Preedy / Watson / Patel Flour and Breads and their Fortification in Health and Disease Prevention

1. Auflage 2011
ISBN: 978-0-12-380887-5
Verlag: Elsevier Science & Techn.
Format: EPUB
Kopierschutz: 6 - ePub Watermark

E-Book, Englisch, 542 Seiten

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

Autoren/Hrsg.

Preedy, Victor

Watson, Ronald Ross

Patel, Vinood B.

Inhaltsverzeichnis

1;Front Cover;1
2;Flour and Breads and their Fortification in Health and Disease Prevention;4
3;Copyright;5
4;Contents;6
5;LIST OF CONTRIBUTORS;10
6;PREFACE;18
7;Section 1 -Flour and Breads;20
7.1;Chapter 1 The Science of Doughs and Bread Quality;22
7.1.1;Introduction;22
7.1.2;Nutritional Value of Cereals and the Impact of Milling;24
7.1.3;Bread Dough Modifications during the Bread Making Process;24
7.1.4;Biochemical Changes during Bread Making;27
7.1.5;Bread Quality: Instrumental, Sensory, and Nutritional Quality;30
7.1.6;Conclusion;32
7.1.7;Summary Points;32
7.1.8;References;32
7.2;Chapter 2 Monitoring Flour Performance in Bread Making;34
7.2.1;List of Abbreviations;34
7.2.2;Introduction;34
7.2.3;Technological Issues;36
7.2.4;Multivariate Control Chart Methodology;36
7.2.5;Monitoring Flour Performance on the Basis of Chemical and Rheological Properties;38
7.2.6;Fast Monitoring of Flour Batches by NIR Spectroscopy;40
7.2.7;Evaluation of Protein Profile of Flour Batches;42
7.2.8;Summary Points;43
7.2.9;References;44
7.3;Chapter 3 South Indian Parotta: An Unleavened Flat Bread;46
7.3.1;List of Abbreviations;46
7.3.2;Introduction;47
7.3.3;Ingredients and Processing Conditions;47
7.3.4;Quality Characteristics of South Indian Parotta;47
7.3.5;Parotta Ingredients and Rheological Characteristics;47
7.3.6;Additives;49
7.3.7;Microstructure of Parotta;53
7.3.8;Effect of Flour Mill Streams;53
7.3.9;Alveograph Parameters;53
7.3.10;Storage;54
7.3.11;Nutritious Parotta;54
7.3.12;Technological Issues;54
7.3.13;Summary Points;54
7.3.14;References;55
7.4;Chapter 4 Sourdough Breads;56
7.4.1;List of Abbreviations;56
7.4.2;Introduction;56
7.4.3;A Brief History of Sourdough Breads and their Current Diffusion;57
7.4.4;Sourdough Microorganisms;59
7.4.5;Technological Issues: The Quality of Sourdough Bread;61
7.4.6;Healthy Properties of Sourdough Bread;63
7.4.7;Summary Points;64
7.4.8;References;65
7.5;Chapter 5 Focaccia Italian Flat Fatty Bread;66
7.5.1;List of Abbreviations;67
7.5.2;Origins of Focaccia;67
7.5.3;Types of Focaccia Produced in the Italian Regions;67
7.5.4;The Basic Ingredients of Focaccia;71
7.5.5;Technological Issues: Effect of Baking on the Lipid Fraction of Focaccia;72
7.5.6;Conclusions;76
7.5.7;Summary Points;76
7.5.8;References;76
7.6;Chapter 6 Flour and Bread from Black-, Purple-, and Blue-Colored Wheats;78
7.6.1;List of Abbreviations;78
7.6.2;Introduction;78
7.6.3;Quality and Traits;79
7.6.4;Antioxidant Properties;81
7.6.5;Technological Issues;84
7.6.6;Summary Points;85
7.6.7;References;85
7.7;Chapter 7 Emmer (Triticum turgidum spp. dicoccum) Flour and Breads;88
7.7.1;Introduction;88
7.7.2;Type of Utilization;91
7.7.3;Bread Making History;92
7.7.4;Flour and Bread Fortification with Emmer;92
7.7.5;Impact of Emmer on Combating Malnutrition;94
7.7.6;Future Direction of Research;94
7.7.7;Summary Points;95
7.7.8;References;96
7.8;Chapter 8 Einkorn (Triticum monococcum) Flour and Bread;98
