Understanding whole‐wheat flour and its effect in breads: A review
Manuel Gómez, Luiz Carlos Gutkoski, Ángela Bravo‐Núñez
Abstract
Although the consumption of whole grains, including bread made with whole-wheat 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 pretreatment of bran and germ. The baking process and use of additives and enzymes may also improve product quality to help consumers meet dietary recommendations for daily whole-wheat consumption.