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Bread Consumption & Health

Bread Consumption & Health

9781620810903
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Description
This book presents a collection of studies that gather the leading researches and trends concerning the binomial bread-health. Topics discussed include possibilities and trends of use of other ingredients for mixture with the flour aiming to improve the nutritional value and/or use by-products those are beneficial to health; the use of fruits and their derivatives with high antioxidant capacity and as a source of fibres or resistant starch; and the use of whole wheat flour, obtained in a stone mill, returns to the past and appears as an option for high-fibre product, containing lower glycaemic index carbohydrates; it focuses on an audience more concerned about health, as well as it shows the possibilities of replacing chemical additives by enzymes.
Product Details
73745
9781620810903
9781620810903

Data sheet

Publication date
2013
Issue number
1
Cover
hard cover
Pages count
301
Dimensions (mm)
180.00 x 260.00
Weight (g)
724
  • Preface; Functional Breads Enhanced with Fruit-derived Polyphenol Antioxidants & Dietary Fibers; Bread Health & Consumption; Italian Durum Wheat Breads; Effect of Enzymes in Whole Bread in Brazil; Isolation of Small Starch Granules of Vicia faba (haba) & Determination of Their Fat Mimic Characteristics; Technological Evaluation of Pan Bread Produced with the Addition of Commercial Resistant Starch or Unripe Banana Flour.
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