Fibre-Rich and Wholegrain Foods: Improving Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Consumers are increasingly seeking foods that are rich in dietary fibre and wholegrains, but are often unwilling to compromise on sensory quality. Fibre-rich and wholegrain food reviews key research and best industry practice in the development of fibre-enriched and wholegrain products that efficiently meet customer requirements. Part one introduces the key issues surrounding the analysis, definition, regulation and health claims associated with dietary fibre and wholegrain foods. The links between wholegrain foods and health, the range of fibre dietary ingredients and a comparison of their technical functionality are discussed, as are consumption and consumer challenges of wholegrain foods. Part two goes on to explore dietary fibre sources, including wheat and non-wheat cereal dietary fibre ingredients, vegetable, fruit and potato fibres. Improving the quality of fibre-rich and wholegrain foods, including such cereal products as wholegrain bread, muffins, pasta and noodles, is the focus of part three. Fibre in extruded products is also investigated before part four reviews quality improvement of fibre-enriched dairy products, meat products, seafood, beverages and snack foods. Companion animal nutrition as affected by dietary fibre inclusion is discussed, before the book concludes with a consideration of soluble and insoluble fibre in infant nutrition. With its distinguished editors and international team of expert contributors, Fibre-rich and wholegrain foods provides a comprehensive guide to the field for researchers working in both the food industry and academia, as well as all those involved in the development, production and use of fibre-enriched and wholegrain foods. 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 Content: Front matter , Pages i-iii Copyright , Page iv Contributor contact details , Pages xiii-xvii , Jan A. Delcour, Kaisa Poutanen, Jan Willem Van der Kamp, Joanne Lupton, Barry V. McCleary, Anna Draga, N. Sloane, Joanne Slavin, Jenni Lappi, Hannu Mykkänen, Maijukka Kolehmainen, Kaisa Poutanen, Steve W. Cui, Ying Wu, Huihuang Ding, Kristen W. Dammann, Denise Hauge, Renee A. Rosen, Natalia Schroeder, Len Marquart, Associate Professor, et al. Woodhead Publishing Series in Food Science, Technology and Nutrition , Pages xix-xxvii 1 - Definitions, regulations and health claims associated with dietary fibre and wholegrain foods , Pages 3-24 , J.W. Van der Kamp, J. Lupton 2 - Dietary fibre analysis in foods , Pages 25-60 , B.V. McCleary, A. Draga, N. Sloane 3 - Health aspects of dietary fibre , Pages 61-75 , J. Slavin 4 - Wholegrain foods and health , Pages 76-95 , J. Lappi, H. Mykkänen, M. Kolehmainen, K. Poutanen 5 - The range of dietary fibre ingredients and a comparison of their technical functionality , Pages 96-119 , S.W. Cui, Y. Wu, H. Ding 6 - Consumption and consumer challenges of wholegrain foods , Pages 120-149 , K.W. Dammann, D. Hauge, R.A. Rosen, N. Schroeder, L. Marquart 7 - Improving the content and composition of dietary fibre in wheat , Pages 153-169 , P.R. Shewry 8 - Cereal brans as dietary fibre ingredients , Pages 170-192 , J. Sibakov, P. Lehtinen, K. Poutanen 9 - Vegetable, fruit and potato fibres , Pages 193-207 , M. Nyman, L. Haskå 10 - Fibre-enriched and wholegrain breads , Pages 211-235 , A. Rakha, P. Åman, R. Andersson 11 - Performance of resistant starches in baking: a case study on fibre-rich and wholegrain muffins , Pages 236-255 , A. Salvador, S. Fiszman 12 - Fibre in extruded products , Pages 256-272 , N. Sozer, K. Poutanen 13 - Fibre-enriched and whole wheat pasta , Pages 273-290 , C.S. Brennan 14 - Fibre–enriched and whole wheat noodles , Pages 291-308 , A.S. Ross 15 - Fibre-enriched dairy products , Pages 311-328 , H. D. Goff, University of Guelph, Canada 16 - Fibre-enriched meat products , Pages 329-347 , F. Jiménez-Colmenero, G. Delgado-Pando 17 - Fibre-enriched seafood , Pages 348-368 , A.J. Borderías, M. Pérez-Mateos, I. Sánchez-Alonso 18 - Fibre-enriched beverages , Pages 369-388 , L. Viscione 19 - Fibre-enriched snack foods , Pages 389-406 , V. Stojceska 20 - Companion animal nutrition as affected by dietary fibre inclusion , Pages 407-420 , M.C. Rossoni Serão, G.C. Fahey Jr. 21 - Soluble and insoluble fibre in infant nutrition , Pages 421-449 , G. Boehm, Danone Index , Pages 451-459 Consumers are increasingly seeking foods that are rich in dietary fibre and wholegrains, but are often unwilling to compromise on sensory quality. Fibre-rich and wholegrain food reviews key research and best industry practice in the development of fibre-enriched and wholegrain products that efficiently meet customer requirements.

Part one introduces the key issues surrounding the analysis, definition, regulation and health claims associated with dietary fibre and wholegrain foods. The links between wholegrain foods and health, the range of fibre dietary ingredients and a comparison of their technical functionality are discussed, as are consumption and consumer challenges of wholegrain foods. Part two goes on to explore dietary fibre sources, including wheat and non-wheat cereal dietary fibre ingredients, vegetable, fruit and potato fibres. Improving the quality of fibre-rich and wholegrain foods, including such cereal products as wholegrain bread, muffins, pasta and noodles, is the focus of part three. Fibre in extruded products is also investigated before part four reviews quality improvement of fibre-enriched dairy products, meat products, seafood, beverages and snack foods. Companion animal nutrition as affected by dietary fibre inclusion is discussed, before the book concludes with a consideration of soluble and insoluble fibre in infant nutrition.

With its distinguished editors and international team of expert contributors, Fibre-rich and wholegrain foods provides a comprehensive guide to the field for researchers working in both the food industry and academia, as well as all those involved in the development, production and use of fibre-enriched and wholegrain foods.

• 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

Consumers are increasingly seeking foods that are rich in dietary fibre and wholegrains, but are often unwilling to compromise on sensory quality. This work reviews key research and best industry practice in the development of fibre-enriched and wholegrain products that efficiently meet customer requirements