Flour and breads and their fortification in health and disease prevention PDF
Preview Flour and breads and their fortification in health and disease prevention
Flour and Breads and their Fortification in Health and Disease Prevention This page intentionally left blank 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 AcademicPressisanimprintofElsevier AcademicPressisanimprintofElsevier 32JamestownRoad,LondonNW17BY,UK 30CorporateDrive,Suite400,Burlington,MA01803,USA 525BStreet,Suite1800,SanDiego,CA92101-4495,USA Firstedition2011 Copyright(cid:1)2011ElsevierInc.Allrightsreserved Nopartofthispublicationmaybereproduced,storedinaretrievelsystemortransmittedinanyformor byanymeanselectronic,mechanical,photocopying,recordingorotherwisewithoutthepriorwritten permissionofthepublisher PermissionsmaybesoughtdirectlyfromElsevier’sScience&TechnologyRightsDepartmentinOxford, UK:phone(+44)(0)1865843830;fax(+44)(0)1865853333;email:[email protected]. Alternatively,visittheScienceandTechnologyBookswebsiteatwww.elsevierdirect.com/rightsforfurther information Notice Noresponsibilityisassumedbythepublisherforanyinjuryand/ordamagetopersonsorpropertyas amatterofproductsliability,negligenceorotherwise,orfromanyuseoroperationofanymethods, products,instructionsorideascontainedinthematerialherein.Becauseofrapidadvancesinthemedical sciences,inparticular,independentverificationofdiagnosesanddrugdosagesshouldbemade BritishLibraryCataloguing-in-PublicationData AcataloguerecordforthisbookisavailablefromtheBritishLibrary LibraryofCongressCataloging-in-PublicationData AcatalogrecordforthisbookisavailablefromtheLibraryofCongress ISBN:978-0-12-380886-8 ForinformationonallAcademicPresspublicationsvisit ourwebsiteatwww.elsevierdirect.com TypesetbyTNQBooksandJournals PrintedandboundinUnitedStatesofAmerica 11121314 10987654321 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 This page intentionally left blank 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
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