NDLI: Trends in Whole Grain Processing Technology and Product Development

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Trends in Whole Grain Processing Technology and Product Development

Content Provider	Scilit
Author	Liu, Ting Hou, Gary G.
Copyright Year	2019
Description	Whole grains have received greater attention mostly because of their health benefits, and many countries are recommending an increase in their consumption. In this chapter, the current definitions for whole grains are summarized. The nutritional aspects and health benefits in reducing the risk of chronic diseases are introduced in detail. Food manufacturers worldwide have responded to the benefits of whole grains with the development of numerous whole grain products. Different processing techniques are compared for their advantages and disadvantages, in addition to the discussion on some key issues during processing. Lastly, the latest research on whole grain product development in terms of flour particle size effects, sprouted whole grains, and gluten-free whole grains are reviewed. This chapter should help the reader to fully understand the current status of whole grain development. Book Name: Whole Grains
Related Links	https://content.taylorfrancis.com/books/download?dac=C2017-0-62716-9&isbn=9781351104760&doi=10.1201/9781351104760-12&format=pdf
Ending Page	279
Page Count	23
Starting Page	257
DOI	10.1201/9781351104760-12
Language	English
Publisher	Informa UK Limited
Publisher Date	2019-03-04
Access Restriction	Open
Subject Keyword	Book Name: Whole Grains Grains Grain Development Chapter Grain Product Development Grain Products Health Benefits Current
Content Type	Text
Resource Type	Chapter

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