Flour and Breads and Their Fortification in Health and Disease Prevention

<p>Section 1: Introductory Chapters<br>1. Deamidation of Gluten Proteins as a Tool for Improving the Properties of Bread<br>2. Polycyclic Aromatic Hydrocarbons (PAHs) in Flour, Bread, and Breakfast Cereals<br>3. A Review of Adulteration Versus Authentication of Flour<br>4. The Fate of Alternaria Toxins in Wheat-Processing Chain<br>5. Organophosphorus pesticides (OPPs) in Bread and Flours</p> <p>Section 2: Flours and Breads<br>Section 2.1: Monotypes<br>6. Flour and Bread From Black, Purple, and Blue-Colored Wheats<br>7. Emmer (Triticum turgidum ssp. dicoccum) Flour and Bread<br>8. Nutritional, Technological, and Health Aspects of Einkorn Flour and Bread<br>9. Maize: Composition, Bioactive Constituents, and Unleavened Bread<br>10. Amaranth: Potential Source for Flour Enrichment<br>11. Sorghum Flour and Flour Products: Production, Nutritional Quality, and Fortification<br>12. Banana and Mango Flours<br>13. Macadamia Flours: Nutritious Ingredients for Baked Goods</p> <p>Section 2.2: Bread Types<br>14. Sourdough Breads<br>15. Brewer’s Spent Grain From By-Product to Health: A Rich Source of Functional Ingredients<br>16. Effect of Addition of Thermally Modified Cowpea Protein on Sensory Acceptability and Textural Properties of Wheat Bread<br>17. Bread Packaging: Features and Functions </p> <p>Section 2.3: Composite Flours and Breads<br>18. Nixtamalized Maize Flour By-product as a Source of Health-Promoting Ferulated Arabinoxylans (AX)<br>19. Chestnut and Breads: Nutritional, Functional, and Technological Qualities<br>20. Passiflora edulis Peel Flour and Health Effects</p> <p>Section 3: Fortification of Flours and Breads <br>Section 3.1: Addition of Micronutrients<br>21. Micronutrient Fortification of Flours—Developing Countries’ Perspective<br>22. Effects of Phytochemical Fortification of Flour and Bread on Human Health<br>23. Soybean-Fortified Wheat Flour Tortillas<br>24. Protein-Selenized Enriched Breads<br>25. Soybean-Fortified Nixtamalized Corn Tortillas and Related Products<br>26. Trends in Science of Doughs and Bread Quality</p> <p>Section 3.2: Addition of Macronutrients<br>27. Barley β-Glucans and β-Glucan-Enriched Fractions as Functional Ingredients in Flat and Pan Breads<br>28. Fortification of Bread With Soy Protein to Normalize Serum Cholesterol and Triacylglycerol<br>29. Resistant Starch (RS) in Breads: What It Is and What It Does<br>30. Flours Based on Exotic Fruits and Their Processing Residues—Features and Potential Applications to Health and Disease Prevention</p> <p>Section 4: Metabolic Responses to Flour and Bread Fortification<br>31. Dietary Breads and Impact on Postprandial Parameters<br>32. Folic Acid and Colon Cancer: Impact of Wheat Flour Fortification With Folic Acid<br>33. Effects of the Soybean Flour Diet on Insulin Secretion and Action<br>34. Flour Fortification and the Prevention of Neural Tube Defects (NTDs)<br>35. Minor and Ancient Cereals: Exploitation of the Nutritional Potential Through the Use of Selected Starters and Sourdough Fermentation<br>36. Quinoa Flour as an Ingredient to Enhance the Nutritional and Functional Features of Cereal-Based Foods<br>37. Faba Bean Flour to Improve Nutritional and Functional Features of Cereal-Based Foods: Perspectives and Future Strategies<br>38. The Glycemic Index: What It Is and How It Can Be Applied to Retinal Health <br>39. Wheat Flour Fortification to Prevent Iron-Deficiency Anemia</p>