Whole-Wheat Bread for Human Health
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 f
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hole-Wheat Bread for Human Health
Whole-Wheat Bread for Human Health
Yosef Dror • Ephraim Rimon • Reuben Vaida
Whole-Wheat Bread for Human Health
Yosef Dror The School of Nutritional Sciences The Faculty of Agriculture The Hebrew University of Jerusalem Jerusalem, Israel Reuben Vaida BSc Food Technologist Einat Food Industries Rehovot, Israel
Ephraim Rimon Head of the Gastro-Geriatric Unit Kaplan-Harzfeld Medical Center Gedera, Israel The Hebrew University of Jerusalem Jerusalem, Israel
ISBN 978-3-030-39822-4 ISBN 978-3-030-39823-1 (eBook) https://doi.org/10.1007/978-3-030-39823-1 © Springer Nature Switzerland AG 2020 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors, and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, expressed or implied, with respect to the material contained herein or for any errors or omissions that may have been made. The publisher remains neutral with regard to jurisdictional claims in published maps and institutional affiliations. This Springer imprint is published by the registered company Springer Nature Switzerland AG The registered company address is: Gewerbestrasse 11, 6330 Cham, Switzerland
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His Staple Highness – The Intact Kernel
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Preface
Whole wheat with high kernel envelope content and with relatively small endosperm was the main staple food and the main pillar of the Western civilization during the millennia when the Western civilization evolved. The plethora of anti-oxidant components that are mostly bound to carbohydrates and the related ingredients have protected and enabled the survival of wheat kernel and supported its spreading over the globe. With wheat cultivation, these compounds have sustained the human population. However, during the long run of wheat breeding, wheat was selected for a higher kernel weight and a higher endosperm (starch) content, followed by an extreme decrease in the dietary fiber and a marked reduction in hundreds of compounds, maintaining the anti-oxidant capacity and other compounds with alleviative flour quality of health claim. Along with the history of wheat cultivation and harvesting, wheat flour is consumed unrefined. Since the ancient eras, tiny amounts
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