Front Cover -- Flour and Breads and their Fortification in Health and Disease Prevention -- Copyright -- Contents -- LIST OF CONTRIBUTORS -- PREFACE -- Section 1 -Flour and Breads -- Chapter 1 The Science of Doughs and Bread Quality -- Introduction -- Nutritional Value of Cereals and the Impact of Milling -- Bread Dough Modifications during the Bread Making Process -- Biochemical Changes during Bread Making -- Bread Quality: Instrumental, Sensory, and Nutritional Quality -- Conclusion -- Summary Points -- References -- Chapter 2 Monitoring Flour Performance in Bread Making -- List of Abbreviations -- Introduction -- Technological Issues -- Multivariate Control Chart Methodology -- Monitoring Flour Performance on the Basis of Chemical and Rheological Properties -- Fast Monitoring of Flour Batches by NIR Spectroscopy -- Evaluation of Protein Profile of Flour Batches -- Summary Points -- References -- Chapter 3 South Indian Parotta: An Unleavened Flat Bread -- List of Abbreviations -- Introduction -- Ingredients and Processing Conditions -- Quality Characteristics of South Indian Parotta -- Parotta Ingredients and Rheological Characteristics -- Additives -- Microstructure of Parotta -- Effect of Flour Mill Streams -- Alveograph Parameters -- Storage -- Nutritious Parotta -- Technological Issues -- Summary Points -- References -- Chapter 4 Sourdough Breads -- List of Abbreviations -- Introduction -- A Brief History of Sourdough Breads and their Current Diffusion -- Sourdough Microorganisms -- Technological Issues: The Quality of Sourdough Bread -- Healthy Properties of Sourdough Bread -- Summary Points -- References -- Chapter 5 Focaccia Italian Flat Fatty Bread -- List of Abbreviations -- Origins of Focaccia -- Types of Focaccia Produced in the Italian Regions -- The Basic Ingredients of Focaccia.

Technological Issues: Effect of Baking on the Lipid Fraction of Focaccia -- Conclusions -- Summary Points -- References -- Chapter 6 Flour and Bread from Black-, Purple-, and Blue-Colored Wheats -- List of Abbreviations -- Introduction -- Quality and Traits -- Antioxidant Properties -- Technological Issues -- Summary Points -- References -- Chapter 7 Emmer (Triticum turgidum spp. dicoccum) Flour and Breads -- Introduction -- Type of Utilization -- Bread Making History -- Flour and Bread Fortification with Emmer -- Impact of Emmer on Combating Malnutrition -- Future Direction of Research -- Summary Points -- References -- Chapter 8 Einkorn (Triticum monococcum) Flour and Bread -- List of Abbreviations -- Introduction -- Flour Composition -- Technological Issues -- Adverse Reactions -- Summary Points -- References -- Chapter 9 Maize: Composition, Bioactive Constituents, and Unleavened Bread -- List of Abbreviations -- Introduction -- Structure and Composition -- Dry and Wet Milling -- Bioactive Compounds and Resistant Starch -- Unleavened Bread Making -- Technological Issues -- Summary Points -- References -- Chapter 10 Amaranth: Potential Source for Flour Enrichment -- List of Abbreviations -- Introduction -- Grain Characteristics -- Grain Composition -- Food Applications -- Grain Protein Characteristics -- Nutraceutical Properties of Amaranth Proteins -- Transgenic Applications -- Technological Issues -- Summary Points -- Acknowledgment -- References -- Chapter 11 Quinoa: Protein and Nonprotein Tryptophan in Comparison with Other Cereal and Legume Flours and Bread -- List of Abbreviations -- Introduction -- Technological Issues -- Nutritional Aspects -- Summary Points -- References -- Chapter 12 Sorghum Flour and Flour Products: Production, Nutritional Quality, and Fortification -- List of Abbreviations -- Introduction.

Grain Structure with Respect to Milling -- Grain Chemical Components: Functional and Nutritional Attributes -- Flour Milling -- Products Made from Sorghum Flour -- New Developments in Sorghum Flours -- Technological Issues -- Summary Points -- References -- Chapter 13 Buckwheat Flour and Bread -- List of Abbreviations -- Introduction -- Bioactive Components and Their Functions -- Improvement of Human Health and the Prevention of Diseases -- Prebiotics -- Adverse Reactions -- Metabolism of Phenolic Compounds in the Stomach -- Summary Points -- References -- Chapter 14 Non-Starch Polysaccharides in Maize and Oat -- List of Abbreviations -- Introduction -- Maize Bran -- Ferulated Arabinoxylans -- Oat -- β-Glucan -- Health Benefits -- Technological Issues -- Summary Points -- Acknowledgments -- References -- Chapter 15 Gluten-Free Bread: Sensory, Physicochemical, and Nutritional Aspects -- List of Abbreviations -- Introduction -- An Emerging Need for New Gluten-Free Products -- Ingredients for the Formulation of Gluten-Free Breads: Physiochemical and Sensory Aspects -- Frozen Gluten-Free Breads -- Iron-Fortified Gluten-Free Bakery Products -- Technological Issues -- Summary Points -- References -- Chapter 16 Dietary Fiber from Brewer's Spent Grain as a Functional Ingredient in Bread Making Technology -- List of Abbreviations -- Dietary Fiber -- Health Benefits of Dietary Fiber -- Dietary Fiber in Bread Making Technology -- Exploitation of Brewer's Spent Grain as a Source of Dietary Fiber -- Conclusion -- Summary Points -- References -- Chapter 17 Composite Flours and Breads: Potential of Local Crops in Developing Countries -- List of Abbreviations -- Introduction -- Plantains -- Soybeans -- Breadfruit -- Studies on the Use of Composite Flours of Wheat, Soybeans, Plantains, and Tigernut in Breads -- Technological Issues -- Adverse Reactions.

