The book, edited by Sultana Maria Valamoti and Athina Lazaridou, focuses on the timeless relationship of people with cereals and their products. Through the critical view of the authors, the contribution of cereals in the evolution of civilization from prehistoric times in ancient Greece until today is highlighted, as well as the modern perceptions of their nutritional value and the production of new bakery products with improved quality and nutritional characteristics that aim to improve human health and well-being.
The prospects for the use of cereals and the enrichment of bakery products with alternative flours, such as legumes, are presented. The possibilities of reviving traditional practices in the production of products, such as sourdough, which have become prevalent in the global and Greek markets in recent years, are also explored. To this end, in the appendix the reader will find easy recipes for delicious bakery products with roots in the prehistoric past and ancient Greece.
Sultana Maria Valamoti, Eugenia Gatzogia, Stavros Dimakopoulos, Angeliki Karathanou, Kali Kotsiou, Athina Lazaridou, Eleni Manakidou, Konstantinos Biliaderis, Chrysanthi Nuska, Athanasia Papamardzivanou, Chrysa Petridou, Magdalene Hatzikamari