Bread-making Quality Research Articles

Impact of High and Low-Molecular-Weight Glutenins on the Processing Quality of a Set of Biofortified Common Wheat (Triticum aestivum L.) Lines

Development of biofortified wheat lines has emerged as a sustainable solution to alleviate malnutrition. However, for these varieties to be successful, it is important that they meet the minimum quality criteria required to produce the local food products. In the present study, a set of 94 biofortified common wheat lines were analyzed for their grain micronutrients content (Fe and Zn) and for their processing quality and glutenin profile. Most of the analyzed lines exhibited a grain Zn concentration greater than the non-biofortified check varieties, of at least 3 ppm. The content of both Fe and Zn appeared to be significantly associated with grain protein content (r = 0.21 to 0.65; p < 0.01) but not with grain yield or other wheat quality traits. Wide allelic variation was observed at both the high-molecular-weight glutenin (HMW-GS) and the low-molecular-weight glutenin (LMW-GS) loci and alleles associated with greater dough strength were identified. Specifically, among the HMW-GS alleles, the Glu-B1i, Glu-B1al and Glu-D1d alleles were associated with greater mixograph and alveograph values and greater loaf volume. Similarly, among the LMW-GS alleles, the Glu-A3b and Glu-B3b were associated with stronger gluten and better bread-making quality. Overall, results of this study suggest that biofortification does not profoundly alter wheat end-use quality and that the effect of the different glutenin alleles is independent of the grain protein and micronutrient content.

Efectos de la fertilización nitrogenada en la composición de las proteínas de la harina y la calidad de la masa en trigo cultivado en la provincia de La Pampa

Breadmaking quality of wheat flour (Triticum aestivum L.) depends not only on the genotype but also on the availability of nitrogen, and wheat protein composition is important for understanding the biochemical basis of wheat quality. The objective of this study was to evaluate the effect of nitrogen availability on flour protein fractions, to analyze their distribution and relationship with bakery quality. We worked with ACA 315 cultivar, where different application rates and timing of nitrogen nutrition were tested. Flour protein fraction composition was quantified following two protocols. Nitrogen application affected glutenin concentration and protein fraction composition favoring polymeric proteins and increasing polymeric/monomeric proteins ratio, however, increase of flour polymeric proteins did not resulted in improved rheological properties. The nitrogen added in this experiment in the differen experiments was not enough to obtain good quality bakery flours. Low protein values were obtained in grain, low gluten concentration and the dough had low W value and high P/L, being very tenacious and no very extensible. Due to low grain protein concentration farinograph parameters could not be interpreted since, under these conditions they are overestimated. These results show that not only genotypic genetic information, should be considered, also gene expression regulation in response to environmental factors, such as nitrogen availability. Therefore, genotype should continue to be studied, both at the level of variation allelic individual and in combination of different alleles of grain reserve proteins. It is also necessary to incorporate in future studies amount and timing of nitrogen application and other nutrients, such us S, in order to obtain better quality bakery flours in La Pampa province.

Grain quality variations from year to year among the Chinese genotypes

Under the random effect of year, the correct evaluation of varieties is the basis for the producing of high-quality wheat. In this study, 11 winter wheat varieties mainly cultivated in the North Yellow and Huai Valley of China were grown from 2011 to 2014 to investigate the effects of genotype, year, and their interaction on 15 major bread-making quality traits as well as the relationships between quality parameters, reliability, and suitability of the genotypes. We found that protein content, wet gluten content, sedimentation volume, test weight, and falling number were mostly influenced by the year. Annual variations in the relationships between quality traits differed considerably. Correlation coefficients between gluten index and both maximum resistance and dough stability (r = 0.68 to 0.88) were significant over the three growing seasons. A high intra-class correlation coefficient for gluten index (0.74) was observed. Gluten index is a reliable early-generation predictor of gluten strength. Bidimensional clustering analysis and heatmap are useful for suitability analysis of high-quality wheat. Safety-first indices can be useful to plant breeders for reliability analyses of high-quality genotypes, and only one genotype was screened out. The considerable effects of year were demonstrated, suggesting that the reliability of quality genotypes should be improved in the North Yellow and Huai Valley of China.

