ĭespite their contribution to consumers' well-being, sustainability of cereal cultivation and biodiversity protection, whole-grain alternative cereals exploitation in breadmaking is still being diminished due to the lower technological quality compared to refined wheat. Utilization of 'zero km' ingredients and relevance of short food supply chains in increasing the access to healthy and sustainable food has particularly growing attention in crisis situation such as COVID-19 pandemic. This contributes to economic development of local agriculture sector through reducing reliance on wheat importation and ensuring food security. ![]() On the other hand, in developing countries, utilization of indigenous grain crops (the case of millet in Africa) is promoted. Additionally, gluten-free cereals are finding an increased demand since coeliac disease or other gluten-associated allergies incidence rates are raising over time. Several studies have shown that regular consumption of whole-grain cereals is associated with health benefits such as a lower risk of chronic-degenerative diseases and improved body weight regulation. Therefore, their consumption contributes to increased intake of micronutrients, dietary fibres, phenolics, etc. Unlike refined wheat flour, whole-grain cereals and pseudocereals possess dense nutritional composition and a range of bioactive compounds. This trend is governed with different reasons: from health-conscious and eco-friendly to economically driven. However, in recent years, there has been renewed interest in fortifying or replacing refined wheat flour with whole-grain wheat flour, or flour from gluten-free cereals (rice, maize, sorghum, millet), pseudocereals (amaranth, buckwheat, quinoa) and ancient cereals. Feasibility of different strategies to increase the technological performance and sensory quality of bread based on whole-grain wheat flours or flours from other, non-wheat grains will be addressed considering both the environmental, safety and nutritive advantages.īread, regardless of the type, production process and geographical origin, is traditionally produced from refined common wheat ( Triticum aestivum) flour. In this paper, the challenges and opportunities of abovementioned processing strategies for the development of bread with whole-wheat flours and non-wheat flours from underutilised gluten-containing or gluten-free cereals and pseudocereals will be reviewed throughout the whole breadmaking chain: from grain to bread and from milling to baking. ![]() Strategies to modify processing variables during breadmaking like dough kneading and hydration modification, sourdough fermentation or non-conventional baking techniques application are also poorly exploited for bread preparation from non-wheat grains. Less attention has been given to technological approaches which could be applied to induce structural changes on biopolymer level and thus increase the breadmaking potential of whole grains such as: modification of grain and biopolymers structure by germination, flour particle size reduction, dry-heat or hydrothermal treatment, atmospheric cold plasma, high-pressure processing or ultrasound treatment. ![]() Most of the available studies investigating the possibilities to improve technological and sensory quality of bread prepared using whole-grain wheat and non-wheat flours still rely on formulation approaches in which different additives and novel ingredients are used as structuring agents. Strategies to increase the bio-functionality of staple food, such as bread, by incorporating whole-grain wheat flour or flour from other, non-wheat grains instead of refined wheat flour are often constrained with the lack of their techno-functionality, despite the associated beneficial effect on consumers' health and well-being.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |