| Description |
1 online resource (x, 403 pages) |
| Series |
Food Biology Series |
|
Food biology series.
|
| 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 and Ramesh C. Ray -- 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 A. Lazo-Vélez -- Microorganisms involved in spoilage of bread and its 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 / Cristina M. Rosell -- Agronomic fortification and the impact on bread fortification / Aly F. El Sheikha -- Physical processing of grains and flours leading nutritious breads / Ioanna Mandala and Cristina M. Rosell -- Raw material characteristics for healthy breadmaking / Marina Carcea, Francesca Melini and Valentina Narducci -- Non-conventional raw materials for nutritional improvement of breads / Georgia Ane Raquel Sehn, Amanda de Cássia Nogueira and Caroline Joy Steel -- Effect of fibre in enriched breads / Manuel Gómez and Bonastre Oliete -- Traditional bread in Arab 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-Skudlarz -- Gluten-free bread: health and technological aspects / Julita Regula and Zenon Kędzior |
| Summary |
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 |
| Bibliography |
Includes bibliographical references |
| Notes |
Print version record |
| Subject |
Bread.
|
|
Enriched foods.
|
|
Bread
|
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Food, Fortified
|
|
bread.
|
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TECHNOLOGY & ENGINEERING -- Food Science.
|
|
Bread.
|
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Enriched foods.
|
| Form |
Electronic book
|
| Author |
Rosell, Cristina M., editor.
|
|
Bajerska, Joanna, editor.
|
|
El Sheikha, Aly F., editor.
|
| ISBN |
9781498701570 |
|
1498701574 |
|
