Flour: Production, Varieties and Nutrition
María Dolores Torres Pérez (Editor)
Chemical Engineering Department, University of Santiago de Compostela, Lope Gómez de Marzoa St, Santiago de Compostela, Spain
Series: Food Science and Technology, Nutrition and Diet Research Progress
BISAC: TEC012000
Details
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.
Preface
Chapter 1. Gluten-Containing Flours versus Alternative Gluten-Free Flours
(María D. Torres, Frédéric Baudouin and Javier Seijo, Department of Chemical Engineering and Biotechnology, University of Cambridge, Cambridge, UK and others)
Chapter 2. Burdock (Arctium lappa, L) Root Flour Production: Technological, Nutritional, and Functional Characterization
(Thaísa de Menezes Alves Moro, Ana Paula Aparecida Pereira, Glaucia Maria Pastore, and Maria Teresa Pedrosa Silva Clerici, Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil, and others)
Chapter 3. The Nutritional and Functional Properties of Wheat
(Hacer Levent, Department of Nutrition and Dietetics, Health Sciences Faculty,Karamanoðlu Mehmetbey University, Karaman, Turkey)
Chapter 4. In Vitro Starch Digestibility of Snack Bar Formulated with Green Banana (Musa acuminata × balbisiana ABB cv. Awak) Flour
(Lee-Hoon Ho, Norhidayah Che Dahri and Thuan-Chew Tan, Department of Food Industry, Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Besut Campus, Besut, Terengganu, Malaysia, and others)
Chapter 5. Betel Leaves (Piper betle L.) Powder: Production, Nutritional Quality, Physico-Chemical and Functional Properties
(Lee-Hoon Ho, Mazaitul Akma Suhaimi and Thuan-Chew Tan, Department of Food Industry, Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Besut Campus, Besut, Terengganu, Malaysia, and others)
Chapter 6. The Characterization of Banana (Musa acuminata × balbisiana ABB cv. Awak) Pseudo-Stem Flour
(Lee-Hoon Ho, Noor Aziah Abdul Aziz and Thuan-Chew Tan, Department of Food Industry, Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Besut Campus, Besut, Terengganu, Malaysia, and others)
Chapter 7. Oyster Mushroom Flour and Its Composite Steamed Bun: Nutritional Quality, Physical Properties, and Sensory Acceptability Aspects
(Lee-Hoon Ho, Nur Syahidah Mohamed, Noroul Asyikeen Zulkifli, Thuan-Chew Tan and Nalini Arumugam, Department of Food Industry, Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Besut Campus, Besut, Terengganu, Malaysia)
Chapter 8. Composite Flour as a New Approach to Improve the Nutritional Value of Foods: Product Quality Challenges
(Lee-Hoon Ho, Li-Choo Chong and Thuan-Chew Tan, Department of Food Industry, Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Besut Campus, Besut, Terengganu, Malaysia, and others)
Chapter 9. Chinese Steamed Bread and Novel Wheat Products
(Zhengmao Zhang, Qinhui Xing and Yuxiu Liu, College of Agronomy, Northwest A&F University, Yangling, P. R. China, and others)
Chapter 10. Whole Grain Wheat Flour: Definitions, Production, Nutritional, Technological and Microbiological Aspects for Application in Bakery and Pasta Products
(Georgia A. R. Sehn, Fernanda Ortolan, Elizabeth H. Nabeshima and Caroline J. Steel, Department of Food Engineering and of Chemical Engineering, State University of Santa Catarina (UDESC), Pinhalzinho, SC, Brazil, and others)
Chapter 11. A Comprehensive Review about Cereal Crops, Flour Varieties and Nutritional Aspects
(Camelia Vizireanu, Eugenia Mihaela Pricop and Daniela Ionela Istrati, Department of Food Science, Food Engineering, Biotechnology and Aquaculture, Dunarea de Jos University, Faculty of Food Science and Engineering, Galati, Romania)
Chapter 12. Mesquite (Prosopis alba) Flour: Composition and Use in Breadmaking
(L. P. Sciammaro, F. Bigne, M. S. Giacomino, M. C. Puppo and C. Ferrero, CIDCA (CIC - CONICET - Facultad de Ciencias Exactas, Universidad Nacional de La Plata, La Plata, Argentina)
Chapter 13. Flour: Nutritional Composition and Functional Properties of Nutsedge (Cyperus esculentus L.) Varieties
(Issoufou Amadou, Département des Sciences Fondamentales et d’Ingénierie Biologique, Faculté d’Agronomie et des Sciences de l’Environnement, Université Dan Dicko Dankoulodo de Maradi, Niger)
Chapter 14. The Nutritional Value of Cereal Flours
(Abdelrahman, R. Ahmed and Haiam O. Elkatry, Nutrition and Food Science, Home Economics Department, Faculty of Specific Education, Ain Shams University, Egypt, and others)
Chapter 15. Vegetable Waste as a Raw Material for Flour: Nutritional Values and Its Applications
(Luan Ramos da Silva, Micaella Ferraz and Farayde Matta Fakhouri, Faculty of Engineering, Federal University of Grande Dourados, Dourados, MS, Brazil)
Index
The book is intended to contribute the improvement understanding of the rheological characterization and performance in numerous application fields from the food to the non-food industries. Then, people related to the high starchy materials, especially flour or starch could be interested in the book. Those researches who work on the viscoelastic properties of the materials, from food to non-food applications (biomedicine, pharmaceutical, automotive, among others).
