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Nutritional Value of Grain-Based Foods
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Grains are fundamental in the daily diet of many people worldwide. They are used for the production of popular foods, such as bread, bakery products, breakfast cereals, pasta, couscous, bulgur, snacks, etc. Botanically, they are the seeds of plants—mainly cereals, pseudocereals and legumes. They contribute macronutrients to the human diet, mainly carbohydrates, but also proteins and lipids, and micronutrients, such as vitamins and minerals. They are also an important source of dietary fibre and bioactives, particularly wholegrains, which are important for the manufacture of high-value foods with enhanced health benefits. They can be used for the production of gluten-containing but also gluten-free products. A key objective of the food industry in producing grain-based foods is to manufacture safe, attractive products with enhanced nutritional value, to respond to consumer expectations. This book, Nutritional Value of Grain-Based Foods, contributes to existing knowledge on important ingredients such as fat substitutes and on the technological quality and nutritional role of grains and grain-based foods, such as bread, muffins and muesli bars, both gluten-containing and gluten-free.
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Keywords
- 1H NMR
- aged mice
- artisanal bread
- baked products
- bioactive compound
- bioactives
- Biology, Life Sciences
- bread composition
- Carbohydrates
- carotenoids
- celiac disease
- cereals
- dietary fibre
- dietary recommendation
- durum wheat
- edible insects
- fat replacers
- Fatty acids
- gels
- gluten-free bread
- Gluten-free diet
- gluten-free grain
- gluten-free grains
- gluten-free product
- glycemic index
- Grain
- grains
- gums
- gut health
- immune function
- in vitro starch digestibility
- industrial bread
- intraepithelial lymphocytes
- kernel
- Legumes
- lentil bread
- Lipids
- macronutrients
- Mathematics & science
- micronutrient
- Micronutrients
- minor cereal
- muesli bars
- muffin
- Nutrition
- processing
- protein enrichment
- pseudocereal
- pseudocereals
- Reference, information & interdisciplinary subjects
- Research & information: general
- rheology
- salt
- snack foods
- sodium chloride
- Stevia
- sugar replacement
- Texture
- tocols
- vitamin and minerals
- water activity
- water behavior
- wheat bread
- whole foods
- whole grain
Links
DOI: 10.3390/books978-3-03936-211-0Editions