1st Edition

Bread and Its Fortification
Nutrition and Health Benefits




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ISBN 9781498701563
Published September 22, 2015 by CRC Press
417 Pages 12 Color & 14 B/W Illustrations

USD $165.00

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Book Description

Today, bread supplies over half of the caloric intake of the world’s population including a high proportion of the intake of Vitamins B and E. Bread therefore is a major food of the world. Bread was the main stables of the ancient Egyptian diet. Around 7,000 BC humans (probably Egyptians) somehow learned to grind grains in water and heat the mix on hot stoves to make unleavened bread. The art of bread making goes back to very early stages of different historical eras. Bread is an important part of the human diet, but for many people, it is much more than just providing macro- and micro-nutrients. Bread with their different types is influenced mainly by the nature of substrate and microorganisms involved in the fermentation. The components of bread depend on the type of bread and on practice and regulations operating in a country. They include basic components and other components (fortifying or enriching ingredients, emulsifiers, anti-fungal agents, anti-oxidants, enzymes and favoring agents, etc.).

Bread and its Fortification for Nutrition and Health Benefits provides updated information in the area of bread and its fortification for health benefits. It serves as a useful reference book with recent advances in the areas of fermentation technology, bread microbiology, bread biotechnology, and bread biochemistry, which is related strongly to human health.

Table of Contents

Bread: Between The Heritage Of Past And The Technology Of Present; Aly F. El Sheikha 

Role Of Bread On Nutrition And Health Worldwide; Concha Collar

Sourdough Bread; Sudhanshu S. Behera

Fermentation Process And Bioavailability Of Phytochemicals From Sourdough Bread; Maciej Kuligowski, Jacek Nowak, and Iwona Jasińska-Kuligowska

Phytochemicals As Functional Bread Compounds: Physiological Effects; Sylwia Mildner-Szkudlarz and Joanna Bajerska

Production Of Selenium-Enriched Breads And Their Nutritional And Nutraceutical Properties; Sergio O. Serna Saldivar and Marco Lazo Velez

Microorganisms Involved In Spoilage Of Bread And Other Bakery Products And Control Measures; P. Saranraj and P. Sivasakthivelan

Bread Fungal Contamination: Risk Of Mycotoxins, Protection Of Anti-Fungal And Need To Fungal Identification; Aly F. El Sheikha and Yehia A.G. Mahmoud

Bread Fortification; CM. Rosell

Agronomic Fortification And The Impact On Bread Fortification; Aly F. El Sheikha

Physical Processing Of Grains And Flours Leading Nutritious Breads; I. Mandala and C.M. Rosell

Raw Materials Characteristics For Healthy Breadmaking; Marina Carcea, Francesca Melini, and Valentina Narducci

Non-Conventional Raw Materials For Improving Nutritionally Breads; Caroline Joy Steel, Georgia Ane Raquel Sehn, and Amanda de Cássia Nogueira

Effect Of Fibre In Enriched Breads; Manuel Gómez and Bonastre Oliete

Traditional Bread In Arabic Countries...Key Of Nutrition; Aly F. El Sheikha

Nutritional And Nutraceutical Features Of Regular And Protein Fortified Corn Tortillas; Sergio O. Serna Saldivar

The Influence Of Bread Enriched With Bioactive Components On Body Weight Control, Carbohydrate Metabolism, and Lipid Profile; Joanna Bajerska and Sylwia Mildner-Szkudlarz

Gluten- Free Bread: Technological And Health Aspects; Julita Regula and Zenon Kedzior

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