Recent trends in usage of fats and oils as functional ingredients in the baking industry [Changes in consumption of fats and oils, fat requirements in bakery formulation, role of bakery goods in meeting dietary goals and recommendations, the role of breads in diet and some diseases, USA]

Throughout the history of the human race, cereal grains have been a source of staple food throughout this Earth. Except for the rice‐eating countries, bread is the principal food and provides more nutrients than any other single food source. In over half of the countries around the world, bread supplies more than 50% of the total caloric intake. Even in one of the wealthiest nations, the United States, cereal grain products supply over 25% of the food energy, ca. 20% of the proteins, 14‐18% of fats, and over 40% of carbohydrates.