Flour and breads and their fortification in health and disease prevention

543 Pages·2011·8.293 MB·English

by  Victor R Preedy, Ronald R Watson, Vinood B Patel

Flour and Breads and their
Fortification in Health
and Disease Prevention
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Flour and Breads and their
Fortification in Health
and Disease Prevention
Edited by
Victor R. Preedy
Department of Nutrition and Dietetics,
Nutritional Sciences Division, School of Biomedical & Health Sciences,
King’s College London, Franklin-Wilkins Building, London, UK
Ronald Ross Watson
University of Arizona,
Division of Health Promotion Sciences,
Mel and Enid Zuckerman College of Public Health, and School of Medicine,
Arizona Health Sciences Center, Tucson, AZ, USA
Vinood B. Patel
Department of Biomedical Sciences, School of Biosciences,
University of Westminster, London, UK
AMSTERDAMlBOSTONlHEIDELBERGlLONDONlNEWYORKlOXFORD
PARISlSANDIEGOlSANFRANCISCOlSINGAPORElSYDNEYlTOKYO
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CONTENTS
LIST OF CONTRIBUTORS.............................................................................................ix
PREFACE................................................................................................................xvii
SECTION 1 Flour and Breads
l
CHAPTER 1 The ScienceofDoughs andBreadQuality...............................................3
CristinaM.Rosell
CHAPTER 2 Monitoring Flour Performance in Bread Making.....................................15
MarioLiVigni,CarloBaschieri,GiorgiaFoca,AndreaMarchetti,
AlessandroUlrici,andMarinaCocchi
CHAPTER 3 South IndianParotta: An Unleavened Flat Bread...................................27
DasappaIndraniandGandhamVenkateswaraRao
CHAPTER 4 Sourdough Breads...............................................................................37
PasqualeCatzeddu
CHAPTER 5 Focaccia Italian Flat Fatty Bread..........................................................47
AntonellaPasqualone,DeboraDelcuratolo,andTommasoGomes
CHAPTER 6 Flour and Breadfrom Black-, Purple-,and Blue-Colored Wheats..............59
WendeLiandTrustBeta
CHAPTER 7 Emmer(Triticum turgidum spp. dicoccum)Flour andBreads..................69 v
AhmadArzani
CHAPTER 8 Einkorn(Triticum monococcum)Flour and Bread...................................79
AndreaBrandoliniandAlyssaHidalgo
CHAPTER 9 Maize: Composition, Bioactive Constituents, and Unleavened Bread......89
NarpinderSingh,SandeepSingh,andKhetanShevkani
CHAPTER 10 Amaranth: Potential Sourcefor Flour Enrichment................................101
NarpinderSinghandPrabhjeetSingh
CHAPTER 11 Quinoa:Protein and Nonprotein Tryptophan in Comparison
with OtherCereal andLegume Flours andBread.................................113
StefanoComai,AntonellaBertazzo,CarloV.L.Costa,andGraziellaAllegri
CHAPTER 12 Sorghum Flour and Flour Products: Production, Nutritional Quality,
and Fortification................................................................................127
JohnR.N.TaylorandJosephO.Anyango
CHAPTER 13 Buckwheat Flour and Bread...............................................................141
UmeoTakahama,MarikoTanaka,andSachikoHirota
CHAPTER 14 Non-Starch Polysaccharides in Maize and Oat: Ferulated
Arabinoxylans and b-Glucans..............................................................153
AnaLauraHolguin-Acun˜a,NaiviRamos-Chavira,ElizabethCarvajal-Millan,
V´ıctorSantana-Rodriguez,Agust´ınRasco´n-Chu,andGuillermoNin˜o-Medina
CHAPTER 15 Gluten-Free Bread:Sensory, Physicochemical,and Nutritional
Aspects............................................................................................161
IoannaMandalaandMariaKapsokefalou
CHAPTER 16 DietaryFiber from Brewer’sSpent Grain as aFunctional
Ingredient in BreadMaking Technology..............................................171