Summary Points -- References -- Chapter 18 Legume Composite Flours and Baked Goods: Nutritional, Functional, Sensory, and Phytochemical Qualities -- Introduction -- Preparation of Flours -- Nutritional, Functional, and Sensory Qualities of Legume-Based Composite Flours and Baked Goods -- Technological Issues -- Summary Points -- References -- Chapter 19 Potential Use of Okra Seed (Abelmoschus esculentus Moench) Flour for Food Fortification and Effects of Processing -- Introduction -- Bread Fortification with Okra Flour -- Cereal-Based Food Fortification with Okra Flour -- Okra Flour as Supplement in Infant-Weaning Foods -- Technological Issues -- Conclusion -- Summary Points -- References -- Chapter 20 Apricot Kernel Flour and Its Use in Maintaining Health -- List of Abbreviations -- Introduction -- Physical Properties -- Chemical Composition -- Proteins -- Carbohydrates -- Oils -- Vitamins and Minerals -- Amygdalin -- Technological Issues -- Summary Points -- References -- Chapter 21 Macadamia Flours: Nutritious Ingredients for Baked Goods -- List of Abbreviations -- Introduction -- Production of Macadamia Nuts, Flours, and Other Macadamia-Derived Products -- Nutrient Composition of Macadamia Nuts and Flours -- Functional Properties of Macadamia Flours and Proteins -- Possible Applications of Macadamia Flour in Baked Goods -- Technological Issues -- Adverse Reactions -- Summary Points -- References -- Chapter 22 Banana and Mango Flours -- List of Abbreviations -- Introduction -- Agronomic Characteristics -- Chemical Composition -- End Use of the Fruits -- Unripe Flour -- Use of Unripe Flour -- Technological Issues -- Summary Points -- Acknowledgments -- References -- Chapter 23 Use of Potato Flour in Bread and Flat Bread -- List of Abbreviations -- Introduction -- Potato Flour -- Potato-Wheat Composite Flour.

Effect of Potato Flour on Bread Quality -- Effect of Potato Flour on Flat Bread Quality -- Gluten-Free Potato Bread -- Health Benefits of Using Potato -- Health Concerns Regarding the Use of Potato -- Fortification -- Adverse Reactions -- Technological Issues -- Summary Points -- References -- Section 2 -Fortification of Flour and Breads and their Metabolic Effects -- Chapter 24 Mineral Fortification of Whole Wheat Flour: An Overview -- List of Abbreviations -- Introduction -- Micronutrient Deficiencies -- Intervention Strategies -- Wheat Flour Fortification: Ecological Studies -- Iron Fortification of Whole Wheat Flour -- Storage Stability, Bioavailability, and Consumer Acceptability of Mineral Fortified Flour -- Bioavailability of Fortified Wheat Flour -- Summary Points -- Acknowledgment -- References -- Chapter 25 Iron Particle Size in Iron-Fortified Bread -- List of Abbreviations -- Introduction -- Effect of Particle Size of Elemental Iron Powders -- Technological Issues -- Enhancing the Iron Absorption of Fortified Wheat Flour -- Summary Points -- References -- Chapter 26 Iodine Fortification of Bread: Experiences from Australia and New Zealand -- List of Abbreviations -- Introduction -- Functions and Requirements of Iodine and Consequences of Deficiency -- Assessment and Categorization of Iodine Deficiency -- The Re-emergence of Iodine Deficiency in Australia and New Zealand -- Technological Issues -- Summary Points -- Acknowledgments -- References -- Chapter 27 Phytochemical Fortification of Flour and Bread -- List of Abbreviations -- Introduction -- Functional Bread -- Phytochemical Fortification of Bread -- Commercial Examples -- Summary Points -- References -- Chapter 28 Carotenoids of Sweet Potato, Cassava, and Maize and Their Use in Bread and Flour Fortification -- List of Abbreviations -- Introduction.

Carotenoids of Sweet Potato (Ipomoea batatas Lam.).