Front Cover -- Flour and Breads and their Fortification in Health and Disease Prevention -- Copyright -- Contents -- Contributors -- Section 1: Introductory Chapters -- Chapter 1: Deamidation of Gluten Proteins as a Tool for Improving the Properties of Bread -- Introduction -- Methods for Deamidation -- Acid/Alkali -- Enzyme -- Anion/Cation-Exchange Resin -- Functions Changed by Deamidation -- Physicochemical Functions -- Physiological Functions -- References -- Chapter 2: Polycyclic Aromatic Hydrocarbons (PAHs) in Flour, Bread, and Breakfast Cereals -- Introduction -- Legislation on PAHs -- Analysis Methods -- Level of PAHs in Flour, Bread, and Breakfast Cereals -- Conclusion -- References -- Chapter 3: A Review of Adulteration Versus Authentication of Flour -- Introduction -- The Concept of Food Authenticity -- The Application of Various Techniques in the Authentication of Flour and Bakery Products -- Microscopy Techniques -- Molecular Biology Techniques -- Spectroscopy Techniques -- Vibrational Spectroscopy Methods-Infrared -- Electronic Spectroscopy Methods-Fluorescence -- Analytical Techniques for Elemental Analysis -- Imaging Spectroscopy Methods -- Nuclear Magnetic Resonance (NMR) Spectroscopy Methods -- Separation Techniques -- LC Methods -- GC Methods -- Occurrence of a Titration Technique -- References -- Chapter 4: The Fate of Alternaria Toxins in the Wheat-Processing Chain -- Introduction -- Presence of Alternaria Toxins in Wheat and Wheat-Based Products -- Effect of Wheat Harvesting and Cleaning on Levels of Alternaria Toxins -- Distribution of Alternaria Toxins in Wheat-Milling Fractions -- Fate of Alternaria Toxins During Bread Production -- Fate of Alternaria Toxins During Dough Fermentation -- Fate of Alternaria Toxins During Baking -- Reduction of Alternaria Toxins During the Extrusion Process of Wheat.

Innovative Techniques for Reduction of Alternaria Toxins -- Conclusion -- Acknowledgments -- References -- Chapter 5: Organophosphorus Pesticides (OPPs) in Bread and Flours -- Introduction -- Analytical Methods for the Determination of OPPs in Bread and Flours -- Analysis of OPPs in Bread -- Analysis of OPPs in Flours -- Occurrence of OPPs in Bread and Flours -- Dissipation Kinetic Studies -- Conclusions and Trends -- Acknowledgments -- References -- Section 2: Flours and Breads -- Section 2.1: Monotypes -- Chapter 6: Flour and Bread From Black, Purple, and Blue-Colored Wheats -- Introduction -- Breeding for Colored Wheat Varieties -- Nutritional Composition and Bread-Making Quality Indicators -- Total Phenolic and Anthocyanin Content, Phenolic Acid Composition and Antioxidant Properties of Colored Wheats and Their Breads -- Total Phenolic Content -- Phenolic Acid Composition -- Total Anthocyanin Content -- Antioxidant Properties -- Future Perspectives -- Summary Points -- References -- Chapter 7: Emmer (Triticum turgidum ssp. dicoccum) Flour and Bread -- Introduction -- Type of Utilization -- Bread-Making History -- Flour and Bread Fortification With Emmer -- Emmer Impact on Combating Malnutrition -- Future Direction of Research -- Summary Points -- Acknowledgments -- References -- Chapter 8: Nutritional, Technological, and Health Aspects of Einkorn Flour and Bread -- Introduction -- Einkorn Kernel -- Flour Composition -- Starch and Dietary Fiber -- Proteins -- Lipids -- Vitamins and Antioxidants -- Microelements and Ash -- Enzymatic Activities -- Changes During Storage -- Technological Issues -- Adverse Reactions -- Summary Points -- References -- Further Reading -- Chapter 9: Maize: Composition, Bioactive Constituents, and Unleavened Bread -- Introduction -- Structure and Composition -- Dry and Wet Milling -- Dry Milling -- Wet Milling.

Bioactive Compounds and Resistant Starch -- Bioactive Compounds -- Resistant Starch -- Unleavened Bread Making Properties -- Technological Issues -- Summary Points -- References -- Chapter 10: Amaranth: Potential Source for Flour Enrichment -- Introduction -- Grain Characteristics -- Grain Composition -- Grain Protein Characteristics -- Nutraceutical Properties of Amaranth Proteins -- Food and Nonfood Applications -- Transgenic Applications -- Technological Issues -- Summary Points -- Acknowledgments -- References -- Further Reading -- Chapter 11: Sorghum Flour and Flour Products: Production, Nutritional Quality, and Fortification -- Introduction -- Grain Structure With Respect to Milling -- Pericarp -- Endosperm -- Germ -- Grain Chemical Components: Functional and Nutritional Attributes -- Starch -- Proteins -- Lipids -- Nonstarch Polysaccharides (NSPs) -- Phytochemicals -- Phenolic Compounds -- Flour Milling -- Products Made From Sorghum Flour -- Traditional Products -- Modern Products -- New Developments in Sorghum Flours -- Bread-Making Technology -- Biofortification -- Technological Issues -- Summary Points -- References -- Chapter 12: Banana and Mango Flours -- Introduction -- Agronomic Characteristics -- Banana -- Mango -- Chemical Composition -- Banana -- Mango -- Metabolomic of Banana and Mango -- Uses of the Fruits -- Unripe Flour -- Mango Flour (MF) -- Banana Flour -- Use of Unripe Flour -- Mango Flour (MF) -- Banana Flour -- Technological Issues -- Summary Points -- Acknowledgments -- References -- Chapter 13: Macadamia Flours: Nutritious Ingredients for Baked Goods -- Introduction -- Production of Macadamia Nuts, Flours, and Other Macadamia-Derived Products -- Overall Processing Steps -- Production of Macadamia Flours -- Nutrient Composition of Macadamia Nuts and Flours -- Overall Nutrient Composition -- Proteins -- Carbohydrates.

