1st Edition

Bread and Its Fortification Nutrition and Health Benefits

    420 Pages 12 Color & 14 B/W Illustrations
    by CRC Press

    417 Pages 12 Color & 14 B/W Illustrations
    by CRC Press

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    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 hot stoves to make unleavened bread. The art of bread making goes back to very early stages of different historical eras. Bread is an important part of the human diet, but for many people, it is much more than just providing macro- and micro-nutrients. Bread with their different types is influenced mainly by the nature of substrate and microorganisms involved in the fermentation. The components of bread depend on the type of bread and on practice and regulations operating in a country. They include basic components and other components (fortifying or enriching ingredients, emulsifiers, anti-fungal agents, anti-oxidants, enzymes and favoring agents, etc.).

    Bread and its Fortification for Nutrition and Health Benefits provides updated information in the area of bread and its fortification for health benefits. It serves as a useful reference book with recent advances in the areas of fermentation technology, bread microbiology, bread biotechnology, and bread biochemistry, which is related strongly to human health.

    Bread: Between The Heritage Of Past And The Technology Of Present; Aly F. El Sheikha

    Role Of Bread On Nutrition And Health Worldwide; Concha Collar

    Sourdough Bread; Sudhanshu S. Behera

    Fermentation Process And Bioavailability Of Phytochemicals From Sourdough Bread; Maciej Kuligowski, Jacek Nowak, and Iwona Jasinska-Kuligowska

    Phytochemicals As Functional Bread Compounds: Physiological Effects; Sylwia Mildner-Szkudlarz and Joanna Bajerska

    Production Of Selenium-Enriched Breads And Their Nutritional And Nutraceutical Properties; Sergio O. Serna Saldivar and Marco Lazo Velez

    Microorganisms Involved In Spoilage Of Bread And Other Bakery Products And Control Measures; P. Saranraj and P. Sivasakthivelan

    Bread Fungal Contamination: Risk Of Mycotoxins, Protection Of Anti-Fungal And Need To Fungal Identification; Aly F. El Sheikha and Yehia A.G. Mahmoud

    Bread Fortification; CM. Rosell

    Agronomic Fortification And The Impact On Bread Fortification; Aly F. El Sheikha

    Physical Processing Of Grains And Flours Leading Nutritious Breads; I. Mandala and C.M. Rosell

    Raw Materials Characteristics For Healthy Breadmaking; Marina Carcea, Francesca Melini, and Valentina Narducci

    Non-Conventional Raw Materials For Improving Nutritionally Breads; Caroline Joy Steel, Georgia Ane Raquel Sehn, and Amanda de Cássia Nogueira

    Effect Of Fibre In Enriched Breads; Manuel Gómez and Bonastre Oliete

    Traditional Bread In Arabic Countries...Key Of Nutrition; Aly F. El Sheikha

    Nutritional And Nutraceutical Features Of Regular And Protein Fortified Corn Tortillas; Sergio O. Serna Saldivar

    The Influence Of Bread Enriched With Bioactive Components On Body Weight Control, Carbohydrate Metabolism, and Lipid Profile; Joanna Bajerska and Sylwia Mildner-Szkudlarz

    Gluten- Free Bread: Technological And Health Aspects; Julita Regula and Zenon Kedzior


    Cristina M. Rosell, Joanna Bajerska, Aly F. El Sheikha