The effect of different milling procedures on dough mixing parameters of hard red bread wheat

Superior bread-making quality is required before breeding lines can be commercially classified. In South Africa, breeding lines together with a quality standard from five environments must be submitted for quality analysis for three consecutive seasons before such lines can be classified for commercial use. Breeders depend on falling number and mixograph analysis to indicate which breeding lines must be selected for submission. Time availability determines whether whole flour or white flour will be used for this quick screening process. During the classification process, the lines have to adhere to 11 primary quality criteria, which include hectolitre mass, falling number, grain and flour protein content, flour yield, flour colour, farinograph water absorption, alveograph stability/distensibility ratio, alveograph dough strength, loaf volume and corrected loaf volume. The aim of this study was to compare flour obtained from three different milling procedures, by using six selected Mixsmart parameters as indicators of the primary classification criteria for commercial cultivar release, to determine whether faster milling procedures such as a hammer mill or Junior Quadrumat mill will give the same results as the currently used Buhler mill. Seed of ten genotypes from two environments was used. There were sufficient correlations between the Mixsmart parameters and primary quality criteria, for selection of the best potential breeding lines, whether whole flour, white flour from the Junior Quadrumat mill or flour from the Buhler mill was used. Linear discriminant analysis confirmed that no differences existed between the three milling procedures for mixograph analysis as indicator of quality.

THE EFFECTS OF SALT ON BREAD: TECHNOLOGICAL CONSIDERATIONS FOR REDUCED SALT LEVELS

Salt is a dietary mineral composed primarily of sodium chloride. These two components of salt are an essential nutrient for humans with important functions in regulating the extracellular fluid volume and the active transport of molecules across cell membranes. However, having too much salt in the diet increases the risk of health problems. High sodium intake is positively correlated with the level of blood pressure. Therefore, it is necessary to consume food with reduced salt content. Salt has been used as a food preservative that kills or limits of foodborne pathogens and spoilage organism by decreasing water activity. Salt also has functions in foods by adding flavour and masking bitter tastes, controlling the growth of yeast and strengthening the dough network and gas retention of the dough. Reducing salt content in processed food especially for bread-based products is one of the greatest ongoing challenges facing food manufactures. It also has been difficult to reduce or remove salt or sodium chloride from bread since salt is one of the four essential ingredients in bread. Reducing salt level from 1.2% does not significantly affect dough rheological properties and bread-making quality. However, the omission of salt entirely leads to a significant reduction in the dough, bread quality and its palatability.

Diverse Wheat-Alien Introgression Lines as a Basis for Durable Resistance and Quality Characteristics in Bread Wheat.

Wheat productivity has been significantly improved worldwide through the incorporation of novel genes from various gene pools, not least from wild relatives of wheat, into the commonly cultivated bread and durum wheat. Here, we present and summarize results obtained from a diverse set of wheat-alien introgression lines with mainly introgressions of rye, but also of Leymus spp. and Thinopyrum junceiforme into bread-wheat (Triticum aestivum L.). From this material, lines carrying 2RL were found with good agronomic performance and multiple resistance not least towards several races of powdery mildew. A novel resistance gene, one of few showing resistance towards all today identified stem rust races, designated Sr59, was also found originating from 2RL. Lines with multiple introgressions from 4R, 5R, and 6R were found resistant towards the majority of the stripe rust races known today. Due to lack of agricultural adaptation in these lines, transfer of useful genes into more adapted wheat material is a necessity, work which is also in progress through crosses with the CSph1b mutant, to be able to only transfer small chromosome segments that carry the target gene. Furthermore, resistance towards Russian wheat aphid was found in lines having a substitution of 1R (1D) and translocations of 3DL.3RS and 5AL.5RS. The rye chromosomes 1R, 2R, and 6R were found responsible for resistance towards the Syrian Hessian fly. High levels of especially zinc was found in several lines obtained from crosses with Leymus racemosus and Leymus mollis, while also some lines with 1R, 2R, or 5R showed increased levels of minerals and in particular of iron and zinc. Moreover, lines with 1R, 2R, 3R, and Leymus spp. introgressions were also found to have a combination of high iron and zinc and low cadmium concentrations. High variation was found both in grain protein concentration and gluten strength, measured as %UPP, within the lines, indicating large variation in bread-making quality. Thus, our study emphasizes the impact that wheat-alien introgression lines can contribute to current wheat lines and shows large opportunities both to improve production, resistance, and quality. To obtain such improvements, novel plant breeding tools, as discussed in this paper, opens unique opportunities, to transfer suitable genes into the modern and adapted wheat cultivars.

Date Seeds as a Natural Source of Dietary Fibers to Improve Texture and Sensory Properties of Wheat Bread.

