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Flour and Breads and Their Fortification in Health and Disease Prevention

2nd Edition - February 26, 2019

Editors: Victor R Preedy, Ronald Ross Watson

Paperback ISBN:

9 7 8 - 0 - 1 2 - 8 1 4 6 3 9 - 2

eBook ISBN:

9 7 8 - 0 - 1 2 - 8 1 4 6 4 0 - 8

Flour and Breads and Their Fortification in Health and Disease Prevention, Second Edition, presents the healthful benefits of flours and flour products and guides the reader on… Read more

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Flour and Breads and Their Fortification in Health and Disease Prevention, Second Edition, presents the healthful benefits of flours and flour products and guides the reader on how to identify opportunities for improving health through the use of flour and fortified flour products. The book examines flour and bread related agents that affect metabolism and other health-related conditions, explores the impact of compositional differences between flours, including differences based on country of origin and processing technique, and includes methods for the analysis of flours and bread-related compounds in other foods.

This revised, updated edition contains new research on diverse flours with an emphasis on nutrients and nutraceuticals as supplements, thus making this content a timely reference for both nutritionists and food scientists.

Section 1: Introductory Chapters

1. Deamidation of Gluten Proteins as a Tool for Improving the Properties of Bread

2. Polycyclic Aromatic Hydrocarbons (PAHs) in Flour, Bread, and Breakfast Cereals

3. A Review of Adulteration Versus Authentication of Flour

4. The Fate of Alternaria Toxins in Wheat-Processing Chain

5. Organophosphorus pesticides (OPPs) in Bread and Flours

Section 2: Flours and Breads
Section 2.1: Monotypes

6. Flour and Bread From Black, Purple, and Blue-Colored Wheats

7. Emmer (Triticum turgidum ssp. dicoccum) Flour and Bread

8. Nutritional, Technological, and Health Aspects of Einkorn Flour and Bread

9. Maize: Composition, Bioactive Constituents, and Unleavened Bread

10. Amaranth: Potential Source for Flour Enrichment

11. Sorghum Flour and Flour Products: Production, Nutritional Quality, and Fortification

12. Banana and Mango Flours

13. Macadamia Flours: Nutritious Ingredients for Baked Goods

Section 2.2: Bread Types

14. Sourdough Breads

15. Brewer’s Spent Grain From By-Product to Health: A Rich Source of Functional Ingredients

16. Effect of Addition of Thermally Modified Cowpea Protein on Sensory Acceptability and Textural Properties of Wheat Bread

17. Bread Packaging: Features and Functions

Section 2.3: Composite Flours and Breads

18. Nixtamalized Maize Flour By-product as a Source of Health-Promoting Ferulated Arabinoxylans (AX)

19. Chestnut and Breads: Nutritional, Functional, and Technological Qualities

20. Passiflora edulis Peel Flour and Health Effects

Section 3: Fortification of Flours and Breads
Section 3.1: Addition of Micronutrients

21. Micronutrient Fortification of Flours—Developing Countries’ Perspective

22. Effects of Phytochemical Fortification of Flour and Bread on Human Health

23. Soybean-Fortified Wheat Flour Tortillas

24. Protein-Selenized Enriched Breads

25. Soybean-Fortified Nixtamalized Corn Tortillas and Related Products

26. Trends in Science of Doughs and Bread Quality

Section 3.2: Addition of Macronutrients

27. Barley β-Glucans and β-Glucan-Enriched Fractions as Functional Ingredients in Flat and Pan Breads

28. Fortification of Bread With Soy Protein to Normalize Serum Cholesterol and Triacylglycerol

29. Resistant Starch (RS) in Breads: What It Is and What It Does

30. Flours Based on Exotic Fruits and Their Processing Residues—Features and Potential Applications to Health and Disease Prevention

Section 4: Metabolic Responses to Flour and Bread Fortification

31. Dietary Breads and Impact on Postprandial Parameters

32. Folic Acid and Colon Cancer: Impact of Wheat Flour Fortification With Folic Acid

33. Effects of the Soybean Flour Diet on Insulin Secretion and Action

34. Flour Fortification and the Prevention of Neural Tube Defects (NTDs)

35. Minor and Ancient Cereals: Exploitation of the Nutritional Potential Through the Use of Selected Starters and Sourdough Fermentation

36. Quinoa Flour as an Ingredient to Enhance the Nutritional and Functional Features of Cereal-Based Foods

37. Faba Bean Flour to Improve Nutritional and Functional Features of Cereal-Based Foods: Perspectives and Future Strategies

38. The Glycemic Index: What It Is and How It Can Be Applied to Retinal Health

39. Wheat Flour Fortification to Prevent Iron-Deficiency Anemia

Victor R Preedy

Victor R. Preedy BSc, PhD, DSc, FRSB, FRSPH, FRSC, FRCPath graduated with an Honours Degree in Biology and Physiology with Pharmacology. After gaining his University of London PhD, he received his Membership of the Royal College of Pathologists. He was later awarded his second doctorate (DSc), for his contribution to protein metabolism in health and disease. He is Professor of Clinical Biochemistry (Hon) at King’s College Hospital and Emeritus Professor of Nutritional Biochemistry at King’s College London. He has Honorary Professorships at the University of Hull, and the University of Suffolk. Professor Preedy was the Founding Director and then long-term Director of the Genomics Centre at King’s College London from 2006 to 2020. Professor Preedy has been awarded fellowships of the Royal Society of Biology, the Royal College of Pathologists, the Royal Society for the Promotion of Health, the Royal Institute of Public Health, the Royal Society for Public Health, the Royal Society of Chemistry and the Royal Society of Medicine. He carried out research when attached to the National Heart Hospital (part of Imperial College London), The School of Pharmacy (now part of University College London) and the MRC Centre at Northwick Park Hospital. He has collaborated with international research groups in Finland, Japan, Australia, USA, and Germany. To his credit, Professor Preedy has published over 750 articles, which includes peer-reviewed manuscripts based on original research, abstracts and symposium presentations, reviews and edited books.

Affiliations and expertise

Professor in the Department of Clinical Biochemistry at King’s College Hospital, London, UK Emeritus Professor in Faculty of Life Sciences and Medicine at King’s College London, UK Visiting Professor at the University of Hull, UK

Ronald Ross Watson

Ronald Ross Watson, PhD, is Professor of Health Promotion Sciences at the University of Arizona, Mel and Enid Zuckerman College of Public Health. Dr. Watson began his research in public health at the Harvard School of Public Health as a Fellow in 1971 doing field work on vaccines in Saudi Arabia. He has done clinical studies in Colombia, Iran, Egypt, Saudi Arabia and the United States which provides a broad international view of public health. He has served in the military reserve hospital for 17 years with extensive training in medical responses to disasters as the chief biochemistry officer of a general hospital, retiring as a Lt. Colonel. He is a distinguished member of several national and international nutrition, immunology, and cancer societies. Dr. Watson’s career has involved studying many lifestyle aspects for their uses in health promotion. He has edited over 100 biomedical reference books and 450 papers and chapters. His teaching and research focuses on alcohol, tobacco, and drugs of abuse in heart function and disease in mouse models.

Affiliations and expertise

Professor, Mel and Enid Zuckerman College of Public Health and School of Medicine, Arizona Health Sciences Center, University of Arizona, Tucson, AZ, USA