An "Ideal" Bread - A Literature Review

Bread can be said to be embedded in several food cultures, but currently bread is also one of our most hotly debated foods. While some claim we are better off without it, others, among them the health authorities, recommend whole grain bread as an important component of a balanced and healthy diet. The grocery stores offer a wide range of breads and many actors claim they have the recipe for the "ideal" bread. But who's right? What is actually an "ideal" bread? Or should we eat bread at all? The main objective of the present book is to present a literature review and use this to develop a recipe for an "ideal" bread.

Autorentext

Kjersti Lilleberg has a master's degree in Public Health Nutrition from Oslo and Akershus University College of Applied Sciences, Norway.