2009_Book_FoodChemistry

xxxii
Contents
15.4.3.3.2 WhiteBreadCrumb ..................................... 736
15.4.3.3.3 RyeBreadCrust ........................................ 737
15.4.4 ChangesDuringStorage.................................. 739
15.4.5 BreadTypes............................................ 740
15.4.6 Fine Bakery Products .................................... 741
15.5 Pasta Products . . ........................................ 741
15.5.1 RawMaterials .......................................... 741
15.5.2 Additives .............................................. 742
15.5.3 Production . ............................................ 742
15.6 References............................................. 742
16 Legumes .............................................. 746
16.1 Foreword .............................................. 746
16.2 Individual Constituents . . . ................................ 746
16.2.1 Proteins ............................................... 746
16.2.1.1 Glubulines ............................................. 746
16.2.1.2 Allergens .............................................. 751
16.2.2 Enzymes............................................... 753
16.2.3 ProteinaseandAmylaseInhibitors ......................... 754
16.2.3.1 OccurrenceandProperties................................ 754
16.2.3.2 Structure............................................... 755
16.2.3.3 PhysiologicalFunction................................... 756
16.2.3.4 ActiononHumanEnzymes............................... 757
16.2.3.5 Inactivation ............................................ 757
16.2.3.6 AmylaseInhibitors ...................................... 757
16.2.3.7 Conclusions............................................ 758
16.2.4 Lectins ................................................ 759
16.2.5 Carbohydrates . . ........................................ 759
16.2.6 Cyanogenic Glycosides . . ................................ 760
16.2.7 Lipids................................................. 761
16.2.8 VitaminsandMinerals ................................... 762
16.2.9 Phytoestrogens ......................................... 762
16.2.10 Saponins . . . ............................................ 763
16.2.11 Other Constituents . . .................................... 764
16.3 Processing ............................................. 764
16.3.1 SoybeansandPeanuts.................................... 764
16.3.1.1 AromaDefects ......................................... 764
16.3.1.2 Individual Products . . .................................... 765
16.3.1.2.1 SoyProteins............................................ 765
16.3.1.2.2 SoyMilk .............................................. 766
16.3.1.2.3 Tofu .................................................. 766
16.3.1.2.4 SoySauce(Shoyu) ...................................... 766
16.3.1.2.5 Miso .................................................. 767
16.3.1.2.6 Natto.................................................. 767
16.3.1.2.7 Sufu .................................................. 767
16.3.2 PeasandBeans ......................................... 768
16.4 References............................................. 768
17 Vegetables and Vegetable Products ....................... 770
17.1 Vegetables ............................................. 770
17.1.1 Foreword .............................................. 770