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Elsevier Flour and Breads Fortification in Health and Disease Prevention

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Description

Bread and flour-based foods sustain millions of people worldwide, delivering essential energy, protein, minerals and vital macro- and micronutrients. This comprehensive Academic Press resource explores the complex nature of flour and bread across diverse cultures, examining how different flour types each carry their own heritage, cultural significance and nutritional profiles. The book addresses three major aspects often overlooked in nutrition discussions: the fact that not all cultures rely on wheat flour bread, the existence of dozens of distinctive flour varieties beyond wheat, and the diverse preparation methods extending far beyond traditional Western leavened loaves. Whether you're investigating flour fortification strategies, understanding bread's role in disease prevention, or exploring how different cultures incorporate grain-based foods into their diets, this Academic Press publication provides evidence-based insights into optimising nutritional outcomes through flour and bread consumption.

Key Features

Academic Press publication offering authoritative information on flour types, bread varieties and their nutritional composition across global cultures.

Explores flour fortification methods and strategies for enhancing health outcomes through bread and flour-based food consumption.

Examines the role of bread and flour in disease prevention and their contribution to balanced nutrition worldwide.

Covers diverse bread-making traditions beyond Western loaf forms, including cultural and heritage aspects of flour usage.

Product Specifications

Format
hardcover
Domain
Amazon UK
Release Date
18 February 2011
Listed Since
19 August 2010

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