The aim of this work was to investigate the effect of date seed water-soluble polysaccharides (DSP) and hemicellulose (DSH) as dietary fiber sources in enhancing the wheat bread’s quality. DSP and DSH were extracted from the three date seed varieties Deglet Nour, Ghars Souf, and Allig. The extraction yields ranged from 3.8% to 6.14% and from 13.29% to 18.8%, for DSP and DSH, respectively. DSP and DSH showed interesting functional properties and were incorporated at 0.5% and 0.75% (w/w) in wheat flour with low bread-making quality (FLBM). The results showed that the addition of 0.75% DSH significantly improved the alveograph profile of the dough, and in a more efficient way than that of DSP. Furthermore, bread evaluation revealed that the addition of DSH considerably improved the volume (by 24.22%) and the texture profile of bread (decrease of the hardness and chewiness by 41.54% and 33.81%, respectively), compared to control bread (prepared with FLBM). A sensory analysis showed that the better overall acceptability was found for bread supplemented with DSH. Results in this work demonstrate that hemicellulose fraction extracted from date seeds (DSH) and added with a level of 0.75% to FLBM represents the component that improved bread quality the best.

Microdochium majus and other fungal pathogens associated with reduced gluten quality in wheat grain

The bread-making quality of wheat depends on the viscoelastic properties of the dough in which gluten proteins play an important role. The quality of gluten proteins is influenced by the genetics of the different wheat varieties and environmental factors. Occasionally, a near complete loss of gluten strength, measured as the maximum resistance towards stretching (Rmax), is observed in grain lots of Norwegian wheat. It is hypothesized that the loss of gluten quality is caused by degradation of gluten proteins by fungal proteases. To identify fungi associated with loss of gluten strength, samples from a selection of wheat grain lots with weak gluten (n = 10, Rmax < 0.3 N) and strong gluten (n = 10, Rmax ≥ 0.6 N) was analyzed for the abundance of fungal operational taxonomic units (OTUs) using DNA metabarcoding of the nuclear ribosomal Internal Transcribed Spacer (ITS) region ITS1. The DNA quantities for a selection of fungal pathogens of wheat, and the total amount of fungal DNA, were analyzed by quantitative PCR (qPCR). The mean level of total fungal DNA was higher in grain samples with weak gluten compared to grain samples with strong gluten. Heightened quantities of DNA from fungi within the Fusarium Head Blight (FHB) complex, i.e. Fusarium avenaceum, Fusarium graminearum, Microdochium majus, and Microdochium nivale, were observed in grain samples with weak gluten compared to those with strong gluten. Microdochium majus was the dominant fungus in the samples with weak gluten. Stepwise regression modeling based on different wheat quality parameters, qPCR data, and the 35 most common OTUs revealed a significant negative association between gluten strength and three OTUs, of which the OTU identified as M. majus was the most abundant. The same analysis also revealed a significant negative relationship between gluten strength and F. avenaceum detected by qPCR, although the DNA levels of this fungus were low compared to those of M. majus. In vitro growth rate studies of a selection of FHB species showed that all the tested isolates were able to grow with gluten as a sole nitrogen source. In addition, proteins secreted by these fungi in liquid cultures were able to hydrolyze gluten substrate proteins in zymograms, confirming their capacity to secrete gluten-degrading proteases. The identification of fungi with potential to influence gluten quality can enable the development of strategies to minimize future problems with gluten strength in food-grade wheat.

Genetic variation in wheat grain quality is associated with differences in the galactolipid content of flour and the gas bubble properties of dough liquor

Lipids affect the quality of wheat flour for breadmaking. One possible mechanism is stabilization of the gas cells which are formed during dough mixing and expanded during fermentation, leading to a greater loaf volume and evenness of texture. We therefore compared the lipidomic profiles of flour and dough liquor fractions (which contain surface-active components present at the gas bubble interface) from two sets of wheat lines differing in allelic variation at a QTL for loaf volume. Analyses of fractions from three field trials showed consistent increases in the contents of galactolipids (monogalactosyl diglyceride and digalactosyl diglyceride) in flour and dough liquor of the lines with the increasing (good quality) allele. Biophysical analysis showed that this was associated with greater elasticity of the dough liquor fraction. This is consistent with published studies reporting a relationship between galactolipids and breadmaking quality and suggests a mechanism of action for the QTL.

