Fibre-Rich and Wholegrain Foods, 1st Edition

  • Published By:
  • ISBN-10: 0857095781
  • ISBN-13: 9780857095787
  • DDC: 613.28
  • Grade Level Range: College Freshman - College Senior
  • 496 Pages | eBook
  • Original Copyright 2013 | Published/Released June 2014
  • This publication's content originally published in print form: 2013

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Consumers are increasingly seeking foods that are rich in dietary fiber and whole grains but are often unwilling to compromise on sensory quality. Fibre-Rich and Wholegrain Food reviews key research and best practice in the development of fiber-enriched and wholegrain products that efficiently meet customer requirements. Part One introduces the key issues around the analysis, definition, regulation, and health claims associated with dietary fiber and wholegrain foods. Links between whole grain foods and health, the range of dietary fiber ingredients, and a comparison of their technical functionality are discussed, as are consumption and consumer challenges. Part Two explores dietary fiber sources, including wheat and non-wheat cereal dietary fiber ingredients, and vegetable, fruit and potato fibers. Improving the quality of fiber-rich and whole grain foods, such as muffins and pasta, is the focus of Part Three as is fiber in extruded products. Part Four reviews quality improvement of fiber-enriched dairy and meat products, seafood, beverages, and snack foods. Companion animal nutrition is discussed, before the book concludes with a consideration of soluble and insoluble fiber in infant nutrition. Fibre-Rich and Wholegrain foods is a comprehensive guide for researchers the food industry and academia, as well as those involved in the development, production, and use of fiber-enriched and whole grain foods.

Table of Contents

Front Cover.
Half Title Page.
Other Frontmatter.
Title Page.
Copyright Page.
Contributor Contact Details.
Other Frontmatter.
1: Introductory Issues.
2: Definitions, Regulations and Health Claims Associated with Dietary Fibre and Wholegrain Foods.
3: Dietary Fibre Analysis in Foods.
4: Health Aspects of Dietary Fibre.
5: Wholegrain Foods and Health.
6: The Range of Dietary Fibre Ingredients and a Comparison of Their Technical Functionality.
7: Consumption and Consumer Challenges of Wholegrain Foods.
8: Dietary Fibre Sources.
9: Improving the Content and Composition of Dietary Fibre in Wheat.
10: Cereal Brans as Dietary Fibre Ingredients.
11: Vegetable, Fruit and Potato Fibres.
12: Improving the Quality of Fibre-Rich and Wholegrain Foods: Cereal Products.
13: Fibre-Enriched and Wholegrain Breads.
14: Performance of Resistant Starches in Baking: A Case Study on Fibre-Rich and Wholegrain Muffins.
15: Fibre in Extruded Products.
16: Fibre-Enriched and Whole Wheat Pasta.
17: Fibre–Enriched and Whole Wheat Noodles.
18: Improving the Quality of Fibre-Enriched Foods: Other Products.
19: Fibre-Enriched Dairy Products.
20: Fibre-Enriched Meat Products.
21: Fibre-Enriched Seafood.
22: Fibre-Enriched Beverages.
23: Fibre-Enriched Snack Foods.
24: Companion Animal Nutrition as Affected by Dietary Fibre Inclusion.
25: Soluble and Insoluble Fibre in Infant Nutrition.