Bread Consumption and Health


Maria Teresa Pedrosa Silva Clerici (Editor)
Federal University of Alfenas, UNIFAL-MG, Alfenas/MG, Brazil

Series: Food and Beverage Consumption and Health, Agriculture Issues and Policies
BISAC: HEA048000

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 fibers 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-fiber product, containing lower glycemic index carbohydrates; it focuses on an audience more concerned about health, as well as it shows the possibilities of replacing chemical additives by enzymes. (Imprint: Nova Biomedical )



Table of Contents


Chapter 1: Functional Breads Enhanced with Fruit-derived Polyphenol Antioxidants and Dietary Fibers
(Dongxiao Sun-Waterhouse, Anusooya S. Sivam, Geoffrey I.N. Waterhouse, The New Zealand Institute for Plant & Food Research Limited, Food Innovation, Mt Albert Research Centre, New Zealand, and others)

Chapter 2: Bread Health and Consumption
(Stavros Plessas, Athanassios Alexopoulo, Eugenia Bezirtzoglou, Democritus University of Thrace, Faculty of Agricultural Development, Department of Food Science and Technology, Laboratory of Microbiology, Biotechnology and Hygiene)

Chapter 3: Italian Durum Wheat Breads
(Antonella Pasqualone, University of Bari, DIBCA Dept., Section of Food Science and Technology, Bari, Italy)

Chapter 4: Effect of Enzymes in Whole Bread in Brazil
(Elizabeth Harumi Nabeshima, Maria Teresa Pedrosa Silva Clerici, Jorge Minoru Hashimoto and Yoon Kil Chang, Food Technology Institute – ITAL-Brazil, and others)

Chapter 5: Isolation of Small Starch Granules of Vicia faba (haba) andDetermination of Their Fat Mimic Characteristics
(Elizabeth Mérida, Teodoro Suárez-Dieguez and Norma Guemes Vera, Instituto de Ciencias Agropecuarias-Universidad Autónoma del Estado de Hidalgo, Tulancingo Hidalgo, and others)

Chapter 6: Technological Evaluation of Pan Bread Produced with the Addition of Commercial Resistant Starch or Unripe Banana Flour
(Caroline Joy Steel, Camila Batista da Silva, Rita de Cássia Salvucci Celeste Ormenese, Maria Teresa Pedrosa Silva Clerici, Miluska Castilho Cáceres, Yoon Kil Chang, University of Campinas, Faculty of Food Engineering. Department of Food Technology, Campinas, SP, Brazil)

Chapter 7: Importance of French-type Bread in Brazilian Diet
(Maria Teresa Pedrosa Silva Clerici, Elizabeth Harumi Nabeshima , Jorge Minoru Hashimoto, Luciano Bruno de Carvalho-Silva, Yoon Kil Chang, Federal University of Alfenas – UNIFAL-MG-Brazil, and others)

Chapter 8: Effect of Adding Ascorbic Acid on the Quality of Sliced Loaf with Partial Substitution of Amaranth Flour (Amaranthus caudatus) and Wheat Bran (Triticum aestivum)
(Luz Maria Paucar-Menacho, Nilthon Santa María-Podestá, Nathaly Aguedita Cerna-Lucio, Departamento de Ingeniería Agroindustrial, Universidad Nacional del Santa, Perú, and others)

Chapter 9: Maize bread:healthy and safe
(Malvar Rosa Ana, Butrón Ana, Revilla Pedro, Misión Biológica de Galicia (CSIC), Pontevedra, Spain)

Chapter 10: Nutritional quality of proteins in breads
(Luciano Bruno de Carvalho-Silva and Maria Teresa Pedrosa Silva Clerici, Federal University of Alfenas- MG (UNIFAL-MG); Center for Food Security Studies (NEPA), State University of Campinas (UNICAMP)- Brazil, and others)

Chapter 11: Fiber-Enriched Bread As An Aid In The Nutritional Management Of Dislipemic Patients
(Ismael Darío Bianco, Dante Miguel Beltramo and Gustavo Tomás Diaz, Centro de Excelencia en Productos y Procesos de Córdoba (CEPROCOR), and others)

Chapter 12: Effect of Different Pineapple Juice (Ananas comosus l.) Preparations on the Microstructure, Staling and Textural Properties of Wheat Bread
(Ola Lasekan, Chinma Chiemela, Beatrice Ossai, Noranizan Mohd Adzahan, University Putra Malaysia, Faculty of Food Science and Technology, 43400 UPM Serdang, Selangor, Malaysia, and others)

Chapter 13: Nutritional and technological characteristics of gluten-free and low glycemic index baking products
(Calderón de la Barca AM, Ortega-Vélez MI and Cabrera-Chávez F, Coordinación de Nutrición. Centro de Investigación en Alimentación y Desarrollo A.C. Hermosillo, Sonora, México, and others)
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Chapter 14: Experimental design for the evaluation of bread protein quality
(Luciano Bruno de Carvalho-Silva and Maria Teresa Pedrosa Silva Clerici, Federal University of Alfenas- MG (UNIFAL-MG); Center for Food Security Studies (NEPA), State University of Campinas (UNICAMP)- Brazil, and others)

Chapter 15: Packaging and required protection for the preservation of bread functional compounds
(Eduardo Henrique Miranda Walter, Embrapa Food Technology, Rio de Janeiro/RJ, Brazil)

Chapter 16: Gastrointestinal Health Promotion via Bread Consumption: Elucidation of preventive Effects in the Etiology of Pathological Events along the Intestine
(Beate Hiller, Wiebke Schlörmann, Jürgen Hollmann, Michael Glei, Meinolf Lindhauer, Department of Safety and Quality of Cereals, Max Rubner-Institute, Detmold, Germany)


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