Properties of Wholegrain Bread and Nutritional Quality Baked with Different Methods: A Review
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.
Copyright (c) 2021 Journal of Advanced Research in Food Science and Nutrition
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
We, the undersigned, give an undertaking to the following effect with regard to our article entitled
________________________________________________________________________________” submitted for publication in (Journal title)________________________________________________ _______________________________________________________Vol.________, Year _________:-
1. The article mentioned above has not been published or submitted to or accepted for publication in any form, in any other journal.
2. We also vouchsafe that the authorship of this article will not be contested by anyone whose name(s) is/are not listed by us here.
3. I/We declare that I/We contributed significantly towards the research study i.e., (a) conception, design and/or analysis and interpretation of data and to (b) drafting the article or revising it critically for important intellectual content and on (c) final approval of the version to be published.
4. I/We hereby acknowledge ADRs conflict of interest policy requirement to scrupulously avoid direct and indirect conflicts of interest and, accordingly, hereby agree to promptly inform the editor or editor's designee of any business, commercial, or other proprietary support, relationships, or interests that I/We may have which relate directly or indirectly to the subject of the work.
5. I/We also agree to the authorship of the article in the following sequence:-
Authors' Names (in sequence) Signature of Authors
1. _____________________________________ _____________________________________
2. _____________________________________ _____________________________________
3. _____________________________________ _____________________________________
4. _____________________________________ _____________________________________
5. _____________________________________ _____________________________________
6. _____________________________________ _____________________________________
7. _____________________________________ _____________________________________
8. _____________________________________ _____________________________________
(I). All the authors are required to sign independently in this form in the sequence given above. In case an author has left the institution/ country and whose whereabouts are not known, the senior author may sign on his/ her behalf taking the responsibility.
(ii). No addition/ deletion/ or any change in the sequence of the authorship will be permissible at a later stage, without valid reasons and permission of the Editor.
(iii). If the authorship is contested at any stage, the article will be either returned or will not be
processed for publication till the issue is solved.