7.8.1;List of Abbreviations;98
7.8.2;Introduction;98
7.8.3;Flour Composition;99
7.8.4;Technological Issues;103
7.8.5;Adverse Reactions;105
7.8.6;Summary Points;106
7.8.7;References;106
7.9;Chapter 9 Maize: Composition, Bioactive Constituents, and Unleavened Bread;108
7.9.1;List of Abbreviations;108
7.9.2;Introduction;108
7.9.3;Structure and Composition;109
7.9.4;Dry and Wet Milling;111
7.9.5;Bioactive Compounds and Resistant Starch;112
7.9.6;Unleavened Bread Making;115
7.9.7;Technological Issues;117
7.9.8;Summary Points;117
7.9.9;References;117
7.10;Chapter 10 Amaranth: Potential Source for Flour Enrichment;120
7.10.1;List of Abbreviations;120
7.10.2;Introduction;120
7.10.3;Grain Characteristics;121
7.10.4;Grain Composition;121
7.10.5;Food Applications;124
7.10.6;Grain Protein Characteristics;125
7.10.7;Nutraceutical Properties of Amaranth Proteins;127
7.10.8;Transgenic Applications;127
7.10.9;Technological Issues;128
7.10.10;Summary Points;128
7.10.11;Acknowledgment;129
7.10.12;References;129
7.11;Chapter 11 Quinoa: Protein and Nonprotein Tryptophan in Comparison with Other Cereal and Legume Flours and Bread;132
7.11.1;List of Abbreviations;132
7.11.2;Introduction;132
7.11.3;Technological Issues;133
7.11.4;Nutritional Aspects;140
7.11.5;Summary Points;142
7.11.6;References;143
7.12;Chapter 12 Sorghum Flour and Flour Products: Production, Nutritional Quality, and Fortification;146
7.12.1;List of Abbreviations;146
7.12.2;Introduction;146
7.12.3;Grain Structure with Respect to Milling;147
7.12.4;Grain Chemical Components: Functional and Nutritional Attributes;148
7.12.5;Flour Milling;151
7.12.6;Products Made from Sorghum Flour;153
7.12.7;New Developments in Sorghum Flours;156
7.12.8;Technological Issues;156
7.12.9;Summary Points;157
7.12.10;References;157
7.13;Chapter 13 Buckwheat Flour and Bread;160
7.13.1;List of Abbreviations;160
7.13.2;Introduction;160
7.13.3;Bioactive Components and Their Functions;162
7.13.4;Improvement of Human Health and the Prevention of Diseases;163
7.13.5;Prebiotics;165
7.13.6;Adverse Reactions;166
7.13.7;Metabolism of Phenolic Compounds in the Stomach;167
7.13.8;Summary Points;169
7.13.9;References;169
7.14;Chapter 14 Non-Starch Polysaccharides in Maize and Oat;172
7.14.1;List of Abbreviations;172
7.14.2;Introduction;172
7.14.3;Maize Bran;173
7.14.4;Ferulated Arabinoxylans;174
7.14.5;Oat;174
7.14.6;?-Glucan;175
7.14.7;Health Benefits;175
7.14.8;Technological Issues;176
7.14.9;Summary Points;177
7.14.10;Acknowledgments;177
7.14.11;References;177
7.15;Chapter 15 Gluten-Free Bread:Sensory, Physicochemical,and Nutritional Aspects;180
7.15.1;List of Abbreviations;180
7.15.2;Introduction;180
7.15.3;An Emerging Need for New Gluten-Free Products;181
7.15.4;Ingredients for the Formulation of Gluten-Free Breads: Physiochemical and Sensory Aspects;181
7.15.5;Frozen Gluten-Free Breads;184
7.15.6;Iron-Fortified Gluten-Free Bakery Products;184
7.15.7;Technological Issues;187
7.15.8;Summary Points;187
7.15.9;References;187
7.16;Chapter 16 Dietary Fiber from Brewer's Spent Grain as a Functional Ingredient in Bread Making Technology;190
7.16.1;List of Abbreviations;190
7.16.2;Dietary Fiber;191
7.16.3;Health Benefits of Dietary Fiber;191
7.16.4;Dietary Fiber in Bread Making Technology;192
7.16.5;Exploitation of Brewer’s Spent Grain as a Source of Dietary Fiber;192
