Bread and its fortification for nutrition and health benefits

• Published in: Food biology series
• Main Authors: Rosell, Cristina M, Bajerska, Joanna, El Sheikha, Aly F
• Format: eBook Book
• Language: English
• Published: Milton CRC Press 2016; Taylor & Francis Group
• Edition: 1
• Subjects: avin; Bread; control; dietary; fiber; Food Chemistry; FOODnetBASE; free; gluten; History; lipid; Nutrition; NUTRITIONnetBASE; Processing; profile; ribofl; SCI-TECHnetBASE; short; STMnetBASE; Gluten Free Bread; RS; Tamil Nadu; Fortifi Ed; Fi Ber Enriched; Lactic Acid Bacteria; Sourdough Fermentation; Penicillium Corylophilum; Dietary Fi Ber; Mold Spoilage; Hetero-fermentative Lab; Starch Granules; Penicillium Roqueforti; RDS; Se Concentration; Biofortifi Cation; Fi Bre; Bakery Products; Gluten Free Bread Formulations; Sourdough Bread; Bio-fortifi Cation; Lowering Starch Digestibility; Wheat Bran; Moisture Content; Gluten Free Formulations
• ISBN: 1498701566; 9781498701563; 9781032179636; 1032179635; 1498701574; 9781498701570
• DOI: 10.1201/b18918

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 Bread: Between The Heritage Of Past And The Technology Of Present. Role Of Bread On Nutrition And Health Worldwide. Sourdough Bread. Fermentation Process And Bioavailability Of Phytochemicals From Sourdough Bread. Phytochemicals As Functional Bread Compounds: Physiological Effects. Production Of Selenium-Enriched Breads And Their Nutritional And Nutraceutical Properties. Microorganisms Involved In Spoilage Of Bread And Other Bakery Products And Control Measures. Bread Fungal Contamination: Risk Of Mycotoxins, Protection Of Anti-Fungal And Need To Fungal Identification. Bread Fortification. Agronomic Fortification And The Impact On Bread Fortification. Physical Processing Of Grains And Flours Leading Nutritious Breads. Raw Materials Characteristics For Healthy Breadmaking. Non-Conventional Raw Materials For Improving Nutritionally Breads. Effect Of Fibre In Enriched Breads. Traditional Bread In Arabic Countries...Key Of Nutrition. Nutritional And Nutraceutical Features Of Regular And Protein Fortified Corn Tortillas. The Influence Of Bread Enriched With Bioactive Components On Body Weight Control, Carbohydrate Metabolism, and Lipid Profile. Gluten- Free Bread: Technological And Health Aspects.