Abstract
Establishing sensory and physico-chemical differences between products made from red and white wheat may guide the choice of wheat for use in whole grain and high fibre products. As sensory acceptance is key to consumption, this scoping review aimed to document sensory and physico-chemical research demonstrating quantitative differences in red and white wheat and the associated bran. The following databases were systematically searched following the PRISMA protocol: PubMed, Medline, Scopus, CINHAL and ScienceDirect (1990–2019). Of 16 studies, 13 were sensory studies with 529 participants (six of which included quantitative analysis) and three additional quantitative studies. Overall, 10 studies were in favour of white wheat (seven sensory studies, two focused on quantitative analysis and two with additional quantitative studies). Whole grain (wholemeal) bread, pita bread, crackers, noodles, tortillas, flour, intact grains and bran were examined. Aside from the seed coat colour, levels of bound versus free phenolic compounds and polyphenol oxidase activity appeared most responsible for the differences in red and white wheat. Ensuring the sample size for sensory studies are large enough to detect between-group preferences and linking to physico-chemical analysis are recommended. Attention to blinding techniques in sensory testing and use of food products realistically and consistently prepared with commercial potential are also suggested. This scoping review provides confidence in preference for white wheat for whole grain products, particularly for breads, tortillas and in the choice of white wheat for products suitable for the Asian market.
Highlights
There are thousands of genes in every cell of a wheat plant, just three determine the colour of the kernel or seed coat, such that, if none of the three genes code for red, the wheat bran is white [1]
Heiniö et al [14] described a range of product specific sensory challenges for bread, biscuits and pasta and concluded that white wheat provides a more pleasing product, lighter in colour with a milder flavour and together with fine milling, suggesting this as the best option for whole grain products confirming the findings presented here
The focus of this review was on resolving differences between red and white wheat for whole grain and high fibre foods
Summary
There are thousands of genes in every cell of a wheat plant, just three determine the colour of the kernel or seed coat, such that, if none of the three genes code for red, the wheat bran is white [1]. White wheat is the main type of wheat grown in Australia, a decision taken in the 1920s, whereas other countries, including the U.S and those of the. The nutrition composition of red and white wheat (from U.S data) indicate that the intact grains are near identical, with only minor differences between micronutrients such as iron, zinc, phosphorus and potassium (slightly higher in white wheat), and magnesium, copper and niacin. Comparisons with refined flour point to major differences in fibre and a range of micronutrients such that baking flour, in many countries, is fortified. This includes the U.S and Australia, where bread making flour is fortified with thiamin, folate and iodine (from iodised salt) [4]. Doblado-Maldonado et al [2] presented an analysis of total and extractable phenolics, showing higher total phenolics in red wheat
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