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© 2020

Whole-Wheat Bread for Human Health

Book

Table of contents

  1. Front Matter
    Pages i-xli
  2. Yosef Dror, Ephraim Rimon, Reuben Vaida
    Pages 1-20
  3. Yosef Dror, Ephraim Rimon, Reuben Vaida
    Pages 21-24
  4. Yosef Dror, Ephraim Rimon, Reuben Vaida
    Pages 25-42
  5. Yosef Dror, Ephraim Rimon, Reuben Vaida
    Pages 43-63
  6. Yosef Dror, Ephraim Rimon, Reuben Vaida
    Pages 65-90
  7. Yosef Dror, Ephraim Rimon, Reuben Vaida
    Pages 91-103
  8. Yosef Dror, Ephraim Rimon, Reuben Vaida
    Pages 105-136
  9. Yosef Dror, Ephraim Rimon, Reuben Vaida
    Pages 137-172
  10. Yosef Dror, Ephraim Rimon, Reuben Vaida
    Pages 173-216
  11. Yosef Dror, Ephraim Rimon, Reuben Vaida
    Pages 217-225
  12. Yosef Dror, Ephraim Rimon, Reuben Vaida
    Pages 227-230
  13. Yosef Dror, Ephraim Rimon, Reuben Vaida
    Pages 231-239
  14. Yosef Dror, Ephraim Rimon, Reuben Vaida
    Pages 241-265
  15. Yosef Dror, Ephraim Rimon, Reuben Vaida
    Pages 267-299
  16. Yosef Dror, Ephraim Rimon, Reuben Vaida
    Pages 347-352
  17. Yosef Dror, Ephraim Rimon, Reuben Vaida
    Pages 353-362
  18. Yosef Dror, Ephraim Rimon, Reuben Vaida
    Pages 377-384

About this book

Introduction

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.

Keywords

relative-risk morbidity wheat composition wheat antioxidants wheat milling dietary fiber

Authors and affiliations

  1. 1.The School of Nutritional Sciences, The Faculty of AgricultureThe Hebrew University of JerusalemJerusalemIsrael
  2. 2.Head of the Gastro-Geriatric Unit, Kaplan-Harzfeld Medical Center, Gedera, IsraelThe Hebrew University of JerusalemJerusalemIsrael
  3. 3.BSc Food TechnologistEinat Food IndustriesRehovotIsrael

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

Industry Sectors
Pharma
Chemical Manufacturing
Biotechnology
Law
Consumer Packaged Goods

Reviews

“I could see this as a useful resource for researchers, specifically those interested in whole wheat bread and whole grains. … it certainly could be useful for researchers who are interested in this topic as well as those who are researching the impact of eating patterns as a whole.” (Amy Hess Hess Fischl, Doody's Book Reviews, September 18, 2020)