Bread: Consumption, Cultural Significance and Health Effects

Hilda Lewis (Editor)

Series: Food and Beverage Consumption and Health
BISAC: TEC012000

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$160.00

Volume 10

Issue 1

Volume 2

Volume 3

Special issue: Resilience in breaking the cycle of children’s environmental health disparities
Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick

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Bread is a pivotal food in many cultures around the world. Besides energy, it provides some nutritional benefits, being an important source of dietary fibres and vitamins. Chapter One highlights some of the valences which the bread has been endowed for as a foodstuff and symbol. Chapter Two points out the current trends on bread consumption with respect to healthier lifestyles, the use of alternative ingredients and manufacturing adjustments. Chapter Three discusses the purchasing habits and the level of knowledge about bread in the centre of Portugal, as well as in what way those habits might be influenced by sociodemographic variables. Chapter Four investigated the combination of durum wheat flour and soft (Triticum durum) in sponge cake, concha type and muffins. Chapter Five covers the use of Brazilian “cerrado” fruits, and their potential to increase the nutritional value of foods, contribute to reducing hunger, poverty, and inequality in underprivileged regions, and contribute to economic, political and social development. Chapter Six discusses how elaborate new breads enhance the traditional nutritional value by increasing the intake of vitamins, fibre and bioactive compounds and helping to maintain the body health Chapter Seven presents several alternatives for fiber enrichment of bread with a focus on the technological and functional effect of fiber addition on bread quality. Chapter Eight evaluates the influence of the partial replacement of wheat flour by isolated soy protein and the performance of transglutaminase on the dough rheology and the technological quality of the bread. Chapter Nine gives an overview of the influence of the addition of prebiotic components on the technological and sensory properties and on the health benefits of bread. (Imprint: Nova)

Preface

Chapter 1. Bread: A Food and a Symbol
Alexandrina Sirbu (Constantin Brancoveanu University FMMAE, Ramnicu Valcea, Romania)

Chapter 2. Trends in Bread Consumption: Non-Wheat Cereals, Technological Challenges and Sensory Quality
Natália Manzatti Machado Alencar and Ludmilla de Carvalho Oliveira (Department of Food and Nutrition, University of Campinas, Campinas, São Paulo, Brazil, and others)

Chapter 3. Consumer Buying Tendencies and Knowledge about Bread in Portugal
Raquel P. F. Guiné, Mariana C. C. S. Matos, Carla Henriques and Paula M. R. Correia (Research Centre CI&DETS, Polytechnic Institute of Viseu, Campus Politécnico, Repeses, Portugal, and others)

Chapter 4. Mexican Sweet Breads Elaborated with Red Potato Flour
N. Guemes Vera, J. P. Hernández-Uribe and J. Piloni Martini (Center for Research in Food Science and Technology, Institute of Agricultural Sciences, Autonomous University of the State of Hidalgo, Hidalgo, México)

Chapter 5. Brazilian “Cerrado” Fruits and Their Potential Use in Bakery Products
Lucielle Vieira Soares, Regiane de Mello, Wellington da Silva Oliveira, Poliana Mendes de Souza and Marcio Schmiele (Federal University of Jequitinhonha and Mucuri Valleys, UFVJM, Brazil, and others)

Chapter 6. Functional Ingredients in Different Types of Bread and Their Roles in Health
Rubén López-Nicolás, Carmen Frontela-Saseta, Guillermo Doménech-Asensi and Gaspar Ros-Berruezo (Department of Food Science and Human Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence ‘Campus Mare Nostrum’, Murcia, Spain)

Chapter 7. Fiber-Enriched Breads: Technological Quality and Health Benefits
A.F. Rocha Parra, M.V. Salinas, M.C. Puppo and C. Ferrero, CIDCA (CIC – CONICET) (Faculty of Exact Sciences, National University of La Plata, La Plata, Argentina, and others)

Chapter 8. Dough Rheology and Technological Characteristics of Pan Bread Elaborated with the Partial Replacement of Wheat Flour via Isolated Soy Protein and Transglutaminase
Valeria da Silva Santosa, Rosane da Silva Rodriguesb, Leandra Zafalon Jaekelc, Yoon Kil Changa and Marcio Schmieled (University of Campinas, UNICAMP, Brazil, and others)

Chapter 9. Bread as a Prebiotic Food: Technological and Sensory Properties and Health Benefits
Tatiana Colombo Pimentel, Michele Rosset, PhD, Gislaine Silveira Simões, PhD, Suellen Jensen Klososki, PhD and Carlos Eduardo Barão, PhD (Federal Institute of Paraná (IFPR), Paranavaí, Brazil, and others)

Index

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