IMPROVING THE BREAD QUALITY OF SUNI-BUG DAMAGED WHEAT FLOURS BY SOURDOUGH BREADMAKING AND LIQUID RYE SOUR

The breadmaking quality of bug-damaged wheat flours with high protease activity (HPAWF) and low protease activity (LPAWF) was attempted to be improved by using sourdough (prepared by L. plantarum (SD1) and L. sanfrancissensis (SD2)) and liquid rye sour (LRS) in this study. The effects of sourdoughs (20 and 40%) and LRS (1 and 2%) on the protease activity of the HPAWF were determined by SDS-PAGE. Protease activity of HPAWF decreased with the addition of 40% SD1, 20% SD2, and both levels of LRS (1 and 2%) compared to a control sample. The HPAWF bread samples produced with LRS (1 and 2%) had higher volume (P&lt;0.05) and bread quality as compared to sourdough applications. LPAWF bread sample was comparable with those of 40% SD2 added sample in terms of volume and hardness (N) values (P&gt;0.05), while SD1 addition caused quality losses. The overall results suggested that addition of 2% LRS had promising results for improving bread quality flours that were damaged by suni-bug at low levels.

“Harumizuki”, a hard wheat cultivar with good bread-making quality for western Japan

“Harumizuki”, a hard wheat cultivar with good bread-making quality for western Japan

Identification of genotyping-by-sequencing tags associated with bread-making quality traits in spring wheat under heat stress

The bread-making quality traits of bread wheat underlie into genetic make-up of a variety and are influenced by environmental factors and their interaction. Identifying QTL that control bread-making traits in wheat under heat stress may help to develop cultivars that are improved for those traits. Two doubled haploid (DH) populations (Yecora Rojo × Ksu106 and Klasic × Ksu105) were used to identify QTL for eight bread-making traits in wheat under heat stress. The phenotyping of bread-making traits was performed under normal and heat stress conditions in Al-Qassim and Riyadh locations, Saudi Arabia. Single nucleotide polymorphism (SNP) markers have been used to determine the number of QTLs controlling the bread-making traits. The genetic analysis of bread-making traits showed considerable variation for measurable traits with transgressive segregation under normal and heat stress conditions in both locations. A total of 60 QTL explained 10–22% of phenotypic variation in the population (Klassic × KSU105). In the population (Yecora Rojo × KSU106), the 98 QTL explained 10–23% of phenotypic variation. In the population (Klassic × KSU105), eleven co-located QTLs were identified on chromosomes 2A, 3A, 3D, 5B and5D. The BBS QTL under heat stress co-located with QTLs for BCC and BSY under heat stress and normal conditions, respectively, in Riyadh location. Nineteen QTL clusters were identified on chromosomes 1D, 2A, 2B, 2D, 3B, 3D, 4A, 4D, 5A, 5B, 6A, 7A and 7D based on Map 2 in the population (Yecora Rojo × KSU106). Interestingly, one locus (JD_c4438_839) on the chromosome 5D was identified in both populations and was considered stable QTL. This locus was associated with QLFV.hs and QSLFV.hs in the population (Klassic × KSU105) and QLFW.n in the population (Yecora Rojo × KSU106). The finding of SNP marker (JD_c4438_839) has an important significant for marker-assisted selection of bread-making quality traits under heat stress.

Impact of nitrogen fertilisation strategies on the protein content, gluten composition and rheological properties of wheat for biscuit production

Abstract The impact of fertilisation strategies on bread-making quality of wheat has been investigated extensively, while only few studies have been carried out on minor supply-chains, such as the biscuit production chain, whose products require a low protein content (

Characterization of High Molecular Weight Glutenin Subunits in Wild Emmer Wheat (Triticum dicoccoides)

Identification and molecular analysis of high molecular weight glutenin subunits (HMW-GS) of wild emmer wheat T. dicoccoides K5199 were carried out. Novel HMW glutenin subunits 1AxTd and 1ByTd were identified. Nucleotide sequences of 1AxTd and 1ByTd genes were detected (GenBank accession numbers MH475136 and MG897125, respectively). The coding sequence of 1AxTd was similar to 1Ax1 of T. aestivum (99.7%), while the 1ByTd gene sequence was similar to the genes of other T. dicoccoides samples (98.5 and 97.6%). Primary and secondary protein structures of the studied HMW-GS allowed for predicting a high contribution of the 1AxTd subunit to the breadmaking qualities and the average contribution of 1ByTd thereto. Evaluation of the most important grain quality traits identified increased protein and gluten content as well as reduced rheological properties of T. dicoccoides K5199 gluten.