7.16.6;Conclusion;198
7.16.7;Summary Points;198
7.16.8;References;198
7.17;Chapter 17 Composite Flours and Breads: Potential of Local Crops in Developing Countries;202
7.17.1;List of Abbreviations;202
7.17.2;Introduction;202
7.17.3;Plantains;203
7.17.4;Soybeans;204
7.17.5;Breadfruit;206
7.17.6;Studies on the Use of Composite Flours of Wheat, Soybeans, Plantains, and Tigernut in Breads;206
7.17.7;Technological Issues;210
7.17.8;Adverse Reactions;210
7.17.9;Summary Points;210
7.17.10;References;210
7.18;Chapter 18 Legume Composite Flours and Baked Goods: Nutritional, Functional, Sensory, and Phytochemical Qualities;212
7.18.1;Introduction;212
7.18.2;Preparation of Flours;213
7.18.3;Nutritional, Functional, and Sensory Qualities of Legume-Based Composite Flours and Baked Goods;216
7.18.4;Technological Issues;220
7.18.5;Summary Points;220
7.18.6;References;220
7.19;Chapter 19 Potential Use of Okra Seed (Abelmoschus esculentus Moench) Flour for Food Fortification and Effects of Processing;224
7.19.1;Introduction;224
7.19.2;Bread Fortification with Okra Flour;225
7.19.3;Cereal-Based Food Fortification with Okra Flour;226
7.19.4;Okra Flour as Supplement in Infant-Weaning Foods;228
7.19.5;Technological Issues;229
7.19.6;Conclusion;230
7.19.7;Summary Points;230
7.19.8;References;230
7.20;Chapter 20 Apricot Kernel Flour and Its Use in Maintaining Health;232
7.20.1;List of Abbreviations;232
7.20.2;Introduction;232
7.20.3;Physical Properties;233
7.20.4;Chemical Composition;233
7.20.5;Proteins;233
7.20.6;Carbohydrates;234
7.20.7;Oils;234
7.20.8;Vitamins and Minerals;235
7.20.9;Amygdalin;235
7.20.10;Technological Issues;236
7.20.11;Summary Points;238
7.20.12;References;239
7.21;Chapter 21 Macadamia Flours:Nutritious Ingredients forBaked Goods;242
7.21.1;List of Abbreviations;242
7.21.2;Introduction;242
7.21.3;Production of Macadamia Nuts, Flours, and Other Macadamia-Derived Products;243
7.21.4;Nutrient Composition of Macadamia Nuts and Flours;244
7.21.5;Functional Properties of Macadamia Flours and Proteins;248
7.21.6;Possible Applications of Macadamia Flour in Baked Goods;249
7.21.7;Technological Issues;250
7.21.8;Adverse Reactions;250
7.21.9;Summary Points;250
7.21.10;References;251
7.22;Chapter 22 Banana and Mango Flours;254
7.22.1;List of Abbreviations;254
7.22.2;Introduction;254
7.22.3;Agronomic Characteristics;256
7.22.4;Chemical Composition;256
7.22.5;End Use of the Fruits;258
7.22.6;Unripe Flour;258
7.22.7;Use of Unripe Flour;262
7.22.8;Technological Issues;262
7.22.9;Summary Points;263
7.22.10;Acknowledgments;263
7.22.11;References;263
7.23;Chapter 23 Use of Potato Flour in Bread and Flat Bread;266
7.23.1;List of Abbreviations;266
7.23.2;Introduction;266
7.23.3;Potato Flour;267
7.23.4;Potato–Wheat Composite Flour;270
7.23.5;Effect of Potato Flour on Bread Quality;273
7.23.6;Effect of Potato Flour on Flat Bread Quality;273
7.23.7;Gluten-Free Potato Bread;273
7.23.8;Health Benefits of Using Potato;274
7.23.9;Health Concerns Regarding the Use of Potato;275
7.23.10;Fortification;275
7.23.11;Adverse Reactions;275
7.23.12;Technological Issues;276
7.23.13;Summary Points;276
7.23.14;References;277
8;Section 2 -Fortification of Flour and Breads and their Metabolic Effects;280
8.1;Chapter 24 Mineral Fortification of Whole Wheat Flour: An Overview;282
8.1.1;List of Abbreviations;282
