آرد و نان و غنی سازی آن ها در پیشگیری از بیماری ها و سلامتی (۲۰۱۱)
Flour and Breads and their Fortification in Health and Disease Prevention 2011

1. Cover Image

2. Table of Contents

3. Front Matter

4. Copyright

5. List of Contributors

6. Preface

7. Chapter 1. The Science of Doughs and Bread Quality

8. Chapter 2. Monitoring Flour Performance in Bread Making

9. Chapter 3. South Indian Parotta: An Unleavened Flat Bread

10. Chapter 4. Sourdough Breads

11. Chapter 5. Focaccia Italian Flat Fatty Bread∗

12. Chapter 6. Flour and Bread from Black-, Purple-, and Blue-Colored Wheats

13. Chapter 7. Emmer (Triticum turgidum spp. dicoccum) Flour and Breads

14. Chapter 8. Einkorn (Triticum monococcum) Flour and Bread

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

16. Chapter 10. Amaranth: Potential Source for Flour Enrichment

17. Chapter 11. Quinoa: Protein and Nonprotein Tryptophan in Comparison with Other Cereal and Legume Flours and Bread

18. Chapter 12. Sorghum Flour and Flour Products: Production, Nutritional Quality, and Fortification

19. Chapter 13. Buckwheat Flour and Bread

20. Chapter 14. Non-Starch Polysaccharides in Maize and Oat

21. Chapter 15. Gluten-Free Bread

22. Chapter 16. Dietary Fiber from Brewer’s Spent Grain as a Functional Ingredient in Bread Making Technology

23. Chapter 17. Composite Flours and Breads: Potential of Local Crops in Developing Countries

24. Chapter 18. Legume Composite Flours and Baked Goods: Nutritional, Functional, Sensory, and Phytochemical Qualities

25. Chapter 19. Potential Use of Okra Seed (Abelmoschus esculentus Moench) Flour for Food Fortification and Effects of Processing

26. Chapter 20. Apricot Kernel Flour and Its Use in Maintaining Health

27. Chapter 21. Macadamia Flours

28. Chapter 22. Banana and Mango Flours

29. Chapter 23. Use of Potato Flour in Bread and Flat Bread

30. Chapter 24. Mineral Fortification of Whole Wheat Flour: An Overview

31. Chapter 25. Iron Particle Size in Iron-Fortified Bread

32. Chapter 26. Iodine Fortification of Bread

33. Chapter 27. Phytochemical Fortification of Flour and Bread

34. Chapter 28. Carotenoids of Sweet Potato, Cassava, and Maize and Their Use in Bread and Flour Fortification

35. Chapter 29. Production and Nutraceutical Properties of Breads Fortified with DHA- and Omega-3-Containing Oils

36. Chapter 30. Fortification with Free Amino Acids Affects Acrylamide Content in Yeast Leavened Bread

37. Chapter 31. Barley β-Glucans and Fiber-Rich Fractions as Functional Ingredients in Flat and Pan Breads

38. Chapter 32. Antioxidant Activity and Phenolics in Breads with Added Barley Flour

39. Chapter 33. Partial Substitution of Wheat Flour with Chempedak (Artocarpus integer) Seed Flour in Bread

40. Chapter 34. Effect of Starch Addition to Fluid Dough During the Bread Making Process

41. Chapter 35. Fermentation as a Tool to Improve Healthy Properties of Bread

42. Chapter 36. Apple Pomace (By-Product of Fruit Juice Industry) as a Flour Fortification Strategy

43. Chapter 37. Use of Sweet Potato in Bread and Flour Fortification

44. Chapter 38. Fortification of Bread with Soy Proteins to Normalize Serum Cholesterol and Triacylglycerol Levels

45. Chapter 39. Dietary Breads and Impact on Postprandial Parameters

46. Chapter 40. Fortification of Vitamin B12 to Flour and the Metabolic Response

47. Chapter 41. Metabolic Effects of β-Glucans Addition to Corn Maize Flour

48. Chapter 42. Lupine Kernel Fiber: Metabolic Effects in Human Intervention Studies and Use as a Supplement in Wheat Bread

49. Chapter 43. Metabolic Effects of Propionic Acid-Enriched Breads

50. Chapter 44. Folic Acid and Colon Cancer: Impact of Wheat Flour Fortification with Folic Acid

51. Chapter 45. Effects of the Soybean Flour Diet on Insulin Secretion and Action

52. Chapter 46. Metabolic Effects of Bread Fortified with Wheat Sprouts and Bioavailability of Ferulic Acid from Wheat Bran

53. Index