Author(s): Bruce R. Hamaker
Year: 2007
Language: English
Pages: 569
1845691776......Page 1
Contents......Page 6
Contributor contact details......Page 14
Preface......Page 20
Part I: Introductory issues......Page 22
1. Consumers and functional cereal products......Page 24
2. Labelling and regulatory issues related to functional cereal products......Page 44
3. Fiber, whole grains, and disease prevention......Page 67
4. Resistant starch and health......Page 84
5. Micronutrients in cereal products: their bioactivities and effects on health......Page 107
6. Whole grain consumption and insulin sensitivity......Page 133
7. Determining the functional properties of food components in the gastrointestinal tract......Page 147
Part II: Technology of functional cereal products......Page 178
8. Improving the nutritional quality of cereals by conventional and novel approaches......Page 180
9. Novel high-fibre and whole grain breads......Page 205
10. Traditional and modern oat-based foods......Page 236
11. Rye bread and other rye products......Page 254
12. Functional barley products......Page 282
13. Products containing other speciality grains: sorghum, the millets and pseudocereals......Page 302
14. Vitamin and mineral fortification of bread......Page 357
15. Omega-3-enriched bread......Page 383
16. Soy-enriched bread......Page 409
17. Inulin in bread and other cereal-based products......Page 430
18. High-fibre pasta products......Page 449
19. Functional cereal products for those with gluten intolerance......Page 467
20. Converting oats to high-fibre products for use in functional foods......Page 497
21. Improving the use of dietary fiber and other functional ingredients to lower the glycemic index of cereal products......Page 516
22. Methods to slow starch digestion rate in functional cereal products......Page 539
Index......Page 559
