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

Dewettinck, Koen; Bockstaele, Filip Van; Kühne, Bianka; Walle, Davy Van de; Courtens, Tine; Gellynck, Xavier

doi:10.1016/j.jcs.2008.01.003

Cited by 436 publications

(372 citation statements)

References 125 publications

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“…Hence, while participants were aware of the term 'whole grain', many did not like the sensory properties of whole grains or they lacked the level of knowledge needed to facilitate increased intake of these foods. The sensory properties of whole grains are generally recognized as the most prominent barrier to whole grain intake (7,9,11,16,(18)(19)(20) , as was the case in the present research. However, there are also individuals who prefer the taste and texture of whole grain foods and, interestingly, some of these stated that they were prepared to pay a bit extra for them.…”

Section: Discussionsupporting

confidence: 73%

Whole grains and health: attitudes to whole grains against a prevailing background of increased marketing and promotion

McMackin

Dean

Woodside

et al. 2012

Public Health Nutr.

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Objective: To explore current awareness and perceptions of whole grain foods and perceived barriers and facilitators of whole grain consumption. Design: Focus groups were conducted to investigate consumer attitudes to whole grains. Discussions were transcribed verbatim and analysed thematically. Setting: Discussions were held throughout Northern Ireland with adults who were at least partly responsible for food shopping. Subjects: Seven focus groups were held (n 43; thirty-three females, ten males). Results: All participants were aware of the term 'whole grain' and had a basic level of awareness of their health benefits. Prominent barriers and facilitators of whole grain intake were related to perceptions of the sensory properties (most dominant factor) of whole grains; knowledge of how to locate, identify and use whole grains; and awareness of the health benefits, perceived cost and family influences. Parents of young children appeared to be altruistically motivated with many stating they wanted to ensure their children consumed whole grains in order to establish good eating habits. Conclusions: Participants were generally aware of the term 'whole grain'; however, even against a background of increased availability and promotion of whole grain foods, many key barriers to whole grain consumption were still evident. Alongside general education efforts, opportunities and challenges exist for the food industry to develop novel, but affordable, food products that are able to deliver whole grains in a wide variety of forms, including whole grains 'in disguise' for those who are most resistant to change.

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Section: Discussionsupporting

confidence: 73%

Whole grains and health: attitudes to whole grains against a prevailing background of increased marketing and promotion

McMackin

Dean

Woodside

et al. 2012

Public Health Nutr.

View full text Add to dashboard Cite

show abstract

“…During bread making, the availability and levels of bioactive compounds in cereal grains can either decrease or increase (DEWETTINCK et al, 2008).…”

Section: Bioreactor Cultivationmentioning

confidence: 99%

“…Cereals are an important source of minerals, but they also contain phytic acid, which is considered and anti-nutritional factor. Phytic acid has a high chelating activity, which may decrease the bioavailability of some minerals (DEWETTINCK et al, 2008).…”

Section: Bioreactor Cultivationmentioning

confidence: 99%

Iron enriched Saccharomyces cerevisiae maintains its fermenting power and bakery properties

Gaensly¹,

Wille²,

Brand³

et al. 2011

Ciênc. Tecnol. Aliment.

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“…Estrutura anatômica de um grão de trigo (DEWETTINCK et al, 2008 Na grande maioria das padarias em regiões temperadas do mundo, a levedura a ser usada para fazer o pão chega na forma de fermento prensado contendo cerca de 25% de água e uma massa com consistência semelhante a blocos, e é geralmente comprimido e embalado em recipientes de plástico ou de papel, que precisam ser armazenados em refrigerador, porque, em temperaturas muito acima de 10 º C, os carboidratos de armazenamento são metabolizados e por sua vez leva à produção de calor. Quando pressionado o fermento é desidratado sob condições controladas, após ser misturado com vários componentes protetores, uma suspensão com um teor de 6-8% de água é obtido.…”

Section: Lista De Figurasunclassified

“…Os cereais são importantes fontes de minerais, mas também contém ácido fítico (1 -4%), que é considerado um fator antinutricional. Ácido fítico possui alta atividade quelante que pode diminuir a biodisponibilidade de minerais (DEWETTINCK et al, 2008).…”

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Estudo da estrutura de massas de pães elaboradas a partir de diferentes processos fermentativos

Aquino¹

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

Cited by 436 publications

References 125 publications

Whole grains and health: attitudes to whole grains against a prevailing background of increased marketing and promotion

Whole grains and health: attitudes to whole grains against a prevailing background of increased marketing and promotion

Iron enriched Saccharomyces cerevisiae maintains its fermenting power and bakery properties

Estudo da estrutura de massas de pães elaboradas a partir de diferentes processos fermentativos

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