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

Abstract

Research background. Wholewheat flour is a very good source of nutritional compounds and functional ingredients for human diet. Yet, its use causes negative effect on bread quality. Different milling techniques could be used to obtain wholewheat flour, minimizing the negative effect of both bran and germ on bread quality. The aim of this work was to study the effect of particle size and shape of wholegrain flour on the interaction between the different components, the water distribution, dough rheology and bread volume. Experimental approach. Wholewheat flour of three varieties (Klein Rayo, Fuste, INTA815) were obtained by 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 conclusions. The amount of water-soluble pentosans, damaged starch and wet gluten was affected by the milling procedure. Regarding dough rheological properties, wholewheat flour by hammer mill had the lowest water absorption 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 exhibit 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 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. Thus, the wholegrain milling process should be carefully selected taking into account the shape of particle produced.

Effect of Different Wheat Sprouting Conditions on the Characteristics of Whole-Wheat Flour

“…Additionally, the incorporation of high fibre content in cereal-based products remains a technological challenge due to the need to maintain acceptable dough rheological properties and sensory attributes. Several pretreatments have been proposed to counteract the negative effects, such as particle size reduction ( 2 ), pearling ( 3 ), enzymatic treatment ( 4 ) and fermentation ( 5 ). In this context, the use of sprouting as a natural and cost-effective method to improve the nutritional value ( 6 , 7 ) and acceptability of whole grains ( 1 ) is of growing interest.…”

Nutritionally Improved Wheat Bread Supplemented with Quinoa Flour of Large, Medium and Small Particle Sizes at Typical Doses

“…Wheat represents one of the most important cereals in terms of human nutrition, being from a nutritional point of view an important source of complex carbohydrates, group B vitamins, iron, and trace minerals, especially calcium, phosphorus, iron, potassium, and dietary fibers, with low lipid content [ 1 ]. However, wheat is not consumed directly as a grain; it is ground into flour—which changes its nutritional profile, especially crude fiber—followed by ash [ 2 ]. Wheat is a unique grain that is suitable for the preparation of a wide range of fermented bakery products to meet the demands of consumers worldwide [ 1 ].…”

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

“…Epicarp hairs (mostly found in the outer bran layers) are also responsible for this adverse mechanical effect (Gan et al ., 1992). Other aspects like milling type and bran particle shape (Navarro et al ., 2020), strong water binding (Hemdane et al ., 2016), presence of reducing compounds, such as glutathione and bound ferulic acid (Noort et al ., 2010), and bran‐associated enzyme activities (De Brier et al ., 2015) have also been proposed as main factors producing detriment effects on whole‐wheat bread. The result is non‐homogeneous and coarse crumb structure with lower loaf volume, harder texture, darker crust and bitter taste as compared to that of white bread.…”