Properties of Wholegrain Bread and Nutritional Quality Baked with Different Methods: A Review

Authors

  • Melaku Tafese Awulachew Department of Food Science and Nutrition Research, Kulumsa Agricultural Research Center, Ethiopian Institute of Agricultural Research, Addis Ababa, Ethiopia. https://orcid.org/0000-0002-9215-9582

Abstract

Wheat is excellent health-building food and is considered a good source of protein, minerals, B-group vitamins and dietary fibre. The quality and quantity characteristic of a protein called gluten has to make wheat as the principal cereal, being more widely used for the making of bread than any other cereal. Gluten makes bread dough stick together and gives it the ability to retain gas. This review aimed to access different bread-making methods on quality Properties of wholegrain bread and subsequent shelf life on the quality, phytonutrient contents and antioxidant properties of wholegrain bread. Thus, sourdough bread exhibited the least changes during storage as compared to straight and sponge dough bread (yeast-leavened). The shelf life of bread made from wholegrain or fibre-enriched flours could also be influenced.

How to cite this article: Awulachew MT. Properties of Wholegrain Bread and Nutritional Quality Baked with different Methods: A Review. J Adv Res Food Sci Nutr 2020; 3(2): 5-15.

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Published

2020-12-23