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 fibres 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-fibre product,
containing lower glycaemic index carbohydrates; it focuses on an
audience more concerned about health, as well as it shows the
possibilities of replacing chemical additives by enzymes.
General
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