ValentinaStojceska
Contents
CHAPTER17 Composite Floursand Breads:Potential ofLocal Crops
in Developing Countries.....................................................................183
OlusegunA.OlaoyeandBeatriceI.O.Ade-Omowaye
CHAPTER18 Legume Composite Flours and Baked Goods: Nutritional, Functional,
Sensory, and Phytochemical Qualities................................................193
KwakuGyebiDuoduandAmandaMinnaar
CHAPTER19 Potential Use ofOkraSeed (Abelmoschus esculentus Moench)
Flour forFoodFortification and Effectsof Processing..........................205
OluyemisiElizabethAdelakunandOlusegunJamesOyelade
CHAPTER20 Apricot Kernel Flour and Its Usein Maintaining Health........................213
MehmetHaytaandMehmetAlpaslan
CHAPTER21 Macadamia Flours: NutritiousIngredients forBakedGoods.................223
KanithaTananuwongandSiwapornJitngarmkusol
CHAPTER22 Banana andMango Flours..................................................................235
LuisA.Bello-Pe´rez,EdithAgama-Acevedo,PerlaOsorio-D´ıaz,
Rub´ıG.Utrilla-Coello,andFranciscoJ.Garc´ıa-Sua´rez
CHAPTER23 Use ofPotatoFlour inBreadand Flat Bread........................................247
RajarathnamEzekielandNarpinderSingh
SECTION 2 Fortification of Flour and Breads and their Metabolic
l
Effects
CHAPTER24 Mineral Fortification ofWhole Wheat Flour:AnOverview.....................263
SaeedAkhtarandAliAshgar
CHAPTER25 IronParticle Size in Iron-FortifiedBread..............................................273
vi
ManuelOlivaresandEvaHertrampf
CHAPTER26 IodineFortification ofBread:Experiences from Australia
and New Zealand...............................................................................281
ChristianThoma,JudySeal,DorothyMackerras,andAnnHunt
CHAPTER27 Phytochemical Fortification ofFlour andBread...................................293
MehmetHaytaandGamzeO¨zug(cid:1)ur
CHAPTER28 Carotenoidsof Sweet Potato, Cassava,and Maize and Their Use
in Breadand Flour Fortification..........................................................301
DeliaB.Rodriguez-Amaya,MariliaReginiNutti,andJose´ Luiz
VianadeCarvalho
CHAPTER29 Production and Nutraceutical Properties ofBreads Fortified
with DHA- andOmega-3-Containing Oils..............................................313
SergioO.Serna-SaldivarandRubenAbril
CHAPTER30 Fortificationwith Free Amino Acids Affects Acrylamide
Content in Yeast LeavenedBread.......................................................325
ArwaMustafa,RogerAndersson,AfafKamal-Eldin,andPerA˚man
CHAPTER31 Barley b-Glucans and Fiber-Rich Fractions as Functional
Ingredients in Flat and Pan Breads.....................................................337
MartaS.IzydorczykandTriciaMcMillan
CHAPTER32 AntioxidantActivity andPhenolics in Breads with
Added Barley Flour............................................................................355
AnnKatrinHoltekjølenandSveinHalvorKnutsen
CHAPTER33 Partial SubstitutionofWheat Flour with Chempedak
(Artocarpus integer)Seed Flour in Bread............................................365
NoorAziahAbdulAzizandMardianaAhamadZabidi
Contents
CHAPTER 34 Effect ofStarchAdditionto Fluid Dough During the Bread Making
Process.............................................................................................375
M.ElisabettaGuerzoni,AndreaGianotti,andPamelaVernocchi
CHAPTER 35 Fermentation as aTool to ImproveHealthy Properties of Bread...........385
M.ElisabettaGuerzoni,AndreaGianotti,andDianaI.Serrazanetti
CHAPTER 36 ApplePomace (By-Product ofFruit Juice Industry)as aFlour
Fortification Strategy.........................................................................395
M.L.Sudha
CHAPTER 37 Use ofSweet Potatoin Breadand Flour Fortification...........................407
GuoquanLuandQianxinGao
