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

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Yes, you can access Bread and Its Fortification by Cristina M. Rosell,Joanna Bajerska,Aly F. El Sheikha in PDF and/or ePUB format, as well as other popular books in Medicine & Nutrition, Dietics & Bariatrics. We have over one million books available in our catalogue for you to explore.

Information

Publisher

CRC Press

Year

2015

ISBN

9781498701570

Edition

Topic

Medicine

Subtopic

Nutrition, Dietics & Bariatrics

Cover
Preface to the Series
Preface
Contents
Chapter 1: Bread: Between the Heritage of Past and the Technology of Present
Chapter 2: Role of Bread on Nutrition and Health Worldwide
Chapter 3: Sourdough Bread
Chapter 4: Fermentation Process and Bioavailability of Phytochemicals from Sourdough Bread
Chapter 5: Phytochemicals as Functional Bread Compounds: Physiological Effects
Chapter 6: Production of Selenium-enriched Breads and Their Nutritional and Nutraceutical Properties
Chapter 7: Microorganisms Involved in Spoilage of Bread and Its Control Measures
Chapter 8: Bread Fungal Contamination: Risk of Mycotoxins, Protection of Anti-fungal and Need to Fungal Identification
Chapter 9: Bread Fortification
Chapter 10: Agronomic Fortification and the Impact on Bread Fortification
Chapter 11: Physical Processing of Grains and Flours Leading Nutritious Breads
Chapter 12: Raw Material Characteristics for Healthy Breadmaking
Chapter 13: Non-conventional Raw Materials for Nutritional Improvement of Breads
Chapter 14: Effect of Fibre in Enriched Breads
Chapter 15: Traditional Bread in Arab Countries…Key of Nutrition
Chapter 16: Nutritional and Nutraceutical Features of Regular and Protein Fortified Corn Tortillas
Chapter 17: The Influence of Bread Enriched with Bioactive Components on Body Weight Control, Carbohydrate Metabolism, and Lipid Profile
Chapter 18: Gluten-Free Bread: Health and Technological Aspects
Back Cover