Whole Wheat Flour Research Articles

Effect of Buckwheat Processing Products on Dough and Bread Quality Made from Whole-Wheat Flour

The paper gives a brief overview of the current nutritional status of the Ukrainian population and describes useful buckwheat properties. The objective of the paper is to study the effect of buckwheat processing products (flour and flakes) on the technological process and quality of bread made from whole-wheat flour. This paper describes and analyzes research data on the rheological properties of dough samples which were determined by farinograph and amylograph. Investigation of structural and mechanical properties of dough showed an increase in water-absorbing capacity in all samples when adding buckwheat products. Moreover, dough made with buckwheat flakes has a lower value of mixing tolerance index (by 47 %) than dough made from buckwheat flour, and a higher valorimetric value (by 20 %). Determination of dough properties by amylogram has shown that a sample containing buckwheat flakes has a higher maximum viscosity than a sample containing buckwheat flour. Determination of the gas-production and gas-retention capacity of dough is also presented, along with an analysis of the quality of finished products based on the results of laboratory baking tests. The samples of bread supplemented with buckwheat flakes have better shape stability (by 21 %), specific volume (by 12 %) and porosity (by 11 %) than bread made from buckwheat flour. The organoleptic evaluation of finished product quality has shown that bread supplemented with buckwheat flakes has a more fluffy-texture, elastic crumb and uniform porosity than bread made from buckwheat flour. Buckwheat flakes proved to have a better effect on parameters of the technological process and quality of bread when compared with buckwheat flour.

Black cumin-fortified flat bread: formulation, processing, and quality

Black cumin (BC) (Nigella sativa) defatted meal was added at 5, 10, and 15% to whole wheat flour (WWF) in flat bread formulation so that to deliver daily intake of zinc, potassium, phosphorous, iron, and copper as well as high protein content. BC is known for its anticancer activities, immune stimulation, anti-inflammation, anti-hypertensive, anti-microbial, anti-parasitic, antioxidant and hypoglycemic. Although the water holding capacity of BC was twice as much as WWF, BC has minimal effect on the water absorption of WWF. The farinograph mixing tolerance index of the WWF dough has increased up to 133%, whereas dough stability has decreased by 41%. The extensibility of the control dough was not significantly (P?0.05) affected by BC, but the resistance to extension was reduced. The higher amylograph gelatinisation temperature indicates delay on starch granule swelling, but the peak viscosity dropped as a function of BC content, while the final viscosity was unchanged. By consuming one piece of this bread, ...

Grain sorghum muffin reduces glucose and insulin responses in men

Diabetes and obesity have sparked interest in identifying healthy, dietary carbohydrates as functional ingredients for controlling blood glucose and insulin levels. Grain sorghum has been known to be a slowly digestible cereal; however, research is limited on its health effects in humans. The objectives of this study were to measure the contents of functional starch fractions, SDS (slowly-digestible starch) and RS (resistant starch), and to investigate the effects of grain sorghum on postprandial plasma glucose and insulin levels in 10 healthy men. A whole-wheat flour muffin (control) was compared with the grain sorghum muffin with both muffins containing 50 g of total starch. Using a randomized-crossover design, male subjects consumed treatments within a one-week washout period, and glucose and insulin levels were observed at 15 minutes before and 0, 15, 30, 45, 60, 75, 90, 120, 180 minutes after consumption. The mean glucose responses reduced after consuming grain sorghum, particularly at 45-120 minute intervals, and mean insulin responses reduced at 15-90 minute intervals compared to control (P < 0.05). The mean incremental area under the curve (iAUC) was significantly lowered for plasma glucose responses about an average of 35% from 3863 ± 443 to 2871 ± 163 mg (∼3 h) dL(-1) (P < 0.05). Insulin responses also reduced significantly from 3029 ± 965 μU (∼3 h) L(-1) for wheat to 1357 ± 204 with sorghum (P < 0.05). Results suggest that grain sorghum is a good functional ingredient to assist in managing glucose and insulin levels in healthy individuals.

Effects of fine grinding of millfeeds on the quality attributes of reconstituted whole-wheat flour and its raw noodle products

Effects of millfeed particle size on the quality of whole-wheat flour (WWF) and raw noodles were investigated. Four ranges of particle size distribution of millfeeds from hard red spring (median diameter: 307, 260, 225, and 178 μm) and hard red winter (median diameter: 319, 274, 235, and 185 μm) were obtained by fine grinding. For both wheat classes, the CIE L* values of WWF decreased and a* and b* values increased with the reduction of millfeed particle sizes. WWF with finer millfeeds exhibited higher PPO activity than that with coarser millfeeds. RVA analysis showed that peak viscosity, trough, and final viscosity of WWF significantly decreased as the particle size of millfeeds reduced, while breakdown and setback values revealed no obvious trend. Reducing the particles of millfeeds not only significantly increased the Farinograph stability time of WWF dough, but also improved the whole-wheat noodle (WWN) brightness (L*) at both 0 and 24 h. Texture profile analysis of cooked noodle indicated that hardness, springiness, cohesiveness and resilience values all significantly increased as the particle sizes of millfeeds were decreased. These results suggest that reduction of millfeed particle sizes before reconstituting WWF could provide beneficial effect on the quality improvement of WWN.

OPTIMIZATION OF TEMPERING CONDITIONS OF BREAD WHEAT GROWN IN BARANI AREA OF PUNJAB

Depending upon the type of wheat, different amount of water is required to properly condition the wheat for milling. This research was aimed to determine the optimum water and temperature required to temper different wheat varieties. Four wheat varieties including Inqlab 91, Bhakar 2002, Chakwal 50, and Auqab 2000 were tempered at 12, 13, 14, 15 and 16 percent of moisture and held at 25, 30, 35 and 40°C temperatures for 16 hrs. The physical and chemical evaluation showed that there were significant differences among properties of whole wheat flour alongwith ash content, crude protein content, wet and dry gluten content, falling number and SDS sedimentation value. Physical flour properties evaluated through Farinogram were also influenced significantly among selected wheat cultivars.

Rheological properties and mineral content of buckwheat enriched wholegrain wheat pasta

Light buckwheat flour (LBF) was used to substitute 20% of whole wheat flour (WWF) in the formulation of wholegrain wheat pasta. Wholegrain wheat pasta (WWP) and buckwheat enriched wholegrain wheat pasta (BWWP) were produced on an industrial scale. Substitution level of buckwheat flour (20%) was based on previously conducted rheological tests on LBF/WWF blends which were performed using 10, 20 and 30% of LBF. The obtained Mixolab profiles have indicated that wheat blend containing 20% LBF expressed the most similar rheological parameters to WWF. Proximate composition, cooking quality and mineral content of BWWP were analyzed and compared with those of WWP. The substitution of WWF with LBF in the pasta formulation resulted in significantly increased (P &lt; 0.05) contents of P, Mg, K and Zn compared to WWP in dry pasta. The reduction in mineral content of BWWP during cooking was significantly higher (P &lt; 0.05) compared to WWP. The content of P, Mg and K were at same level in both type of pasta after cooking. The obtained results suggest that enrichment of WWP with LBF at the level of 20% did not improve the mineral content of cooked pasta, although increase in minerals was observed in dry pasta.

Effect of whole wheat flour on the quality of traditional Chinese Sachima

The effects of whole wheat flour (WWF) on the properties of the dough and the final quality of Sachima were investigated. Refined wheat flour (RWF) in the recipe for Sachima dry mix was replaced with WWF at different levels. The farinograph characteristics of the Sachima dough were significantly weakened by adding WWF, except for the water absorption ability. The dough extensibility was also weakened by adding WWF, while the values of resistance to a certain extension increased. WWF enhanced the fried crust hardness and breaking force and darkened the surface colour with lower L∗ and higher a∗ values. The puffing quality was negatively affected by WWF with a decreased specific volume. The structural oil content in fried Sachima sticks was reduced by 34.86% compared with the control. In conclusion, WWF can be used in Sachima to partially substitute RWF to produce a lower oil content Sachima.

Effects of endoxylanases, vital wheat gluten, and gum Arabic on the rheological properties, water mobility, and baking quality of whole-wheat saltine cracker dough

The aim of this study was to improve the baking quality of whole-wheat saltine cracker (WWSC) using endoxylanases, vital wheat gluten (VWG), and gum Arabic. SRC results showed both water-SRC and sucrose-SRC of soft white whole-wheat flour (SWWW) were significantly reduced by gum Arabic (r = 0.94, P < 0.05). Alveograph results indicated that the tenacity and extensibility of the whole-wheat dough (WWD) were increased by VWG. Rheometer G′ and G″ moduli increased with higher addition levels of endoxylanases, VWG, and gum Arabic. Low-field nuclear magnetic resonance (LF-NMR) detected three CPMG proton populations (T21, T22, and T23) in WWD. T21 peak area ratio (tightly bound water) reduced and T22 peak area ratio (less tightly bound water) increased with the levels of each additive. LF-NMR results revealed increased water mobility from T21 population to T22 population with addition of these additives, which was beneficial for gluten to form a continuous network. Both stack height and specific volume of WWSC were improved by the use of endoxylanases, VWG, and gum Arabic, but the breaking strength varied. The results of Orthogonal experimental design showed that the most-improved quality WWSC could be produced by combining 0.035% endoxylanases, 1.5% VWG, and 1.5% gum Arabic into SWWW flour.

Nutritional Analysis of Vitamin A Enriched Bread from Orange Flesh Sweet Potato and Locally Available Wheat Flours at Samre Woreda, Northern Ethiopia

Vitamin A deficiency (VAD) is a public health problem in Ethiopia. Periodic supplementation of vitamin A (VA) capsules has developed as a short-term life saving intervention. However, it is important to shift from a subsidized periodic capsule distribution to a more sustainable food-based intervention, which could supply VA in the diet of low income rural communities. Orange flesh sweet potato (OFSP) was selected in this study as a potential raw material that used in food-based intervention, because of its high β-carotene content (naturally biofortified food). Therefore, this study aimed to analyze nutritional compostion of the VA enriched breads for pre-school children from OFSP and locally available Wheat flours of the study area. Blending of OFSP flour with whole Wheat flour (WWF) was conducted at laboratory by employing Complete Randomized Design (CRD). i.e. four bread blends of OFSP flour:WWF (0:100, 10:90, 20:80 and 30%:70%) were prepared and subjected to nutritional analysis at Ethiopian Health and Nutrition Research Institute (EHNRI). For proximate and β-carotene analysis AOAC (2000) standard method and manual column chromatography were used, respectively. The data were analyzed using SPSS, versions 16. Bread enriched with 30% OFSP flour can contribute 83.3 and 74.2% of VA to 3 and 4-6 years old children’s daily requirement, respectively. Therefore, WWF can be substituted by 30% OFSP flour for pre-school children’s bread making. A general trend of nutrient analysis showed that moisture, ash, fiber, β-carotene increased significantly (p &lt; 0.05) as proportion of OFSP flour increased; while protein, fat, carbohydrate and energy content decreased. Therefore, OFSP flour enriched breads have added advantages nutritionally, especially in β-carotene. This will give responsible individuals, policymakers and donors more confidence to invest and work in OFSP for alleviation of VAD.

Studying the effects of whole-wheat flour on the rheological properties and the quality attributes of whole-wheat saltine cracker using SRC, alveograph, rheometer, and NMR technique

Quality attributes of soft wheat products are affected by physicochemical characteristics and rheological properties of wheat flour. Whole-wheat flour has a significant impact on baking qualities (stack height, stack weight, specific volume, and breaking strength) of whole-wheat saltine crackers due to its high water absorption capacity. SRC profiles, alveograph and rheometer parameters were determined to observe the effect of whole-wheat flour on whole-wheat cracker flour blends. NMR technique was utilized to demonstrate the water migration and competition in whole-wheat dough components. Results of SRC testing revealed that the water absorption of whole-wheat flour blends increased with the addition level of whole-wheat flour. The rheological properties (G′, G″, P, L, W values) were influenced significantly by the presence of whole-wheat flour. Results of NMR indicated that water migrated from gluten network into arabinoxylans matrix in whole-wheat dough system, resulting in inferior saltine cracker-baking qualities of whole-wheat flour, i.e., small breaking strength, stack height and specific volume. The stack height, specific volume, and breaking strength of end products showed significant correlations with the arabinoxylans, dough extensibility, and gluten index of whole-wheat flour.

Flaxseed in Pediatric Hyperlipidemia

Nonpharmacological management of hypercholesterolemia in children is challenging with few available options. OBJECTIVES To determine the safety and efficacy of dietary flaxseed supplementation in the management of hypercholesterolemia in children. DESIGN Four-week placebo-controlled, blinded, randomized clinical trial. Specialized dyslipidemia clinic at a tertiary pediatric care center. PARTICIPANTS Thirty-two participants aged 8 to 18 years with low-density lipoprotein cholesterol from 135 mg/dL (3.5 mmol/L) to less than 193 mg/dL (5.0 mmol/L). The intervention group ate 2 muffins and 1 slice of bread daily containing ground flaxseed (30 g flaxseed total). The control group ate muffins and bread substituted with whole-wheat flour. MAIN OUTCOME AND MEASURE Attributable change in fasting lipid profile. RESULTS Dietary flaxseed supplementation resulted in an attributable decrease of -7.35 mg/dL (-0.19 mmol/L) in high-density lipoprotein cholesterol (95% CI, -3.09 to -11.60 mg/dL[-0.08 to -0.30 mmol/L]; relative: -15%, 95% CI, -24% to -6%; P = .001), an increase of 29.23 mg/dL (+0.33 mmol/L) in triglycerides (95% CI, 4.43 to 53.14 mg/dL [+0.05 to +0.60 mmol/L]; relative: +26%, 95% CI, +4% to +48%; P = .02), and an increase of +4.88 g/d in dietary polyunsaturated fat intake (95% CI, +0.22 to +9.53; relative: +76%, 95% CI, +3% to +148%; P = .04). Flaxseed had no attributable effects on total cholesterol (-8.51 mg/dL [-0.22 mmol/L]; 95% CI, -21.66 to 4.25 mg/dL [-0.56 to +0.11 mmol/L]; relative: -4%, 95% CI, -10% to +2%; P = .20), low-density lipoprotein cholesterol (-6.96 mg/dL [-0.18 mmol/L]; 95% CI, -16.63 to 2.71 mg/dL [-0.43 to +0.07 mmol/L]; relative: -5%, 95% CI, -12% to +2%; P = .15), body mass index z score (+0.002; 95% CI, -0.147 to +0.150; relative: +0%, 95% CI, -12% to +12%; P = .30), or total caloric intake (+117 kcal; 95% CI, -243 to +479; relative: +8%, 95% CI, -17% to +33%; P = .52). An attributable change in total and low-density lipoprotein cholesterol failed to exclude a potential benefit of flaxseed supplementation based on a prespecified minimum clinically important reduction of 10%. No concerns were noted regarding safety. The use of dietary flaxseed supplementation, while safe, was associated with adverse changes in the lipid profile of children with hypercholesterolemia, although a potential benefit of low-density lipoprotein cholesterol lowering could not be excluded. The use of flaxseed supplementation in children with hypercholesterolemia might not be a viable option for lipid management in this population. TRIAL REGISTRATION clinicaltrials.gov Identifier: NCT01007344.

Determination of Deoxynivalenol in Wheat Bran and Whole-Wheat Flour by Fluorescence Polarization Immunoassay

A rapid and accurate fluorescence polarization (FP) immunoassay has been optimized for the determination of deoxynivalenol (DON) in wheat bran and whole-wheat flour. A preliminary treatment with activated charcoal was used to eliminate the strong matrix effect due to highly colored interfering compounds present in raw wheat bran extracts. In particular, matrix effect was removed by adding activated charcoal to the wheat bran extract (3.5 mg/mL) and mixing for 3 min of incubation time prior to the FP immunoassay analysis. No preliminary treatment was necessary for whole-wheat flour. Average recoveries from samples spiked with DON at levels of 500, 1,000, and 1,500 μg/kg were 95 % for wheat bran and 94 % for whole-wheat flour, with relative standard deviation generally lower than 13 %. Limits of quantification of the optimized FP immunoassay were 120 μg/kg for both matrices. The overall time of analysis was lower than 15 min for wheat bran and 10 min for whole-wheat flour. Good correlations (r > 0.971) were observed between DON contents obtained by both FP immunoassay and high-performance liquid chromatography with immunoaffinity cleanup for 37 and 23 samples of naturally contaminated wheat bran and whole-wheat flour, respectively. These results show that the FP immunoassay is suitable for high-throughput screening as well as for quantitative determination of DON in wheat bran and whole-wheat flour.

Acetobacter pasteurianus A8를 이용한 우리밀(금강밀) 식초 제조

We tested the possibility of utilizing Korea domestic wheat (winter wheat variety “keumkangmil”) as a source of vinegar production. After saccharification of the whole-wheat flour with wheat malt, the saccharized liquid undergoes alcoholic fermentation, followed by acetic fermentation. Acetic acid bacterium A8, which showed the highest acetic acid production (4.56%) with domestic wheat as substrate, was selected from conventional vinegars. The strain A8 was identified as Acetobacter pasteurianus A8 through phylogenetic study using 16S rDNA sequencing analysis. The optimal condition for the malt enzyme was found to be 15℃ for germination periods of 6 days; its amylase activity was 608.4 U. Acetic acid production from domestic wheat substrate supplemented with 5% ethyl alcohol reached 5.8% after 24 days of static fermentation at 30℃ with a seeding rate of 5%.

