%0 Journal Article
%T Improvement of Nutritional Properties of Bread
%A Hacer MERAL
%J -
%D 2019
%X People have given place to bread in their nutrition from the time of wheat agriculture to nowadays. Recently increasing white bread consumption has limited taking essential nutrients from whole wheat to body. It seems that inadequate and unbalanced diet constitutes today's important nutritional problems. Researchers are attracted to the bread enrichment in order to balance the nutrition of the every individuals in society, especially people with low income. From legumes, fish, oil seeds to a variety of fruits and vegetables like many products were used to bread enrichment and positive results were obtained. Even some of food industry residue, which contain high nutritional value, can be used to bread enrichment. The functionalization of bread with such components also interest to consumers and interest in these products is increasing day by day. Due to the high carbohydrate content, wheat bread with high energy and glycaemic index can be enriched with substances that are important in nutrition such as protein, mineral, essential fatty acid, phenolic substance and dietary fibre. It is difficult to access the protein resources nowadays but consumption of the bread, which is enriched with protein, can overcome this deficiency. Low dietary fibre consumption and sedentary lifestyle are thought to be of great importance in the prevalence of these diseases. It is certain that dietary fibre enrichment of the bread, which has taken a significant place in our diet, can reduce the incidence of such diseases
%K Ekmek
%K Beslenme
%K Ekme£¿in zenginle£¿tirilmesi
%K Fonksiyonel g£¿da
%U http://dergipark.org.tr/ataunizfd/issue/45420/496393