Fortification of Mexican bread with sources news of proteins and soluble fiber

Food Science and Technology: New Research

Volumn , Issue , 2008, Pages 383-392

  Vera, N Guemes ^a   Davila Ortiz G ^b   Martinez Herrera J ^c   Bernardino Nicanor, A ^d   Soto Simental, S ^a   Hernandez Chavez J F ^a   Totosaus Sanchez, Alfonso ^a  

^a UNIVERSIDAD AUTÓNOMA DEL ESTADO DE HIDALGO   (Mexico)

^b Departamento de Graduados e Investigación en Alimentos de la ENCB IPN   (Mexico)

^c INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^d Instituto Tecnológico de Apan   (Mexico)

Author keywords

Bread; Fiber soluble; Guava seed; Jatropha; Lupinus; Whey proteins

Indexed keywords

EID: 84895203163     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (32)

1. Adawy T. 1997. Effect of sesame seed protein supplementation on the nutritional, physical, chemical and sensory properties of wheat flour bread, Food Chemistry 59, pp. 7-14.
2. Anónimo. 2001. Enriquecimiento de Cereales. Énfasis Alimentos, Tecnología y Empaque México no. 3. Abril-mayo pág:12-19.
3. Bahnassey and Khank. 1986. Fortification of Spaghetti with Edible Legumes. II Rheological, Processing, and Quality Evaluation Studies. Cereal Chemistry. 63(3): 216-219.
4. Baños E. B. 2007. Caracterización Reológica de Masas de Harinas de Trigo Adicionadas con Fibra Soluble. Instituto de Ciencias Agropecuarias. Universidad Autónoma del estado de Hidalgo. Tesis Licenciatura.
5. Bayram, M; 2007. Application of Bulgur Technology to Food Aid Programs. Cereal Foods World. Vol.52 No.5 Pag:249-256.
6. Bernardino-Nicanor A., Ortíz M., Martínez A. and G. Dávila-Ortíz. 2001. Guava seed protein isolate: Functional and nutritional characterization, Journal of Food Biochemistry 25, pp. 76-89.
7. Cruz-Villegas R., Martínez-Herrera J., Soto-Simental S., Perez-Soto E., Hernández-Soto A., Reyes-Santamaria M., Hernández-Chávez J.F. and N. Guemes-Vera. 2007. Jatropha curcas L. Flour Addition to Wheat flour Doughs and Their Effects Rheological Properties. AACC International Annual Meeting. Cereal Foods World Supplement. 52:4:A39.
8. Dervas G., Doxastakis G., Hadjisarva-Zinoviadi, Triantafilakos N. Lupin. 1999. Flour Addition to Wheat Flour Doughs and Effect on Rheological Properties. Food Chemistry. 66(19):67-73.
9. Donnelly, B.J. 1991, Raw Materials and Processing, in Handbook of Cereal Science and Technology, K. Lorenz and K.Kulp ed. Marcel Dekker Inc. NY, NY, p. 683-740.
10. FAO/WHO. 1985. Application of risk analysis to food standards issues. Report FAO/WHO expert consultation, Geneva, Switzerland.
11. FAO/WHO 1990. Protein quality evaluation. In Report of a joint FAO/WHO expert consultation (p. 23). Rome, Italy: Food and Agriculture Organization of the United Nations.
12. Güemes-Vera N; Peña-Bautista R.J.;Jiménez-Martínez C; Dávila-Ortiz G. 2008. Effective detoxification and decoloration of Lupinus mutabilis seed derivatives and effect of these derivatives on bread quality and acceptance. J Sci Food Agric 88:000-000.
13. Honein, M.A., Paulozzi, L.J. Mathews, T.J., Erickson, J.D., and Wong, L. Y. C. 2001. Impact of folic acid fortification of the US food supply on the occurrence of neural tube defects. J. American Med. Assoc. 285:2981.
14. Johnson Q. 2000. Flour fortification. World Grain.nov.pag.26-33.
15. Liadakis G., Constantine T., Vassiliki O. and D. Christos, 1995. Protein isolation of tomato seed meal; extraction optimization, Journal of Food Science 60 (), pp. 477-482.
16. López López H. 2007. Elaboración de Galletas de Trigo Fortificada con Harina, Aislado y Concentrado de Lupinus mutabilis. Instituto de Ciencias Agropecuarias. Universidad Autónoma del estado de Hidalgo. Tesis Licenciatura.
17. López-López H., Soto-Simental S., Reyes-Santamaria M., Pérez-Soto E., Hernández-Fuentes A., Hernández-Chávez J.F., Dávila-Ortíz G., Totossaus-Sánchez A. and N. Guemes-Vera. 2007 AACC International Annual Meeting. Cereal Foods World Supplement. 52:4:A51.
18. Makkar H.P.S.; Becker K., Schmook B. 1998. "Edible provenances of J. curcas from Quintana Roo state of México and effect of roasting on antinutrient and toxic factors in seeds". Plant Food for Human Nutr. 52, 31-36.
19. Martínez H.J. Siddhuraju P., Francis G., Dávila O.G., Becker K. 2006. "Chemical composition, toxic/antimetabolic constituents, and effects of different treatments on their levels in four provenances of Jatropha curcas L. from Mexico". Food Chem. 96, 80-89
20. Osborne T.B. 1924. The vegetable proteins (2nd ed), Longmans, Green, New York.
21. Peña B. R.J; 1998. Wheat End Uses Around the World Edited by Hamed Faridi and Jon M. Faubion. American Association of Cereal Chemists. St. Paul, Minenesota, USA p 43-64.
22. Porter M.A. and Skarra L.L. 1999. Redducing Costs Through the Inclusion of Soy Flour in Breads. Cereal Foods World. 44:9:632-637.
23. Quick, J.A., and Murphy, 1982. E. W. Fortification of Foods: A Review. USDA Agriculture Hand-book No. 598. USDA, Washington, DC.
24. Ranum P. and Trood V.S.I. 1995. Effects of Enrichment on International Trade. Cereal Foods World 40:2:77-79.
25. Ranum P. 2001. Elemental Iron Powders in Food Fortification. Cereal Foods World. 46:3:137-138.
26. Ranum P. 2000. Fortification of High-Extraction Wheat Flours. Cereal Foods World. 45:6:267.
27. Ravindran V. and R. Sivakanesan. 1996. The nutritive value of mango seed kernels, Journal of the Science and Food Agriculture 71, pp. 245-250.
28. Rivera, J. A; and Amor J.S. 2003.Conclusions from the Mexican national nutrition survey 1999: Translating results into nutrition policy Salud Pub. México 45(4):S656-S657.
29. Santos L.V. 2006. Evaluación de las Características Químicas, Reológicas y Sensoriales de Tallarines Fortificados con Derivados de Lupinus mutabilis. Instituto de Ciencias Agropecuarias. Universidad Autónoma del estado de Hidalgo. Tesis Licenciatura.
30. Shewry R. and R. Casey, 1999. Seed proteins, Klower Academic.
31. Winston, J. 1971, Macaroni, Noodles, Pasta Products, in Publishing Corporation, New York.
32. Wolf W. 1993. Sulfhydryl content of glycinin: effect of reducing agent, Journal of Agricultural and Food Chemistry 41, pp. 168-176.