Abstract
Cereals have always occupied a preferential place in the food pyramid that gathers dietary guidelines. Despite society lifestyle changes, cereal-based goods are still the main players in the human diet, although their worldwide contribution to dietary patterns is different. Regarding cereals’ role in the daily diet, three different categories could be considered worldwide: (i) cereals as staple/basis food, (ii) cereal-based goods as carriers of micronutrients or fortification, and (iii) cereal-based foods tailored for specific needs. Bread is the main bakery consumed product worldwide, although the concept of bread comprised thousands of different products regarding their processing, shapes, composition, and so on. Although with far less consumption, other bakery products include cookies, cakes and muffins, croissants, and pastries. An overview about the chemical composition of cereals and cereals products, as well as their role in human nutrition and health, is presented.
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Acknowledgments
Author would like to thank the Spanish Ministry of Economy and Sustainability (Project IPT-2012-0487-060000), the European Regional Development Fund (FEDER) and the Generalitat Valenciana (Project Prometeo 2012/064).
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Rosell, C.M., Garzon, R. (2015). Chemical Composition of Bakery Products. In: Cheung, P., Mehta, B. (eds) Handbook of Food Chemistry. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-36605-5_22
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DOI: https://doi.org/10.1007/978-3-642-36605-5_22
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