ch. 1. Introduction -- ch. 2. Sciences applicable to milling -- ch. 3. Efficiency of dry milling -- ch. 4. Grain hardness -- ch. 5. Structure and properties of dough -- ch. 6. Dough rheology -- ch. 7. Aspects of processing -- ch. 8. Shelf life -- ch. 9. Solubility of cereal proteins -- ch. 10. Characterization of cereal proteins -- ch. 11. Composition-functionality relationships -- ch. 12. Strategies for targeting specific end-use properties -- ch. 13. Nonwheat cereals -- ch. 14. Health aspects of cereals -- ch. 15. The scientific method.