Whole-Wheat Bread for Human Health

1. Auflage 2020
ISBN: 978-3-030-39822-4
Verlag: Springer International Publishing

Buch, Englisch, 514 Seiten, Format (B × H): 160 mm x 241 mm, Gewicht: 992 g

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.

Zielgruppe

Research

Autoren/Hrsg.

Dror, Yosef

Vaida, Reuben

Rimon, Ephraim

Fachgebiete

• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Naturwissenschaften Biowissenschaften Mikrobiologie
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Public Health, Gesundheitsmanagement, Gesundheitsökonomie, Gesundheitspolitik
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie

Inhaltsverzeichnis

1 The  Intact Kernel1.1 Whole-wheat bread1.2 Definitions of whole grain and whole-wheat bread1.3 Why whole-wheat bread?1.4 Motivation for the consumption of refined cereals
2 Definitions2.1 Kernel ingredients2.2 Wheat kernel terms<2.3 Milling terms2.4 Disorders produced with the intake of refined wheat 
3 The wheat in our menu3.1 The unique effect of whole-wheat on our health3.2 The status of the wheat in our diet3.3 Global grain production 3.4 Staple foods3.5 List of cereals3.6 List of pseudocereals3.7 Types of wheat varieties3.8 Common wheat products3.9 Ingredients of the main cereals 
4 Milling and refining4.1 Milling4.2 Flour refining4.3 The bran4.4 The germ4.5 Grinding yield (extraction rate)4.6 Effect of flour refining on antioxidant capacity of the bread4.7 Destruction of vulnerable ingredients by vigorous milling4.8 Damaged starch 
5 Kernel composition5.1 Kernek structure5.2 Storage organelles of the wheat kernel<5.3 Kernel main ingredients5.4 Essential nutrients of wheat kernel not listed in the RDA list 5.5 Proteins and amino acids5.6 Lipids5.7 Carbohydrates 5.8 Starch5.9 Minerals
6 Dietary  fiber6.1 Dietary-fiber definition6.2 Fermentation definition6.3 Dietary-fiber in human nutrition6.4 Dietary-fiber ingredients6.5 Arabinoxylan6.6 Resistant starch6.7 Cellulose6.8 Dietary fiber building blocks6.9 Dietary-fiber polymers6.10 Hemicellulose  6.11 Lignin6.12 Lignocellulose6.13 Inulin
6.14 Energy extraction from dietary-fiber6.15 Evaluation of the nutritive quality of the dietary-fiber6.16 Dietary-fiber digestion in herbivores6.17 Fermentability
7 Vitamins and organic micronutrients7.1 Vitamins7.2 Glutathione7.3 Tocols7.4 Carotenoids
8 Methyl donors8.1 Choline and betaine8.2 Trigonelline
9 Antioxidants9.1 Sterols and stanols9.2 The primary role of antioxidants9.3 The biological activity of antioxidants 9.4 Phenolic compounds9.5 Polyphenols9.6 Tannins9.7 Flavanoids9.8 Benzoxazinoids9.9 Lignans9.10 Variability in phenolics concentrations between wheat cultivars9.11 Alkylresoecinol
10 Antioxidant capacity10.1 Inhibitory effect of the enzymatic activities in yeast10.2 Destruction of the antioxidants10.3 Measurement of antioxidant capacity10.4 Blood antioxidants10.5 Cereal antioxidant capacities

11 Covering layers11.2 Waxy compounds11.2 Policosanol11.3 Cutin11.4 Suberin

12 Ingredients with opposite activity12.1 Phytic acid12.2 Alleviative outcomes of phytic acid12.3 Phytase
13 Wheat allergens13.1 Wheat germ agglutinin (WGA)13.2 Other wheat allergens 13.3. Gluten and celiac13.4 Wheat-free-diet13.5 The sensitivity prevalence for wheat products
14 Wide scaled epidemiological studies14.1 Alleviative outcome of whole-wheat bread in human nutrition14.2 Whole-wheat effect on NCD (non communicable diseases)14.3 Incidence of colorectal malignancy14.4 Incidence of upper gut malignancy14.5 Incidence of pancreatic malignancy 14.6 Incidence of breast cancer14.7 Incidence of malignancy, all causes14.8 Incidence of cardiovascular morbidity14.9 Incidence of strock14.10 Incidence of hypertension14.11 Incidence of diabetes type II14.12 Incidence of metabolic syndrome14.13 Incidence of hip fracture 14.14 Incidence of inflammation14.15 Incidence of respiratory diseases14.16 Incidence of all causes of mortality
15 Observational studies with limited data15.1 Effect on carotid intima-media-thickness15.2 Effect on angiography indications15.3 Effect on leucocyte count15.4 Incidence of lung malignancy15.5 Incidence of adiposity15.6 Effect on serum LDL cholesterol
16 Interventional and biomarkers studies16.1 Interventional studies 16.2 Blood biomarker of alkylresorcinol 
17 Animal experimentation   17.1 Animal experimentats   
18 Effect of whole-wheat on brain integrity18.1 Autophagy and brain integrity18.2 Effect on cognition18.3 Eye functioning and wheat yellow-pigments
19 Malpractice in bread baking19.1 Drawbacks in the practice of flour refining  19.2 Mandatory bread fortification 19.4 “Light bread” and browned bread19.5 Admixing of preparatory fibers in the dough of wheat-bread19.6 Additives of foreign dietary fiber 19.7 Water absorbtion
20 Bread consumption versus other food items20.1 Whole-wheat consumption   20.2 Dietary-fiber content of bakery products20.3 Nutritional quality of wheat products versus rye, oat and barley20.4 Breakfast cereals20.5 Consumption preference of rice versus wheat20.6 Rye bread20.7 Definition of whole-grain bread20.8 Effect of dietary-fiber on human metabolism20.9 Dietary fiber content of food items20.10 Dietary fiber content for 7 vegetary food groups20.11 Potato versus wheat  intake20.12 Dietary fiber of "fruits and vegetables" versus "whole-grain"   21 Bread baking21.1 Typical bread types21.2 Whole-wheat baking21.3 High bran bread(pending)21.4 Acryl amide in bread21.5 Carmelization21.6 Nutritional-labelling of the bread21.7 Phosphorus and sodium content21.8 Pasta and other wheat products
22 The consumer preferences22.1 Sensory consideration22.2 The consumer outlook
23 Population groups with particular needs 23.1 Intake of bread antioxidants on chemo- and radio-therapy23.2 Whole-wheat bread for elderly people23.3 Refined-flour bread as a high risky item for some people 23.4 Enteral nutrition formula containing wheat
24 The struggle for the increase of whole-wheat intake 24.1 Obstacles in the encouraging of the whole-wheat intake 24.2 Whole-wheat bread pricing24.3 Refined-flour bread as a high risky item for some people 24.4 Discounting and negligence of nutritional conclusions by clinical professionals
25 The nutritional targets for wheat breeding 
References

Über Autor(innen)

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.