Flour and Breads and their Fortification in Health and Disease Prevention

Victor R Preedy, Ronald Ross Watson, Vinood B. Patel, Victor R. Preedy

• Publisher: Academic Press
• Year: 2011
• eBook ISBN: 9780123808875
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, each with their distinctive heritage, cultural roles and nutritive contents. Second, not all flours are used to make leavened bread in the traditional (i.e., Western) loaf form. There are many different ways that flours are used in the production of staple foods. Third, flour and breads provide a suitable means for fortification: either to add components that are removed in the milling and purification process or to add components that will increase palatability or promote health and reduce disease per se.Flour and Breads and their Fortification in Health and Disease Prevention provides a single-volume reference to the healthful benefits of a variety of flours and flour products, and guides the reader in identifying options and opportunities for improving health through flour and fortified flour products.- Examines those 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- Includes methods for analysis of flours and bread-related compounds in other foods

Chapter 1. The Science of Doughs and Bread Quality

Cristina M. Rosell

Department of Food Science, Institute of Agrochemistry and Food Technology, Spanish Scientific Research Council, Valencia, Spain

Chapter Outline

Introduction3

Nutritional Value of Cereals and the Impact of Milling5

Bread Dough Modifications during the Bread Making Process5

Biochemical Changes during Bread Making8

Bread Quality: Instrumental, Sensory, and Nutritional Quality11

Conclusion13

Summary Points13

References13

Worldwide, bread is one of the most consumed foodstuffs, with an average consumption ranging from 41 to 303 kg/year per capita. Bread is the product of fermenting and baking a mixture of flour, water, salt, and yeast as the basic ingredients. The conventional bread making process involves mixing, proofing, and baking. Mixing of the ingredients leads to a dough with proper extensional characteristics. The proofing step allows the dough to attain a spongy texture. Finally, baking yields a readily digestible, flavorful loaf with aerated crumb structure. Numerous physicochemical, microbiological, and biochemical changes, motivated by the mechanical-thermal action and the microorganisms and endogenous enzymes activities, contribute to bread quality. An overview of the contribution of wheat to daily food intake and the impact of processing and bread making on wheat dough properties and also bread quality is presented in this chapter.

Introduction

Cereals and cereal-based products have constituted the major component of the human diet throughout the world since the earliest times. Cereal crops are energy dense, providing approximately 10–20 times more energy than most juicy fruits and vegetables. Major cereal crops include wheat, rice, corn, and barley. The cereal crop most produced is corn (or maize) (31%), but it has relatively less importance than wheat and rice because it is not directly used for human consumption. Wheat and rice are the most important cereals with regard to human nutrition, and they account for 55% of the total cereal production. Nutritionally, they are important sources of dietary protein, carbohydrates, the B group vitamins, vitamin E, iron, trace minerals, and fibers. It has been estimated that global cereal consumption directly provides approximately 45% of protein and energy necessary for the human diet and only approximately 7% of the total fat (Table 1.1). The specific contribution of wheat to daily food intake corresponds to approximately 20% of the required energy and protein for the human diet (see Table 1.1).

Table 1.1 Contribution of Cereals to the Daily Food Intake
Source: Food and Agriculture Organization (2007).

	Food Consumption (kg/Capita/Year)	Food Consumption (kcal/Capita/Day)	Protein Consumption (g/Capita/Day)	Fat Consumption (g/Capita/Day)
Total		2808.87	75.72	79.63
Cereals	151.07	1302.75	31.62	5.49
Wheat	67.00	518.00	15.34	2.18
Milled rice	54.21	541.92	10.07	1.28
Barley	1.13	8.04	0.23	0.03
Maize	18.54	152.72	3.66	1.22
Rye	0.98	7.42	0.20	0.03
Oats	0.52	2.94	0.12	0.05
Millet	4.05	33.26	0.89	0.35
Sorghum	3.90	32.72	0.97	0.33
Other cereals	0.74	5.73	0.16	0.02

Cereals have a variety of uses as food, although only two cereals, wheat and rye, are suited for the preparation of leavened bread. Nevertheless, wheat is a unique cereal that is suitable for the preparation of a wide diversity of leavened breads that meet consumer demands and requirements worldwide (Figure 1.1) (Rosell, 2007a). Among baked goods, bread has been a staple food for many civilizations. Even today, bread and cer...

