TY - BOOK ID - 7611250 TI - Flour and breads and their fortification in health and disease prevention AU - Preedy, Victor R AU - Watson, Ronald R AU - Patel, Vinood B PY - 2011 SN - 1282954792 9786612954795 0123808871 0123808863 9780123808875 9780123808868 9781282954793 PB - Amsterdam Boston Elsevier/Academic Press DB - UniCat KW - Bread. KW - Enriched cereal products. KW - Enriched foods. KW - Flour. KW - Flour as food. KW - Food additives. KW - Food, Fortified. KW - Medicine, Preventive. KW - Nutritive Value. KW - Flour as food KW - Food additives KW - Enriched foods KW - Enriched cereal products KW - Bread KW - Medicine, Preventive KW - Nutritional Physiological Phenomena KW - Food KW - Foods, Specialized KW - Physiological Phenomena KW - Food and Beverages KW - Technology, Industry, Agriculture KW - Phenomena and Processes KW - Nutritive Value KW - Food, Fortified KW - Flour KW - Health & Biological Sciences KW - Mechanical Engineering KW - Engineering & Applied Sciences KW - Diet & Clinical Nutrition KW - Industrial & Management Engineering KW - Additives. KW - Health aspects. KW - Engineering KW - Food Science and Technology KW - Breadstuffs KW - Wheat flour KW - Breads KW - Wheat products KW - Baked products KW - Cooking (Bread) KW - Flours KW - Plant products UR - https://www.unicat.be/uniCat?func=search&query=sysid:7611250 AB - 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 differe ER -