Flour and breads and their fortification in health and disease prevention / Ed. by Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel.

Includes bibliographical references and index.

Contents 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.

Contents 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.