1. Introduction to wheat and bread making 2. Ancient wheats in sustainable wheat cultivation 3. Organic farming of wheat & sourdough quality 4. Impact of Preharvest and Controlled Sprouting on Wheat and Bread Quality 5. Ecological parameters influencing microbial diversity and stability of traditional sourdough 6. Role of enzymes in improving the functionality of proteins in non-wheat dough systems 7. Trends of Innovation in Bread and Bakery Production 8. Hydrocolloids in wheat bread making: traditional and novel uses 9. Application of dietary fibers in flour products 10. Oat flour in bread manufacturing 11. Alternatives to increase the antioxidant capacity of bread with phenolics 12. Fortification of bread with wheat processing by-products 13. Innovative Gluten-Free Bread making 14. Rice flour breads 15. Consumer preferences and expectations </p>
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