TY  - JOUR
TT  - Whole Wheat Bread and Its Effects on Health
AU  - Kalkan, İndrani
AU  - Özarık, Büşra
PY  - 2017
DA  - January
JF  - Aydın Gastronomy
JO  - A-GASTRO
PB  - Istanbul Aydin University
WT  - DergiPark
SN  - 2528-9411
SP  - 37
EP  - 46
VL  - 1
IS  - 1
KW  - Tahıl
KW  - Ekmek
KW  - Tam Buğday Ekmeği
KW  - Kepekli Un
KW  - Kronik Hastalıklar
N2  - Bread is the major form of cereal consumption in this country. Of the average daily energy consumption, 50% comes from bread and cereals. Wheat and wheat products are the most commonly used form of cereals in Turkey. However, white bread flour is consumed more than the whole wheat or wheat bran flour by the society. Whole grains are rich in nutrient and phytochemical components. Many epidemiological and clinical studies, suggests an inverse relation between whole grain consumption and the risk of chronic diseases such as obesity cardiovascular disease, cancer and type II diabetes. During the grinding of whole wheat, separation of the bran and wheat germ from the grain leads to significant loss of many valuable nutrients. In this regard, consumption of whole wheat flour or whole grain products rather than white flour must be encouraged by raising the awareness in the community. This article describes the history and the importance of bread in Turkish culture;also its significance in nutrition and health has been discussed
UR  - https://dergipark.org.tr/en/pub/aydingas/article/348001
L1  - https://dergipark.org.tr/en/download/article-file/356874
ER  -