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Flour: Production, Varieties and Nutrition is divided into fifteen chapters. The prestigious authors of this book discuss traditional and alternative flours for different application fields, covering a broad range of gluten and novel gluten-free flours.
The fifteen chapters include discussions on a wide range of topics such as gluten-containing flours versus alternative gluten-free flours; burdock (Arctium lappa, L) root flour production: technological, nutritional, and functional characterizations; the nutritional and functional properties of wheat; in vitro starch digestibility of snack bars formulated with green banana flour; Betel (Piper betle L.) leaves flour; characterization of banana (Musa acuminata × balbisiana ABB cv. AWAK) pseudo-stem flour; oyster mushroom flour and its composite steamed bun; composite flour as a promising new approach for improving nutritional values of food products and its challenges on product quality; Chinese steamed bread and novel wheat products; whole grain wheat flour: definitions, production, nutritional, technological and microbiological aspects for flour applications in bakery and pasta products; mesquite (Prosopis alba) flour;composition and use in breadmaking; nutritional composition and functional properties of nutsedge (Cyperus esculentus l.) varieties; nutritional value of cereal flours; and vegetable waste as raw material for flours.