Abstract
Cereal products are usually a very significant part of
the daily diet of consumers. In particular, the
consumption of wholegrain products benefits health by
reducing the risk of certain chronic diseases. Cereal
products are also growing in importance at a time when a
large proportion of the population is becoming
significantly overweight.
| Original language | English |
|---|---|
| Title of host publication | Bakery Products Science and Technology |
| Editors | Weibiao Zhou, Y.H. Hui, I. de Leyn, M.A. Pagani, C.M. Rosell, J.D. Selman, N. Therdthai |
| Publisher | Wiley |
| Chapter | 22 |
| Pages | 391-407 |
| Edition | 2nd |
| ISBN (Electronic) | 978-1-118-79200-1 |
| ISBN (Print) | 978-1-119-96715-6 |
| DOIs | |
| Publication status | Published - 2014 |
| MoE publication type | D2 Article in professional manuals or guides or professional information systems or text book material |
Keywords
- cereal
- grain
- bread
- breakfast cereal
- milling fractionation
- sourdough fermentation
- germination
- extrusion
- enzyme
- sense
- sensory