Crustless bread
 Ham and cheese sandwiches prepared with crustless bread | |
| Type | Bread |
|---|---|
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] British food group RHM manufacture 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.
Significant nutritional loss can result from omitting crusts from bread. Bread crusts are very high in fiber and antioxidants, and contain a greater concentration of vitamins and minerals than the inner portion of the bread. [3] Crusts from darker breads, in particular, contain higher amounts of these nutrients such as pronyl-lysine,[4] which is being researched for its potential colorectal cancer inhibitory properties.[5][6]
See also
References
- ^ Tarté, R. (2009). Ingredients in Meat Products: Properties, Functionality and Applications. Springer. p. 282. ISBN 9780387713274. Retrieved 2015-01-28.
- ^ "Hovis to launch crustless bread - Manchester Evening News". manchestereveningnews.co.uk. Retrieved 2015-01-28.
- ^ "Bread Crust And Stuffing Rich In Healthy Antioxidants -- ScienceDaily". sciencedaily.com. Retrieved 2015-01-28.
- ^ "Inhibitory effect of bread crust antioxidant pronyl-lysine on two d... - PubMed - NCBI". ncbi.nlm.nih.gov. Retrieved 2015-01-28.
- ^ Panneerselvam, J; Aranganathan, S; Nalini, N (2009). "Inhibitory effect of bread crust antioxidant pronyl-lysine on two different categories of colonic premalignant lesions induced by 1,2-dimethylhydrazine". European Journal of Cancer Prevention. 18 (4): 291–302. doi:10.1097/CEJ.0b013e32832945a6. PMID 19417676.
- ^ Panneerselvam, Jayabal; Aranganathan, Selvaraj; Nalini, Namasivayam (2009). "Inhibitory effect of bread crust antioxidant pronyl-lysine on two different categories of colonic premalignant lesions induced by 1,2-dimethylhydrazine". European Journal of Cancer Prevention. 18 (4): 291–302. doi:10.1097/CEJ.0b013e32832945a6. PMID 19417676.
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