Chapter 1: Cereals of the Mediterranean Region: Their Origin, Breeding History and Grain Quality Traits -- 1 Old World Agriculture -- 1.1 Wheat and Barley -- 1.2 Rice -- 2 From Farming Revolution to the Green Revolution -- 3 Breeding Challenges After the Green Revolution -- 3.1 Improving Grain Quality Traits for a Superior End Use Quality -- 3.1.1 The Case of Wheat -- 3.1.2 The Case of Rice -- 4 Conclusion -- References -- Chapter 2: The Evolution of Milling Process -- 1 Cereals and Civilization -- 2 Historical Overview of Flour Milling Process -- 2.1 Milling in Ancient Times -- 2.2 Animal Driven Mills -- 2.3 Water Driven Mills -- 2.4 Wind Driven Mills -- 2.5 Steam Engine in Flour Milling -- 2.6 The Emergence of New Machines in Flour Milling: Roller Mills, Plansifters and Purifiers -- 3 Modern Flour Milling Process -- 3.1 Wheat Cleaning and Conditioning -- 3.2 Grinding Process -- 3.3 Auxiliary Machines in the Process -- 3.4 New Machines in the Process -- References -- Chapter 3: Wheat Bread in the Mediterranean Area: From Past to the Future -- 1 Overview on Bread in the Mediterranean Area -- 2 Main Ingredients in Breadmaking -- 2.1 Wheat Flours -- 2.1.1 Ancient Grains -- 2.2 Other Flours -- 2.3 Water -- 2.4 Salt -- 2.5 Yeast -- 3 Additional Ingredients -- 3.1 Fats -- 3.2 Improvers -- 3.2.1 Oxidizing and Reducing Agents -- 3.2.2 Enzymes -- 3.2.3 Hydrocolloids -- 3.3 Anti-Staling -- 3.4 Preservatives -- 4 Types of Bread -- 4.1 Leavened Bread -- 4.1.1 Sourdough Technology -- 4.2 Flat Breads -- 5 New Trends: Enriched Breads -- 5.1 Composite Breads with Pulses, Pseudo-Cereals and Other Flours -- 5.2 Wholegrain Breads -- 5.3 Antioxidant Fortification -- 5.4 Food Industry by-Products for Bread Fortification -- 5.5 Novel Ingredients for Bread Fortification -- 6 Conclusions -- References.

Chapter 4: Italian Dried Pasta: Conventional and Innovative Ingredients and Processing -- 1 Introduction -- 2 Italian Pasta: Legal Requirements, Raw Materials and Classification -- 3 The Manufacture of Dried Pasta -- 3.1 An Overview -- 3.2 Dosing, Hydration and Mixing-Kneading -- 3.3 Extrusion and Shaping -- 3.4 Drying -- 3.4.1 Drying: Innovations and Implications for Pasta Quality -- 4 Innovative Ingredients in Dried Pasta Production -- 4.1 Dietary Fiber -- 4.2 Legume Flours -- 4.3 Insect Flours -- 4.4 Microalgae -- 4.5 By-products -- 5 Conclusions -- References -- Chapter 5: Cereal-Derived Foodstuffs from North African-Mediterranean: From Tradition to Innovation -- 1 Glossary -- 1.1 Traditional Foods -- 1.2 Traditional Cereal-Derived Foodstuffs: The Case of North Africa -- 2 Preface to the Topic -- 3 The Most Popular-Traditional Cereal-Derived Foodstuffs: Why Everything Old Is New Again? -- 3.1 Socio-Cultural Importance -- 3.2 Technological Importance -- 3.3 Nutritional Importance -- 3.4 Economic Importance -- 4 Couscous -- 4.1 Raw Ingredient -- 4.2 Processing -- 4.2.1 Traditional Processing -- 4.2.2 Industrial Processing -- Agglomeration Technique (Fig. 5.1a) -- Extrusion Processing: Pasta Type-Couscous -- 4.3 Nutritional Profile -- 5 Burghul -- 5.1 Raw Ingredient -- 5.2 Processing -- 5.2.1 Traditional Processing -- 5.2.2 Industrial Processing -- Conventional Method -- Modern Processing -- 5.3 Nutritional Profile -- 6 Freekeh -- 6.1 Raw Ingredient -- 6.2 Processing -- 6.2.1 Traditional Processing -- 6.2.2 Industrial Processing -- Conventional Processing: Small-Scale Production -- Modern Processing: Large-Scale -- 6.3 Nutritional Profile -- 7 Safety Challenges -- 7.1 Couscous -- 7.1.1 Microbiological Risks -- 7.1.2 Mycotoxin -- 7.1.3 Heavy Metals -- 7.2 Burghul -- 7.2.1 Microbiological Risks -- 7.2.2 Mycotoxin -- 7.2.3 Heavy Metals -- 7.3 Freekeh.

