Wheat flour constituents: how they impact bread quality, and how to impact their functionality

Reference Number: 37

Year: 2005

Authors: H. Goesaert., K. Brijs.,W.S. Veraverbeke.,C.M. Courtin,K. Gebruers, J.A. Delcou

Nutrition: Fibre | Gluten | Proteins | Resistant starch

Summary

The vast majority of bread is traditionally produced from wheat flour. Apart from its major constituent starch, wheat flour also contains many other types of substances of which the gluten, the non-starch polysaccharides as well as the lipids are the most important in terms of their impact on the processability of the raw material and in terms of the quality of the final products. We here provide the basics on the processability and quality determining wheat flour constituents and present common concepts on their fate during the breadmaking process as well as on approaches targeted to influence their functionality.

Take a look at our courses at The Sourdough School

All reasonable care is taken when advising about health aspects of bread, but the information that we share is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.

37 - ‘Wheat flour constituents: how they impact bread quality, and how to impact their functionality’. Trends in Food Science & Technology. Volume 16, Issues 1–3

Summary

Email Sign Up