ABSTRACT
Cereals are basic, popular and healthy raw materials, providing excellent vectors for nutrition, health, diversity and innovation. Bread, made basically from wheat but also from other grains, is a staple food widely consumed all over the world since ancient times (10,000 BC) providing approximately half of consumed carbohydrates. The nearly ubiquitous consumption of bread places it in a position of global importance in international nutrition. Bread was initially baked in the home using simple homeground wholemeal fl ours, and styles of bread, and the methods used to make them evolved to satisfy local tastes and eating habits. Flour milling and subsequent breadmaking on a commercial scale emerged as vital components of local societies, and fl our-based foods evolved into the current diversity (Fig. 1).
