Crustless bread

Crustless bread
Type	Bread
	Cookbook: Crustless 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] 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. Bread crusts are higher in the antioxidant pronyl-lysine than the inner portion of the bread.^[3]^{[medical citation needed]} Crusts from darker breads, in particular, contain higher amounts of this antioxidant,^[4]^{[non-primary source needed]} which is being researched for its potential colorectal cancer inhibitory properties.^[5]^{[non-primary source 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.
^ "Bread Crust And Stuffing Rich In Healthy Antioxidants". Science Daily. 5 November 2002. Retrieved 28 January 2015.
^ Panneerselvam, Jayabal; Aranganathan, Selvaraj; Nalini, Namasivayam (August 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. S2CID 477540.
^ 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. S2CID 477540.
- 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. S2CID 477540.

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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.

[sciencedaily-3] "Bread Crust And Stuffing Rich In Healthy Antioxidants". Science Daily. 5 November 2002. Retrieved 28 January 2015.

[nih-4] Panneerselvam, Jayabal; Aranganathan, Selvaraj; Nalini, Namasivayam (August 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. S2CID 477540.

[5] 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. S2CID 477540.
- 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. S2CID 477540.

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Crustless bread

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