CHAPTER 38 Fortification of Bread with Soy Proteins to Normalize Serum
Cholesterol andTriacylglycerol Levels................................................417
ReikoUrade
CHAPTER 39 DietaryBreads and Impact onPostprandial Parameters.......................429
BanuMesci,DamlaCoksertKilic,andAytekinOguz
CHAPTER 40 Fortification of Vitamin B to Flour and theMetabolic Response........437
12
DavideAgnoletti,YiZhang,Se´bastienCzernichow,PilarGalan,
SergeHercberg,MichelE.Safar,andJacquesBlacher
CHAPTER 41 Metabolic Effects ofb-GlucansAddition to CornMaizeFlour................451
AidaSouki,JohanAlmarza,Cl´ımacoCano,Mar´ıaEugeniaVargas,
andGeorgeE.Inglett
CHAPTER 42 Lupine KernelFiber: MetabolicEffects in Human Intervention
Studiesand Use as aSupplement in Wheat Bread...............................463
AnitaFechner,UteSchweiggert,KatrinHasenkopf,andGerhardJahreis
CHAPTER 43 Metabolic Effects ofPropionic Acid-Enriched Breads...........................475
Jean-PhilippeChaput,MortenGeorgJensen,M.CaroleThivierge, vii
andAngeloTremblay
CHAPTER 44 FolicAcid and Colon Cancer:Impactof Wheat Flour Fortification
with FolicAcid..................................................................................485
SandraHirsch,MariaPiadelaMaza,GladysBarrera,LauraLeiva,
andDanielBunout
CHAPTER 45 Effects ofthe Soybean Flour Diet onInsulinSecretionand Action........495
Ma´rciaQueirozLatorraca,LuizFabrizioStoppiglia,MariaHelenaGa´ıva
Gomes-da-Silva,MariaSaleteFerreiraMartins,MariseAuxiliadora
deBarrosReis,RobertoVilelaVeloso,andVanessaCristinaArantes
CHAPTER 46 Metabolic Effects ofBreadFortified with Wheat Sprouts
and Bioavailability ofFerulic Acid from Wheat Bran.............................507
GabyAndersen,PeterKoehler,andVeronikaSomoza
INDEX....................................................................................................................519
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LIST OF CONTRIBUTORS
Ruben Abril
Martek Biosciences Boulder Corporation, Boulder, CO, USA
Beatrice I.O. Ade-Omowaye
Department of Food Science and Engineering, Ladoke Akintola University of Technology,
Ogbomoso, Oyo State, Nigeria
Oluyemisi Elizabeth Adelakun
Department of Food Science and Engineering, Ladoke Akintola University of Technology,
Ogbomoso, Oyo State, Nigeria, and Cape Peninsula University of Technology, Bellville,
Cape Town, South Africa
Edith Agama-Acevedo
Centro de Desarrollo de Productos Bio´ticos del IPN, Yautepec, Morelos, Mexico
Davide Agnoletti
Department of Internal Medicine, M. Bufalini Hospital, Cesena, Italy, and Universite´ Paris
Descartes, Assistance Publique-Hoˆpitaux de Paris, Unite´ HTA, Pre´vention et
The´rapeutiqueCardiovasculaires,CentredeDiagnosticetdeThe´rapeutique,Paris,France
Saeed Akhtar
Department of Food and Horticultural Sciences, University College of Agriculture,
Bahauddin Zakariya University, Multan, Pakistan
ix
Graziella Allegri
Department of Pharmaceutical Sciences, University of Padova, Padova, Italy
Johan Almarza
Centro de Investigaciones Endocrino-Metabo´licas “Dr. Fe´lix Go´mez,” Universidad del
Zulia, Maracaibo, Venezuela
Mehmet Alpaslan
_
Department of Food Engineering, Ino¨nu¨ University, Malatya, Turkey
Per A˚man
Department ofFood Science,Swedish University ofAgriculturalSciences (SLU), Uppsala,
Sweden
Gaby Andersen
German Research Center for Food Chemistry, Freising, Germany
Roger Andersson
Department ofFood Science,Swedish University ofAgriculturalSciences (SLU), Uppsala,
Sweden
Joseph O. Anyango
Department of Food Science, University of Pretoria, Pretoria, South Africa
Vanessa Cristina Arantes
Universidade Federal de Mato Grosso, Cuiaba´ e MT, Brazil
Ahmad Arzani
Department ofAgronomy and Plant Breeding, College ofAgriculture, Isfahan University of
Technology, Isfahan, Iran