Rheology Methods as a Tool to Study the Impact of Whey Powder on the Dough and Breadmaking Performance of Wheat Flour

Considering the nutritional value, whey is an excellent ingredient for the development of food products, in line with the concept of a circular economy for the reuse of industry by-products. The main objective of this work was to evaluate the impact of the whey addition on the rheology of wheat flour dough and breadmaking performance, using both empirical and fundamental methods. Different levels of commercial whey powder (0%, 12%, 16% and 20% w/w) were tested in a bread formulation previously optimized. Dough mixing tests were performed using Micro-doughLab and Consistograph equipment, to determine the water absorptions of different formulations and evaluate empirical rheology parameters related to mixing tolerances. Biaxial extension was applied by the Alveograph to simulate fermentation during the baking process. Fermented doughs were characterized in a Texturometer using penetration and extensibility tests, and by small amplitude oscillatory shear (SAOS) measurements, a fundamental rheology method, in a Rheometer applying frequency sweeps. Loaf volume and firmness were used to study the breadmaking quality. Despite a negative impact on the empirical rheology parameters of the dough and poorer baking results, the use of this by-product should be considered for nutritional and sustainability reasons. In addition, significant correlations (r2 &gt; 0.60) between the dough rheology parameters obtained from the empirical measurements were established. Changes in the gluten structure were not accurately detected by the SAOS measurements and Texture Profile Analysis of the doughs, and a correlation between fundamental and empirical measurements was not found. Consistograph or Micro-doughLab devices can be used to estimate bread firmness. Extensional tests in the Texturometer, using SMS/Kieffer Dough and Gluten Extensibility Rig, may predict loaf volume.

Identification of CIMMYT spring bread wheat germplasm maintaining superior grain yield and quality under heat-stress

Unpredictable temperatures and rainfall associated with climate change are expected to affect wheat (Triticum aestivum L.) production in various countries. The development of climate-resilient spring wheat cultivars able to maintain grain yield and quality is essential to food security and economic returns. We tested 54 CIMMYT spring bread wheat genotypes, developed and/or released over a span of 50 years, in the field for two years under optimum sowing dates, as well as using two delayed sowing dates to expose crops to medium and severe heat-stress conditions. The grain yield and yield components were severely affected as the heat-stress increased. Two contrasting groups of 10 lines each were identified to determine the effect of heat-stress on bread-making quality. The first set included entries that produced high yields in optimal conditions and maintained higher yields under heat-stress (superior-yielding lines), while the second set included genotypes that did not perform well in the environment with high temperature (inferior-yielding lines). We identified genotypes exhibiting bread-making quality stability, as well as the quality traits that had higher correlation with the loaf volume in the environment without stress and under heat-stress. Of all the quality traits tested, dough extensibility (AlvL) and grain protein content had a significant influence in heat-stress adaptation. Most of the lines from the superior-yielding group were also able to maintain and even improve quality characteristics under heat-stress and therefore, could be used as parents in breeding to develop high-yielding and stable quality wheat varieties.

Effects of a late N fertiliser dose on storage protein composition and bread volume of two wheat varieties differing in quality

Wheat is an important source of energy and protein for humans all over the world and is mainly consumed in form of baked goods, for which a high baking quality is required. The main parameter for bread-making quality predictions of wheat flours is the grain protein concentration (GPC). Therefore, the GPC determines the value of the harvested wheat. Unfortunately, the GPC appears to be no longer an appropriate parameter for baking quality evaluation, given that, especially for high protein varieties, the correlation between GPC and bread volume is poor. A late N application is commonly used to increase GPC and enhance the bread-making quality of wheat flours. To minimise the environmental problems involved in the late use of N fertilisers, it is important to know how much N is necessary to achieve the desired effects. Therefore, in this study, the effects of two different doses of late N application on the GPC, as well as storage protein composition and bread volume were tested in two wheat varieties from different quality groups under field conditions in Germany. The findings of this experiment demonstrate that a low late N application appears to be sufficient to achieve a good baking quality of wheat flours. These results confirm the presumption that GPC is not a suitable parameter for bread-making quality predictions. As the relationships between the single storage protein fractions and bread volume were poor, it can be concluded that only the combined alterations within all gluten protein fractions explain the rise in bread volume.

