Bread consumption and health [E-Book]

Includes bibliographical references and index.

Description based on print version record.

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; <U+00dc>-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.

Master record variable field(s) change: 050, 082