ABSTRACT
Physical treatment of the raw materials and particularly fl ours, is gaining interest in recent years due to consumer’s rejection of chemicals and the trend of food technologists to look for green label foods. In this scenario, diverse physical modifi cations of the raw materials have been lately reported, which are focused on reducing particle size distribution or in changing by non-thermal treatments the functional properties of the constituents. However, besides the different functionality, those certain physical treatments are also affecting the nutritional properties of the foods. Because of that, this chapter will give an overview of the physical transformation of the raw materials and their impact on both the technological quality and nutritional aspects of foods, namely bread.
