“I could see this as a useful resource for researchers, specifically those interested in whole wheat bread and whole grains. … it certainly could be useful for researchers who are interested in this topic as well as those who are researching the impact of eating patterns as a whole.” (Amy Hess Hess Fischl, Doody's Book Reviews, September 18, 2020)

1 The Intact Kernel

1.1 Whole-wheat bread

1.2 Definitions of whole grain and whole-wheat bread

1.3 Why whole-wheat bread?

1.4 Motivation for the consumption of refined cereals

2 Definitions

2.1 Kernel ingredients

2.2 Wheat kernel terms

<2.3 Milling terms

2.4 Disorders produced with the intake of refined wheat

3 The wheat in our menu

3.1 The unique effect of whole-wheat on our health

3.2 The status of the wheat in our diet

3.3 Global grain production

3.4 Staple foods

3.5 List of cereals

3.6 List of pseudocereals

3.7 Types of wheat varieties

3.8 Common wheat products

3.9 Ingredients of the main cereals

4 Milling and refining

4.1 Milling

4.2 Flour refining

4.3 The bran

4.4 The germ

4.5 Grinding yield (extraction rate)

4.6 Effect of flour refining on antioxidant capacity of the bread

4.7 Destruction of vulnerable ingredients by vigorous milling

4.8 Damaged starch

5 Kernel composition

5.1 Kernek structure

5.2 Storage organelles of the wheat kernel

<5.3 Kernel main ingredients

5.4 Essential nutrients of wheat kernel not listed in the RDA list

5.5 Proteins and amino acids

5.6 Lipids

5.7 Carbohydrates

5.8 Starch

5.9 Minerals

6 Dietary fiber

6.1 Dietary-fiber definition

6.2 Fermentation definition

6.3 Dietary-fiber in human nutrition

6.4 Dietary-fiber ingredients

6.5 Arabinoxylan

6.6 Resistant starch

6.7 Cellulose

6.8 Dietary fiber building blocks

6.9 Dietary-fiber polymers6.10 Hemicellulose

6.11 Lignin

6.12 Lignocellulose

6.13 Inulin

6.14 Energy extraction from dietary-fiber

6.15 Evaluation of the nutritive quality of the dietary-fiber

6.16 Dietary-fiber digestion in herbivores

6.17 Fermentability

7 Vitamins and organic micronutrients

7.1 Vitamins

7.2 Glutathione

7.3 Tocols

7.4 Carotenoids

8 Methyl donors

8.1 Choline and betaine

8.2 Trigonelline

9 Antioxidants

9.1 Sterols and stanols

9.2 The primary role of antioxidants

9.3 The biological activity of antioxidants

9.4 Phenolic compounds

9.5 Polyphenols

9.6 Tannins

9.7 Flavanoids

9.8 Benzoxazinoids

9.9 Lignans

9.10 Variability in phenolics concentrations between wheat cultivars

9.11 Alkylresoecinol

10 Antioxidant capacity

10.1 Inhibitory effect of the enzymatic activities in yeast

10.2 Destruction of the antioxidants

10.3 Measurement of antioxidant capacity

10.4 Blood antioxidants

10.5 Cereal antioxidant capacities

11 Covering layers

11.2 Waxy compounds

11.2 Policosanol

11.3 Cutin

11.4 Suberin

12 Ingredients with opposite activity

12.1 Phytic acid

12.2 Alleviative outcomes of phytic acid

12.3 Phytase

13 Wheat allergens

13.1 Wheat germ agglutinin (WGA)

13.2 Other wheat allergens

13.3. Gluten and celiac

13.4 Wheat-free-diet

13.5 The sensitivity prevalence for wheat products

14 Wide scaled epidemiological studies

14.1 Alleviative outcome of whole-wheat bread in human nutrition

14.2 Whole-wheat effect on NCD (non communicable diseases)

14.3 Incidence of colorectal malignancy

14.4 Incidence of upper gut malignancy

14.5 Incidence of pancreatic malignancy

14.6 Incidence of breast cancer

14.7 Incidence of malignancy, all causes

14.8 Incidence of cardiovascular morbidity

14.9 Incidence of strock

14.10 Incidence of hypertension

14.11 Incidence of diabetes type II

14.12 Incidence of metabolic syndrome

14.13 Incidence of hip fracture

14.14 Incidence of inflammation

14.15 Incidence of respiratory diseases

14.16 Incidence of all causes of mortality

15 Observational studies with limited data

15.1 Effect on carotid intima-media-thickness

15.2 Effect on angiography indications

15.3 Effect on leucocyte count

15.4 Incidence of lung malignancy

15.5 Incidence of adiposity

15.6 Effect on serum LDL cholesterol

16 Interventional and biomarkers studies

16.1 Interventional studies

16.2 Blood biomarker of alkylresorcinol

17 Animal experimentation

17.1 Animal experimentats

18 Effect of whole-wheat on brain integrity

18.1 Autophagy and brain integrity

18.2 Effect on cognition

18.3 Eye functioning and wheat yellow-pigments

19 Malpractice in bread baking

19.1 Drawbacks in the practice of flour refining

19.2 Mandatory bread fortification

19.4 “Light bread” and browned bread

19.5 Admixing of preparatory fibers in the dough of wheat-bread

19.6 Additives of foreign dietary fiber

19.7 Water absorbtion

20 Bread consumption versus other food items

20.1 Whole-wheat consumption

20.2 Dietary-fiber content of bakery products

20.3 Nutritional quality of wheat products versus rye, oat and barley

20.4 Breakfast cereals

20.5 Consumption preference of rice versus wheat

20.6 Rye bread

20.7 Definition of whole-grain bread

20.8 Effect of dietary-fiber on human metabolism

20.9 Dietary fiber content of food items

20.10 Dietary fiber content for 7 vegetary food groups

20.11 Potato versus wheat intake

20.12 Dietary fiber of "fruits and vegetables" versus "whole-grain"

21 Bread baking

21.1 Typical bread types

21.2 Whole-wheat baking

21.3 High bran bread(pending)

21.4 Acryl amide in bread

21.5 Carmelization

21.6 Nutritional-labelling of the bread

21.7 Phosphorus and sodium content

21.8 Pasta and other wheat products

22 The consumer preferences

22.1 Sensory consideration

22.2 The consumer outlook

23 Population groups with particular needs

23.1 Intake of bread antioxidants on chemo- and radio-therapy

23.2 Whole-wheat bread for elderly people

23.3 Refined-flour bread as a high risky item for some people

23.4 Enteral nutrition formula containing wheat

24 The struggle for the increase of whole-wheat intake

24.1 Obstacles in the encouraging of the whole-wheat intake

24.2 Whole-wheat bread pricing

24.3 Refined-flour bread as a high risky item for some people

24.4 Discounting and negligence of nutritional conclusions by clinical professionals

25 The nutritional targets for wheat breeding

References

Yosef Dror, PhD Nutritionist, The School of Nutritional Sciences, The Faculty of Agriculture, The Hebrew University of Jerusalem, Israel

Efraim Rimon, MD Gastroenterologist, Head of the Gastro-Geriatric Unit, Kaplan-Harzfeld Medical Center, Israel

Reuben Vaida, BSc Food Technologist, Einat Food Industries Israel.

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 of whole-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.

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