Authors:
- Examines the link between consumption of whole-wheat products and decreased relative risk of non-communicable diseases
- Provides a detailed description of all available ingredients of wheat-kernel collected from 175 publications and a comparison to the data available in USDA tables
- Evaluates the milling and refining procedures for whole-wheat flour in comparison to refined flour
- Assesses the present consumption of wheat products in Western societies
- Defines the qualities of superior bread baked from whole-wheat flour
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Table of contents (25 chapters)
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Front Matter
About this book
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.
Authors and Affiliations
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The School of Nutritional Sciences, The Faculty of Agriculture, The Hebrew University of Jerusalem, Jerusalem, Israel
Yosef Dror
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Head of the Gastro-Geriatric Unit, Kaplan-Harzfeld Medical Center, Gedera, Israel, The Hebrew University of Jerusalem, Jerusalem, Israel
Ephraim Rimon
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BSc Food Technologist, Einat Food Industries, Rehovot, Israel
Reuben Vaida
About the authors
Yosef Dror, PhD Nutritionist, The School of Nutritional Sciences, The Faculty of Agriculture, The Hebrew University of Jerusalem, Israel
Efraim Rimon, MD Gastroenterologist, Head of the Gastro-Geriatric Unit, Kaplan-Harzfeld Medical Center, Israel
Reuben Vaida, BSc Food Technologist, Einat Food Industries Israel.
Bibliographic Information
Book Title: Whole-Wheat Bread for Human Health
Authors: Yosef Dror, Ephraim Rimon, Reuben Vaida
DOI: https://doi.org/10.1007/978-3-030-39823-1
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer Nature Switzerland AG 2020
Hardcover ISBN: 978-3-030-39822-4Published: 23 May 2020
Softcover ISBN: 978-3-030-39825-5Published: 23 May 2021
eBook ISBN: 978-3-030-39823-1Published: 22 May 2020
Edition Number: 1
Number of Pages: XLI, 514
Number of Illustrations: 11 b/w illustrations, 77 illustrations in colour
Topics: Food Science, Food Microbiology, Nutrition, Public Health