Foreword -- Preface -- Acknowledgements -- Contents -- List of Figures -- List of Tables -- Acronyms Used in This Book -- Part I: Literature Review and Preliminary Data Analysis -- Chapter 1: The Bread VC: Its Health Impact and Structure in France and the U.S. -- 1.1 Concerns Over Breadś Health Impacts -- 1.1.1 Why White Bread Is a `Culprit ́Food -- 1.1.2 The Glycaemic Index (GI) and Glycaemic Load (GL) System -- 1.1.3 Public Health Issues Posed by Overeating High GI/GL Foods -- 1.2 The Bread Market in France and the U.S. -- 1.2.1 Similar Bread Production Methods -- 1.2.2 Similar Market Segments for Bread -- 1.2.3 Differences in Consumption Between France and the U.S. -- 1.2.4 Influence of Low-Carbohydrate Diets and GI/GL Diets -- 1.2.5 Producer Interest in Low-Carbohydrate and GI/GL Diets -- 1.2.6 Comparison of Bread Market Issues -- 1.3 The Bread VC in France and the U.S. -- 1.3.1 The VC for Bread -- 1.3.2 Economic Comparison of the Bakery-VC in France and the U.S. -- 1.3.3 The U.S. Bakery Industry -- 1.3.4 The French Bakery Industry -- 1.3.5 Summary Comparison of the Bakery-VC in France and the U.S. -- 1.3.6 The Grain Processor-VC in the U.S. and France -- 1.3.7 Grain Processors in the U.S. -- 1.3.8 Grain Processors in France -- 1.3.9 Summary Comparison of the Grain Processors-VC -- 1.3.10 Some Differences Between Wheat Grower-VC in the U.S. and France -- 1.3.11 Framework for a Generic Wheat Farm-VC -- 1.3.12 The Wheat Farm-VC in the U.S. -- 1.3.13 The Wheat Farm-VC in France -- 1.3.14 Comparison of Wheat Production Costs in France and the U.S. -- 1.3.15 Comparing Productivity of French and U.S. Wheat Farms -- 1.3.16 Summary Comparison of French and U.S. Wheat Farms -- 1.4 Bread VCś Links to GI/GL Levels -- 1.4.1 Ingredients Used in Breadmaking -- 1.4.2 Bread VC Processes Linked to GI/GL Levels -- 1.4.3 Composition of the Wheat Grain.

1.4.4 Amylose-to-Amylopectin Ratio -- 1.4.5 Health Characteristics Connected to the Wheat Farm -- 1.4.6 Summary of the Literature Linking Bread VC and GI/GL Levels -- 1.5 Chapter Summary -- References -- Chapter 2: Government Regulation of Food Quality: International and in France and the U.S. -- 2.1 International Framework for Food Safety -- 2.1.1 Role of the Codex Alimentarius Commission -- 2.1.2 Uruguay Round Agreement on Agriculture (URAA) -- 2.1.3 SPS Agreement -- 2.1.4 TBT Agreement -- 2.1.5 Different Interpretations of SPS and TBT -- 2.1.6 Codex Standards, Guidelines and Recommendations -- 2.1.7 The `Good Manufacturing/Agricultural/Hygienic Practices ́(GMPs/GAPs/GHPs) -- 2.1.8 The HACCP System -- 2.1.8.1 Coverage Gap(s) in HACCP -- 2.1.9 The Influence of the European Union (EU) on International Food Safety -- 2.1.9.1 General Food Law Regulation EC No. 178/2002 -- 2.1.9.2 The Precautionary Principle and `Safe Unless Proven Otherwise ́-- 2.1.9.3 A Reflection of Cultural Preferences? -- 2.1.10 The Role of the European Food Safety Authority (EFSA) -- 2.1.11 The Caswell and Henson View of Food Safety Across the OECD -- 2.1.12 Comparing EFSAś Approach with That of the U.S. -- 2.2 Food Safety Regulation in France -- 2.2.1 Role of Afssa -- 2.2.1.1 French Approach to Risk Management -- 2.2.1.2 Tools for Food Safety Professionals -- 2.2.2 Role of French National Institute of Agricultural Research (INRA) -- 2.3 Food Safety Regulation in the U.S. -- 2.3.1 Overview -- 2.3.2 Roles of Food Safety Agencies -- 2.3.3 FDA HACCP Study -- 2.3.4 Benefits of FDA Audits -- 2.3.5 Role and Capabilities of FDA -- 2.4 How Similar Are the Food Safety Systems in Both Countries? -- 2.4.1 Comparison of French and U.S. Systems -- 2.4.2 Comparing the Impact of FBD -- 2.4.2.1 U.S. Incidence Rates of FBD -- 2.4.2.2 French Incidence Rates of FBD.

