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Whole-Wheat Bread for Human Health

  • Book
  • © 2020

Overview

Authors:
  1. Yosef Dror

    1. The School of Nutritional Sciences, The Faculty of Agriculture, The Hebrew University of Jerusalem, Jerusalem, Israel

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  2. Ephraim Rimon

    1. Head of the Gastro-Geriatric Unit, Kaplan-Harzfeld Medical Center, Gedera, Israel, The Hebrew University of Jerusalem, Jerusalem, Israel

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  3. Reuben Vaida

    1. BSc Food Technologist, Einat Food Industries, Rehovot, Israel

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  • 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)

  1. Front Matter

    Pages i-xli
    Download chapter PDF

  2. The Whole-Wheat Bread

    • Yosef Dror, Ephraim Rimon, Reuben Vaida
    Pages 1-20

  3. The Role of the Whole-Bread in the Nutrition Security

    • Yosef Dror, Ephraim Rimon, Reuben Vaida
    Pages 21-24

  4. The Wheat in the View of Our Whole-Menu

    • Yosef Dror, Ephraim Rimon, Reuben Vaida
    Pages 25-42

  5. The Milling and the Refining

    • Yosef Dror, Ephraim Rimon, Reuben Vaida
    Pages 43-63

  6. The Kernel Organs and Composition

    • Yosef Dror, Ephraim Rimon, Reuben Vaida
    Pages 65-90

  7. The Wheat Carbohydrates

    • Yosef Dror, Ephraim Rimon, Reuben Vaida
    Pages 91-103

  8. The Dietary Fiber

    • Yosef Dror, Ephraim Rimon, Reuben Vaida
    Pages 105-136

  9. The Vitamins and the Organic Micronutrients in the Wheat Kernel

    • Yosef Dror, Ephraim Rimon, Reuben Vaida
    Pages 137-172

  10. The Anti-oxidants

    • Yosef Dror, Ephraim Rimon, Reuben Vaida
    Pages 173-216

  11. The Anti-oxidant Capacity

    • Yosef Dror, Ephraim Rimon, Reuben Vaida
    Pages 217-225

  12. The Ingredients of the Covering Layers

    • Yosef Dror, Ephraim Rimon, Reuben Vaida
    Pages 227-230

  13. The Wheat-Kernel Ingredients with Dichotomic Physiological Activities

    • Yosef Dror, Ephraim Rimon, Reuben Vaida
    Pages 231-239

  14. A Trend in the Decrease in the Wheat Consumption

    • Yosef Dror, Ephraim Rimon, Reuben Vaida
    Pages 241-265

  15. Digestion

    • Yosef Dror, Ephraim Rimon, Reuben Vaida
    Pages 267-299

  16. The Health Impact of the Whole-Wheat Intake as Evaluated by Wide-Scaled Epidemiological Studies

    • Yosef Dror, Ephraim Rimon, Reuben Vaida
    Pages 301-345

  17. Observational Studies on Law Scale Experimentations

    • Yosef Dror, Ephraim Rimon, Reuben Vaida
    Pages 347-352

  18. Intervention and Biomarkers

    • Yosef Dror, Ephraim Rimon, Reuben Vaida
    Pages 353-362

  19. The Effect of the Yellow Pigments on the Ocular Functions, the Effect on the Cognition, and the Development

    • Yosef Dror, Ephraim Rimon, Reuben Vaida
    Pages 363-376

  20. The Whole-Wheat Effect on Cellular Activities That Support Aging

    • Yosef Dror, Ephraim Rimon, Reuben Vaida
    Pages 377-384
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Keywords

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 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

  • The School of Nutritional Sciences, The Faculty of Agriculture, The Hebrew University of Jerusalem, Jerusalem, Israel

    Yosef Dror

  • Head of the Gastro-Geriatric Unit, Kaplan-Harzfeld Medical Center, Gedera, Israel, The Hebrew University of Jerusalem, Jerusalem, Israel

    Ephraim Rimon

  • 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

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