Fibers: Healthy Component in Whole Wheat and Rye Flours

The demand for foods made with whole grain ingredients that improve health continues to grow. The health benefits of whole grain cereal are well recognized and are attributed to the presence of dietary fiber and phytochemicals. Consumption of whole grain cereals has been associated with protection against cardiovascular disease and type 2 diabetes. The wheat and rye whole grain flours have a total fiber content that gives a healthy contribution for the daily feeding of the population. After applying a malting process, the composition of fibers is modified by increasing the fraction of soluble fibers. These fibers are prebiotic and improve flour functionality. In this chapter, we will study the properties of whole malted flour of wheat and rye and how it benefits health.

• Publication year

  2019

• Venue

  Food Engineering

• Publication date

  2019-03-15

• Fields of study

  Agricultural and Food Sciences, Medicine

• Identifiers
  DOI 10.5772/INTECHOPEN.83341
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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