Table of contents

• Cover Image
• Table of Contents
• Front Matter
• Copyright
• List of Contributors
• Preface
• Chapter 1. The Science of Doughs and Bread Quality
• Chapter 2. Monitoring Flour Performance in Bread Making
• Chapter 3. South Indian Parotta: An Unleavened Flat Bread
• Chapter 4. Sourdough Breads
• Chapter 5. Focaccia Italian Flat Fatty Bread∗
• Chapter 6. Flour and Bread from Black-, Purple-, and Blue-Colored Wheats
• Chapter 7. Emmer (Triticum turgidum spp. dicoccum) Flour and Breads
• Chapter 8. Einkorn (Triticum monococcum) Flour and Bread
• Chapter 9. Maize: Composition, Bioactive Constituents, and Unleavened Bread
• Chapter 10. Amaranth: Potential Source for Flour Enrichment
• Chapter 11. Quinoa: Protein and Nonprotein Tryptophan in Comparison with Other Cereal and Legume Flours and Bread
• Chapter 12. Sorghum Flour and Flour Products: Production, Nutritional Quality, and Fortification
• Chapter 13. Buckwheat Flour and Bread
• Chapter 14. Non-Starch Polysaccharides in Maize and Oat
• Chapter 15. Gluten-Free Bread
• Chapter 16. Dietary Fiber from Brewer’s Spent Grain as a Functional Ingredient in Bread Making Technology
• Chapter 17. Composite Flours and Breads: Potential of Local Crops in Developing Countries
• Chapter 18. Legume Composite Flours and Baked Goods: Nutritional, Functional, Sensory, and Phytochemical Qualities
• Chapter 19. Potential Use of Okra Seed (Abelmoschus esculentus Moench) Flour for Food Fortification and Effects of Processing
• Chapter 20. Apricot Kernel Flour and Its Use in Maintaining Health
• Chapter 21. Macadamia Flours
• Chapter 22. Banana and Mango Flours
• Chapter 23. Use of Potato Flour in Bread and Flat Bread
• Chapter 24. Mineral Fortification of Whole Wheat Flour: An Overview
• Chapter 25. Iron Particle Size in Iron-Fortified Bread
• Chapter 26. Iodine Fortification of Bread
• Chapter 27. Phytochemical Fortification of Flour and Bread
• Chapter 28. Carotenoids of Sweet Potato, Cassava, and Maize and Their Use in Bread and Flour Fortification
• Chapter 29. Production and Nutraceutical Properties of Breads Fortified with DHA- and Omega-3-Containing Oils
• Chapter 30. Fortification with Free Amino Acids Affects Acrylamide Content in Yeast Leavened Bread
• Chapter 31. Barley β-Glucans and Fiber-Rich Fractions as Functional Ingredients in Flat and Pan Breads
• Chapter 32. Antioxidant Activity and Phenolics in Breads with Added Barley Flour
• Chapter 33. Partial Substitution of Wheat Flour with Chempedak (Artocarpus integer) Seed Flour in Bread
• Chapter 34. Effect of Starch Addition to Fluid Dough During the Bread Making Process
• Chapter 35. Fermentation as a Tool to Improve Healthy Properties of Bread
• Chapter 36. Apple Pomace (By-Product of Fruit Juice Industry) as a Flour Fortification Strategy
• Chapter 37. Use of Sweet Potato in Bread and Flour Fortification
• Chapter 38. Fortification of Bread with Soy Proteins to Normalize Serum Cholesterol and Triacylglycerol Levels
• Chapter 39. Dietary Breads and Impact on Postprandial Parameters
• Chapter 40. Fortification of Vitamin B12 to Flour and the Metabolic Response
• Chapter 41. Metabolic Effects of β-Glucans Addition to Corn Maize Flour
• Chapter 42. Lupine Kernel Fiber: Metabolic Effects in Human Intervention Studies and Use as a Supplement in Wheat Bread
• Chapter 43. Metabolic Effects of Propionic Acid-Enriched Breads
• Chapter 44. Folic Acid and Colon Cancer: Impact of Wheat Flour Fortification with Folic Acid
• Chapter 45. Effects of the Soybean Flour Diet on Insulin Secretion and Action
• Chapter 46. Metabolic Effects of Bread Fortified with Wheat Sprouts and Bioavailability of Ferulic Acid from Wheat Bran
• Index