Hamaker B.R. (ed.) Technology of functional cereal products

CRC Press, Woodhead Publishing Limited, 2008. — 569 p.Functional, or health, aspects of cereal grains and flours and technological advances in formulating good and healthy products is the focus of this book.
This text will be valuable as a useful reference for those developing functional cereal foods, but also to audiences wanting to learn the fascinating fundamentals of cereals and their role in health and wellness.Introductory issues
Consumers and functional cereal product
Labelling and regulatory issues related to functional cereal products
Fiber, whole grains, and disease prevention
Resistant starch and health
Micronutrients in cereal products: their bioactivities and effects on health
Whole grain consumption and insulin sensitivity
Determining the functional properties of food components in the gastrointestinal tract
Technology of functional cereal products
Improving the nutritional quality of cereals by conventional and novel approaches
Novel high-fibre and whole grain breads
Traditional and modern oat-based foods
Rye bread and other rye product
Functional barley products
Products containing other speciality grains: sorghum, the millets and pseudocereals
Vitamin and mineral fortification of bread
Omega-3-enriched bread
Soy-enriched bread
Inulin in bread and other cereal-based products
High-fibre pasta products
Functional cereal products for those with gluten intolerance
Converting oats to high-fibre products for use in functional foods
Improving the use of dietary fiber and other functional ingredients to lower the glycemic index of cereal products
Methods to slow starch digestion rate in functional cereal products