Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/88877
Type: Capítulo de livro
Title: Importance Of French-type Bread In Brazilian Diet
Author: Clerici M.T.P.S.
Nabeshima E.H.
Hashimoto J.M.
de Carvalho-Silva L.B.
Chang Y.K.
Abstract: Bread is amongst the most consumed foods in Brazil. Data show that from 10 million tons of wheat consumed in the country, more than 50% are destined to bread production. Decades ago, bread was considered as a great source of energy, which improved quality of life of population suffering from protein-calorie malnutrition. There was great stimulation for building mills and consequently the creation of small companies, known as artisan bakeries. In these bakeries, that are small businesses with a semi-industrial room, the French-type bread, which is a popular adaptation of the French bread, is produced with a low cost and destined to immediate consumption (shelf-life around 6 hours). This kind of bread comprises almost 100% of wheat destined to bread, with only 5% destined to industrially produced breads. Those breads are most consumed during morning meals and snacks. Nutritionally, bread is still the major energy source of the diet. However, the Brazilian population profile has changed, since the country's greatest problems in public health are: obesity, diabetes, hypertension and heart diseases. Therefore, French-type bread, which has high glycemic index and high content of sodium, has been contraindicated. However, the habit of consuming it is already well established in Brazilian population. With the new concepts of functional foods and health sustainability, i.e., food must contribute to the maintenance of subjects' well-being, the universities and bakery industries are making all efforts to improve the nutritional quality of artisan and white bread. This chapter will provide for economic studies and studies on the technological, sensory and nutritional characteristics of French-type bread. © 2012 Nova Science Publishers, Inc. All rights reserved.
Editor: Nova Science Publishers, Inc.
Rights: fechado
Identifier DOI: 
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-84891981314&partnerID=40&md5=6547ed79f9d145e484f2958f112fc642
Date Issue: 2013
Appears in Collections:Unicamp - Artigos e Outros Documentos

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