Fibre-Rich and Wholegrain Foods: Improving Quality

Key Features: reviews key research and best industry practice in the development of fibre-enriched and wholegrain products; considers analysis, definition, regulation and health claims associated with dietary fibre and wholegrain foods; explores sources of dietary fibre including: wheat and non-wheat cereal, vegetable, fruit and potato fibres.

Contents: Part 1 Introductory issues: Definitions, regulations and health claims associated with dietary fibre and wholegrain foods; Dietary fibre analysis in foods; Health aspects of dietary fibre; Wholegrain foods and health; The range of fibre dietary ingredients and a comparison of their technical functionality; Consumption and consumer challenges of wholegrain foods. Part 2 Dietary fibre sources: Improving the content and composition of dietary fibre in wheat; Non-wheat cereal dietary fibre ingredients; Vegetable, fruit and potato fibres. Part 3 Improving the quality of fibre-rich and wholegrain foods: Cereal products: Fibre-enriched and wholegrain breads; Performance of resistant starches in baking: A case study on fibre-rich and wholegrain muffins; Fibre in extruded products; Fibre-enriched and wholewheat pasta; Fiber-enriched and wholewheat noodles. Part 4 Improving the quality of fibre-enriched foods: Other products: Fibre-enriched dairy products; Fibre-enriched meat products; Fibre-enriched seafood; Fibre-enriched beverages; Fibre-enriched snack foods; Companion animal nutrition as affected by dietary fiber inclusion; Soluble and insoluble fibre in infant nutrition.