8.1.2;Introduction;282
8.1.3;Micronutrient Deficiencies;283
8.1.4;Intervention Strategies;284
8.1.5;Wheat Flour Fortification: Ecological Studies;285
8.1.6;Iron Fortification of Whole Wheat Flour;286
8.1.7;Storage Stability, Bioavailability, and Consumer Acceptability of Mineral Fortified Flour;288
8.1.8;Bioavailability of Fortified Wheat Flour;288
8.1.9;Summary Points;289
8.1.10;Acknowledgment;289
8.1.11;References;289
8.2;Chapter 25 Iron Particle Size in Iron-Fortified Bread;292
8.2.1;List of Abbreviations;292
8.2.2;Introduction;292
8.2.3;Effect of Particle Size of Elemental Iron Powders;294
8.2.4;Technological Issues;295
8.2.5;Enhancing the Iron Absorption of Fortified Wheat Flour;296
8.2.6;Summary Points;297
8.2.7;References;297
8.3;Chapter 26 Iodine Fortificationof Bread: Experiencesfrom Australia andNew Zealand;300
8.3.1;List of Abbreviations;301
8.3.2;Introduction;301
8.3.3;Functions and Requirements of Iodine and Consequences of Deficiency;301
8.3.4;Assessment and Categorization of Iodine Deficiency;302
8.3.5;The Re-emergence of Iodine Deficiency in Australia and New Zealand;302
8.3.6;Technological Issues;309
8.3.7;Summary Points;309
8.3.8;Acknowledgments;310
8.3.9;References;310
8.4;Chapter 27 Phytochemical Fortification of Flour and Bread;312
8.4.1;List of Abbreviations;312
8.4.2;Introduction;313
8.4.3;Functional Bread;313
8.4.4;Phytochemical Fortification of Bread;313
8.4.5;Commercial Examples;315
8.4.6;Summary Points;318
8.4.7;References;318
8.5;Chapter 28 Carotenoids of Sweet Potato, Cassava, and Maize and Their Use in Bread and Flour Fortification;320
8.5.1;List of Abbreviations;320
8.5.2;Introduction;320
8.5.3;Carotenoids of Sweet Potato (Ipomoea batatas Lam.);321
8.5.4;Carotenoids of Cassava (Manihot esculenta Crantz);325
8.5.5;Carotenoids of Maize (Zea mays L.);327
8.5.6;Summary Points;328
8.5.7;References;328
8.6;Chapter 29 Production and Nutraceutical Properties of Breads Fortified with DHA- and Omega-3-Containing Oils;332
8.6.1;List of Abbreviations;332
8.6.2;Introduction;333
8.6.3;Technological Issues and Production of Breads Fortified with DHA and ?-3 Oils;333
8.6.4;Synthesis of DHA and EPA;337
8.6.5;Metabolic Implications and Health Benefits of DHA, EPA, and ?-3 Fatty Acids;337
8.6.6;Summary Points;340
8.6.7;References;341
8.7;Chapter 30 Fortification with Free Amino Acids Affects Acrylamide Content in Yeast Leavened Bread;344
8.7.1;Introduction;344
8.7.2;Cereal Grains and Milling Fractions;345
8.7.3;Technological Issues;350
8.7.4;Conclusion;352
8.7.5;Summary Points;352
8.7.6;References;353
8.8;Chapter 31 Barley ?-Glucans and Fiber-Rich Fractions as Functional Ingredients in Flat and Pan Breads;356
8.8.1;List of Abbreviations;356
8.8.2;Introduction;356
8.8.3;Barley ?-Glucan Isolates in Bread Products;357
8.8.4;Barley Fiber-Rich Fractions;359
8.8.5;Barley Fiber-Rich Fractions in Pan Breads;361
8.8.6;Barley Fiber-Rich Fractions in Flat Bread;365
8.8.7;Technological Issues;369
8.8.8;Summary Points;370
8.8.9;References;371
8.9;Chapter 32 Antioxidant Activity and Phenolics in Breads with Added Barley Flour;374
8.9.1;List of Abbreviations;374
8.9.2;Introduction;374
8.9.3;Barley Flour Characteristics with Emphasis on Phenolics;375
8.9.4;Impact of Naturally Occurring Phenolics in Covered Whole Grain Barley Flours on Hearth Bread Quality Parameters;376
