Advances in Cereal and Pseudocereal Research for Functional Foods

ADVANCES IN CEREAL AND PSEUDOCEREAL RESEARCH FOR FUNCTIONAL FOODS
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 Breadmaking
			4. 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 Extraction
			3. 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 Development
		Foreword
		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 Grains
			Preparation 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
				2.2. Breadcrumb Firmness
				2.3. Fractionation of Proteins and Analysis of Free Amino Acids
			3. Experimental Results and Discussion
				3.1. The Germination Rate
				3.2. Fractionation of Proteins and Free Amino Acid Analyses
				3.3. Thermal Transitions of Starch
				3.4. Viscoelastic Properties
				3.5. Fermograph Data
				3.6. Breadmaking Results
				3.7. Changes in Bound Lipids and the Fatty Acid Composition during the Germination of Quinoa Seeds
				3.8. Fatty Acid Compositions of NL (Nonpolar Lipids)
				3.9. Fatty Acid Composition of PL (Phospholipids)
			Conclusion
			References
		Chapter 7 Germinated Amaranth for Functional Foods
			Abstract
			Introduction
			Grain and Germination
			Fluctuation of Various Enzymes  during Germination
			Change of Free Amino Acid Amounts in Amaranth Grains during the Germination Process
			Dietary Fibers and Phenolic Compounds of the Germinated Amaranth Grains
			Variation of Antioxidants during Germination
			Effect of Germination on the Protein Qualities of Amaranth Grains
			SDS-PAGE and Immunoblotting of Germinated Grains
			Conclusion
			References
	Section 4: Starch Modification for Functional Food Development
		Chapter 8 Starch Modification
			Abstract
			1. Introduction
			2. Functional Properties of Modified Starches
				2.1. Conversion
					2.1.1. Pyroconversion (Dry Conditions)
					2.1.2. Enzymatic or Acid Conversion (Wet Conditions)
				2.2. Physical Modification
					2.2.1. Pre-gelatinized Starch
					2.2.2. Heat-moisture Treated Starch
				2.3. Chemically Modified Starches
					2.3.1. Cross-linking of Starch
					2.3.2. Hydroxypropylation of Starch
					2.3.3. Acetylation of Starch
			3. Application of Modified Starches  in Functional Foods
				3.2. Confectionaries
					3.2.1. Gum Candies
					3.2.2. Pan Coating
					3.2.3. Hard Candies
					3.2.4. Nougats
				3.3. Bakery Products
					3.3.1. Bread
					3.3.2. Cookies
					3.3.3. Cakes
					3.3.4. Snacks
				3.4. Frozen Foods
				3.5. Retorted Products
				3.6. Use of Starch as Dietary Fiber
			Conclusion
			References
		Chapter 9 Application of Chemically Modified Starches for Breadmaking
			Abstract
			Introduction
			Dough Properties of Modified Starch  Substituted Wheat Flours
			Roles of the Modified Starches in Texture  and Staling of Bread
			Conclusion
			References
	Index