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CHAPTER 18

Addition of Calcium to Gluten and Nongluten Flours for Breadmaking

The first bread was probably made 10000 years ago. In traditional breadmaking, cereals are milled into flour to make different types of breads. Cereals are a source of well-balanced macro- and micronutrients, including calcium. The technological processing of cereals affects the level of several nutrients and modifies their bioavailability. In the case of gluten-sensitivity disorders, cereals must be eliminated from a diet. This chapter reviews the existing literature concerning the technological and nutritional aspects of calcium in both traditional and gluten-free breadmaking. Additionally, the role and demands of calcium and gluten-related disorders are described.

Print publication date: 08 Oct 2015
Copyright year: 2016
Print ISBN: 978-1-84973-887-3
PDF eISBN: 978-1-78262-213-0
ePub eISBN: 978-1-78262-729-6
Citation: