Whole Wheat Bread Research Articles

Visualization of Moisture Content, Reducing Sugars, and Chewiness in Bread During Oral Processing Based on Hyperspectral Imaging Technology

This study evaluated the differences in oral processing and texture perception of breads with varying compositions. The research investigated the dynamic changes in moisture content (MC), reducing sugars (RSs), and chewiness of the bolus formed from white bread (B0) and 50% whole-wheat bread (B50) during oral processing. Hyperspectral imaging (HSI) combined with chemometric methods was used to establish quantitative prediction models for MC, RSs, and chewiness, and to create visual distribution maps of these parameters. The results showed that B0 had a higher moisture content and a faster hydration rate than B50 during the initial stages of oral processing, indicating greater hydrophilicity and ease of saliva wetting. Additionally, the uniformity of moisture distribution in the bolus of B0 was higher than that of B50. B50 exhibited significantly lower RSs content and poorer distribution uniformity compared to B0. The primary differences in chewiness between the two types of bread were observed during the early stages of oral processing, with B50 requiring more chewing effort initially. This study demonstrated that HSI technology can effectively monitor and elucidate the compositional changes in food particles during oral processing, providing new insights into bread texture perception and offering a scientific basis for improving bread processing and texture.

Evaluating the Impact of Green Coffee Bean Powder on the Quality of Whole Wheat Bread: A Comprehensive Analysis.

The current investigation focuses on the effect of different concentrations of green coffee bean powder (GCBp) on the physicochemical, microbiological, and sensory characteristics of whole wheat bread (WWB). C1 bread formulation (containing 1% GCBp) exhibited the highest loaf volume, suggesting optimal fermentation. Moisture analysis revealed minor alterations in the moisture retention attributes of the bread formulations. Impedance analysis suggested that C1 exhibited the highest impedance with a high degree of material homogeneity. Swelling studies suggested similar swelling properties, except C5 (containing 5% GCBp), which showed the lowest swelling percentage. Furthermore, color and microcolor analysis revealed the highest L* and WI in C1. Conversely, higher concentrations of GCBp reduced the color attributes in other GCBp-containing formulations. FTIR study demonstrated an improved intermolecular interaction in C1 and C2 (containing 2% GCBp) among all. No significant variation in the overall textural parameters was observed in GCBp-introduced formulations, except C2, which showed an improved gumminess. Moreover, the TPC (total phenolic content) and microbial analysis revealed enhanced antioxidant and antimicrobial properties in GCBp-incorporated formulations compared to Control (C0, without GCBp). The sensory evaluation showed an enhanced appearance and aroma in C1 compared to others. In short, C1 showed better physicochemical, biological, and sensory properties than the other formulations.

White and wholewheat bread consumption and the risk of exposure to acrylamide and 5-hydroxymethylfurfural

This study used a green validated method to evaluate the risk of exposure of individuals of different ages to acrylamide (AA) and 5-hydroxymethylfurfural (5-HMF) by consuming white and wholewheat bread. Recoveries of AA and 5-HMF were 100.7% and 100.1%, respectively, while uncertainty was 2.3% and 6.2%. Levels of AA ranged from 617.22 to 3151.8 μg/kg while levels of 5-HMF ranged from 180.5 to 648.2 μg/kg. Female adolescents were almost 2-fold exposed to AA when they consumed 100% wholewheat bread (2.93 μg/kg bw/day) by comparison with white bread (1.72 μg/kg bw/day). Estimated daily exposure to AA was 1.5-fold higher than international recommendations. These findings raise concern for health risks associated with exposure to processing contaminant as the result of bread consumption, especially made from whole grains. Since development of those compounds is inevitable during breadmaking, it is crucial to standardize processing conditions and recipes to mitigate it.

Contribution of Gamma-Aminobutyric Amino Acid and Free Amino Acids to Low-Salt Whole-Wheat Bread through the Addition of Spice Extracts-An Approach Based on Taste Quality.

Given the link between excessive salt consumption and hypertension, reducing salt levels in bread, an important staple food in Japan, is essential. γ-Aminobutyric acid (GABA) has a salty taste-enhancing effect in vivo, and its production is influenced by the type of spice extract in vitro. However, the effects of spices on GABA levels, total free amino acid composition, and taste quality in whole-wheat bread remain unclear. Therefore, this study aimed to investigate whether the addition of spice extracts, which do not affect bread flavor and taste, can increase the GABA level in low-salt whole-wheat bread and whether free amino acid content affects the taste quality of bread using an automatic home bread maker. Through free amino acid composition analysis and sensory testing, we evaluated the influence of six spice extracts on the composition of free amino acids, including GABA, in whole-wheat bread. We found that cumin and anise extracts were effective in increasing the GABA level to approximately twice that in whole-wheat bread. Moreover, both the preference and saltiness of the bread were favorable, indicating that these extracts are useful for reducing the salt content of whole-wheat bread. This study provides a theoretical basis for guiding industrial production.

Comparison of food intake pattern of diabetic patients and healthy individuals in a sample of Saudi population: a case-control study

BackgroundThere has been a significant rise in the number of individuals diagnosed with type 2 diabetes mellitus (T2DM), with the condition reaching epidemic proportions globally. This study examined the dietary pattern of a sample of Saudi Arabian adults with T2DM compared to control non-diabetics.MethodsData from 414 participants, 207 control and 207 T2DM was analyzed. Anthropometric measurements, foods intake such as vegetables, fruits, whole grains, fried foods, sweetened juice, sweets, and pastries consumption as well as physical activity were obtained by an interview-survey.ResultsThe consumption of vegetables, green and leafy vegetables, starchy vegetables, fruits, proteins, and milk was significantly higher in the diabetics (p< 0.0001 for all and p<0.01 for starchy vegetables). Of the case group, 79.7% of them consumed whole-wheat bread while 54.6% of them consumed low fat milk (p<0.0001). There was a significant decrease in the percentage of cases who consumed discretionary foods and sweetened juices and soft drinks (24.1%), avoided sweets (75.8%) and pastries (37.1%), (p<0.0001). There were also significant increases in the percentages of participants who use healthy fat (as olive oil) in the case group (78.7%) (p<0.001). There was a significant increase in the percentage of diabetics who followed a diet to lose weight (15%) (p<0.05). The majority of the two study groups were physically inactive (control 95.2% & case 94.2%).ConclusionsThe results of this study provide insight on that diabetics generally follow a healthy diet, yet their engagement in physical activity may not be optimal.

Exploring Chitosan Lactate as a Multifunctional Additive: Enhancing Quality and Extending Shelf Life of Whole Wheat Bread.

The shelf life of whole wheat bread (WWB) significantly impacts its freshness and overall quality. This research investigated the impact of chitosan lactate (CL) on various characteristics influencing the shelf life of WWB, including its physical, chemical, textural, antimicrobial, and sensory attributes. These characteristics were evaluated by conducting various experiments such as physical inspection, moisture, impedance, swelling, color, texture, FTIR, microbiological, and sensory analysis. CL with different concentrations was incorporated into WWB formulations: P0.0 (0.0% w/w CL, control), P0.5 (0.5% w/w CL), P1.0 (1.0% w/w CL), P2.0 (2.0% w/w CL), and P3.0 (3.0% w/w CL). The inclusion of CL promoted the Maillard reaction (MR) compared to P0.0. The promotion of MR resulted in the formation of a shinier crust, which increased as the CL content was increased. P0.5 comprised large-sized pores and exhibited increased loaf height. CL-containing WWB formulations showed an increased moisture content and decreased impedance values compared to the control. FTIR analysis of P0.5 demonstrated the enhanced interaction and bonding of water molecules. P0.5 demonstrated optimal textural, colorimetric, and antimicrobial properties compared to other formulations. The sensory attributes of WWBs remain unchanged despite CL addition. In conclusion, P0.5 exhibited optimal characteristics associated with better quality and prolonged shelf life.

Monitoring the Dough Properties, Quality Characteristics and Volatile Compounds of Whole Wheat Bread Made by Different Sourdough Types during Frozen Storage.

There is a need to increase the consumption of whole wheat bread (WWB) due to its health benefits by overcoming its poor technological quality and improving its sensory characteristics. In this study, sourdough bread-making and frozen dough technology were combined to provide fresh WWB at any time with better quality. Also, it was aimed to investigate the effects of three types of sourdough (type I, II, and IV) on the final quality of WWB during frozen storage (-30 °C, 14 and 28 days). The tan δ of WWB with type I sourdough was highest at the end of the frozen storage. Freezable water content was lower on day 0 for WWB with type II and IV sourdough than other bread types. No significant effect of frozen storage was observed in bread types in terms of an α helix structure, except for WWB with type I sourdough. A lower hardness increment was shown in WWB with baker's yeast and WWB with type II sourdough over 14 days of frozen storage when compared to other bread types. WWB with type I sourdough and WWB with type IV sourdough were differentiated from other bread samples in volatile compound (VC) analysis on frozen storage days 28 and 0, respectively. The frozen storage of WWB with baker's yeast and WWB with type II sourdough caused no notable changes in the VCs profile. These results suggest that a less detrimental effect of frozen storage was observed in WWB with type II sourdough, indicating a more favorable choice for producing WWB with sourdough.

Digital Image Analysis to Evaluate Sensory Attributes of Protein-Enriched Whole-Wheat Bread

New food products or reformulated food products require intensive sensory assessment using a group of panelists before launching in the market. Sometimes, the sensory results obtained by the panelists are inconclusive due to their subjective scores. An indirect and accurate method to evaluate the sensory attributes using images is highly beneficial to conduct preliminary screening during product development stages. Therefore, the objective of this study was to determine the potential of red-green-blue (RGB) color images to evaluate the sensory qualities of whole wheat bread reformulated with pea and soy protein isolates as model food. In this study, reformulated whole wheat (WW) bread was used as model food to determine the potential of digital color images in assessing the selected sensory attributes. Seven types of WW bread was evaluated by ten untrained panelists. Four features (edge detection, pore numbers, pore area and Hu-moment similarity) were extracted from the images of the bread slices and compared with measured sensory scores. In general, the polynomial regression models yielded higher R2 values than linear regression models. The R2 values in polynomial regression models ranged 0.82-0.97, 0.60-0.92, 0.55-0.96, 0.77-0.99, 0.67-0.97, and 0.50-0.87 for chewiness, graininess, moistness, taste, desired aroma and overall acceptability, respectively. Hu-moment similarity provided the highest R2 values for the sensory attributes in polynomial regression models. In conclusion, although image-based sensory assessment may not substitute the current human sensory, it can provide valuable information to supplement the decision making process.

The acute effect of a β-glucan-enriched oat bread on gastric emptying, GLP-1 response, and postprandialglycaemia and insulinemia: a randomised crossover trial in healthy adults.

The cereal fibre β-glucan reduces postprandial glycaemia, however, the underlying mechanisms are not fully understood. Thus, the aim of this study was to investigate the acute effect of a β-glucan-enriched oat bread on gastric emptying half-time (T1/2), gastric emptying lag phase (Tlag), and gastric emptying rate (GER), and the secretion of glucagon-like peptide-1 (GLP-1) as potential means to influence postprandial glycaemia. A randomised crossover trial was conducted in 22 healthy adults (age 24.6 ± 3.1years, BMI 23.1 ± 2.7kg/m2) receiving 25g available carbohydrates from a β-glucan-enriched oat bread or a control whole-wheat bread at two non-consecutive days. T1/2, Tlag, and GER were determined based on ultrasound measures of the cross-sectional gastric antrum area in the fasting state and 15, 30, 45, 60, 90, and 120min postprandially. Capillary glucose, serum insulin, and plasma GLP-1 concentrations were measured at the same time points. A biphasic pattern of gastric emptying with a distinct Tlag before the commencement of emptying was observed in most subjects for both bread types. While no differences in GER were evident (p = 0.562), consumption of the oat bread significantly increased T1/2 by 18min and Tlag by 14min compared with the whole-wheat bread (p = 0.005 and p = 0.010, respectively). In addition, the oat bread significantly reduced iAUC2h for glucose and insulin responses compared with the whole-wheat bread (p = 0.001 and p < 0.001, respectively). There were no significant differences in GLP-1 response between the two breads (p = 0.892). The increased T1/2 and Tlag could offer a potential mechanism for the observed attenuation of postprandial glycaemia and insulinemia after consumption of the β-glucan-enriched oat bread compared with the whole-wheat bread. The study is registered at clinicaltrails.gov (NCT04571866).

Exploring the chemical composition, antioxidant potential, and bread quality effects of the nutritional powerhouse: Wheat bran – A mini-review

Wheat bran, the primary by-product from the wheat milling process, represents an abundant reservoir of essential nutrients, dietary fiber, vitamins, minerals, and bioactive compounds, synergistically contributing to commendable antioxidant and anti-inflammatory properties. This review explored the proximate compositions of wheat bran, highlighting its potential as a nutritional powerhouse. Wheat bran proteins exhibit nutritionally balanced amino acid compositions and show significant potential as a plant-based source of dietary protein. Enzymatic and fermentation bioprocessing can enhance the hydrolysis of wheat bran protein, improving its functionality and digestibility. Furthermore, dietary fiber derived from wheat bran promotes bowel health, reduces cholesterol, and mitigates the risk of heart disease, diabetes, colon cancer, and obesity, along with several other physiological activities. Its rich mineral content supports body metabolic function and homeostasis, factors that can be improved through strategies such as hydrothermal treatment, particle size reduction, and fermentation. Bioactive peptides and arabinoxylan in wheat bran exhibit immunomodulating, antihypertensive, osteoprotective, and antimicrobial properties. Processing techniques that focus on the release of these bioactive compounds foster the utilization of these valuable compounds in functional food and nutraceutical applications. Lastly, this review delves into the challenges associated with breadmaking when incorporating wheat bran into whole-wheat bread. Various strategies have been implemented to overcome these barriers, such as different pretreatments, fermentation, and the addition of enzymes. This review contributes valuable insights into nutrition, functional food research, and healthier wheat-based products, with the ultimate goal of benefiting consumer health.

Combined Effects of Particle Size and Dough Improvers on Improving the Quality of Purple-Colored Whole Wheat Bread.

Consumers' interest in healthy products is increasing. However, the production of excellent-quality whole wheat bread (WWB) faces challenges due to the reduced gluten functionality and varied particle sizes of whole wheat flour (WWF). This study aimed to explore the enhancement of purple-colored WWB quality by controlling the particle size of WWF and using dough improvers. Six purple-colored WWFs were obtained using an ultra-centrifugal mill with different sieve openings (0.5 and 1.0 mm) and rotor speeds (6000, 10,000, and 14,000 rpm). The average particle diameter (d50) of the smaller particle size group (S) and the larger particle size group (L) based on the sieve opening ranged from 115 to 258 μm and 294 to 492 μm, respectively. Group S demonstrated higher water absorption, damaged starch, and gluten strength compared to group L. Additionally, group S exhibited a greater bread volume and height compared to group L. Among the tested dough improvers (vital wheat gluten, vitamin C, enzymes, and emulsifiers), vital wheat gluten was the most effective in improving the quality of purple-colored WWB. The improvement effect was significantly greater in group S than in group L. These findings suggest that controlling the particle size of purple-colored WWFs and utilizing dough improvers can result in superior-quality WWB.

Positive contribution of hydroxytyrosol-enriched wheat bread to HbA1c levels, lipid profile, markers of inflammation and body weight in subjects with overweight/obesity and type 2 diabetes mellitus

PurposeThe aim of the present study was to assess the impact of the daily consumption of bread enriched with hydroxytyrosol on HbA1c and blood lipid levels, inflammatory markers and weight loss.MethodsSixty adults with overweight/obesity and type 2 diabetes mellitus (29 male, 31 female) participated in a 12-week dietary intervention based on the Mediterranean diet and consumed daily 60 g of conventional whole wheat bread (WWB) or whole wheat bread enriched with hydroxytyrosol (HTB). Anthropometric characteristics were measured and venous blood samples were collected at baseline and at the end of the intervention.ResultsBoth groups experienced significant weight loss, body fat and waist circumference decrease (p < 0.001). Nonetheless, a greater body fat mass decrease was observed in the HTB group compared to the WWB group (14.4 ± 1.6 vs 10.2 ± 1.1%, p = 0.038). Significant reductions were also reported in fasting glucose, HbA1c and blood pressure in both groups (p < 0.05). Regarding glucose and HbA1c, greater decreases were observed in the intervention group (101.4 ± 19.9 vs. 123.2 ± 43.4 mg/dL, p = 0.015 and 6.0 ± 0.6 vs. 6.4 ± 0.9%, p = 0.093, respectively). At HTB group, significant reductions in blood lipid, insulin, TNF-αand adiponectin levels (p < 0.05) and a marginally significant reduction in leptin levels (p = 0.081) were also reported.ConclusionEnrichment of bread with HT resulted in significant body fat mass reduction and positive effects on fasting glucose, insulin and HbA1c levels. It also contributed to reductions in inflammatory markers and blood lipid levels. Incorporation of HT in staple foods, like bread, may improve their nutritional profile and, in terms of a balanced diet, may contribute to the management of chronic diseases.Trial registrationThe study was prospectively registered in clinicaltrials.gov (24th May 2021). ClinicalTrials.gov Identifier: NCT04899791.

Screening and Application of Novel Homofermentative Lactic Acid Bacteria Results in Low-FODMAP Whole-Wheat Bread

FODMAPs are fermentable oligo-, di-, monosaccharides, and polyols. The application of homofermentative lactic acid bacteria (LAB) has been investigated as a promising approach for producing low-FODMAP whole-wheat bread. The low-FODMAP diet is recommended to treat irritable bowel syndrome (IBS). Wheat flour is staple to many diets and is a significant source of fructans, which are considered FODMAPs. The reduction of fructans via sourdough fermentation, generally associated with heterofermentative lactic acid bacteria (LAB), often leads to the accumulation of other FODMAPs. A collection of 244 wild-type LAB strains was isolated from different environments and their specific FODMAP utilisation profiles established. Three homofermentative strains were selected for production of whole-wheat sourdough bread. These were Lactiplantibacillus plantarum FST1.7 (FST1.7), Lacticaseibacillus paracasei R3 (R3), and Pediococcus pentosaceus RYE106 (RYE106). Carbohydrate levels in flour, sourdoughs (before and after 48 h fermentation), and resulting breads were analysed via HPAEC-PAD and compared with whole-wheat bread leavened with baker’s yeast. While strain R3 was the most efficient in FODMAP reduction, breads produced with all three test strains had FODMAP content below cut-off levels that would trigger IBS symptoms. Results of this study highlighted the potential of homofermentative LAB in producing low-FODMAP whole-wheat bread.

Cross-Sectional Food Environment Observations Conducted for Small Supplemental Nutrition Assistance Program Authorized Retailers in Pinellas County, Florida, Suggest Limited Availability and High Cost of Some Healthful Food Items

ABSTRACT We assessed store-level food availability, quality, variety, depth of stock, and cost at small Supplemental Nutrition Assistance Program (SNAP)-authorized retailers and compared stocking patterns to proposed United States Department of Agriculture criteria. Food environment observations were conducted at 82 retailers from June to December 2019 in Pinellas County, Florida, and descriptively analyzed. Less than one-third of retailers stocked frozen fruit, fresh or frozen vegetables, tortillas, whole-wheat bread, low-fat milk, fresh or frozen meat, fish or meat alternatives, dried beans, or healthier frozen meals. Twenty-two and 26% had at least seven SNAP-eligible varieties of fruits and vegetables and protein products, respectively.

Characterization and application of a novel xylanase from Halolactibacillus miurensis in wholewheat bread making.

The presence of arabinoxylan in wholewheat flour affects its quality significantly. Here, an efficient arabinoxylan hydrolytic enzyme, Hmxyn, from Halolactibacillus miurensis was identified and heterologously expressed in pichia pastoris. Moreover, its relevant properties, including potential application in the wholewheat bread were evaluated. Recombinant Hmxyn exhibited maximal activity at 45°C and pH 6.5, and was stable at mid-range temperature (<55°C) and pH (5.5–8.0) conditions. Hmxyn had a clear hydrolysis effect on wheat arabinoxylan in dough and caused the degradation of the water-unextractable arabinoxylan, which increased the content of wheat soluble arabinoxylan of dough. The fermentation characteristics results and microstructure analysis revealed that Hmxyn improved the organizational structure and air holding capacity of fermented dough, thus promoting the dough expansion. Baking experiments further showed that Hmxyn significantly increased specific volume- and texture-linked properties of wholewheat breads. This study indicates the application potential of Hmxyn in the preparation of wholewheat bread.

Pulse fortified whole wheat bread: A review on dough rheology, bread quality, and sensory properties

The increase in the consumption of pulses can perform a key role in preventing protein deficiency among people specifically in developing countries. The fortification of whole wheat bread with pulses is an efficient approach to boost the nutritional profile of bread as protein, starches, dietary fiber, vitamins, minerals, antioxidants, and phytochemicals are all abundant in pulses. The optimum ratio of the pulse to whole wheat flour is necessary to determine for producing bread with good quality, sensory attributes, and handling properties. This review investigated the impact of the pulse addition on the whole wheat dough rheology, bread quality, and sensory characteristics, with a particular focus on dough stability, elasticity, strength, and bread volume. The improvement in the nutritional value as well as the negative impact of pulses on whole-wheat bread was also reviewed. The research gaps in pulse supplemented whole grains bread were identified, and further study directions were recommended. Fortification of whole wheat bread with pulses produced affordable bread with a balanced diet for all classes of people. The addition of a higher level of pulses develops a weak gluten structure, which negatively affects dough stability, strength, elasticity, and handling properties. The volume of bread also decreased, and the off-flavor compound produced at a higher level of pulse fortification. The addition of additives and prior processing of pulses not only promote the nutritional value but also produce bread with better dough stability, bread volume, and sensory score.

Effects of whole-grain barley and oat β-glucans on postprandial glycemia and appetite: a randomized controlled crossover trial.

This study aimed to determine the postprandial effects of barley bread (BB) and oat bread (OB), grain sources of β-glucans, on glycaemia and appetite by comparison with white bread (WB) and whole-wheat bread (WWB). This randomized controlled crossover trial included 20 healthy individuals (10 males and 10 females) who consumed WB, WWB, BB, and OB with a standard breakfast followed by an ad libitum lunch. Postprandial glucose and appetite responses were quantified as the incremental area under the curve (iAUC). Although the iAUC for glycaemic response was lower by 23.7%, 29.9%, and 27.9% after the consumption of BB, OB, and WWB compared with WB (p = 0.023), no differences were observed between BB, OB, and WWB (p > 0.05). BB had a lower iAUC for appetite sensation by 21.5%, 23.9%, and 55.7% compared with WB, WWB, and OB (p = 0.005). OB had no effect on appetite and was also less palatable than BB. Subsequent food intakes were similar after the consumption of all test breads (p > 0.05). The encouragement of healthier bread formulations that can beneficially modulate postprandial glycemia and appetite may contribute to the promotion of public health. This trial was registered at ClinicalTrials.gov as NCT04749498.

Quality of bread from flour of different spelt wheat varieties

Purpose. To study the quality formation in bread from different flour of spelt wheat (premium, whole-wheat) depending on the variety and line.&#x0D; Methods. Laboratory, mathematical and statistical, physical and chemical.&#x0D; Results. The bread volume made from high-grade flour varied from 303 to 523 cm3, which corresponds to 1.0–7.6 points depending on the variety and line of spelt wheat. The bread volume made from whole-wheat flour was 10–20% less than the bread volume made from premium flour. The average bread volume obtained from whole-wheat flour of ‘Zoria Ukrainy’ variety was 470 cm3, while low bread volume was obtained from flour of ‘Shvedska 1’ variety and LPP 3132, LPP 3117, TV 1100 lines which corresponded to 2.8–3.2 points. In other varieties and lines, these indicators were very low and ranged between 270 and 328 cm3 or less by 142–200 cm3 compared to the standard variety. The convexity of pan bread made from high-grade flour was the highest in ‘Zoria Ukrainy’ spelt wheat variety and NAK 34/12‑2 line: 0.49 and 0.54, respectively, which corresponded to 5.0 points. Significantly higher indicators were found in P 3, NAK34/12–2, and LPP 3122/2 lines: 0.38–0.51 (1.0–5.0 points). In ‘Shvedska 1’ variety and five lines, the indicator of bread convexity varied from 0.27 to 0.37 (from 3.0 to 4.0 points). In other varieties and lines it was significantly lower (0.07–0.21) than in the standard. The indicator of bread convexity from whole-wheat flour in ‘Zoria Ukrainy’ spelt wheat variety was 0.37 which corresponded to 4.0 points. Significantly higher indicators were found in P 3, NAK34/12–2 and LPP 3122/2 lines: 0.38–0.51 (1.0–5.0 points). In ‘Shvedska 1’ variety and five lines, the bread convexity indicator varied from 0.27 to 0.37, that corresponds to 3.0–4.0 points). In other varieties and lines it was significantly lower (0.07–0.21) than in the standard. Culinary quality of bread was high in all samples: 7.2–8.4 points (80–93% of the maximum value). However, the highest quality had the bread made from ‘Zoria Ukrainy’ variety, LPP 3132, NAK34/12–2, and TV 1100 lines. The overall culinary quality of whole-wheat bread was very high as it varied from 8.3 to 9.0 points. However, the bread made from ‘Shvedska 1’ variety and LPP 3117, LPP 3122/2, P 3, LPP 3132, NAK34/12–2 lines had the highest quality (9.0 points).&#x0D; Conclusions. Gloss index of bread surface and its overall estimate is affected by the protein content in grain. Gluten content has a slightly smaller effect on bread quality. In addition, crust surface, bread texture, the overall estimate of bread quality is also affected by the gluten deformation index. Bread obtained from ‘Zoria Ukrainy’ flour, LPP 3132, NAK34/12–2, and TV 1100 lines had the highest overall culinary evaluation.

Effect of wheat pearling process on composition and nutritional profile of flour and its bread‐making performance

SummaryPearling process on wheat grains was evaluated as a strategy to reduce their adverse effect on whole‐wheat bread (WWB) quality and simultaneously preserve part of the nutrients of the whole grain. The grains were pearled applying different times (25, 125, 225 and 250 s) before milling. Characteristic, nutritional composition and rheology of the pearled wheat flour (P), and their bread‐making performance, were analysed. Whole‐wheat flour and refined flour (RF) were used as control. P125s, P225s and P250s exhibited a superior nutritional profile concerning RF. P had lower water absorption and led to higher volume bread with lighter crust and crumb compared to WWB. P125s, P225s and P250s bread showed characteristics similar to those of white bread, but their hardness was lower. The improvement resulted from the extraction of the outermost bran layers, a decrease in insoluble dietary fibre, an increase in the proportion of water‐soluble pentosans and a lower protein weakening.

Effect of Consumption of Whole-Wheat Breads on FBS, HbA1c, and Blood Lipids in Patients with Type 2 Diabetes.

Whole-wheat can have positive effect on blood parameters, such as blood sugar and fat profiles, in patients with diabetic. The aim of this study was to assess the effect of whole-wheat breads on hemoglobin A1c (HbA1c) and blood lipids in patients with type 2 diabetes (T2D). The study population included men and women with T2D aged 30 years old and over in Arak, Iran. Using random sampling method, 60 patients with T2D were selected and randomly divided into control and intervention groups. After taking blood samples from the patients, the intervention group was administered 180 g of wholegrain wheat for 12 weeks. The participants were asked not to change their diets and amounts of physical activity during the study period. After 12 weeks, blood samples were taken and insulin resistance indexes, blood glucose levels, and lipid profiles were examined. The results indicated that consumption of whole-wheat bread for 12 weeks can significantly reduce body weight, and HbA1c, triglyceride, total cholesterol, and low density lipoprotein cholesterol (LDL-c) levels, and increase high density lipoprotein cholesterol (HDL-c) levels (P<0.05). However, in the control group, changes in body weight, body mass index, HbA1c, total cholesterol, HDL-c, and LDL-c levels did not significantly differ before and after the intervention period (P>0.05). As consumption of whole-wheat bread has positive effects on control of various physical and biochemical indictors in patients with diabetes, its consumption should be included in educational programs at health centers across the country.