2.4.2.3 Comparing French and U.S. Incidence Rates -- 2.5 Chapter Summary -- References -- Chapter 3: Industry Regulation of Quality in Bread, Flour and Wheat in France and the U.S. -- 3.1 Benchmarks of Bread Quality -- 3.1.1 Product Conformance in Bread -- 3.1.2 Product Reliability in Bread -- 3.1.3 Summary Regarding Conformance and Reliability in Bread -- 3.2 Benchmarks of Flour Quality -- 3.2.1 General Product Conformance and Reliability -- 3.2.2 Wheat Characteristics and End Use -- 3.2.3 Flour Conformance from the Bakerś Perspective -- 3.2.4 Wheat Trading Characteristics That Influence Flour -- 3.2.5 Product Reliability in Flour -- 3.2.6 Flour Conformance in France and the U.S. -- 3.2.6.1 Flour Conformance in France -- 3.2.6.2 Flour Conformance in the U.S. -- 3.3 Benchmarks of Wheat Quality -- 3.3.1 Wheat Conformance in France -- 3.3.2 Wheat Conformance in the U.S. -- 3.3.2.1 Insufficient Time for Thorough Testing -- 3.3.2.2 Mass Manufacturing Mentality -- 3.3.2.3 Little Motivation to Grow Based on Consistency of Quality -- 3.3.2.4 U.S. Government Policy -- 3.3.2.5 Belief That Downstream Actors Can Blend Out Inconsistent Quality -- 3.3.2.6 Little Interaction with End Customers -- 3.3.2.7 Attitude Toward Dockage and Other Quality Attributes -- 3.3.2.8 Summary -- 3.3.3 Product Reliability in Wheat in General -- 3.3.3.1 Amylose and Amylopectin -- 3.3.3.2 Sprout Damaged Kernels -- 3.3.3.3 Product Reliability in the U.S. -- 3.3.3.4 Product Reliability Concerns in France -- 3.3.3.5 Summary -- 3.4 Chapter Summary -- References -- Chapter 4: Discussion of Literature Review and Preliminary Data Analysis -- 4.1 Breadś Impact on Human Health -- 4.2 Bread VC in France and the U.S. -- 4.2.1 Bakery-Entity in France and the U.S. -- 4.2.2 Grain Processor-Entity in France and U.S. -- 4.2.3 Wheat Grower-Entity in France and the U.S. -- 4.2.3.1 Political Power.

4.2.3.2 Striving for Quality and Efficiency -- 4.2.3.3 U.S. Farmers ́Income Reversals -- 4.2.3.4 Regulatory Behaviour in a `Deregulated ́Market -- 4.2.3.5 U.S. Growers ́Conundrum -- 4.2.3.6 Importance of Intrinsic Tests -- 4.3 Bread VCś Links to High GI/GL Levels -- 4.4 Government Regulation of Food Quality: International and in France and the U.S. -- 4.4.1 International Framework for Food Safety -- 4.4.1.1 URAA and the SPS and TBT Agreements -- 4.4.1.2 The Codex -- 4.4.1.3 EU Regulatory Influence -- 4.4.2 Regulation of Food Safety in France -- 4.4.3 Regulation of Food Safety in the U.S. -- 4.4.4 Differences Between Food Safety Regulation in France and the U.S. -- 4.5 Industry Regulation of Quality in Bread, Flour and Wheat in France and the U.S. -- 4.5.1 Benchmarks of Bread Quality: Conformance and Reliability -- 4.5.2 Benchmarks of Flour Quality: Conformance and Reliability: France and the U.S. -- 4.5.3 Differences in Flour Conformance and Reliability in France and the U.S. -- 4.5.4 Benchmarks of Wheat Quality: Conformance and Reliability: France and the U.S. -- 4.6 Preliminary Data Analysis: Support for the Broad Context of the Research Argument -- 4.6.1 Gaps in the Literature -- 4.7 Validation of Item 6 (Table4.1) -- 4.8 Corollary to Validation Research Project -- 4.9 The Logical Structure of the Argument Behind the Research -- 4.10 Chapter Summary -- References -- Part II: Modelling the Research Argument -- Chapter 5: Modelling the Value Stream for Bread, Flour and Wheat Production -- 5.1 Analysis of the Bread VC Using VS/Kaizen Theory -- 5.1.1 Describing Consumer Requirements from the Bread VC as VS Elements -- 5.1.2 The VS Entities -- 5.1.3 Identifying Customer Requirements -- 5.1.3.1 Bread Quality as a Differentiator in Product Strategies -- 5.1.4 VS Development of Product Requirements for Bread -- 5.1.4.1 Levittś Total Product Concept.

5.1.4.2 Kano et al.ś Two Dimensions of Quality -- 5.1.5 Defining the Requirements of the End Customer for Bread -- 5.1.6 Analysis of Customer Requirements -- 5.1.7 Further Analysis of the End Customerś Needs -- 5.1.8 The Retailerś Needs -- 5.1.9 The Bakerś Needs -- 5.2 Kaizen Models Used in This Book (VSM, QFD and HACCP) -- 5.2.1 VSM Tools and Icons -- 5.2.1.1 VSM Information Flow -- 5.2.1.2 VSM Material Production Flow -- 5.2.2 Using VSM to ``Zoom In ́́-- 5.2.3 The QFD House of Quality -- 5.2.4 Zooming in on the QFD Processes -- 5.2.5 Conflicts in Literature Describing VSM and QFD Models -- 5.2.5.1 Some Comments Concerning VSM -- 5.2.5.2 Some Comments Concerning QFD -- 5.2.5.3 Differences Between North American and Japanese Versions of QFD -- 5.3 Modelling the Bakerś Requirements -- 5.4 Creating Measurable Quality for the Baker -- 5.5 Translating the Millerś Requirements into Wheat Production Processes -- 5.5.1 Consolidating the Needs from End Customer to Miller -- 5.6 Modelling the Wheat Farm -- 5.6.1 Modelling Wheat Production Processes -- 5.6.1.1 Wheat Production as a System -- 5.6.2 Defining Wheat Farm Activity Areas -- 5.6.2.1 Defining the Wheat Farm Activity Areas -- 5.6.2.2 Diagrams of Wheat Farm Activity Areas -- 5.6.3 Mapping Wheat Production Processes -- 5.6.3.1 Defining Wheat Production Processes -- 5.6.3.2 Diagramming Wheat Production Processes -- 5.7 Chapter Summary -- References -- Chapter 6: QFD Models of French and U.S. Wheat Management Practices -- 6.1 Development of Wheat Farmerś Set of QFD Diagrams -- 6.1.1 Analysis of Millerś Needs -- 6.1.2 Data Available from Miller -- 6.1.3 Revised View of Millerś Needs (i.e. `Customerś Voice)́ -- 6.1.4 Development of the Competitive Evaluation -- 6.2 Populating the QFD Matrix for Product Plan 1 -- 6.2.1 The Competitive Evaluation Portion of the Quality Plan.

6.2.1.1 Analysis of Product Characteristics by Quality Weights.