8 Concluding Remarks and Future Outlooks -- References -- Chapter 6: Cereals and Pulses: A Duet of the Mediterranean Diet for a Healthier Future -- 1 Introduction -- 2 Pulses and Cereals in MD: Importance, Health Promoting Effects and their Complementary Applications -- 2.1 Pulses -- 2.1.1 Nutritional Properties -- 2.1.2 Limitations -- 2.2 Cereals -- 2.3 Chemistry of the Synergetic Effect of Pulses and Cereals in MD -- 2.4 Culinary Applications of Blending Pulses and Cereals in MD as a Model for Designing New Foods -- 3 Opportunities of Pulses and Cereals for Designing New Foods -- 4 Potential of the Pulses for the Enhancement of Cereal Based Foodstuff -- 5 Conclusion -- References -- Chapter 7: Snacking: Ingredients, Processing and Safety -- 1 Introduction -- 2 Baked Snacks -- 2.1 Crackers -- 2.2 Breadsticks -- 2.3 Bread Rings -- 3 Fried Snacks -- 3.1 Churros -- 4 Cereal Snack Bar Type -- 5 Extruded Snacks -- 5.1 Biochemical Changes Occurring during Extrusion -- 5.2 Safety Issues Related to Extrusion Process -- 5.3 Types of Extruded Foods -- 5.3.1 Pellet Snacks -- 5.4 Directly Expanded Snacks -- 5.5 Co-extruded Snacks -- 6 New Trends in Snacking -- 6.1 Ingredients -- 6.2 Technological Innovations -- 6.2.1 Supercritical Carbon Dioxide Extrusion -- 6.2.2 3D Printing -- 6.3 Other Snacks Globally Consumed -- 6.3.1 Tortilla Chips -- 6.3.2 Hard Pretzel Snacks -- 6.3.3 Crispbread -- 6.3.4 Puffed Grain Cake -- 7 Concluding Remarks -- References -- Chapter 8: Rice: A Versatile Food at the Heart of the Mediterranean Diet -- 1 Introduction -- 2 Main Components -- 2.1 Starch -- 2.2 Proteins -- 2.3 Lipids -- 3 Rice Consumption as Grain -- 3.1 Cooking Methods -- 3.2 Parboiled Rice -- 3.3 Quick-Cooking Rice (QCR) -- 3.4 Rice in Pouches -- 3.5 Frozen Rice -- 4 Rice-Based Products in the Gluten-Free Diet -- 4.1 Pasta -- 4.2 Bread -- 4.3 Biscuits -- 4.4 Snacks.

4.4.1 Extruded Snacks -- 4.4.2 Cakes -- 4.5 Breakfast Cereals -- 4.5.1 Rice Flakes -- 4.5.2 Puffed Rice -- 5 Other products -- 5.1 Couscous -- 5.2 Baby Foods -- 5.3 Rice Milk -- 5.4 Rice Oil -- 6 Conclusions -- References -- Chapter 9: The Bright and Dark Sides of Wheat -- 1 Introduction -- 2 The Bright Side: Wheat Nutritional Aspects -- 2.1 Dietary Fibers: Classification and HEALTH Benefits -- 2.1.1 Fibers of Interest -- 2.1.2 Fiber Reduces Postprandial Glucose and Cholesterol Responses in the Small Intestine -- 2.1.3 Insights into DF Mechanism and Health Benefits -- 2.2 Dietary Polyphenols -- 3 The Black Side: Wheat Related Disorders -- 3.1 Carbohydrates Related Disorders -- 3.2 Protein Related Disorders -- 4 Concluding Remarks -- References -- Chapter 10: Gluten-Free Breadmaking: Facts, Issues, and Future -- 1 Introduction -- 2 Celiac Disease (CD) and Other Gluten-Related Disorders -- 3 Gluten Free Diet and Products: A Therapy and Growing Food Segment -- 4 Gluten-Free (GF) Breadmaking: A Brief History to Recent Developments -- 4.1 The Role of Gluten in Breadmaking -- 4.2 Technological Challenges for Mimicking Gluten Functionality in GF Breadmaking and Nutritional Quality Concerns -- 5 GF Breadmaking and Improvement of GF Bread Quality -- 5.1 Alternative Flours and Starches -- 5.2 Hydrocolloids/Gums -- 5.3 Proteins -- 5.4 Enzymes -- 6 Novel Technologies in the GF Breadmaking -- 6.1 Sourdough -- 6.2 Emerging Food Technologies in the Gluten-Free Breadmaking -- 7 Conclusion and Future Prospects -- References -- Chapter 11: The Holy Grail of Ancient Cereals -- 1 What Are Ancient Cereals? -- 1.1 Classification -- 1.2 Ancient Cereals and the Holy Grail -- 2 The Thousand Years Old Story of Ancient Wheats -- 3 The Myth of Higher Nutritional Value of Ancient Wheats -- 3.1 The Giants: Dietary Fibre -- 3.2 The Elfs: Bioactive Phytochemicals.

3.3 The Dwarfs: Minerals -- 4 The Unique Potential of Wheat to Form Dough: Gluten -- 4.1 Gliadins and Glutenins: A Two-Component Glue -- 4.2 Deeper Insights into Gliadin Types and Glutenin Subunits -- 4.2.1 Gliadin Types -- 4.2.2 Glutenin Subunits -- 4.3 The Largest Biopolymer in the World: Glutenin Macropolymer -- 5 Triggers of Allergies and Sensitivities to Wheat -- 5.1 Celiac Disease -- 5.2 Non-Celiac Gluten/Wheat Sensitivity -- 6 Conclusion: Opportunities to Use Ancient Cereals -- References -- Chapter 12: Safety of Cereals in the Mediterranean: An Update on EU Legislation -- 1 Introduction -- 2 Cereals in the Mediterranean Area -- 3 Cereal Contaminants -- 3.1 Mycotoxin Occurrence -- 3.2 Heavy Metal Occurrence -- 3.3 Pesticide Occurrence -- 4 EU Food Law: The Legislative Framework -- 5 Cereal Safety: Maximum Levels for Contaminants -- 6 Cereal Contaminants: Prevention and Reduction -- 7 Cereal Safety: Sampling and Analysis for Official Controls -- 8 Conclusions -- References -- Index.