Crustless bread: Difference between revisions

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Crustless bread is bread without crusts. Panko is made from such a bread, which is produced by passing an electric current through the dough.^[1] The British food group RHM manufactures a crustless bread targeted at children called Hovis Invisible Crust, which is produced by baking the bread at low temperature.^[2] Other bread manufacturers have released crustless bread, with the crusts removed.

Measurable nutritional loss can result from omitting crusts from bread.^{[citation needed]}

References

^ Tarté, R. (2009). Ingredients in Meat Products: Properties, Functionality and Applications. Springer. p. 282. ISBN 978-0-387-71327-4. Retrieved 28 January 2015.
^ "Hovis to launch crustless bread". Manchester Evening News. 20 July 2005. Retrieved 28 January 2015.

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[google-1] Tarté, R. (2009). Ingredients in Meat Products: Properties, Functionality and Applications. Springer. p. 282. ISBN 978-0-387-71327-4. Retrieved 28 January 2015.

[manchestereveningnews-2] "Hovis to launch crustless bread". Manchester Evening News. 20 July 2005. Retrieved 28 January 2015.

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 The British food group [[Rank Hovis McDougall|RHM]] manufactures a crustless bread targeted at children called [[Hovis]] Invisible Crust, which is produced by baking the bread at low temperature.<ref name="manchestereveningnews">{{cite web|url=http://www.manchestereveningnews.co.uk/news/greater-manchester-news/hovis-to-launch-crustless-bread-1077325|title=Hovis to launch crustless bread |work= Manchester Evening News|date=20 July 2005|publisher= |accessdate=28 January 2015}}</ref> Other bread manufacturers have released crustless bread, with the crusts removed.
+Measurable nutritional loss can result from omitting crusts from bread.{{cn}}
-Measurable nutritional loss can result from omitting crusts from bread. Bread crusts are higher in the antioxidant pronyl-lysine than the inner portion of the bread.<ref name="sciencedaily">{{cite web|url=https://www.sciencedaily.com/releases/2002/11/021105080817.htm|title=Bread Crust And Stuffing Rich In Healthy Antioxidants |work= Science Daily |date=5 November 2002|publisher= |accessdate=28 January 2015}}</ref>{{medcn|date=January 2019}} Crusts from darker breads, in particular, contain higher amounts of this antioxidant,<ref name="nih">{{cite journal|title= Inhibitory effect of bread crust antioxidant pronyl-lysine on two different categories of colonic premalignant lesions induced by 1,2-dimethylhydrazine.| pmid =19417676 | doi=10.1097/CEJ.0b013e32832945a6 | volume=18| issue=4| date=August 2009| journal=European Journal of Cancer Prevention| pages=291–302| last1 =Panneerselvam | first1 =Jayabal | last2 =Aranganathan | first2 =Selvaraj | last3 =Nalini | first3 =Namasivayam | s2cid =477540 }}</ref>{{psi|date=January 2019}} which is being researched for its potential [[colorectal cancer]] inhibitory properties.<ref>{{cite journal| pmid=19417676| year=2009| last1=Panneerselvam| first1=J| last2=Aranganathan|first2=S|last3=Nalini|first3=N|title=Inhibitory effect of bread crust antioxidant pronyl-lysine on two different categories of colonic premalignant lesions induced by 1,2-dimethylhydrazine| volume=18|issue=4|pages=291–302| doi=10.1097/CEJ.0b013e32832945a6 |journal= European Journal of Cancer Prevention | s2cid=477540}}<br />- {{cite journal |doi= 10.1097/CEJ.0b013e32832945a6 |title=Inhibitory effect of bread crust antioxidant pronyl-lysine on two different categories of colonic premalignant lesions induced by 1,2-dimethylhydrazine |year=2009 |last1= Panneerselvam |first1=Jayabal |last2=Aranganathan |first2=Selvaraj |last3=Nalini |first3= Namasivayam |journal= European Journal of Cancer Prevention |volume=18 |issue=4 |pages=291–302 |pmid=19417676 |s2cid=477540 }}</ref>{{psi|date=January 2019}}
 == See also ==
 * [[List of breads]]