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2016 ICBC 2016
Functional Flours for a Healthy Nutrition
Ismail Sait DOGAN1, Samil ARGUN2
1
Food Engineering, Yuzuncu Yil University, Turkey
2
Nutrition and Dietetics Department, Bitlis Eren University, Turkey
Abstract
Health is a complete wellness condition in physical, mental, sensual and social aspects, and being away from diseases
and disorders. Nutrition, on the other hand, is the safe, healthy, the nutrients necessary for growing up, regeneration,
functions of the organism and its continuation. Unbalanced nutrition is the direct or indirect cause for certain diseases.
Functional flours including whole wheat flour, enriched flour and glutenfree flours are very important for healthy diet,
provides benefits on metabolism and prevents a certain diseases. And functionality can be also increased by processing
such as alkali cooking. Increasing niacin amount is critical for preventing pellagra.
Whole wheat flour is rich in dietary fibers and glycemic index value in it is lower than regular refined wheat flour.
Enrichment of wheat flour with vitamins and minerals improve the nutritional values of flour. Addition of dietary fibers
sources such as apple, lemon, and oat fiber improves the baking quality of wheat flour. Glutenfree mixtures are
necessary for celiac patients. Some Cereal flours without gluten and pseudocereals such as buckwheat are used in the
formula. The nutritional quality should be improved for healthiness.
The importance of different grain flours and mixtures designed for both healthy people and people with health problems is
ever increasing. The grain flour mixtures bringing health and functionality into forefront will have a bigger share in the
sector in the forthcoming years.
http://icbc2016.org/en/submissions 1/1