Nutritional effects of bread enrichment - Aghamirzaei, Mostafa;Mostashari, Parisa;Tizchang, Samira
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Bread is an important part of the diet for millions of people worldwide. Wheat bread represents the main source of carbohydrate, minerals and vitamins for most of the people. However, white breads are considered to be nutritionally poor, as the wheat proteins are deficient in essential amino acids such as lysine, tryptophan, and threonine. Fortification of bread with different micro/macro nutrients increases the content of essential nutraceuticals of the bread. Composite breads improve the nutritional quality of bread and satisfy the increasing interest among vegetarians to consume…mehr

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Produktbeschreibung
Bread is an important part of the diet for millions of people worldwide. Wheat bread represents the main source of carbohydrate, minerals and vitamins for most of the people. However, white breads are considered to be nutritionally poor, as the wheat proteins are deficient in essential amino acids such as lysine, tryptophan, and threonine. Fortification of bread with different micro/macro nutrients increases the content of essential nutraceuticals of the bread. Composite breads improve the nutritional quality of bread and satisfy the increasing interest among vegetarians to consume protein-enriched food from plant sources, which are rich in lysine and have great potential in overcoming protein-calorie malnutrition. However, Fortification might cause different effects in physiochemical, shelf life, sensory, quality and rheological properties of bread.
Autorenporträt
Mostafa Aghamirzaei (1), Parisa Mostashari (2) and Samira Tizchang (1). (1) Department of Food Science and Technology, College of Agriculture, University of Tabriz, Iran. (2) Department of Food Sciences and Technology, Pharmaceutical Sciences Branch, Islamic Azad University, Tehran, Iran.