Wheat is the most important staple crop in temperate zones and is in increasing demand in
countries undergoing urbanization and industrialization. In addition to being a major source …

Micronutrient deficiencies, especially those arising from zinc (Zn) and iron (Fe), pose serious
human health problems for more than 2 billion people worldwide. Wheat is a major source of …

Epidemiological studies have clearly shown that whole-grain cereals can protect against
obesity, diabetes, CVD and cancers. The specific effects of food structure (increased satiety …

Inulin as a heterogeneous blend of fructose polymers is diversely found in nature primarily
as storage carbohydrates in plants. Besides, inulin is believed to induce certain techno …

Sourdough is the oldest form of leavened bread used as early as 2000 BC by the ancient
Egyptians. It may have been discovered by accident when wild yeast drifted into dough that …

Aims The concept of using specific dietary components to selectively modulate the gut
microbiota to confer a health benefit, defined as prebiotics, originated in 1995. In 2018, a …

Yeast‐mediated dough fermentation is an important phase in the bread making process.
The fermentative performance of yeast cells during fermentation is of critical importance for …

Micronutrient deficiency, also known as “hidden hunger,” is an increasingly serious global
challenge to humankind. Among the mineral elements, Fe (Iron) and Zn (Zinc) have earned …

Iron and zinc are 2 important nutrients in the human diet. Their deficiencies in humans lead
to a variety of health‐related problems. Iron and zinc biofortification of cereals is considered …

The role of wheat, and particularly of gluten protein, in our diet has recently been scrutinized.
This article provides a summary of the main pathologies related to wheat in the human body …