Use of Fruit By-Products in the Preparation of Hypoglycemic Thepla : Indian Unleavened Vegetable Flat Bread

According to the World Health Organization 2011 fact sheet, about 346 million people worldwide have diabetes. Lower glycemic index (GI) and high-dietary foods are recommended especially for diabetic patients. In the present article, efforts were made to study the effect of various levels of powdered fruit by-products viz., apple pomaces, papaya peels and watermelon rinds on GI value of thepla (Indian unleavened vegetable flat bread). The powdered fruit by-products mentioned earlier were then added in whole-wheat flour from 3, 6 to 9% on w/w basis along with spices and prepared into thepla dough. Thepla dough was evaluated for dough stickiness, work of adhesion and dough strength. Control thepla and other samples were evaluated for GI and sensory analysis. From the present study, it was observed that control thepla had 68.1 GI values where as with the addition of apple pomaces (9%), papaya peels (9%) and watermelon rinds (3%), GI significantly lowered to 63.38, 55.24 and 55.29, respectively. Practical Applications Thepla is an Indian unleavened flatbread made from whole-wheat flour with added spices and vegetables. Thepla has good taste and a high nutritive value (high fiber, low GI); hence, it is very popular among the population of the western part of India. Considering the importance of thepla, it was taken for the development of a hypoglycemic product by adding various fruit by-products. India is fast becoming a capital country of diabetic patients. Therefore, the demand for hypoglycemic products is very high. This research work explores the benefits of powedered fruit by-products for improvement of thepla qualities. The popularity of thepla in India as well as of the added functional ingredients, makes it a nutritious and commercially important product.

Effect of salt solutions applied during wheat conditioning on lipase activity and lipid stability of whole wheat flour

Lipolytic activity in whole wheat flour (WWF) is largely responsible for the loss in baking quality during storage. Metal ions affect the activity of seed lipases; however, no previous studies have applied this information to WWF in a way that reduces lipase activity, is practical for commercial manufacture, and uses common food ingredients. NaCl, KCl, Ca-propionate, or FeNa–ethylenediaminetetraacetic acid (FeNa–EDTA) were applied to hard red winter (HRW) and hard white spring (HWS) wheats during conditioning as aqueous solutions at concentrations that would be acceptable in baked goods. Salts affected lipase activity to different degrees depending on the type of wheat used. Inhibition was greater in HRW compared with HWS WWF, probably due to higher lipase activity in HRW wheat. In HRW WWF, 1% NaCl (flour weight) reduced hydrolytic and oxidative rancidity and resulted in higher loaf volume and lower firmness than untreated WWF after 24weeks of storage.

Processing pineapple pulp into dietary fibre supplement

Several tonnes of conventionally consumed dietary fibre-containing fruit components are discarded as wastes in the processing of fruits into fruit juices, resulting in the loss of food nutrients and the increased production of organic waste. A study was done to investigate the processing of pineapple pulp waste from a processing plant, into a powdered product to be used as a dietary fibre supplement. The proximate composition and the functional properties of the raw material and final product were determined. The pasting characteristics or properties of wheat flour fortified with the product up to 20 % were also determined using a viscoamylograph. The wheat flour fortified at 10 % level was used to prepare cookies and muffins after which it was subject to a performance test. Proximate analysis of the product showed crude fibre content of about 30 %; crude protein: 8.5 %; crude fat: 1.5 %; total ash: 5.2 %, and ascorbic acid: 20 mg/100 g. The fat and water absorption capacities were 2.5 g/g and 2.0 g/g of product respectively. The foaming and gelation capacities of the product were found to be 2.8 % and 12 %, respectively. Changes in the pasting characteristics of the whole-wheat flour with the 10% level of fortification were not statistically significant. Acceptance levels of the cookies and muffins made from the composite flour were high and much preference was shown for samples from the fortified flour compared to samples from whole-wheat flour without fortification. This study demonstrated a potential way of harnessing pineapple pulp, a dietary fibre source, which is lost in fruit processing. This will improve the economic value to pineapple, which is widely cultivated in Ghana. It also demonstrated a way of increasing the dietary fibre content of some popular foods to help increase the fibre intake and health of the general population.

