Introduction .................................................................................................................. 244
2. Nutritive value of cereals . .................................................................................................... 244
2.1. Macronutrients......................................................................................................... 244
2.2. Micronutrients......................................................................................................... 245
3. Influence of processing and storage on nutritive value......................................................................... 245
3.1. Milling ................................................................................................................ 246
3.2. Breadmaking........................................................................................................... 247
3.3. Storage................................................................................................................ 248
4. Interactions with other foods.................................................................................................. 249
5. Consumer perception of bread ................................................................................................ 250
6. Innovation and future perspectives