Whole-wheat Bread for Human Health

Whole-wheat Bread for Human Health

Author: Yosef Dror

Publisher:

ISBN: 3030398242

Category: Nutrition

Page: 543

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This book examines the effect of whole-wheat bread on health, with evidence linking the consumption of whole-wheat products to a decrease in the relative risk of non-communicable diseases in comparison with products baked from refined flour. The authors focus on key areas such as milling and refining procedures, bakery products, and assessment of the present consumption of wheat products. They offer a detailed description of all available ingredients of wheat-kernel, with particular attention paid to the health benefits of wheat-kernel antioxidants and dietary fiber ingredients. Vitamins, glutathione, choline and betaine, carotenoids, sterols and stanols are covered, and the book concludes with a general overview of the effect of whole-wheat bread on colon activity and immune capacity. Methods of improving bread nutritional quality, and the potential for the upgrading of the nutritional qualities of whole-bread, are also discussed. Consumption of whole-wheat in Western societies, however, has either not increased or increased very slightly. The authors intend for this book to highlight the health benefits of whole-wheat bread and the factors that contribute to these benefits.
Whole-wheat Bread for Human Health
Language: en
Pages: 543
Authors: Yosef Dror
Categories: Nutrition
Type: BOOK - Published: 2020 - Publisher:

This book examines the effect of whole-wheat bread on health, with evidence linking the consumption of whole-wheat products to a decrease in the relative risk of non-communicable diseases in comparison with products baked from refined flour. The authors focus on key areas such as milling and refining procedures, bakery products,
Whole-Wheat Bread for Human Health
Language: en
Pages: 514
Authors: Yosef Dror, Ephraim Rimon, Reuben Vaida
Categories: Technology & Engineering
Type: BOOK - Published: 2021-05-23 - Publisher: Springer

This book examines the effect of whole-wheat bread on health, with evidence linking the consumption of whole-wheat products to a decrease in the relative risk of non-communicable diseases in comparison with products baked from refined flour. The authors focus on key areas such as milling and refining procedures, bakery products,
Whole-Wheat Bread for Human Health
Language: en
Pages: 514
Authors: Yosef Dror, Ephraim Rimon, Reuben Vaida
Categories: Technology & Engineering
Type: BOOK - Published: 2020-05-22 - Publisher: Springer Nature

This book examines the effect of whole-wheat bread on health, with evidence linking the consumption of whole-wheat products to a decrease in the relative risk of non-communicable diseases in comparison with products baked from refined flour. The authors focus on key areas such as milling and refining procedures, bakery products,
Wheat Quality For Improving Processing And Human Health
Language: en
Pages: 557
Authors: Gilberto Igrejas, Tatsuya M. Ikeda, Carlos Guzmán
Categories: Technology & Engineering
Type: BOOK - Published: 2020-03-17 - Publisher: Springer Nature

Wheat Quality for Improving Processing and Human Health brings together an international group of leading wheat scientists to outline highly relevant and diverse aspects and the latest advances in understanding of the world’s most consumed cereal. Topics covered include LMW glutenins, starch-related proteins, and the impact of processing on composition
Innovative Processing Technologies for Healthy Grains
Language: en
Pages: 304
Authors: Milica Pojic, Uma Tiwari
Categories: Technology & Engineering
Type: BOOK - Published: 2020-12-08 - Publisher: John Wiley & Sons

Interest in cereals and other healthy grains has increased considerably in recent years, driving the cereal processing industry to develop new processing technologies that meet consumer demands for sustainable and nutritious cereal products. Innovative Processing Technologies for Healthy Grains is the first dedicated reference to focus on advances in cereal