Componentes Nutricionales Del Pan

Journal of Cereal Science 48 (2008) 243e257 www.elsevier.com/locate/jcs

Review

Nutritional value of bread: Influence of processing, food interaction and consumer perception
K. Dewettinck a,*, F. Van Bockstaele a,b, B. Kuhne c, D. Van de Walle a, ¨ a T.M. Courtens , X. Gellynck c
Ghent University, Faculty of Bioscience Engineering, Department of Food Quality and Food Safety, Laboratory ofFood Technology and Engineering, Ghent, Belgium b University College Ghent, Faculty of Biosciences and Landscape Architecture, Department of Food Science and Technology, Ghent, Belgium c Ghent University, Faculty of Bioscience Engineering, Department of Agricultural Economics, Ghent, Belgium Received 16 August 2007; received in revised form 28 January 2008; accepted 29 January 2008
a

AbstractThe nearly ubiquitous consumption of cereals all over the world gives cereals an important position in international nutrition. Besides the high starch content as energy source, cereals provide dietary fibre, nutritious protein and lipids rich in essential fatty acids. Important micronutrients present in cereals are vitamins, especially many B vitamins, minerals, antioxidants and phytochemicals. Ingeneral, cereals provide important amounts of most nutrients. However, processing may decrease or increase the levels of the bioactive components in grains and also modify the bioavailability of these components. In addition, interactions between bread and companion foods have effects on the nutritional quality. The aim of this paper is to review the existing literature on the effects ofprocessing techniques and interactions with other food components in a mixed meal on the nutritional quality of bread. Furthermore, research findings on the consumer perception of bread in Belgium are included. This information can help health professionals and policy-makers to give clear and targeted advice about the positive effects of bread in the human nutrition during consultations and informationcampaigns. Ó 2008 Elsevier Ltd. All rights reserved.
Keywords: Bread; Nutritional value; Processing; Consumer perception

Contents 1. 2. Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Nutritive value ofcereals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.1. Macronutrients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . 2.2. Micronutrients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Influence of processing and storage on nutritive value . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.1. Milling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.2. Breadmaking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.3. Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Interactions with other...