Download PDF by Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel: Flour and Bread and Their Fortification in Health and
By Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel
Bread and flour-based meals are an incredible a part of the vitamin for hundreds of thousands of individuals around the world. Their complicated nature presents strength, protein, minerals and lots of different macro- and micronutrients. even though, attention has to be taken of 3 significant elements on the topic of flour and bread. the 1st is that now not all cultures devour bread made of wheat flour. There are actually dozens of flour kinds, each one with their unique background, cultural roles and nutritive contents. moment, no longer all flours are used to make leavened bread within the conventional (i.e., Western) loaf shape. there are various other ways that flours are utilized in the creation of staple meals. 3rd, flour and breads supply an appropriate ability for fortification: both so as to add elements which are got rid of within the milling and purification approach or so as to add parts that would elevate palatability or advertise healthiness and decrease ailment according to se.
Flour and Breads and their Fortification in healthiness and affliction Prevention presents a single-volume connection with the healthy merits of a number of flours and flour items, and publications the reader in picking out techniques and possibilities for bettering wellbeing and fitness via flour and fortified flour products.
Nutritionists and nutrition Scientists attracted to the categorical wellbeing and fitness merits of varied flour assets
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Additional resources for Flour and Bread and Their Fortification in Health and Disease
Day, L. (2009). Proteinelipid interactions in gluten elucidated using acetic-acid fractionation. Food Chemistry, 115, 105e112. Osseyi, E. , Wehling, R. , & Albrecht, J. A. (2001). HPLC determination of stability and distribution of added folic acid and some endogenous folates during breadmaking. Cereal Chemistry, 87, 375e378. 14 Prieto, J. , & Benedito, C. (1990). Reversed phase high performance liquid chromatographic determination of biochemical changes in free amino acids during wheat flour mixing and bread baking.
It is then baked on a hot plate for 2 min at 180 C, turning every 30 s. QUALITY CHARACTERISTICS OF SOUTH INDIAN PAROTTA A parotta with creamish white color, having light brown spots on the surface, a circular shape, a soft and pliable handfeel, a soft and slightly chewy texture, with distinct layers, optimum oiliness, easy breakdown in the mouth, and typical pleasant taste and aroma is considered to be highly desirable (Indrani and Venkateswara Rao, 2004). PAROTTA INGREDIENTS AND RHEOLOGICAL CHARACTERISTICS The rheological characteristics of dough are important because they affect both the machinability of the dough and the quality of the end product.
Submitted for publication. , & Jouve, N. (2005). ) gluten proteins and dough rheological properties. Euphytica, 143, 169e177. Shenk, J. , Workman, J. , & Westerhaus, M. O. (2001). Application of NIR spectroscopy to agricultural products. In D. A. Burns & E. W. ), Handbook of Near-Infrared Analysis (pp. 419e474). New York: Dekker. , Gras, P. , Stoddard, F. , & Bekes, F. (1999). Effect of varying protein content and glutenin-togliadin ratio on the functional properties of wheat dough. Cereal Chemistry, 76(3), 389e394.
Flour and Bread and Their Fortification in Health and Disease by Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel