Relevant bibliographies by topics / Fortified flour

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  2. Dissertations / Theses
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  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Fortified flour'

Author: Grafiati
Published: 4 June 2021
Last updated: 2 February 2022

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Journal articles on the topic "Fortified flour"

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Ramashia, S. E., E. T. Gwata, S. Meddows-Taylor, T. A. Anyasi, and A. I. O. Jideani. "Nutritional composition of fortified finger millet (Eleusine coracana) flours fortified with vitamin B2 and zinc oxide." Food Research 5, no. 2 (April 29, 2021): 456–67. http://dx.doi.org/10.26656/fr.2017.5(2).320.

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Fortification is the process of adding minerals and vitamins that have been lost during flour processing to improve the nutritional composition and reduce micronutrient deficiencies. The study was conducted to determine the nutritional composition of Finger millet (FM) flours fortified with vitamin B2 and zinc oxide (ZnO). The milky cream (MC), brown, black and pearl millet (PM) flours were used as reference samples. Flours were completely randomized in three replicates. Determination of the physicochemical properties, vitamin B complex, macro and trace minerals concentration were conducted for flour and reference samples. The moisture of brown instant fortified finger millet (IFFM) flour was significantly (p < 0.05) higher for MC and black IFFM flours as compared to other flours. The MC raw finger millet (RFM) flour had a significantly (p < 0.05) highest amount of Zn, 2.64±0.01 mg/100 g when compared to other flours. The MC flour showed significantly (p < 0.05) higher values for vitamin B2 in both RFFM and IFFM flours when compared to other flours. MC flours may be preferred by the consumers due to its semblance to the maize white flour. The anticipation of the study was to produce and characterise FM flour fortified with vitamin B2 and ZnO that may be utilised for value-added products.
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Ahmed, Sohail, Waqas Wakil, H. M. Salman Saleem, Mohammad Shahid, and M. Usman Ghazanfar. "Effect of Iron Fortified Wheat Flour on the Biology and Physiology of Red Flour Beetle, Tribolium castaneum (Herbst)." International Journal of Insect Science 2 (January 2010): IJIS.S5200. http://dx.doi.org/10.4137/ijis.s5200.

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Iron overload in the fortified flour can influence the life stages and physiology of the insects. The present study was carried out to evaluate the effect of commercially available premix iron fortified flour as well as effect of different concentrations of post-mix iron fortified flour (30–5 ppm) on biology of red flour beetle, Tribolium castaneum (Hebrst.). Larval and pupal duration, total developmental time, fecundity and larval weights in two consecutive generations of beetle were compared with control treatment. Amylase and protease activities of gut of the beetle were also measured in premix and postmix flours. Results showed that larval mortality increased in two sources of premix iron flour when compared with control. Larval weight was reduced in first generation only. The larval mortality was significantly higher in 30 ppm postmix iron fortified flour than in other postmix concentrations and control treatment. The larvae of T. castaneum fed on two sources of premix and in various concentrations of postmix iron fortified flour revealed an increase in amylases and decrease in protease activities.
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Olajumoke Adeogun, Oluwatoyin Adegoriola Tiamiyu, Adebola Atinuke Alabi, and Idayat Oluwayemisi Akindele. "Assessment of the proximate composition, sensory acceptability and microbial loads of unripe plantain flour fortified with dry herring fish." World Journal of Advanced Research and Reviews 10, no. 3 (June 30, 2021): 104–12. http://dx.doi.org/10.30574/wjarr.2021.10.3.0257.

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Health challenges are on the increase daily due to insufficient nutrient in the body therefore there is a need to solve the problems. Therefore, this study determined the proximate composition, sensory and microbial qualities of unripe plantain flour fortified with dry Herring fish (‘Shawa’). Unripe plantain flour was mixed with herring fish flour at different levels (100:0, 95:5, 90:10, 85:15 and 80:20). Proximate composition and microbial loads of the fortified flours were determined using standard laboratory procedures. Sensory acceptability of ‘Amala’ prepared with the fortified plantain flours was determined using 7-point hedonic scale of preference. Data obtained were subjected to statistical analysis using SPSS (version 21.00). The samples were significantly (p<0.05) different from one another in terms of all the qualities evaluated. The result of the proximate analysis revealed that the percentage of protein, crude fibre, ash and fat content of unripe plantain flour increased while carbohydrate decreased as level of addition of herring fish flour to plantain flour increased. Sample containing 20% herring fish flour had the highest while 100% unripe plantain flour had the lowest. The microbial loads were within the acceptable level recommended for flour samples. Absence of coliform in almost all the flours evaluated revealed the level of hygienic condition at which the samples were prepared. The sensory acceptability result showed that the unripe plantain flour fortified with 10% fish flour was the most acceptable. Fortification at 20% level had the highest protein content, therefore can be recommended for infant, growing children and adults.
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Mohajan, S., MM Munna, TN Orchy, MM Hoque, and T. Farzana. "Buckwheat flour fortified bread." Bangladesh Journal of Scientific and Industrial Research 54, no. 4 (December 30, 2019): 347–56. http://dx.doi.org/10.3329/bjsir.v54i4.44569.

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This study was conducted to explore the possibility of substitution of wheat flour with 10%, 20%, 30%, 35% and 40% buckwheat (Fagopyrum esculentum) flour and to formulate bread with improved nutritional value along with acceptable nutritional and sensory attributes, and to compare with locally available breads. The results showed that the ash (0.80-1.21%), protein (10.11-16.23%), fat (4.88-5.85%), fiber (0.07-0.19%), energy (301-322 kcal/100g) and mineral contents were increased with the increasing content of buckwheat flour in the bread preparation. Physical characteristics were decreased with the increasing content of buckwheat flour. On sensory evaluation, bread formulated with 30% buckwheat flour was found acceptable. In comparison with locally available breads, 30% buckwheat flour substituted bread was found significantly higher in ash, protein, fiber and energy content. Based on these results, it can be concluded that bread prepared with 30% substitution of wheat flour with buckwheat flour is nutritionally superior over locally available breads. Bangladesh J. Sci. Ind. Res.54(4), 347-356, 2019
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Rahman, Towhidur, Shompa Akter, Ashfak Ahmed Sabuz, and Rahmatuzzaman Rana. "Characterization of Wheat Flour Bread Fortified with Banana Flour." International Journal of Food Science and Agriculture 5, no. 1 (January 7, 2021): 7–11. http://dx.doi.org/10.26855/ijfsa.2021.03.002.

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Rahman, Towhidur, Shompa Akter, Ashfak Ahmed Sabuz, and Rahmatuzzaman Rana. "Characterization of Wheat Flour Bread Fortified with Banana Flour." International Journal of Food Science and Agriculture 5, no. 1 (January 7, 2021): 7–11. http://dx.doi.org/10.26855/ijfsa.2021.03.002.

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De Groote, Hugo, Violet Mugalavai, Mario Ferruzzi, Augustino Onkware, Emmanuel Ayua, Kwaku G. Duodu, Michael Ndegwa, and Bruce R. Hamaker. "Consumer Acceptance and Willingness to Pay for Instant Cereal Products With Food-to-Food Fortification in Eldoret, Kenya." Food and Nutrition Bulletin 41, no. 2 (March 16, 2020): 224–43. http://dx.doi.org/10.1177/0379572119876848.

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Background: Maize is the major food staple in East and Southern Africa, where food-processing industries are emerging fast. New low-cost extrusion cookers allow small enterprises to enter the market for processed cereals, including instant, fortified, and flavored products. Objective: Assess consumers’ interest and preferences for the new products. Methods: Consumers (n = 220) in Eldoret, Kenya, were invited to evaluate 4 new cereal products: (1) sifted maize flour mixed with sorghum, (2) instant sifted mixed flour, (3) instant whole flour, and (4) instant whole flour fortified with natural ingredients and to compare them to conventional sifted maize flour, using 2 preparations: stiff porridge ( ugali) and soft porridge ( uji). These were followed by economic experiments to estimate consumers’ willingness to pay (WTP) for the new products and traits. Results: For ugali, consumers preferred conventional sifted maize flour, while for uji, they appreciated the new products, especially sifted mixed flour (with sorghum) and instant whole mixed flour. Fortification with food-to-food sources was not appreciated, especially for ugali. Comparing WTP for the traits with their production cost showed that mixed, whole, and instant flours were economical, but not fortification. Maize/sorghum mixtures realized a benefit of 24% over conventional maize flour, whole meal 11%, and instant mixtures 5%. Conclusions: There is a potential market for improved cereal products in Kenya, but more for uji than for ugali, especially with instant, mixed, and whole flour. Acceptable and affordable products, fortified with other foods that are locally available, however, still need to be developed, especially for ugali.
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Gavurníková, Soňa, Michaela Havrlentová, Ľubomír Mendel, Iveta Čičová, Magdaléna Bieliková, and Ján Kraic. "Parameters of Wheat Flour, Dough, and Bread Fortified by Buckwheat and Millet Flours." Agriculture (Polnohospodárstvo) 57, no. 4 (December 1, 2011): 144–53. http://dx.doi.org/10.2478/v10207-011-0015-y.

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Parameters of Wheat Flour, Dough, and Bread Fortified by Buckwheat and Millet FloursThe composite flours were created from basic wheat flour and from buckwheat and millet flours used as additives in the weight ratio of 5-30%. Basic technological parameters of flours (ash content, wet gluten, gluten swelling, sedimentation index, falling number), rheological properties of dough, and sensory parameters of baked bread loaves (weight, specific volume, aroma, taste, structure) were studied. Additives influenced all traits of flours, doughs, and baked breads. From the technological and sensory points of view, baked breads with the addition of buckwheat were accepted up to the addition of 20% and breads with millet up to 5% (even though taste and flavour were accepted up to 15% addition).
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Espósito, Breno Pannia. "Redox-active labile iron in fortified flours from the Brazilian market." Revista de Nutrição 20, no. 4 (August 2007): 379–85. http://dx.doi.org/10.1590/s1415-52732007000400005.

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OBJECTIVE: To quantify the fraction of redox-active labile iron in iron-fortified flours acquired on the Brazilian market. METHODS: Samples of wheat flour, maize flour and breadcrumbs were extracted with buffers that mimic gastric juice, saliva and intestinal juice. Redox-active labile iron levels were assessed through the reaction of autoxidation of ascorbic acid catalyzed by iron in the presence of a fluorescence probe. RESULTS: Redox-active labile iron represents 1% to 9% of the total iron in the flour and breadcrumb samples, with the lowest values found under gastric juice conditions and the highest in the more alkaline media. Redox-active labile iron possibly arises from the decomposition of an iron-phytic acid complex. A positive correlation between redox-active labile iron and total iron was found in saline biomimetic fluids. CONCLUSION: Redox-active labile iron may be a risk factor for people with impaired antioxidant defenses, such as those who are atransferrinemic or iron overloaded (e.g. thalassemic). Total iron can be used to predict redox-active labile iron absorption at each stage of the gastrointestinal tract after ingestion of iron-fortified flours.
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Puri, Shruti, Loveleen Kaur Sarao, Kulveer Kaur, and Ananya Talwar. "Nutritional and quality analysis of quinoa seed flour fortified wheat biscuits." Asian Pacific Journal of Health Sciences 7, no. 1 (March 30, 2020): 48–52. http://dx.doi.org/10.21276/apjhs.2020.7.1.9.

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Dissertations / Theses on the topic "Fortified flour"

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Phillips, Renee. "Folate Stability in Fortified Corn Masa Flour, Tortillas, and Tortilla Chips." BYU ScholarsArchive, 2015. https://scholarsarchive.byu.edu/etd/6124.

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Neural tube defects (NTDs) occur at higher rates in Hispanic populations in the USA. Such populations would benefit from folic acid fortification of corn masa flour (CMF). This study evaluated folate stability in fortified CMFs and products made from the flours, tortillas and tortilla chips. There was no significant loss of folate during the six-month shelf-life of fortified tortilla CMF and tortilla chip CMF. There was a 13% loss (P < 0.05) of folate during tortilla baking and no loss during tortilla chip frying. Both tortillas and tortilla chips showed significant folate losses over the two-month shelf-life for these products, with a 17% loss in fortified tortillas and 9% loss in tortilla chips. Folate in fortified CMFs, tortillas and tortilla chips is relatively stable and comparable to the stability of folate in wheat flour and breads.
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Simoes, Isabella. "Development of a novel probiotic fortified protein bar." Diss., Columbia, Mo. : University of Missouri-Columbia, 2006. http://hdl.handle.net/10355/5868.

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Thesis (M.S.)--University of Missouri-Columbia, 2006.
The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on August 29, 2007) Includes bibliographical references.
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Ismael, Lorene Aparecida Silva. "Consumo do trigo na alimentação brasileira e sua projeção na estratégia de fortificação de farinhas de trigo." Universidade de São Paulo, 2011. http://www.teses.usp.br/teses/disponiveis/89/89131/tde-14092012-142448/.

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Introdução: a anemia por deficiência de ferro configura-se como um problema epidemiológico da maior relevância. As consequências decorrentes dessa desnutrição acometem toda a população e os grupos materno/infantil são os mais atingidos pela deficiência marcial, sendo aqueles em que as consequências são mais visíveis e graves. Em 1992, o Brasil se comprometeu a diminuir a prevalência da anemia ferropriva em 1/3 do registrado entre gestantes, até o ano 2000. Compromisso postergado para 2004 e expandido para crianças até 59 meses de idade. Dentre os métodos de intervenção disponíveis para o controle da deficiência de ferro, a fortificação das farinhas de trigo e de milho com o mineral foi a escolhida, devido o trigo ser consumido por toda a população e ser a fortificação a intervenção que apresenta os resultados mais positivos. Objetivo: com base no consumo de trigo, o objetivo é discutir o potencial da farinha de trigo na alimentação como fonte de ferro, no controle da anemia ferropriva no Brasil. Metodologia: estudo descritivo que se refere exclusivamente ao trigo como veículo do ferro. Para obtenção dos dados relativos ao trigo foi estabelecido contato com as empresas do setor período de maio a junho de 2010 e foram coletadas informações veiculadas pela internet. Resultados e discussão: os pré-requisitos para um programa efetivo de fortificação incluem: compromisso a longo prazo, fonte de ferro biodisponível compatível e alimentos adequados, de acordo com a legislação vigente. Em relação ao consumo dos derivados do trigo, o indicador elasticidade-renda da demanda mostrou que a variação da renda provoca variação positiva da demanda dos derivados fortificados. Todos os dados referentes à produção de farinha de trigo, à aquisição de seus derivados, aos números de moinho por região e às padarias indicam como esta estratégia se mostra diferenciada para cada região. Segundo os dados do estudo, a região Norte é a que menos se beneficia desta estratégia de fortificação, ao contrário das regiões Sul e Sudeste do país. Conclusão: houve um aumento na fabricação de pão industrial, bolo industrial e massas instantâneas no Brasil entre o período estudado, e uma redução na moagem de farinha de trigo neste mesmo período. Considerações Finais: a eficácia do programa não é uma garantia de sua efetividade. Para conseguir a efetividade pressuposta seria necessário garantir que o produto fortificado fosse ingerido em quantidade e em frequência adequados, para transformar o alimento em fonte de ferro pela totalidade da população alvo.
Background: Iron deficiency anemia sets an epidemiological problem of greater importance. The consequences of malnutrition affecting the whole population group and maternal / child is the most affected by disability martial and one in which the consequences are more serious and visible. In 1992, Brazil was a signatory to a document signed by 125 nations that pledged to reduce the prevalence of iron deficiency anemia. Among the methods of intervention available to control iron deficiency, fortification of wheat flour and corn with the mineral was chosen because of the wheat consumed by the entire population and be the fortification intervention that presents the results more positive. Objective: Based on your consumption, the objective is to discuss the potential of wheat flour in food as a source of iron in the control of iron deficiency anemia in Brazil. Methodology: This is a descriptive study that refers only to wheat as a vehicle of iron. To collect data for wheat was first established contact with companies in the industry through their representatives in the period from May to June 2010 and data provided by the Internet. Results and Discussion: The prerequisites for an effective program of fortification include: long-term commitment, consistent source of bioavailable iron and adequate food in accordance with current legislation. In relation to consumption of wheat products, the income elasticity of demand showed that variation in income causes a positive change (r> 1) the demand, so that when income increased population also increases the quantity demanded regardless of price level product. All data related to the production of wheat flour, purchase of derivatives, mill numbers by region and bakeries denote this strategy as shown differently for each region. As seen in this study, the North by the data shown is the least benefit of this strategy to fortify the contrary in the South and Southeast. Conclusion: there was an increase in industrial production of bread, cake and pastries industry in Brazil between the instant the study period, and a reduction in grinding flour in the same period. Final Considerations: the effectiveness of the program is not a guarantee of its effectiveness. To get the assumed effectiveness would be necessary to ensure that the fortified product was consumed in quantity and frequency appropriate to turn the food source of iron for the entire target population.
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Elakhame, Kate A. "Quality attributes of breads made from wheat-millet composite flours fortified with vital wheat gluten." Thesis, This resource online, 1991. http://scholar.lib.vt.edu/theses/available/etd-08142009-040405/.

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Nijhuis, Joanne H. "The bioavailability of zinc oxide and zinc sulfate from zinc fortified flour using stable isotope techniques." 2005. http://link.library.utoronto.ca/eir/EIRdetail.cfm?Resources__ID=370412&T=F.

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Ramashia, Shonisani Eugenia. "Physical, functional and nutritional properties of flours from finger millet (Eleusine coracana) varieties fortified with vitamin B₂ and zinc oxide." Thesis, 2018. http://hdl.handle.net/11602/1245.

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PhD (Food Science and Technology)
Department of Food Science and Technology
Finger millet (FM) (Eleusine coracana) grains are the staple food in Africa and India for communities with low socio-economic growth. The grains have high content of calcium, dietary fibre, carbohydrates that are rich in protein, fat, iron, phosphorus, vitamin and essential amino acids. Flours from milky cream (MC), brown and black varieties of FM were fortified with vitamin (vit) B₂ and zinc oxide (ZnO) in order to restore the nutrients that were lost during milling and sieving processes. The main aim of the study was to analyse the physical, nutritional composition and functional properties of flours from three (3) FM varieties fortified with vit B2 and ZnO. Pearl millet was used for comparison with the results obtained from this study. MC, brown and black varieties of FM flour treatments were arranged as a completely randomized design (CRD) in three (3) replicates. Physical properties: dimensional properties, colour attributes, kernel weight, bulk density (BD), true density, porosity, surface area, kernel volume, aspect ratio, sphericity and moisture content of the FM grains were analysed. Vitamins and minerals were also analysed. Functional properties: colour attributes, bulk density (BD), water absorption capacity (WAC), oil absorption capacity (OAC), swelling capacity (SC), swelling index (SI), foaming capacity (FC), foaming solubility (FS), dispersibility (Dis), viscosity (cool & hot paste), pasting properties, thermal properties and microscopic structure of FM flours were determined. Data generated were analysed using SPSS version 23.0. Moisture content of MC FM grain and flour was significantly higher (p < 0.05) than brown and black varieties but was within the specified range of <12%. This indicated the long storage shelf-life of the grains and flours. Length of brown FM grains was significantly higher (p < 0.05) when compared to MC and black varieties. MC variety was significantly higher than other varieties in width, kernel weight, bulk density, true density, aspect ratio and sphericity. The information obtained from this study will help in designing suitable equipment for planting, harvesting, storage, processing and packaging of grains. Pearl millet grain was significantly higher than FM flours in all physical properties. MC FM was significantly higher iii in L* (whiteness/ brightness), b* (yellowness/ blueness), C* (chroma), Hº (hue angle) and ZnO values compared to brown and black flours. MC raw fortified finger millet (RFFM) and instant fortified finger millet (IFFM) flours were significantly higher in vitamin B2. People prefer fortified MC flour because most of people living in South Africa use white maize as their staple food and it is similar to MC. Colour is the most important quality parameter in food processing industries and it is also attracts the consumer’s choice and preference. The vitamins and minerals that were lost during sieving, drying and milling were replaced by the two (2) fortificants added which may help to reduce the micronutrient deficiencies. Milky cream FM flours showed significantly high (p < 0.05) values in BD, WAC, OAC, SI, FC and dis. These are the fundamental physico-chemical properties that reflect the interaction between the composition and molecular structure. Length of brown FM grains was significantly higher (p < 0.05) when compared to MC and black variety. The MC variety was significantly higher than other varieties in width, kernel weight, bulk density, true density, aspect ratio and sphericity. Pearl millet was significantly higher than FM flours in all physical properties. MCFM variety was significantly higher in L* (whiteness/ brightness), b* (yellowness/ blueness), C* (chroma), and Hº (hue angle) values as compared to other FM varieties. Moisture content of MC flour was significantly higher as compared to brown and black FM flours. Pasting properties of MC raw finger millet (RFM) and RFFM flours showed significantly higher in peak viscosity (PV) (3518 cP), final viscosity (FV) (6554 cP), breakdown viscosity (BDV) (703 cP) and setback viscosity (SV) (3868 cP) as compared to other RFM and RFFM flours. Brown instant finger millet (IFM) and IFFM flours had significantly higher of PV (723 cP), trough viscosity (TV) (655 cP) and FV (983 cP). IFFM flours had significantly higher values of PV (712 cP), TV (614 cP) and FV (970 cP), respectively. The instant pearl millet (IPM) and instant fortified pearl millet (IFPM) showed significantly higher value in BDV (330 cP and 131 cP) and SV (362 cP and 346 cP), respectively. Thermal properties of black RFM was significantly higher in onset temperature (To) (74.31), peak temperature (TP) (81.94ºC) and conclusion temperature (Tc) (89.64) and RFFM starches were significantly high in To (81.80ºC), TP (84.22ºC) and TC (92.81ºC), respectively. Milky ivcream IFM starch showed significantly higher values in TO (84.57ºC), TP (87.27ºC), Tc (92.81ºC) and ΔH (7.63ºC) compared to other starches. Brown IFFM flour was significantly higher value in To (85.88ºC) and TP (87.14ºC). The starch of IFPM was significantly higher in enthalpy of gelatinisation (6.91ºC) and PHI (2.94ºC) as compared to other FM starches. Brown IFM flour showed significantly higher value in gelatinisation temperature range (13.50ºC). The microscopic structure revealed that RFM and RFFM flours had oval and smooth surfaces. RFM and RFFM flours showed positive effect after fortificants were added because the starch granules, protein bodies and protein matrix were visible and formed crystal. IFM and IFFM flours had some holes, dents and rough surfaces. Instant fortified flours showed negative effect after fortificants were added due to technological processes such as recooking and remilling of flours. Different variations observed on physical, nutritional and functional properties after adding the fortificants may affect the physical, chemical and organoleptic properties of food produced from fortified flour. There is need to fortify FM flours with ZnO which may help to replace the value lost during milling and sieving operations. It is possible that the availability of ZnO could reduce the incidence of some non-communicable diseases.
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Books on the topic "Fortified flour"

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Flour and breads and their fortification in health and disease prevention. Amsterdam: Elsevier/Academic Press, 2011.

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Nijhuis, Joanne H. The bioavailability of zinc oxide and zinc sulfate from zinc fortified flour using stable isotope techniques. 2005.

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Book chapters on the topic "Fortified flour"

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Sosulski, F. W., and S. E. Fleming. "Amino Acid Indices and Rat Biodata for Composite Flour Breads Fortified with Legume and Oilseed Proteins and Lysine." In Amino Acid Composition and Biological Value of Cereal Proteins, 561–67. Dordrecht: Springer Netherlands, 1985. http://dx.doi.org/10.1007/978-94-009-5307-9_35.

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Serna-Saldivar, Sergio O., Esther Perez-Carrillo, and Erick Heredia-Olea. "Soybean-Fortified Wheat Flour Tortillas." In Flour and Breads and their Fortification in Health and Disease Prevention, 291–306. Elsevier, 2019. http://dx.doi.org/10.1016/b978-0-12-814639-2.00023-x.

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Olivares, Manuel, and Eva Hertrampf. "Iron Particle Size in Iron-Fortified Bread." In Flour and Breads and their Fortification in Health and Disease Prevention, 273–79. Elsevier, 2011. http://dx.doi.org/10.1016/b978-0-12-380886-8.10025-x.

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Chuck Hernández, Cristina Elizabeth, and Sergio O. Serna-Saldivar. "Soybean-Fortified Nixtamalized Corn Tortillas and Related Products." In Flour and Breads and their Fortification in Health and Disease Prevention, 319–32. Elsevier, 2019. http://dx.doi.org/10.1016/b978-0-12-814639-2.00025-3.

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Njue, L. G. "Development of a Nutritious Baking Flour Fortified with Dried Ripe Banana Peels Extract." In Current Research in Agricultural and Food Science Vol. 4, 50–58. Book Publisher International (a part of SCIENCEDOMAIN International), 2021. http://dx.doi.org/10.9734/bpi/crafs/v4/2309e.

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Serna-Saldivar, Sergio O., and Ruben Abril. "Production and Nutraceutical Properties of Breads Fortified with DHA- and Omega-3-Containing Oils." In Flour and Breads and their Fortification in Health and Disease Prevention, 313–23. Elsevier, 2011. http://dx.doi.org/10.1016/b978-0-12-380886-8.10029-7.

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Andersen, Gaby, Peter Koehler, and Veronika Somoza. "Metabolic Effects of Bread Fortified with Wheat Sprouts and Bioavailability of Ferulic Acid from Wheat Bran." In Flour and Breads and their Fortification in Health and Disease Prevention, 507–17. Elsevier, 2011. http://dx.doi.org/10.1016/b978-0-12-380886-8.10046-7.

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Scott-Smith, Tom. "Introduction." In On an Empty Stomach, 1–16. Cornell University Press, 2020. http://dx.doi.org/10.7591/cornell/9781501748653.003.0001.

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This introductory chapter tracks the development of humanitarian hunger relief. It begins with the construction of Victorian chef Alexis Soyer's model soup kitchen, with its steam-punk boilers and chained-down spoons, and how it later gave way to the fortified flours and regimented measurements of South Sudan's feeding schemes. It is a story that can be framed with reference to certain transitions—from collective to individual feeding, from vernacular to technical foods, and from local to international pursuit. In doing so the chapter constructs this book's central argument: that aid reflects the age. Humanitarianism, in other words, does not follow a simple, linear path of improvement and refinement, but is profoundly shaped by the conditions in which it takes place.
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"TABLE 3 Enrichment Standards for Government-Purchased ASCSa Commodities as of 1990 Thiamine Riboflavin Niacin Iron Calcium Vitamin A Product (mg/lb) (mg/lb) (mg/lb) (mg/lb) (mg/lb) (IU/lb) Wheat flour-U.S. 2.91.8 24 20 1 Wheat flour-export 2.91.8 24 20 500-625 10,000-12,000 Soy-fortified flour 2.91.8 24 20 500-625 10,000-12,000 Corn meal-U.S. 2.0-3.01.2-1.8 16-24 13-26 Corn grits-U.S. 2.0-3.01.2-1.8 16-24 21-26 Corn masa flour 2.01.2 16 13-26 Corn meal and soy fortified corn meal (export), bulgur, soy-fortified bulgur, and soy-fortified sorghum grits 2.0-3.01.2-1.8 16-24 13-26 500-750 10,000-12,000 adding nutrients rather than by using enriched flour. The TABLE 4 Expanded Enrichment/Fortification most recent revision [15] was the required addition of folic acid after January 1, 1998, at levels shown in Table 2. Typical level (mg/kg) in bread An expanded cereal enrichment/fortification program Commercial was proposed for cereal grain products by the National Nutrient Canadaa NRC/NASb whole white' Academy of Science, Food Nutrition Board [7] in 1975 (see Table 4 for levels in bread). This was never adopted in Thiamine 2.44.04.0 the United States, largely because of lack of support from Riboflavin 1.82.32.3 Niacin 22.0 33.0 33.0 industry and FDA. A few bakers tried them out voluntarily, Pyridoxine 1.42.81.9 but it never met with much commercial success. A similar Folic acid 0.24+ 0.4+ 0.56 proposal in Canada did result in expanded optional stan-Pantothenic acid 6.04.6 dards, but little use has been made of them. Vitamin A (IU/kg) 6000 Some baking companies have marketed white breads Iron 18 28 28 claimed to be nutritionally equivalent to whole wheat. To Calcium 660 1240 830 do this they add all the nutrients, including fiber, needed to Magnesium 900 630 make up the difference between those in white bread and Zinc 14 16 those in whole wheat bread. An example of one such prod-Manganese 26 uct is shown in Table 4. Copper 2.3 Folic acid was added to the cereal enrichment stan-." In Handbook of Cereal Science and Technology, Revised and Expanded, 716. CRC Press, 2000. http://dx.doi.org/10.1201/9781420027228-73.

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Conference papers on the topic "Fortified flour"

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Sulistyo, Joko, Lee Jau Shya, Hasmadi Mamat, and Noorakmar Abdul Wahab. "Nutritional value of fortified cassava flour prepared from modified cassava flour and fermented protein hydrolysates." In TOWARDS THE SUSTAINABLE USE OF BIODIVERSITY IN A CHANGING ENVIRONMENT: FROM BASIC TO APPLIED RESEARCH: Proceeding of the 4th International Conference on Biological Science. Author(s), 2016. http://dx.doi.org/10.1063/1.4953504.

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Perojević, Snježana, and Branislav Trifunović. "The Aquila tower: a part of the Renaissance coastal defence system of Pučišća." In FORTMED2020 - Defensive Architecture of the Mediterranean. Valencia: Universitat Politàcnica de València, 2020. http://dx.doi.org/10.4995/fortmed2020.2020.11423.

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Abstract:
At the end of the fifteenth century the Ottoman Empire won the land at the middle of the eastern side of the Adriatic, between the town of Omiš and the Neretva River. Thus exposing the northern settlements of the island of Brač, which were under the Venetian Administration at the time, to immediate danger from the Turkish invasion. The settlement of Pučišća was particularly vulnerable. Therefore, the settlement was intensively fortified, and a series of thirteen individual small coastal towers was built, after which the entire settlement was named Castello Pucischia in 1600. One of these towers –the Aquila tower– had a key role in defending Pučišća during the Ottoman-Venetian War, also known as the War of Cyprus (1570-1573). The Aquila tower was built at the beginning of the sixteenth century and today it is a well-preserved detached building situated on the Pučišća coast. Despite all the damage and transformations endured in the past, all the tower elements have been sufficiently preserved to reconstruct its original appearance, including the residential character of the overall interior: a stone wardrobe and a built-in stone basin (Cro. pilo), a fireplace, stairs, as well as those of a defensive character: mechanisms for lifting the drawbridge, loopholes, cannon openings, channels for extracting gunpowder smoke. The wooden beams’ supports in the walls above the first floor have also been preserved, as well as the barrel vault over the ground floor and the groin vault over the second floor which are still intact even today. On the external of the tower, the original corbels of machicolations as well as the semi-circular cornice above the escarp are partially preserved. By analysing the remains of the tower and by studying historical and bibliographic sources, a reconstruction of the original appearance of the Aquila tower has been made, both for the external and internal part, including transformations that took place over the time, since its construction to the present day. This has contributed to the knowledge of the typology of Renaissance coastal fortifications as well as to providing basis for potential renovation and reconstruction of the Aquila tower.
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