Nutritional value of bread: Influence of processing, food interaction and consumer perception

Ghent University, Faculty of Bioscience Engineering, Department of Food Quality and Food Safety, Laboratory of Food Technology and Engineering, Ghent, Belgium; University College Ghent, Faculty of Biosciences and Landscape Architecture, Department of Food Science and Technology, Ghent, Belgium; Ghent University, Faculty of Bioscience Engineering, Department of Agricultural Economics, Ghent, Belgium
Journal of Cereal Science 01/2008; DOI: 10.1016/j.jcs.2008.01.003

ABSTRACT The nearly ubiquitous consumption of cereals all over the world gives cereals an important position in international nutrition. Besides the high starch content as energy source, cereals provide dietary fibre, nutritious protein and lipids rich in essential fatty acids. Important micronutrients present in cereals are vitamins, especially many B vitamins, minerals, antioxidants and phytochemicals. In general, cereals provide important amounts of most nutrients. However, processing may decrease or increase the levels of the bioactive components in grains and also modify the bioavailability of these components. In addition, interactions between bread and companion foods have effects on the nutritional quality. The aim of this paper is to review the existing literature on the effects of processing techniques and interactions with other food components in a mixed meal on the nutritional quality of bread. Furthermore, research findings on the consumer perception of bread in Belgium are included. This information can help health professionals and policy-makers to give clear and targeted advice about the positive effects of bread in the human nutrition during consultations and information campaigns.

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