1 The Intact Kernel1.1 Whole-wheat bread1.2 Definitions of whole grain and whole-wheat bread1.3 Why whole-wheat bread?1.4 Motivation for the consumption of refined cereals
2 Definitions2.1 Kernel ingredients2.2 Wheat kernel terms2.4 Disorders produced with the intake of refined wheat
3 The wheat in our menu3.1 The unique effect of whole-wheat on our health3.2 The status of the wheat in our diet3.3 Global grain production 3.4 Staple foods3.5 List of cereals3.6 List of pseudocereals3.7 Types of wheat varieties3.8 Common wheat products3.9 Ingredients of the main cereals
4 Milling and refining4.1 Milling4.2 Flour refining4.3 The bran4.4 The germ4.5 Grinding yield (extraction rate)4.6 Effect of flour refining on antioxidant capacity of the bread4.7 Destruction of vulnerable ingredients by vigorous milling4.8 Damaged starch
5 Kernel composition5.1 Kernek structure5.2 Storage organelles of the wheat kernel5.4 Essential nutrients of wheat kernel not listed in the RDA list 5.5 Proteins and amino acids5.6 Lipids5.7 Carbohydrates 5.8 Starch5.9 Minerals
6 Dietary fiber6.1 Dietary-fiber definition6.2 Fermentation definition6.3 Dietary-fiber in human nutrition6.4 Dietary-fiber ingredients6.5 Arabinoxylan6.6 Resistant starch6.7 Cellulose6.8 Dietary fiber building blocks6.9 Dietary-fiber polymers6.10 Hemicellulose 6.11 Lignin6.12 Lignocellulose6.13 Inulin
6.14 Energy extraction from dietary-fiber6.15 Evaluation of the nutritive quality of the dietary-fiber6.16 Dietary-fiber digestion in herbivores6.17 Fermentability
7 Vitamins and organic micronutrients7.1 Vitamins7.2 Glutathione7.3 Tocols7.4 Carotenoids
8 Methyl donors8.1 Choline and betaine8.2 Trigonelline
9 Antioxidants9.1 Sterols and stanols9.2 The primary role of antioxidants9.3 The biological activity of antioxidants 9.4 Phenolic compounds9.5 Polyphenols9.6 Tannins9.7 Flavanoids9.8 Benzoxazinoids9.9 Lignans9.10 Variability in phenolics concentrations between wheat cultivars9.11 Alkylresoecinol
10 Antioxidant capacity10.1 Inhibitory effect of the enzymatic activities in yeast10.2 Destruction of the antioxidants10.3 Measurement of antioxidant capacity10.4 Blood antioxidants10.5 Cereal antioxidant capacities
11 Covering layers11.2 Waxy compounds11.2 Policosanol11.3 Cutin11.4 Suberin
12 Ingredients with opposite activity12.1 Phytic acid12.2 Alleviative outcomes of phytic acid12.3 Phytase
13 Wheat allergens13.1 Wheat germ agglutinin (WGA)13.2 Other wheat allergens 13.3. Gluten and celiac13.4 Wheat-free-diet13.5 The sensitivity prevalence for wheat products
14 Wide scaled epidemiological studies14.1 All
