Wheat: Grain Structure of Wheat and Wheat-based Products
© 2016 Elsevier Ltd. All rights reserved. The world's population relies on wheat-based foods as a major source of essential energy. Wheat-based foods are a good source of nutrients such as carbohydrates, proteins, and fiber for humans, but most food applications use milled wheat as white or pur...
| Main Authors: | , , |
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| Format: | Book Chapter |
| Published: |
2015
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| Online Access: | http://hdl.handle.net/20.500.11937/66902 |
| _version_ | 1848761423161720832 |
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| author | Solah, Vicky Fenton, Haelee Crosbie, G. |
| author_facet | Solah, Vicky Fenton, Haelee Crosbie, G. |
| author_sort | Solah, Vicky |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | © 2016 Elsevier Ltd. All rights reserved. The world's population relies on wheat-based foods as a major source of essential energy. Wheat-based foods are a good source of nutrients such as carbohydrates, proteins, and fiber for humans, but most food applications use milled wheat as white or purified flour and some valuable nutritional components may be lost. While carbohydrates should be the body's major source of energy, diets rich in whole grain are recommended for the prevention of cardiovascular disease. This protective aspect of whole grain and the importance of whole grain food must be highlighted to ensure they form a significant part of the diet. The composition, structure, and special properties of the wheat grain have allowed the evolution of many unique food products worldwide. |
| first_indexed | 2025-11-14T10:31:26Z |
| format | Book Chapter |
| id | curtin-20.500.11937-66902 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T10:31:26Z |
| publishDate | 2015 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-669022018-05-18T08:04:41Z Wheat: Grain Structure of Wheat and Wheat-based Products Solah, Vicky Fenton, Haelee Crosbie, G. © 2016 Elsevier Ltd. All rights reserved. The world's population relies on wheat-based foods as a major source of essential energy. Wheat-based foods are a good source of nutrients such as carbohydrates, proteins, and fiber for humans, but most food applications use milled wheat as white or purified flour and some valuable nutritional components may be lost. While carbohydrates should be the body's major source of energy, diets rich in whole grain are recommended for the prevention of cardiovascular disease. This protective aspect of whole grain and the importance of whole grain food must be highlighted to ensure they form a significant part of the diet. The composition, structure, and special properties of the wheat grain have allowed the evolution of many unique food products worldwide. 2015 Book Chapter http://hdl.handle.net/20.500.11937/66902 10.1016/B978-0-12-384947-2.00746-7 restricted |
| spellingShingle | Solah, Vicky Fenton, Haelee Crosbie, G. Wheat: Grain Structure of Wheat and Wheat-based Products |
| title | Wheat: Grain Structure of Wheat and Wheat-based Products |
| title_full | Wheat: Grain Structure of Wheat and Wheat-based Products |
| title_fullStr | Wheat: Grain Structure of Wheat and Wheat-based Products |
| title_full_unstemmed | Wheat: Grain Structure of Wheat and Wheat-based Products |
| title_short | Wheat: Grain Structure of Wheat and Wheat-based Products |
| title_sort | wheat: grain structure of wheat and wheat-based products |
| url | http://hdl.handle.net/20.500.11937/66902 |