Abstract
Triticum aestivum, commonly known as bread wheat, is one of the most cultivated crops globally. Due to its increasing demand, wheat is the source of many nutritious products including bread, pasta, and noodles containing different types of seed storage proteins. Wheat seed storage proteins largely control the type and quality of any wheat product. Among various unique wheat products, bread is the most consumed product around the world due to its fast availability as compared to other traditional food commodities. The production of highly nutritious and superior quality bread is always a matter of concern because of its increasing industrial demand. Therefore, new and more advanced technologies are currently being applied to improve and enrich the bread, having increased fortified nutrients, gluten-free, highly stable with enhanced shelf-life, and long-lasting. This review focused on bread proteins with improving wheat qualities and nutritional properties using modern technologies. We also describe the recent innovations in processing technologies to improve various quality traits of wheat bread. We also highlight some modern forms of bread that are utilized in different industries for various purposes and future directions.
Highlights
Cereals have achieved their well-deserved importance all around the globe owing to their good nutritional profile
Considering the wide acceptability of wheat bread and other related products, in the present review, we shall be discussing about wheat proteins impact on bread making, other techniques that are revolutionizing the quality of today’s bread, and the effect of interactions with other food components on the nutritional enhancement of bread
The application of scientific approaches for the improvement of the baking industry provides the potential solution for resolving the challenges of global food and nutritional security
Summary
Cereals have achieved their well-deserved importance all around the globe owing to their good nutritional profile. The end-product quality of wheat is mainly dependent on wheat proteins and their processing techniques involving harvesting of the grain to the production of flour, which further decrease the bioavailability of some of the nutrients (Rustgi et al, 2019). Wheat Proteins for Bread Nutritional Value are gaining importance in harnessing cereal proteins for better end-products (Verni et al, 2019; Shewry and Jones, 2020). Considering the wide acceptability of wheat bread and other related products, in the present review, we shall be discussing about wheat proteins impact on bread making, other techniques that are revolutionizing the quality of today’s bread, and the effect of interactions with other food components on the nutritional enhancement of bread
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