ADVANCES IN CEREAL AND PSEUDOCEREAL RESEARCH FOR FUNCTIONAL FOODS ; Library of Congress Cataloging-in-Publication Data ; Contents; Preface; Section 1: Wheat Research and Developments for Functional Foods; Chapter 1 Polished-Grading Technique; Abstract; 1. Structure of Wheat Grain and Preparation of Graded Flours; 1.1. Structure and Composition of Wheat Grain; 1.2. Milling Process of Wheat Grain; 1.3. Preparation of Various Graded Flours by the Polished-Grading Method; 2. Characterization of Soft-Type Polished-Graded Wheat Flours
3. Effect of Polished-Graded Soft-Type Wheat Flour Substitution for Commonly Milled Wheat Flour on the Breadmaking4. Characterization of Hard-Type Polished-Graded Flours; 5. Effect of Polished-Graded Hard-Type Wheat Flour Substitution for Commonly Milled Wheat Flour on the Breadmaking; 6. Flour Quality and Pentosan Prepared by Polishing Wheat Grain on Breadmaking; 7. Characterization of Pentosan of Various Graded Flours; 8. General Discussion and Conclusion; References; Chapter 2 Sourdough bread; Abstract; 1. Application of Polished-graded Wheat Grains for Sourdough Bread
2. Analysis of Volatile Compounds in Polished-graded Wheat Flours Using Headspace Sorptive Extraction3. Analysis of Volatile Compounds in Polished-graded Wheat Flour Bread Using Headspace Sorptive Extraction; References; Chapter 3 Advances in Waxy and High-Amylose Wheat Research; Abstract; Introduction; Characteristics of Starches from Mutant Wheat Varieties; Flour and Dough Properties of Waxy and High-Amylose Wheats; Application of Waxy and High-Amylose Wheat for Breadmaking; Application of Whole Waxy Wheat for Breadmaking; Conclusion; References
Section 2: Buckwheat-based Functional Food DevelopmentForeword; Chapter 4 Polished-Grading Buckwheat for Functional Foods; Abstract; Introduction; 1. Characterization of Polished-Grading Buckwheats; 1.1. Chemical Composition of Polished-Grading Buckwheats; 1.2. Phenolic Compounds and Antioxidant Capacity of Polished-Grading Buckwheats; 2. Application of Polished-Grading; Buckwheat for Noodle Making; Conclusion; References; Chapter 5 Germinated Buckwheat for Functional Foods; Abstract; Introduction; Grain and Flour; Characteristics of Germinated Buckwheat Flour
Amino Acid Composition of Graded Flours and Germinated GrainsPreparation of Soba Natto and Miso Paste Using Germinated Buckwheat; Characteristics of Soba Natto and Miso Paste Made from Germinated Buckwheat; Amino Acid Changes in Soba Natto and Miso Paste; Degradation of Allergenic Proteins in Buckwheat during Fermentation; Improved Germination Methods for Cereal Grains; Conclusion; References; Section 3: Pseudocereal-based Functional Food Development; Chapter 6 Germinated Quinoa for Functional Foods; Abstract; 1. Introduction; 2. Experimental Methods; 2.1. Bread Baking
Bibliography
Includes bibliographical references and index
Notes
Description based on print version record cip data provided by publisher
