Today, bread supplies over half of the caloric intake of the world's population including a high proportion of the intake of Vitamins B and E. Bread therefore is a major food of the world. Bread was the main stables of the ancient Egyptian diet. Around 7,000 BC humans (probably Egyptians) somehow learned to grind grains in water and heat the mix on

chapter 1|25 pages

Bread: Between the Heritage of Past and the Technology of Present

ByAly F. El Sheikha

chapter 2|27 pages

Role of Bread on Nutrition and Health Worldwide

ByConcha Collar

chapter 3|15 pages

Sourdough Bread

BySudhanshu S. Behera, Ramesh C. Ray

chapter 7|18 pages

Microorganisms Involved in Spoilage of Bread and Its

ByControl Measures

chapter 9|24 pages

Bread Fortifi cation

ByCristina M. Rosell

chapter 10|19 pages

Agronomic Fortifi cation and the Impact on Bread Fortifi cation

ByAly F. El Sheikha

chapter 12|26 pages

Raw Material Characteristics for Healthy Breadmaking

ByMarina Carcea, Francesca Melini, Valentina Narducci

chapter 14|33 pages

Effect of Fibre in Enriched Breads

ByManuel Gómez, Bonastre Oliete

chapter 15|16 pages

Traditional Bread in Arab Countries…Key of Nutrition

ByAly F. El Sheikha

chapter 18|32 pages

Gluten-Free Bread: Health and Technological Aspects

ByJulita Reguła, Zenon Kędzior