Influence of Different Enzymes during the Frozen Storage of Pre-Baked French Bread Elaborated with Whole-wheat Flour

This study evaluated the effect of frozen storage on the quality of pre-baked French bread elaborated with whole-wheat flour, determining whether rolls containing different concentrations of the enzymes glucolipase, hemicellulases and hexose oxidase presented any differences during thus period. Three different formulations were evaluated after 0, 1, 7, 15, 30 and 65 days of frozen storage. Specific volume, springiness and sensory evaluation of re-baked rolls practically did not change with the frozen storage period. After 1 day of frozen storage, the firmness of the re-baked rolls reduced (33.11 gf on average) and remained unchanged until 65 days. The frozen pre-baked rolls did not have difference during frozen storage for differential scanning calorimetry parameters of the starch transitions and for unfreezable water content (33‐50% of the total water). The enzymes affected the specific volume, firmness, springiness of re-baked rolls and also the moisture of pre-baked breads thought the frozen storage period.

Circulating oxidized low density lipoprotein and non-high density lipoprotein cholesterol concentrations in metabolic syndrome Egyptian women before and after specific nutritional therapy.

Aim: To investigate the relation between the metabolic syndrome (MetS), and oxidized low density lipoprotein (ox-LDL) and non-high density lipoprotein cholesterol (non-HDL-C), and to evaluate a dietary therapy composed of a balanced hypocaloric regimen plus a supplement prepared from whole wheat and tigernut flour (Cyperus Esculentus). Material and Methods: Forty two obese Egyptian female volunteers (their mean age was 47.76 ± 0.90) were given a low caloric balanced diet (900-1000 kcal) for 4 weeks, and then the supplement was used to replace Baladi bread during the next four weeks. The metabolic syndrome was diagnosed according to the International Diabetes Federation criteria. Results: The prevalence rate of MetS was found to be 76.2%.The metabolic syndrome was significantly associated with higher levels of total cholesterol (T.cholesterol), LDL-C, ox-LDL and non HDL-C. Significant and sustained reduction in the levels of fasting blood glucose and HbA1c, normalization of lipid profile, and decrease in the levels of ox-LDL were observed after the end of the two periods of the dietary therapy. Conclusion: Metabolic syndrome is associated with higher levels of circulating ox-LDL and non-HDLC. The use of the dietary therapy composed of balanced hypocaloric regimen plus a supplement rich in antioxidants and anti-inflammatory components, reduced obesity and the risky biochemical markers of the MetS.

Effect of microparticulated wheat bran on the physical properties of bread

Wheat bran and flour mixtures were used in a bread formulation to improve its quality characteristics. Wheat bran was microparticulated using a jet mill, and this microparticulated wheat bran (MWB) was substituted for a portion of wheat flour. As the MWB content increased, water-holding capacity, hardness and springiness increased while the swelling property decreased slightly. The hardness of bread containing MWB was lower than that made with commercial whole wheat flour (WWF). Bread containing 7% MWB had a higher specific volume (8.3%) than that of WWF bread. Enthalpy of dough decreased with increasing MWB content, and peak viscosity and breakdown decreased with increasing setback. Inner crust structures of bread containing MWB showed a slight reduction in gelatinization and gluten development in comparison with wheat bread. These results indicate that MWB could be used as a diet-enriching bread ingredient while maintaining bread quality.

Effect of Water Migration between Arabinoxylans and Gluten on Baking Quality of Whole Wheat Bread Detected by Magnetic Resonance Imaging (MRI)

A new method, a magnetic resonance imaging (MRI) technique characterized by T(2) relaxation time, was developed to study the water migration mechanism between arabinoxylan (AX) gels and gluten matrix in a whole wheat dough (WWD) system prepared from whole wheat flour (WWF) of different particle sizes. The water sequestration of AX gels in wheat bran was verified by the bran fortification test. The evaluations of baking quality of whole wheat bread (WWB) made from WWF with different particle sizes were performed by using SEM, FT-IR, and RP-HPLC techniques. Results showed that the WWB made from WWF of average particle size of 96.99 μm had better baking quality than those of the breads made from WWF of two other particle sizes, 50.21 and 235.40 μm. T(2) relaxation time testing indicated that the decreased particle size of WWF increased the water absorption of AX gels, which led to water migration from the gluten network to the AX gels and resulted in inferior baking quality of WWB.