TY - BOOK AU - Silva Clerici,Maria Teresa Pedrosa TI - Bread consumption and health T2 - Food and beverage consumption and health SN - 9781620811177 PY - 2012///] CY - New York PB - Nova Biomedical KW - Reducing diets KW - Bread KW - Health aspects KW - Therapeutic use N1 - Includes bibliographical references and index; BREAD CONSUMPTION AND HEALTH; BREAD CONSUMPTION AND HEALTH; Library of Congress Cataloging-in-Publication Data; Contents; Preface; Chapter 1: Functional Breads Enhanced with Fruit-derived Polyphenol Antioxidants and Dietary Fibers; Abstract; Introduction; Fruit-derived Polyphenol Antioxidants; and Dietary Fibres; The Use of Fruit-derived Polyphenol or Fibre Ingredients for Food Applications; Breads Containing Highly Concentrated Fruit Polyphenols and Pectic Polysaccharides; Changes in the Microstructure and Rheological Properties of Bread Doughs Caused by Added Polyphenols and Pectin; Physicochemical Properties and Microstructure of Finished BreadsPolyphenol Profiles of the Breads Enhanced with Fruit Polyphenols and Pectin; Secondary Structure and Extractability of Wheat Flour Proteins; Structural Characteristics of Bread Polysaccharides Especially Flour Starch; Effects of the Water Quantity for Formulating Breads with Added Polyphenols and Pectin; Interactions among Added Bioactive Ingredients and Bread Components; Future Outlook; References; Chapter 2: Bread Health and Consumption; Abstract; Short Historic Survey about Bread Production; Bread types Consumed Worldwide; Data for Bread Consumption WorldwideHealth Benefits; New Trends Regarding Enhancement of Health Benefits through Bread Consumption; Bread Making Using Sourdough; Mineral Bioavailability -- Phytate; Levels and Stability of Vitamins and Bioactive Compounds; Sourdough and Celiac Disease; Impact of Sourdough in Gut Health; Bacteriocins; Enriched Breads; References; Chapter 3: Italian Durum Wheat Breads; Abstract; Introduction; Variety and Quality Recognitions of Italian Breads; Durum Wheat Breads Declared Slow Food Presidium; Traditional Italian Breads of Durum Wheat; Typical Italian Breads of Durum WheatQuality of Raw Materials; Quality of Final Product; Sensory Attributes; Shelf-Life; Traceability and Soft Wheat Detection: Case Study of "Pane di Altamura" PDO Bread; Conclusion; Acknowledgments; References; Chapter 4: Effect of Enzymes in Whole Bread in Brazil; Abstract; Introduction; Nutritional and Functional Aspects of Whole Grain; Quality of Whole Grain Flour; Whole Grain White Bread; Whole Grain Breads and the Glycemic Index; Enzymes in Baking; -amylase; Cellulase; Transglutaminases (TG); Phytase; Glucose and Hexose Oxidase; Laccases; Lipoxygenases (LOXs)Peroxidase; Xylanases; Lipases; Use of Enzymes as a Substitute for Baking Additives; Research on Enzymes to Improve the Quality of Whole-Grain Breads; Conclusion; References; Chapter 5: Isolation of Small Starch Granules of Vicia Faba (haba) and Determination of their Fat Mimic Characteristics; Abstract; Introduction; The Faba Bean Taxonomy; Uses of Faba Bean; Extraction of Faba Bean Starch; Traditional Method of Extraction; Reduced Calorie Fats; Dougnuts Type; Preparation of Fermented Doughnuts; Funcionality of Ingredients of Fermented Doughnuts; Doughnuts Preparation UR - https://search.ebscohost.com/login.aspx?custid=ns123844&authtype=ip,shib&direct=true&scope=site&db=nlebk&db=nlabk&AN=541211 ER -