Flour and breads and their fortification in health and disease prevention / edited by Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel.

Format:

Book

Contributor:

Preedy, Victor R.

Watson, Ronald R. (Ronald Ross)

Patel, Vinood B.

Language:

English

Subjects (All):

Flour--Additives.

Flour.

Flour--Health aspects.

Bread--Additives.

Bread.

Physical Description:

1 online resource (543 p.)

Edition:

1st ed.

Place of Publication:

London : Elsevier Science, 2011.

Language Note:

English

Summary:

Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, each with their distinctive heritage, cultural roles and nutritive contents. Second, not all flours are used to make leavened bread in the traditional (i.e., Western) loaf form. There are many differe

Contents:

section 1. Flour and breads

section 2. Fortification of flour and breads and their metabolic effects.

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

ISBN:

1-282-95479-2

9786612954795

0-12-380887-1

OCLC:

700701869