Comparison of different experimental breadmaking methods and their associations with flour quality parameters in hard red spring wheat

AbstractBackground and objectivesExperimental breadmaking is the ultimate test for wheat end‐use quality. This research objective was to investigate the consistency of different breadmaking methods in the evaluation of hard red spring (HRS) wheat. Sponge‐and‐dough method (SpDM) and straight‐dough method (StDM) were tested with varying loaf sizes and fermentation times.FindingsFor pound loaf breads, SpDM showed larger volume and higher stability among wheat samples than StDM. Correlation and biplot analyses revealed that 2‐hr fermentation was more consistent with pound SpDM than 3‐hr fermentation when flour samples were evaluated by micro‐ and pup loaf StDM. Mixograph, farinograph, extensograph, and solvent retention capacity tests were also evaluated for associations with breadmaking quality. Lactic acid solvent retention capacity had a higher correlation (r = .86, p &lt; .001) with mean breadmaking scores when compared with other parameters.ConclusionsThe findings of this study indicate that SpDM is more suited for commercial production of pound loaf, while StDM with 2‐hr fermentation is better for quality evaluation because of expediency and consistency in HRS wheat. Lactic acid solvent retention capacity is more adaptable than other flour parameters to predict breadmaking quality, especially when sample quantity is limited.Significance and noveltyThis research provides valuable insight that helps identify an experimental breadmaking procedure and a flour quality parameter useful for the evaluation of HRS wheat.

Rediscovering bread quality of “old” Italian wheat (Triticum aestivum L. ssp. aestivum.) through an integrated approach: Physicochemical evaluation and consumers’ perception

The present work aimed to assess flour properties and bread-making quality of “old” Italian wheat (Triticum aestivum L. ssp. aestivum.) cultivars (n = 7) by combining physicochemical evaluation and consumers’ perception. Old cultivars-flours and deriving bread had interesting physicochemical features when compared to a new one (Aquilante). Notably, bread derived from Abbondanza (old wheat cultivar) flour had the highest specific volume and bread made with Verna (old wheat cultivar) flour had comparable textural properties to Aquilante-based bread. These results suggested relevant impact of breeding on bread properties, but no trend was observed as function of the release year. For sensory evaluation, acceptability test revealed that bread made with Abbondanza cultivar gave the most appreciated bread similar to that made by the new cultivar. Check-all-that-apply test showed that none of the old cultivars-based breads directly matched the ideal product, but bread made with Abbondanza flour was the closest. Overall, physicochemical and sensory evaluations were aligned in their main outputs enabling the identification of some old cultivars with interesting bread-making quality that can be potentially used and further improved with an optimized breadmaking process for advanced breeding programs.

Effect of Wholewheat Flour Particle Shape Obtained by Different Milling Processes on Physicochemical Characteristics and Quality of Bread

SUMMARYResearch backgroundWholewheat flour is a very good source of nutritional compounds and functional ingredients for human diet. However, it causes negative effect on bread quality. Different milling techniques can be used to obtain wholewheat flour, minimizing the negative effect of both bran and germ on bread quality. The aim of this work is to study the effect of particle size and shape of wholegrain flour on the interaction among the different components, water distribution, dough rheology and bread volume.Experimental approachWholewheat flour of three varieties (Klein Rayo, Fuste and INTA 815) was obtained in cyclonic, hammer and roller mills. The characteristics of wholewheat flour were explored, and the water distribution and rheological properties of dough were determined by thermogravimetric analysis and Mixolab test, respectively. Finally, microscale bread was prepared.Results and conclusionsThe amount of water-soluble pentosans, damaged starch and wet gluten was affected by the milling procedure. Regarding dough rheological properties, wholewheat flour obtained in hammer mill had the lowest water absorption capacity and the highest developing time. This result could be mainly attributed to particle shape in these samples with large amount of endosperm attached to the bran, hindering protein unfolding. Thermogravimetric analysis showed that both fine and large bran particle size seem to have the same effect on water properties in wholewheat dough during heating. Bread made with Klein Rayo variety had the highest specific volume, indicating that wheat with high protein content and breadmaking quality is needed to make wholewheat bread. The results of this work showed that particle shape, rather than particle size, affected the quality of wholewheat flour for breadmaking.Novelty and scientific contributionThe effect of milling type and particle shape of the wholewheat flour had a greater effect than the wheat variety. Thus, the wholegrain milling process should be carefully selected taking to account the shape of the produced particle. This may open new opportunities for developing wholewheat bread with better acceptance by consumers.