Flour and Breads

Preface; Section I: Introductory Chapters, Flours and Breads; The science of doughs and bread quality; Monitoring flour performance in bread making; South Indian parotta - an unleavened, flat bread; Sourdough breads; Focaccia Italian flat fatty bread: quality and technology; Flour and bread from black, purple and blue-colored wheats; Emmer (Triticum turgidum spp. dicoccum) flour and breads; Einkorn (Triticum monococcum) flour and bread; Maize: Composition, bioactive constituents and unleavened bread; Amaranth: Potential source for flour enrichment; Quinoa: Protein and non protein tryptophan in comparison with other cereal and legume flours and bread; Sorghum Flour and Flour Products: Production, Nutritional Quality and Fortification; Buckwheat flour and bread; Non-starch polysaccharides in maize and oat: ferulated arabinoxylans and b-glucans; Gluten Free Bread: Sensory, physicochemical and nutritional aspects; Dietary fibre from brewer's spent grain as a functional ingredient in bread making technology; Composite flours and breads: potentials of local crops in developing countries; Legume composite flours and baked goods: Nutritional, functional, sensory and phytochemical quality; Potentials of using okra seed (Abelmoschus esculentus Moench) flour for food fortification and effects of processing; Apricot kernel flour and its use in health; Macadamia Flours: Nutritious Ingredients for Baked Goods; Banana and mango flours; Use of Potato flour in bread and flat bread; Section 2: Fortification of Flours and Breads and their Metabolic Effects; Mineral fortification of whole wheat flour-an overview; Iron particle size in iron-fortified bread; Iodine fortification of bread: experiences from Australia and New Zealand; Phytochemical fortification of flour and bread; Carotenoids in sweetpotato, cassava and maize and their use in bread and flour fortification; Production and nutraceutical properties of breads fortified with DHA and omega-3 containing oils;

Preedy, Victor R. Dr. Preedy is a senior member of King's College London and Director of the Genomics Centre and a member of the Faculty of Life Sciences and Medicine. Professor Preedy has longstanding academic interests in substance misuse especially in relation to health and well-being. In his career Professor Preedy was Reader at the Addictive Behaviour Centre at The University of Roehampton, and also Reader at the School of Pharmacy (now part of University College London; UCL). Professor Preedy is an extremely experienced book editor, having edited influential works including but not limited to The Handbook of Alcohol Related Pathology, The Neuropathology of Drug Addictions and Substance Misuse, The Handbook of Cannabis and Related Pathologies, The Neuroscience of Cocaine, and upcoming titles The Neuroscience of Alcohol, The Neuroscience of Nicotine, and more (all Elsevier). Watson, Ronald Ross 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. Patel, Vinood B. Dr.