2020
DOI: 10.1111/1541-4337.12625
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Abstract: Although the consumption of whole grains, including bread made with wholewheat flour, is promoted for health benefits and reduced risk for disease and mortality, consumer acceptance, and consumption of some whole-wheat products is low compared to that of white breads. This review focuses on the understanding of whole-wheat flours, both their positive and negative aspects, and how to improve those flours for the production of whole-wheat breads. The review addresses genetic aspects, various milling systems, and… Show more

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Cited by 70 publications
(52 citation statements)
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References 237 publications
(359 reference statements)
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“…The wheat milling process significantly affects flour quality and bread characteristics [25][26][27]. For this reason, the correct management of this unit operation is essential to obtain final products with suitable characteristics [25][26][27].…”
Section: The Importance Of Wheat Conditioning Before Millingmentioning
confidence: 99%
See 2 more Smart Citations
“…The wheat milling process significantly affects flour quality and bread characteristics [25][26][27]. For this reason, the correct management of this unit operation is essential to obtain final products with suitable characteristics [25][26][27].…”
Section: The Importance Of Wheat Conditioning Before Millingmentioning
confidence: 99%
“…The wheat milling process significantly affects flour quality and bread characteristics [25][26][27]. For this reason, the correct management of this unit operation is essential to obtain final products with suitable characteristics [25][26][27]. In this direction, for optimal conservation of wheat kernels during storage, in the post-harvesting phase, it is necessary to reduce significantly the moisture to a very low content (lower than 10%) [28].…”
Section: The Importance Of Wheat Conditioning Before Millingmentioning
confidence: 99%
See 1 more Smart Citation
“…Compared to the endosperm fraction or wholemeal, bran is richer in lipids [ 78 ] and the activities of lipase [ 79 ], as well as lipoxygenase [ 14 , 80 ] are generally higher, all of which can contribute to accelerated rancidity development over processing and during storage. Several authors have therefore used defatted bran in their studies, which may also allow for more expansion (summarized by Heinio et al [ 72 ]).…”
Section: Impact Of Bran On the Characteristics Of Extruded Snack Productsmentioning
confidence: 99%
“…The type of flours and the leavening agent play a major role in determining its final quality. As regard to flours, whole grain flours show a general better nutritional quality, possessing high content of fibre, minerals, micronutrients, and bioactive compounds [1] compared to refined flours. In addition, they have been demonstrated to possess beneficial health effect, being protective against cancer, cardiovascular disease, diabetes, and obesity [2].…”
Section: Introductionmentioning
confidence: 99%