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New Study Finds Whole Wheat Flour Improves Bread Quality and Flavor

Science and Technology of Cereals,oils and Foods
Study on evaluation of processing quality of stabilized whole- wheat flour and steamed bread
Liu Yan-xian

Paper Summary

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The study looked at how using different amounts of whole-wheat flour affects the quality of steamed bread. They found that increasing the whole-wheat flour content led to higher protein levels but lower gluten quality. Bread made with 51% whole-wheat flour had improved gelatinization properties, while bread made with 100% whole-wheat flour had decreased properties. The bread made with whole-wheat flour was darker in color, had lower volume, and was harder to chew compared to bread made with regular flour. Bread with 51% whole-wheat flour had a good texture and wheat flavor, while bread with 100% whole-wheat flour did not taste as good. The size of wheat bran particles did not significantly affect the quality of the bread.