This book examines the effect of whole-wheat bread on health, with evidence linking the consumption of whole-wheat products to a decrease in the relative risk of non-communicable diseases in comparison with products baked from refined flour. The authors focus on key areas such as milling and refining procedures, bakery products, and assessment of the present consumption of wheat products. They offer a detailed description of all available ingredients of wheat-kernel, with particular attention paid to the health benefits of wheat-kernel antioxidants and dietary fiber ingredients. Vitamins, glutathione, choline and betaine, carotenoids, sterols and stanols are covered, and the book concludes with a general overview of the effect of whole-wheat bread on colon activity and immune capacity. Methods of improving bread nutritional quality, and the potential for the upgrading of the nutritional qualities of whole-bread, are also discussed. 

Consumption ofwhole-wheat in Western societies, however, has either not increased or increased very slightly. The authors intend for this book to highlight the health benefits of whole-wheat bread and the factors that contribute to these benefits.

The Intact Kernel

Definitions.-The wheat in our menu
Milling and Refining
Kernel Composition
Dietary Fiber
Vitamins and Organic Micronutrients
Methyl Donors
Antioxidants
Antioxidant capacity
Covering layers
Ingredients with opposite activity
Wheat allergens
Wide-scaled epidemiological studies
Observational studies with limited data
Intervention and biomarkers studies
Animal experimentation
Effect of whole-wheat on brain integrity
Malpractice in bread baking
Bread consumption versus other food items
Bread baking
The consumer preferences
Population groups with particular needs
The struggle for the increase of whole-wheat intake.