Wheat is the most important staple crop in temperate zones and is in increasing demand in
countries undergoing urbanization and industrialization. In addition to being a major source …

Epidemiological studies have consistently shown that regular consumption of whole grain
barley reduces the risk of developing chronic diseases. The presence of barley fiber …

Epidemiological studies have clearly shown that whole-grain cereals can protect against
obesity, diabetes, CVD and cancers. The specific effects of food structure (increased satiety …

Wheat is the dominant crop in temperate countries being used for human food and livestock
feed. Its success depends partly on its adaptability and high yield potential but also on the …

Ancient wheat species (einkorn, emmer, spelt and Khorasan wheat) have been suggested to
have health benefits when compared with modern cultivars of bread and durum wheat …

Use of sourdough is of expanding interest for improvement of flavour, structure and stability
of baked goods. Cereal fermentations also show significant potential in improvement and …

The desire for foods with lower glycemic indices has led to the exploration of functional
ingredients and novel food processing techniques. The glycemic index (GI) is a well …

150 lines of bread wheat representing diverse origin and 25 lines of durum, spelt, einkorn
and emmer wheat species were analysed for variation in micronutrient concentrations in …

A number of studies have suggested that ancient wheats have health benefits compared
with modern bread wheat. However, the mechanisms are unclear and limited numbers of …

In the last 10,000 years, wheat has become one of the most important cereals in the human
diet and today, it is widely consumed in many processed food products. Mostly considered a …