A Review of Alternatives to Wheat Flour

Abstract

Abstract. For centuries, cereals have been major food stuffs used all around the world; because of that, there are many different kinds of breads produced from different types of flours. Despite the variety of flours available, there are still many challenges to produce ingredients which maximize nutrient components, and with which healthier breads and other products can be produced. As studies have shown, traditional wheat flour has some nutritional deficiencies (although this is a matter of perspective), which depend on the level of consumption. Additionally, gluten intolerance and Celiac disease are growing problems. The nutritional value of breads can be enhanced through the use of a variety of alternative flours. The objective of this study is to review and discuss alternatives to traditional wheat flour, with an emphasis on improved nutritional characteristics. Oat, for instance, has been used to improve the protein and fiber content of bread. Fortification of breads with soybean flour can also dramatically improve their protein quality. Barley, flaxseed, and rye flours can be used to increase the amount of dietary fiber in breads. Dietary fiber can reduce the risk of coronary heart disease, cancer, diabetes. Rye flour is recommended as an integral part of the diet as a source of biologically active substances. There are also other materials which can be used to add value to flour. One of them is DDGS, which is a co-product from the production of fuel ethanol from corn. By using alternative materials, traditional wheat flours can be fortified and their nutrient profiles enhanced.

Changes in chemical and physical properties of Latin American wheat flour based tortillas substituted with different levels of distillers dried grains with solubles (DDGS)

“…In addition to quality and physical attributes of tortillas, the nutritional value of this type of bread is also important, as it can account for a large proportion of daily dietary intake for many people. Thus, adding value and enhancing the nutritional content of this bread can be beneficial in making healthier diets for all types of consumers (Pourafshar et al 2010). Many studies have reported on fortification of tortilla with different flours.…”

Variation in Colour Attributes of Arrowroot (Maranta arundinacea) Flour from Five Different Provinces in Sri Lanka as a Potential Alternative for Wheat Flour

“…These issues can include a lack of certain micronutrients, such as vitamins and minerals, or issues with the gluten in wheat, which certain people can lead to a number of allergies and disorders. The best substitutes for wheat flour include almond, arrowroot, barley, buckwheat, maize, millet, oat, potato, quinoa, rice, rye, soybean, spelt, and tapioca (Pourafshar et al, 2010).…”

Flaxseed- Bioactive compounds and health significance

“…[1] Flours extracted from some other edible grains like oat, barley, flaxseed can provide an ample quantity of good quality protein and dietary fiber and contribute effectively in the reduction of chronic disorders like cardiovascular diseases, cancer and diabetes. [2] Common name: Flax Latin name: Linum usitatissimum, Synonyms: Linseed, Common Flax, Flax Weed, Lint Bells, and Toad Flax Family: Linaceae Habitat: The plant is native to the temperate regions of Europe and Asia. Description: Flax is a small, herbaceous, annual plant, growing to 1, 2 meters tall.…”