Flour and Breads and Their Fortification in Health and Disease Prevention

Victor R. Preedy BSc, PhD, DSc, FRSB, FRSPH, FRSC, FRCPath graduated with an Honours Degree in Biology and Physiology with Pharmacology. After gaining his University of London PhD, he received his Membership of the Royal College of Pathologists. He was later awarded his second doctorate (DSc), for his contribution to protein metabolism in health and disease. He is Professor of Clinical Biochemistry (Hon) at King’s College Hospital and Emeritus Professor of Nutritional Biochemistry at King’s College London. He has Honorary Professorships at the University of Hull, and the University of Suffolk. Professor Preedy was the Founding Director and then long-term Director of the Genomics Centre at King’s College London from 2006 to 2020. Professor Preedy has been awarded fellowships of the Royal Society of Biology, the Royal College of Pathologists, the Royal Society for the Promotion of Health, the Royal Institute of Public Health, the Royal Society for Public Health, the Royal Society of Chemistry and the Royal Society of Medicine. He carried out research when attached to the National Heart Hospital (part of Imperial College London), The School of Pharmacy (now part of University College London) and the MRC Centre at Northwick Park Hospital. He has collaborated with international research groups in Finland, Japan, Australia, USA, and Germany. To his credit, Professor Preedy has published over 750 articles, which includes peer-reviewed manuscripts based on original research, abstracts and symposium presentations, reviews and edited books. 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.

Section 1: Introductory Chapters 1. Deamidation of Gluten Proteins as a Tool for Improving the Properties of Bread 2. Polycyclic Aromatic Hydrocarbons (PAHs) in Flour, Bread, and Breakfast Cereals 3. A Review of Adulteration Versus Authentication of Flour 4. The Fate of Alternaria Toxins in Wheat-Processing Chain 5. Organophosphorus pesticides (OPPs) in Bread and Flours

Section 2: Flours and Breads Section 2.1: Monotypes 6. Flour and Bread From Black, Purple, and Blue-Colored Wheats 7. Emmer (Triticum turgidum ssp. dicoccum) Flour and Bread 8. Nutritional, Technological, and Health Aspects of Einkorn Flour and Bread 9. Maize: Composition, Bioactive Constituents, and Unleavened Bread 10. Amaranth: Potential Source for Flour Enrichment 11. Sorghum Flour and Flour Products: Production, Nutritional Quality, and Fortification 12. Banana and Mango Flours 13. Macadamia Flours: Nutritious Ingredients for Baked Goods

Section 2.2: Bread Types 14. Sourdough Breads 15. Brewer’s Spent Grain From By-Product to Health: A Rich Source of Functional Ingredients 16. Effect of Addition of Thermally Modified Cowpea Protein on Sensory Acceptability and Textural Properties of Wheat Bread 17. Bread Packaging: Features and Functions

Section 2.3: Composite Flours and Breads 18. Nixtamalized Maize Flour By-product as a Source of Health-Promoting Ferulated Arabinoxylans (AX) 19. Chestnut and Breads: Nutritional, Functional, and Technological Qualities 20. Passiflora edulis Peel Flour and Health Effects

Section 3: Fortification of Flours and Breads Section 3.1: Addition of Micronutrients 21. Micronutrient Fortification of Flours—Developing Countries’ Perspective 22. Effects of Phytochemical Fortification of Flour and Bread on Human Health 23. Soybean-Fortified Wheat Flour Tortillas 24. Protein-Selenized Enriched Breads 25. Soybean-Fortified Nixtamalized Corn Tortillas and Related Products 26. Trends in Science of Doughs and Bread Quality

Section 3.2: Addition of Macronutrients 27. Barley ß-Glucans and ß-Glucan-Enriched Fractions as Functional Ingredients in Flat and Pan Breads 28. Fortification of Bread With Soy Protein to Normalize Serum Cholesterol and Triacylglycerol 29. Resistant Starch (RS) in Breads: What It Is and What It Does 30. Flours Based on Exotic Fruits and Their Processing Residues—Features and Potential Applications to Health and Disease Prevention

Section 4: Metabolic Responses to Flour and Bread Fortification 31. Dietary Breads and Impact on Postprandial Parameters 32. Folic Acid and Colon Cancer: Impact of Wheat Flour Fortification With Folic Acid 33. Effects of the Soybean Flour Diet on Insulin Secretion and Action 34. Flour Fortification and the Prevention of Neural Tube Defects (NTDs) 35. Minor and Ancient Cereals: Exploitation of the Nutritional Potential Through the Use of Selected Starters and Sourdough Fermentation 36. Quinoa Flour as an Ingredient to Enhance the Nutritional and Functional Features of Cereal-Based Foods 37. Faba Bean Flour to Improve Nutritional and Functional Features of Cereal-Based Foods: Perspectives and Future Strategies 38. The Glycemic Index: What It Is and How It Can Be Applied to Retinal Health 39. Wheat Flour Fortification to Prevent Iron-Deficiency Anemia