Nutritional Components of Wheat Based Food: Composition, Properties and Uses

• Weitere Verfasser: Ficco, Donatella Bianca Maria (Herausgegeben von), Borrelli, Grazia Maria (Herausgegeben von)
• Format: Elektronisch Buchkapitel
• Sprache: Englisch
• Veröffentlicht: Basel MDPI - Multidisciplinary Digital Publishing Institute 2023
• Schlagworte: Technology: general issues; Biotechnology; durum wheat; diversity; pigmented cereals; phytochemicals; anthocyanins; antioxidant activity; protein; gluten; wheat aleurone; dietary fibre; extraction process; antioxidant; bread; arabinoxylans; bakery; biologically active substances; DPPH assay; nutritional value; sensory properties; pasta fortification; hemp flour; durum wheat cultivar; amino acids; fatty acids; mineral fortification; brewers' spent grain; bread-making; circular economy; common wheat; emmer; phenolics; proteins; sustainable food production; bread wheat; spelt; fibre; metabolites; minerals; fertilisation; health benefits; colour; farinograph; rheofermentograph; viscoelastic behaviour; bread shelf life; crumb porosity; cereals; wholemeal; biscuits; phenolic acid compositions; carotenoids; consumer acceptance; wheat quality; genetic resources; ancient wheat; avocado wastes/by-products; functional bread; lactic acid bacteria; sourdough; peels; pulp; seeds; polyphenols; antioxidant properties; n/a
• Online-Zugang: DOAB: download the publication; DOAB: description of the publication

Zusammenfassung

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.

Beschreibung

1 electronic resource (192 p.)

ISBN

books978-3-0365-9509-2
9783036595085
9783036595092

Zugangseinschränkungen

Open Access