8.9.5;Impact of Barley Variety, Baking Procedure, and Storage on the Antioxidant Properties of Breads with Added Barley Flours;378
8.9.6;Summary Points;380
8.9.7;Acknowledgment;381
8.9.8;References;381
8.10;Chapter 33 Partial Substitution of Wheat Flour with Chempedak (Artocarpus integer) Seed Flour in Bread;384
8.10.1;List of Abbreviations;384
8.10.2;Introduction;385
8.10.3;Nutritional Values of Chempedak Seed and Chempedak Seed Flour;385
8.10.4;Composition of Bread Substituted with Chempedak Seed Flour;386
8.10.5;Quality of Chempedak Seed Flour Bread;390
8.10.6;Sensory Evaluation of Chempedak Seed Flour Bread;391
8.10.7;Technological Issues;392
8.10.8;Summary Points;392
8.10.9;References;392
8.11;Chapter 34 Effect of Starch Addition to Fluid Dough During the Bread Making Process;394
8.11.1;List of Abbreviations;394
8.11.2;Introduction;394
8.11.3;Starch Use in Bakery Applications;396
8.11.4;Starch Interaction with Microorganisms and Microbial Metabolites during Fermentation;397
8.11.5;Starch Interaction with Gut Microbiota;399
8.11.6;Interactions with Dough Components and Additives;401
8.11.7;Technological Issues;401
8.11.8;Summary Points;402
8.11.9;References;402
8.12;Chapter 35 Fermentation as a Tool to Improve Healthy Properties of Bread;404
8.12.1;List of Abbreviations;404
8.12.2;Introduction;404
8.12.3;Effect of Cereal Fermentation on Health Properties;405
8.12.4;Microbial Polymerization Activity;405
8.12.5;Microbial Solubilization and Increased Bioavailability;406
8.12.6;Microbial Reduction of Allergen and Antinutritional Compounds;408
8.12.7;Microbial Acidification: Glycemic Index-Lowering Activity;408
8.12.8;Technological Issues;409
8.12.9;Conclusions;410
8.12.10;Summary Points;411
8.12.11;References;411
8.13;Chapter 36 Apple Pomace (By-Product of Fruit Juice Industry) as a Flour Fortification Strategy;414
8.13.1;List of Abbreviations;414
8.13.2;Introduction;415
8.13.3;Apple Pomace as a Dietary Fortificant;415
8.13.4;Proximate Composition;416
8.13.5;Dietary Fiber;416
8.13.6;Polyphenols;418
8.13.7;Rheological Characteristics;419
8.13.8;Bakery Products;420
8.13.9;Nutritional Benefits;422
8.13.10;Summary Points;422
8.13.11;References;423
8.14;Chapter 37 Use of Sweet Potato in Bread and Flour Fortification;426
8.14.1;List of Abbreviations;426
8.14.2;Introduction;426
8.14.3;Sweet Potato Pigments and Their Physiological Functions;427
8.14.4;Starch Properties of Sweet Potatoes;430
8.14.5;Summary Points;434
8.14.6;References;434
8.15;Chapter 38 Fortification of Bread with Soy Proteins to Normalize Serum Cholesterol and Triacylglycerol Levels;436
8.15.1;List of Abbreviations;436
8.15.2;Introduction;436
8.15.3;Soy Proteins;437
8.15.4;Isolation of Soy Proteins;438
8.15.5;Physiological Function of Soy Proteins;439
8.15.6;Adverse Effects of Soy Protein Fortification on Rheological Properties of Dough and Bread Quality;440
8.15.7;Technological Issues;442
8.15.8;Summary Points;444
8.15.9;Acknowledgments;445
8.15.10;References;445
8.16;Chapter 39 Dietary Breads and Impact on Postprandial Parameters;448
8.16.1;List of Abbreviations;448
8.16.2;Introduction;448
8.16.3;Postprandial Plasma Glucose and Insulin Responses to Different Types of Breads;449
8.16.4;Postprandial Plasma Lipid Responses to Different Types of Breads;450
8.16.5;Effects of Fiber Content on Postprandial Parameters;451