Lipids -- Micronutrients -- Functional Properties of Macadamia Flours and Proteins -- Macadamia Flours -- Macadamia Proteins -- Possible Applications of Macadamia Flour in Baked Goods -- Nutritional Aspects -- Functional Aspects -- Technological Issues -- Adverse Reactions -- Summary Points -- References -- Section 2.2: Bread Types -- Chapter 14: Sourdough Breads -- Introduction -- A Brief History of Sourdough Breads and Their Current Diffusion -- Sourdough Microorganisms -- Classification of Sourdough -- Technological Issues: Sourdough Bread Quality -- Novel Types of Sourdough Breads -- Healthy Properties of Sourdough Bread -- Summary Points -- References -- Chapter 15: Brewer's Spent Grain From By-Product to Health: A Rich Source of Functional Ingredients -- Introduction To Brewer's Spent Grain -- Characteristics of BSG -- Preparation of Dry BSG -- BSG as a Functional Ingredient in Bread-Making Technology -- DF From BSG, and Its Effect on Bread Quality -- Improving the Quality of BSG Breads -- Bioactive Compounds From BSG and Their Effect on Bread Quality -- Health Benefits of BSG -- Conclusion -- Summary Points -- References -- Chapter 16: Effect of Addition of Thermally Modified Cowpea Protein on Sensory Acceptability and Textural Properties of Wh ... -- Introduction -- Materials and Methods -- Materials -- Methods -- Preparation of Defatted Cowpea Flour -- Preparation of CPI and DCPI -- Preparation of DCPI and GCPI -- Proximate Analyses -- Determination of Starch Content in Cowpea Flour -- Determination of Sugars (Monosaccharides, Disaccharides, and Oligosaccharides) in Cowpea Flour -- Determination of Sugar Content of Protein Isolates -- Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis (SDS-PAGE) -- Turbidity Measurements of Heat-Treated Proteins -- Determination of Protein Solubility -- Determination of Degree of Glycation.

Determination of Free and Total Sulfydryl (SH) Groups -- Preparation of Bread Loaves -- Measurement of Increase in Bread Dough Volume -- Measurement of Bread Volume and Texture -- Measurement of Water Absorption -- Sensory Evaluation -- Statistical Analysis -- Results and Discussion -- Proximate Analysis -- Effects of Thermal Modification of CPI on Its Physicochemical Properties -- Dough and Bread Properties -- Conclusions -- Acknowledgments -- References -- Chapter 17: Bread Packaging: Features and Functions -- Why ``Our Daily Bread ́́Needs Longer Shelf Life -- The Role of Packaging in Extending Bread Shelf-Life -- Common Packaging Materials for Bread -- Modified Atmosphere Packaging -- Active Packaging -- Ethanol-Emitting Active Sachets -- Essential Oil-Emitting Active Sachets -- Oxygen-Absorbing Active Sachets -- Ethanol- and Essential Oil-Emitting Active Sachets -- Oxygen-Absorbing and Ethanol-Emitting Active Sachets -- Oxygen-Absorbing and Essential Oil-Emitting Active Sachets -- Antimicrobial Films -- Intelligent Packaging -- Nanopackaging -- Environmental Issues: Biodegradable and Edible Films and Coatings -- Beyond the Simple Protection of Bread: Interlinks Among Packaging Roles and Effects on Bread Waste -- The Simplest Bread Packaging is Crust -- Conclusions -- References -- Section 2.3: Composite Flours and Breads -- Chapter 18: Nixtamalized Maize Flour By-product as a Source of Health-Promoting Ferulated Arabinoxylans (AX) -- Introduction -- Ferulated Arabinoxylans (AX) -- Nejayote -- Ferulated AX From Nejayote -- Health Benefits -- Prebiotics -- Antioxidant -- Anticancer Activity -- Summary Points -- Acknowledgments -- References -- Further Reading -- Chapter 19: Chestnut and Breads: Nutritional, Functional, and Technological Qualities -- Introduction -- Taxonomy, Origin, Chemical, and Nutritional Characteristics of Chestnut.

From Chestnut to Chestnut Flour: Production, Composition, and Functional Properties.