£192.99

Bread: Consumption, Cultural Significance & Health Effects (Food and Beverage Consumption and Health)

Baking

Price data last checked 155 day(s) ago - refreshing...

View at Amazon

We'll watch every seller, every day. One email when your price arrives.

It has never been this cheap. We have no record of a lower price.

£193 today · cheaper than every other day in the last 24 months

NEW HERE?

Amazon shows you one price. We show you all of them.

Tosheroon watches Amazon prices so you don't have to. Every product on Amazon has a price history — we make it visible. Set the price you'd actually pay, and we'll email you the second it gets there. No app, no account, one email.

WHAT'S ON THIS PAGE

↓ Price chart
when this has been cheap or pricey

↓ Forecast
where the price is heading next

↓ Statistics
all-time high & low, recent range

↑ Price alert
name your number, we'll email you

Price History & Forecast

Grey patches = out of stock. Cheaper = lower on the chart. Hover for exact prices.

Last 576 days • 576 data points (No recent data available)

Historical

Generating forecast...

Price Distribution

Price distribution over 576 days • 1 price levels

Days at Price

Price Analysis

Most common price: £193 (576 days, 100.0%)

Price range: £193 - £193

Price levels: 1 different prices over 576 days

Description

Bread is a pivotal food in many cultures around the world. Besides energy, it provides some nutritional benefits, being an important source of dietary fibres and vitamins. Chapter One highlights some of the valences which the bread has been endowed for as a foodstuff and symbol. Chapter Two points out the current trends on bread consumption with respect to healthier lifestyles, the use of alternative ingredients and manufacturing adjustments. Chapter Three discusses the purchasing habits and the level of knowledge about bread in the centre of Portugal, as well as in what way those habits might be influenced by sociodemographic variables. Chapter Four investigated the combination of durum wheat flour and soft (Triticum durum) in sponge cake, concha type and muffins. Chapter Five covers the use of Brazilian cerrado fruits, and their potential to increase the nutritional value of foods, contribute to reducing hunger, poverty, and inequality in underprivileged regions, and contribute to economic, political and social development. Chapter Six discusses how elaborate new breads enhance the traditional nutritional value by increasing the intake of vitamins, fibre and bioactive compounds and helping to maintain the body health Chapter Seven presents several alternatives for fiber enrichment of bread with a focus on the technological and functional effect of fibre addition on bread quality. Chapter Eight evaluates the influence of the partial replacement of wheat flour by isolated soy protein and the performance of transglutaminase on the dough rheology and the technological quality of the bread. Chapter Nine gives an overview of the influence of the addition of prebiotic components on the technological and sensory properties and on the health benefits of bread.

Product Specifications

Format: hardcover
ASIN: 1536122742
Category: Books > Subjects > Food & Drink > Baking
Domain: Amazon UK
Release Date: 01 July 2017
Listed Since: 14 June 2017

Barcode

No barcode data available

Bread: Consumption, Cultural Significance & Health Effects (Food and Beverage Consumption and Health)

It has never been this cheap. We have no record of a lower price.

Price History & Forecast

Price Distribution

Price Analysis

Description

Product Specifications

Barcode

Similar Products You Might Like

Breadmaking: Improving Quality: Second edition (Woodhead Publishing Series in Food Science, Technology and Nutrition)

The Bread Machine Cookbook for Beginners: 201 Quick and Easy Baking Recipes You can Make at Home Even if you're a Beginner. How to Have Fresh, Fragrant Bread Every Day.

A History of Bread: Consumers, Bakers and Public Authorities since the 18th Century (Food in Modern History: Traditions and Innovations)

Bread Making: Improving Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition)

The Chorleywood Bread Process (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Modernist Bread German Edition

Bread and Its Fortification: Nutrition and Health Benefits (Food Biology Series)

Modernist Bread French Edition: ART ET SCIENCE CULINAIRES

FLOUR WATER SALT YEAST UNLOCKED: SECRETES TO PERFECT ARTISAN BREAD EVERY TIME , Become a Master of Baking with 4 Simple Ingredients

Bread and the British Economy, 1770–1870

Bread Staling

Cereals in Breadmaking: A Molecular Colloidal Approach: 55 (Food Science and Technology)

Brilliant Breadmaking in Your Bread Machine

The Science and Technology of Chapatti and Other Indian Flatbreads

Coffret Traité de boulangerie au levain: Coffret en 2 volumes : Tome 1, Théorie ; Tome 2, Pratique

Whole-Wheat Bread for Human Health

Whole-Wheat Bread for Human Health

Gluten-free Bread Technology

Professional Bread Baking

Modernist Bread at Home

30-Minute Kitchen Loaves: Fast One-Bowl Bread for Every Day (The Quick & Artisan Home Bread Series)

Technology of Breadmaking