Table of Contents
Table of Contents
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
