| Contents |
1. Introductory chapters -- 1. Deamidation of gluten proteins as a tool for improving the properties of bread / Hitomi Kumagai and Reiko Urade -- 2. Polycyclic aromatic hydrocarbons (PAHs) in flour, bread, and breakfast cereals / Sibel Kacmaz -- 3. A review of adulteration versus authentication of flour / Kristian Pastor, Marijana Ac�Œanski and Djura Vujic� -- 4. The fate of alternaria toxins in the wheat-processing chain / Elizabet Janic� Hajnal, Dejan Orc�Œic� and Jasna Mastilovic� -- 5. Organophosphorus pesticides (OPPs) in bread and flours / Antonio V. Herrera-Herrera, Javier Gonza�lez-Sa�lamo, Ba�rbara Socas-Rodri�guez, and Javier Herna�ndez-Borges -- 2. Flours and breads -- 2.1. Monotypes -- 6. Flour and bread from black, purple, and blue-colored wheats / Trust Beta, Wende Li and Franklin B. Apea-Bah -- 7. Emmer (Triticum turgidum ssp. dicoccum) flour and bread / Ahmad Arzani -- 8. Nutritional, technological, and health aspects of einkorn flour and bread / Alyssa Hidalgo and Andrea Brandolini -- 9. Maize : composition, bioactive constituents, and unleavened bread / Narpinder Singh, Sandeep Singh and Khetan Shevkani -- 10. Amaranth : potential source for flour enrichment / Narpinder Singh, Prabhjeet Singh, Khetan Shevkani, and Amardeep Singh Virdi -- 11. Sorghum flour and flour products : production, nutritional quality, and fortification / Joseph O. Anyango and John R.N. Taylor -- 12. Banana and mango flours / Luis A. Bello-Pe�rez and Edith Agama-Acevedo -- 13. Macadamia flours : nutritious ingredients for baked goods / Kanitha Tananuwong and Siwaporn Jitngarmkusol -- 2.2. Bread types -- 14. Sourdough breads / Pasquale Catzeddu -- 15. Brewer's spent grain from by-product to health : a rich source of functional ingredients / Valentina Stojceska -- 16. Effect of addition of thermally modified cowpea protein on sensory acceptability and textural properties of wheat bread / Lydia Campbell, Stephen R. Euston and Mohamed A. Ahmed -- 17. Bread packaging : features and functions / Antonella Pasqualone -- 2.3. Composite flours and breads -- 18. Nixtamalized maize flour by-product as a source of health-promoting ferulated arabinoxylans (AX) / Rita Paz-Samaniego, Norberto Sotelo-Cruz, Jorge Marquez-Escalante, Augusti�n Rascon-Chu, Alma C. Campa-Mada, and Elizabeth Carvajal-Millan -- 19. Chestnut and breads : nutritional, functional, and technological qualities / Maria Paciulli, Ilkem Demirkesen Mert, Massimiliano Rinaldi, Alessandro Pugliese, and Emma Chiavaro -- 20. Passiflora edulis peel flour and health effects / Milena Morandi Vuolo, Glaucia Cariello Lima and Ma�rio Roberto Maro�stica Junior |
