Ancient Grains in Modern Soils

Preface
Contributing Authors

Part 1: ANCIENT GRAINS IN IMPORTANT GROWING REGIONS

Chapter 1. A Series of Cereals: A Global Archaeology of Domestication, Cereal Agriculture and Staple Foods
DORIAN Q. FULLER

• Introduction
• Cereal Domestications Across the Continents
• Domestication Processes and the Archaeological Record
• How were Early Cereals Cooked? Alternative Neolithic Cultures
• Cereal Diversification and Diversity Loss
• Concluding Remarks
• References

Chapter 2. Endemic Wheat and Ancient Grains in Georgia
MARINE MOSULISHVILI

• Introduction
• Ancient Cradle of Cultivated Flora
• Domesticated, Ancient, Hulled Wheat Diversity in Georgia
• Georgian Endemic Wheats as Healthy Foods
• Conclusion
• References

Chapter 3. Ancient Grains of Turkey
UFUK KOCA ÇALIŞKAN and CEYLAN DÖNMEZ

• Introduction
• Grains in Turkey
• References

Chapter 4. Ancient Rice, Domestication and Traditional and Indigenous Rice (Oryza sativa L.) of Sri Lanka
WALIMUNI K. S. M. ABEYSEKERA, WALIMUNI P. K. M. ABEYSEKERA,GALBADA A. S. PREMAKUMARA and WANIGASEKARA D. RATNASOORIYA

• Introduction
• Taxonomy of Rice
• Domestication of Rice
• Rice in Sri Lanka
• Rice Types and/or Varieties in Sri Lanka
• Traditional Rice of Sri Lanka
• Popular Traditional Rice Varieties of Sri Lanka
• Nutritional and Health Properties of Traditional Rice Varieties of Sri Lanka
• Health Properties
• Summary
• Acknowledgment
• References

Part 2: GENETICS AND HYBRIDS

Chapter 5. Wild Emmer Wheat (Triticum dicoccoides) from Israel: An Important Source for Improving the Nutritional Value of Wheat Grains
TAMAR KRUGMAN, ANDREI FATIUKHA, DIANE BECKLES and TZION FAHIMA

• Introduction
• The Wild Cereal Gene Bank (ICGB) at the Institute of Evolution, Haifa University
• WEW as a Promising Source for Improvement of Nutritional Value of Wheat
• Grain Storage Protein Composition in WEW
• Concluding Remarks
• Acknowledgment
• References

Chapter 6. Pre-breeding: Hybridizing the Ancient with Modern Wheat
PHILIP M. HOWELL

• Introduction
• Cereal Variety Breeding
• The Role of “Pre-Breeding”
• Primary, Secondary and Tertiary Gene Pools
• Cereals and Their Relatives
• Cytogenetics
• Linkage Drag
• Wheat Resynthesis
• Man-Made Cereals: Triticale and Tritordeum
• Hybrid Necrosis
• F1 Hybrid Breeding
• Summary
• References

Part 3: PHYTOCHEMICALS AND GERMINATION INHIBITORS OF ANCIENT WHEAT

Chapter 7. Phytochemicals in Ancient Wheat
RAYMOND COOPER

• Introduction
• Phytochemicals in Wholegrain and Flour
• Dietary Fiber
• Phenolic Compounds
• Phenolic Content
• Detection of Phenolic Acids in Wheat
• Terpenoids
• Health Benefits
• B Vitamins
• Summary
• References

Part 4: SOME ANCIENT AND PSEUDO-GRAINS AND THEIR HEALTH BENEFITS

Chapter 8. Einkorn: Nutritional and Health Benefits
ALYSSA HIDALGO and ANDREA BRANDOLINI

• Introduction
• Kernel Composition
• Health Benefits
• Conclusions
• References

Chapter 9. Ancient Grains for Functional Food: From Ancient Khorasan to the KAMUT Brand
MATTIA DI NUNZIO, ELENA CHIARELLO and ALESSANDRA BORDONI

• Introduction
• Technological Characteristics of KAMUT® Khorasan Wheat
• Nutritional Characteristics of KAMUT® Khorasan Wheat
• Health Effects of KAMUT® Khorasan—In Vitro and Animal Studies
• Health Effects of KAMUT® Khorasan—Clinical Trials
• Conclusion
• References

Chapter 10. Ancient Grains and Pseudocereals: Nutritional Value and Food Applications
FATMA BOUKID and ELENA VITTADINI

• Ancient Wheat
• Bread
• Pasta
• Baked Products
• Malt
• Pseudocereals
• Incorporating Pseudocereals into Gluten-Containing Products
• Conclusions and Future Trends
• References

Chapter 11. Potential of Quinoa (Chenopodium quinoa Willd) and Canihua (Chenopodium pallidicaule Aellen) for Healthy Food Products
REGINE SCHOENLECHNER and DENISSE BENDER

• Introduction
• Quinoa
• Canihua
• Future Outlook
• References

Part 5. MILLING OF ANCIENT GRAINS AND BAKING TRAITS

Chapter 12. Spelt (Triticum aestivum ssp. Spelta): Properties and Dehulling
EWELINA KOLANKOWSKA and DARIUSZ CHOSZCZ

• Introduction
• Origin and Historical Background
• Morphology
• Cultivation
• Spelt Threshing and Machinery
• Health Benefits and Applications of Spelt
• Conclusions
• References

Chapter 13. Ancient Grains Used for Flatbreads, Pasta and Snacks: Amaranth, Buckwheat, Quinoa and Teff
TALWINDER S. KAHLON, JENNY L. BRICHTA and ASHWINDER K. KAHLON

• Introduction
• Consideration of Gluten and Some Potential Health Benefits of these Ancient Grains
• Preparation of Ancient Whole Grain Flatbreads
• Acrylamide Content of Experimental and Commercial Flatbreads
• Ancient Whole Grain Gluten-Free Snacks
• References

Chapter 14. Ancient Bread in Modern Ovens
VANESSA KIMBELL

• Introduction
• Challenge #1: Yeast versus Lactic Acid Bacteria
• Challenge #2: Modern-Day Milling Techniques: Stripping Out all the Fiber, Vitamins and Minerals From Flour
• Challenge #3: Reduced Diversty, Loss of Slow Fermentation, and Increased Gluten Levels
• Challenge #4: Health Issues: Gluten Levels, Variety and Support of the Gut Microbiome
• Challenge #5: A Western Epidemic: A Compromised Gut Microbiome
• Challenge #6: Modern Mass-Produced Bread
• Challenge #7: Sourdough Digestibility and Nutrition: Why Sourdough is More Digestible than Commercially Produced Fast-Fermented Bread
• Challenge #8: How Sourdough Performs its Chemical Magic
• Conclusion
• References

Chapter 15. One Hundred Years of Industrial Baking: The Past, Present and Future
STEFAN CAPPELLE

• Introduction
• Meeting Demand
• Wheat Farming
• Milling
• Kneading the Dough
• Proofing
• Baking
• Healthy Breads
• The Future of Bread Lies in its Past
• References

Part 6. FUTURE TRENDS

Chapter 16. From Ancient Grains to Planet Mars
SERGE AMEYE

• Introduction
• The Greek and the Roman Diet
• The Diet of Ancient Athletes
• Using Ancient Grains for Bread Baking
• Selection of New Wheat Species
• Milling Properties
• Populating Planet Mars
• Life on Mars
• The Mars Diet
• The Martian Probiotic
• Conclusions
• References

Index