8.16.6;Effects on Satiety;451
8.16.7;Technological Issues;452
8.16.8;Summary Points;452
8.16.9;References;453
8.17;Chapter 40 Fortification of Vitamin B12 to Flour and the Metabolic Response;456
8.17.1;List of Abbreviations;456
8.17.2;Introduction;457
8.17.3;Vitamin B12 Deficiency-Related Diseases;457
8.17.4;Fortification of Food with Folic Acid Could Mask Hematologic Symptoms in the Case of Vitamin B12 Deficiency;459
8.17.5;Is Flour Fortification with Both Folic Acid and Vitamin B12 the Solution to the So-Called Masking Problem?;459
8.17.6;Technological Issues;460
8.17.7;Concerns about and the Lack of Data on Co-fortification with Both Folic Acid and Vitamin B12;460
8.17.8;Metabolic Response of Flour Fortification with Vitamin B12;460
8.17.9;Conclusions;466
8.17.10;Summary Points;466
8.17.11;References;466
8.18;Chapter 41 Metabolic Effects of ?-Glucans Addition to Corn Maize Flour;470
8.18.1;List of Abbreviations;470
8.18.2;Introduction;471
8.18.3;Materials and Methods;474
8.18.4;Results;475
8.18.5;Discussion;476
8.18.6;Summary Points;478
8.18.7;References;479
8.19;Chapter 42 Lupine Kernel Fiber: Metabolic Effects in Human Intervention Studies and Use as a Supplement in Wheat Bread;482
8.19.1;List of Abbreviations;482
8.19.2;Introduction;483
8.19.3;Technological Issues;483
8.19.4;Lupine Kernel Fiber as an Alternative Ingredient;483
8.19.5;Production of Lupine Kernel Fiber;485
8.19.6;Metabolic Effects of Lupine Kernel Fiber;486
8.19.7;Bread Enriched with Lupine Dietary Fiber;488
8.19.8;Conclusions;490
8.19.9;Summary Points;490
8.19.10;References;491
8.20;Chapter 43 Metabolic Effects of Propionic Acid-Enriched Breads;494
8.20.1;List of Abbreviations;494
8.20.2;Introduction;494
8.20.3;Characteristics of Propionic Acid;495
8.20.4;Effects of Propionate on Appetite and Metabolism;496
8.20.5;The Low Glycemic Index Diet;501
8.20.6;Technological Issues;502
8.20.7;Summary Points;502
8.20.8;Acknowledgments;502
8.20.9;References;502
8.21;Chapter 44 Folic Acid and Colon Cancer: Impact of Wheat Flour Fortification with Folic Acid;504
8.21.1;List of Abbreviations;504
8.21.2;Introduction;504
8.21.3;Folate Metabolism and Function;505
8.21.4;Folate and Cancer;507
8.21.5;Epidemiological Studies;508
8.21.6;Clinical Trials and Folic Acid;509
8.21.7;Experimental Studies and Folic Acid;509
8.21.8;Folic Acid Fortification and Colorectal Cancer;509
8.21.9;Summary Points;511
8.21.10;References;512
8.22;Chapter 45 Effects of the Soybean Flour Diet on Insulin Secretion and Action;514
8.22.1;List of Abbreviations;514
8.22.2;Introduction;515
8.22.3;Human Clinical Trials;515
8.22.4;Animal Studies;517
8.22.5;Technological Issues;523
8.22.6;Summary Points;523
8.22.7;References;523
8.23;Chapter 46 Metabolic Effects of Bread Fortified with Wheat Sprouts and Bioavailability of Ferulic Acid from Wheat Bran;526
8.23.1;List of Abbreviations;526
8.23.2;Introduction;526
8.23.3;Impact of Wheat Sprouts on Glucose and Insulin Metabolism;528
8.23.4;Impact of Wheat Sprouts on Fatty Acid Metabolism;530
8.23.5;Impact of Wheat Sprouts on Antioxidant Status of Human Plasma;531
8.23.6;Bioavailability of Ferulic Acid;531
8.23.7;Enhancement of the Bioavailability of Ferulic Acid from Wheat Bran;532
8.23.8;Conclusion;533
8.23.9;Summary Points;534
8.23.10;Acknowledgment;534
8.23.11;References;534
9;INDEX;538