List of Abbreviations 482
Introduction 483
Technological Issues 483
Lupine Kernel Fiber as an Alternative Ingredient 483
Production of Lupine Kernel Fiber 485
Metabolic Effects of Lupine Kernel Fiber 486
Bread Enriched with Lupine Dietary Fiber 488
Conclusions 490
Summary Points 490
References 491
Chapter 43 Metabolic Effects of Propionic Acid-Enriched Breads 494
List of Abbreviations 494
Introduction 494
Characteristics of Propionic Acid 495
Effects of Propionate on Appetite and Metabolism 496
The Low Glycemic Index Diet 501
Technological Issues 502
Summary Points 502
Acknowledgments 502
References 502
Chapter 44 Folic Acid and Colon Cancer: Impact of Wheat Flour Fortification with Folic Acid 504
List of Abbreviations 504
Introduction 504
Folate Metabolism and Function 505
Folate and Cancer 507
Epidemiological Studies 508
Clinical Trials and Folic Acid 509
Experimental Studies and Folic Acid 509
Folic Acid Fortification and Colorectal Cancer 509
Summary Points 511
References 512
Chapter 45 Effects of the Soybean Flour Diet on Insulin Secretion and Action 514
List of Abbreviations 514
Introduction 515
Human Clinical Trials 515
Animal Studies 517
Technological Issues 523
Summary Points 523
References 523
Chapter 46 Metabolic Effects of Bread Fortified with Wheat Sprouts and Bioavailability of Ferulic Acid from Wheat Bran 526
List of Abbreviations 526
Introduction 526
Impact of Wheat Sprouts on Glucose and Insulin Metabolism 528
Impact of Wheat Sprouts on Fatty Acid Metabolism 530
Impact of Wheat Sprouts on Antioxidant Status of Human Plasma 531
Bioavailability of Ferulic Acid 531
Enhancement of the Bioavailability of Ferulic Acid from Wheat Bran 532
Conclusion 533
Summary Points 534
Acknowledgment 534
References 534
INDEX 538

Produkt-Details

• Erscheint lt. Verlag: 17.2.2011
• Sprache: englisch
• Themenwelt: Medizin / Pharmazie ► Allgemeines / Lexika
• Themenwelt: Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung
• Themenwelt: Naturwissenschaften ► Biologie
• Themenwelt: Technik ► Lebensmitteltechnologie
• ISBN-10: 0-12-380887-1 / 0123808871
• ISBN-13: 978-0-12-380887-5 / 9780123808875