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Whole-Wheat Bread for Human Health

Authors: Dror, Yosef, Rimon, Ephraim, Vaida, Reuben

  • 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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Buy this book

eBook 119,99 €
price for Spain (gross)
  • The eBook version of this title will be available soon
  • Due: July 14, 2020
  • ISBN 978-3-030-39823-1
  • Digitally watermarked, DRM-free
  • Included format:
  • ebooks can be used on all reading devices
Hardcover 155,99 €
price for Spain (gross)
  • Due: July 14, 2020
  • ISBN 978-3-030-39822-4
  • Free shipping for individuals worldwide
  • The final prices may differ from the prices shown due to specifics of VAT rules
About this book

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 of whole-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.

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.

Buy this book

eBook 119,99 €
price for Spain (gross)
  • The eBook version of this title will be available soon
  • Due: July 14, 2020
  • ISBN 978-3-030-39823-1
  • Digitally watermarked, DRM-free
  • Included format:
  • ebooks can be used on all reading devices
Hardcover 155,99 €
price for Spain (gross)
  • Due: July 14, 2020
  • ISBN 978-3-030-39822-4
  • Free shipping for individuals worldwide
  • The final prices may differ from the prices shown due to specifics of VAT rules
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Bibliographic Information

Bibliographic Information
Book Title
Whole-Wheat Bread for Human Health
Authors
Copyright
2020
Publisher
Springer International Publishing
Copyright Holder
Springer Nature Switzerland AG
eBook ISBN
978-3-030-39823-1
DOI
10.1007/978-3-030-39823-1
Hardcover ISBN
978-3-030-39822-4
Edition Number
1
Number of Pages
CXIII, 444
Number of Illustrations
11 b/w illustrations, 77 illustrations in colour
Topics