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Nutritional Components of Wheat Based Food: Composition, Properties and Uses
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This reprint concerns topics on chemical, functional, and technological features of wheats to obtain wheat-based foods improved in phytochemicals. Genetic materials, from landraces to ancient and modern wheat varieties, characterized for their content of bioactive compounds, were exploited to produce superior staple foods. The study of other species allowed to identify functional ingredients, in wholemeals or in their by-products, useful in the enrichment of formulations for various cereal-based products. Further, in the optic of circular economy, it is of great interest the extraction of bioactive components from food processing waste belonging to the other crops to functionalize final products.
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Keywords
- amino acids
- ancient wheat
- Anthocyanins
- antioxidant
- antioxidant activity
- antioxidant properties
- arabinoxylans
- avocado wastes/by-products
- bakery
- Biochemical engineering
- biologically active substances
- Biotechnology
- biscuits
- Bread
- bread shelf life
- bread wheat
- bread-making
- brewers’ spent grain
- carotenoids
- cereals
- Circular Economy
- Colour
- common wheat
- consumer acceptance
- crumb porosity
- dietary fibre
- Diversity
- DPPH assay
- durum wheat
- durum wheat cultivar
- emmer
- extraction process
- farinograph
- Fatty acids
- fertilisation
- fibre
- functional bread
- Genetic resources
- gluten
- Health Benefits
- hemp flour
- Lactic acid bacteria
- metabolites
- mineral fortification
- Minerals
- n/a
- nutritional value
- pasta fortification
- peels
- phenolic acid compositions
- phenolics
- Phytochemicals
- pigmented cereals
- Polyphenols
- Protein
- Proteins
- pulp
- rheofermentograph
- Seeds
- sensory properties
- sourdough
- spelt
- Sustainable food production
- Technology, engineering, agriculture
- Technology: general issues
- viscoelastic behaviour
- wheat aleurone
- wheat quality
- wholemeal
Links
DOI: 10.3390/books978-3-0365-9509-2Editions