Whole Wheat Bread for Human Health 1st Edition by Yosef Dror, Ephraim Rimon, Reuben Vaida ISBN 3030398226 978-3030398224

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Product details:

ISBN 10: 3030398226 

ISBN 13: 978-3030398224

Author: Yosef Dror, Ephraim Rimon, Reuben Vaida

 This book examines the effect of whole-wheat bread on health, with evidence linking the consumption of whole-wheat products to a decrease in the relative risk of non-communicable diseases in comparison with products baked from refined flour. The authors focus on key areas such as milling and refining procedures, bakery products, and assessment of the present consumption of wheat products. They offer a detailed description of all available ingredients of wheat-kernel, with particular attention paid to the health benefits of wheat-kernel antioxidants and dietary fiber ingredients. Vitamins, glutathione, choline and betaine, carotenoids, sterols and stanols are covered, and the book concludes with a general overview of the effect of whole-wheat bread on colon activity and immune capacity. Methods of improving bread nutritional quality, and the potential for the upgrading of the nutritional qualities of whole-bread, are also discussed. 
Consumption ofwhole-wheat in Western societies, however, has either not increased or increased very slightly. The authors intend for this book to highlight the health benefits of whole-wheat bread and the factors that contribute to these benefits.

Table of contents: 

1. The Whole-Wheat Bread
2. The Role of the Whole-Bread in the Nutrition Security
3. The Wheat in the View of Our Whole-Menu
4. The Milling and the Refining
5. The Kernel Organs and Composition
6. The Wheat Carbohydrates
7. The Dietary Fiber
8. The Vitamins and the Organic Micronutrients in the Wheat Kernel
9. The Anti-oxidants
10. The Anti-oxidant Capacity
11. The Ingredients of the Covering Layers
12. The Wheat-Kernel Ingredients with Dichotomic Physiological Activities
13. A Trend in the Decrease in the Wheat Consumption
14. Digestion
15. The Health Impact of the Whole-Wheat Intake as Evaluated by Wide-Scaled Epidemiological Studies
16. Observational Studies on Law Scale Experimentations
17. Intervention and Biomarkers
18. The Effect of the Yellow Pigments on the Ocular Functions, the Effect on the Cognition, and the Development
19. The Whole-Wheat Effect on Cellular Activities That Support Aging
20. The Effect of the Starchy Staple Foods on the Wheat Consumption
21. The Ready-to-Eat Cereals (RTEC)
22. Malpractice in the Bread Baking
23. The Whole-Rice Consumption
24. The Bread Consumption
25. Industrial and Home-Made Baking of the Whole-Wheat Bread

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Yosef Dror,Ephraim Rimon,Reuben Vaida,Whole Wheat Bread,Human Health