Wheat wholemeal bread

Haglund A, Johansson L and Dahlstedt L (1998) Sensory evaluation of wholemeal bread from ecologically and conventionally grown wheat . Journal of Cereal Science, 27, 199-207. 

While any type of flour can be made in a wholemeal form some products probably can not be made from wholemeal flour. The problems are that although all the wheat protein is present the quality of the protein is lower towards the outside of the wheat berry. This effect would render the making of products requiring very high extensibility, e.g. filo pastry, very difficult. The other problem is that the bran particles tend to burst gas bubbles, reducing the amount of lift. Despite the above, wholemeal bread flour is common and wholemeal self raising flour can be made. 

A problem with vegan diets is whether they can provide snfficient protein and some micronntrients. Foods recommended are whole grains and grain prodncts e.g. wheat, millet, barley, rice, rye, oats, maize, wholemeal breads and pastas) pulses and products made from them (e.g. peas, beans, lentils, tofu) fresh vegetables (including green leafy vegetables and salads) fresh and dried fruits nuts seeds (e.g. sunflower, sesame and pumpkin). 

Variations in the quality of bread depend essentially on the quality of the flour used, the method of preparation and the degree to which the baking is carried. Wheaten flour, which is that most commonly used for making bread, varies in composition according as the separation of the offals (bran, etc.) is more or less complete. Flour usually constitutes about 80% of the whole of the wheat, but bread may be made of wholemeal or even of meal containing an excess of bran. Other flours are also sometimes used for making bread, either alone or in admixture with wheaten flour. 

Manufacturing processes can result in a substantial loss of the vitamin for example, during the milling of whole wheat to white flour, 75% of the folate is lost (B8). Bread was found to contain more folate than the flour fixim which it was made and this was due to the effect of the added yeast. Folate deficiency has been found to be relatively uncommon in Iran and this prompted Russell (R8) to measure the folate content of various Iranian breads since bread is the staple food in that country. They found village wholemeal bread to have a free folate concentration of 340 M.g/kg and leavened breads made... 

The spectrum of the constituent sugars is characteristic for various types of plant NSP and may indicate the origin of the NSP measured. The values for wholemeal wheat products are characterized by high levels of insoluble NSP in the form of cellulose (measured as insoluble NSP glucose) and arab-inoxylans. Wholemeal wheat NSP are fermented slowly and incompletely, and exert a considerable effect on fecal bulk. White bread contains only 30% as much NSP as wholemeal bread, and this NSP is... 

Wheat flour provides very little zinc, and in unleavened wholemeal bread much of the zinc that is present is not available for absorption because it is bound to... 

Zinc is the prosthetic group for many enzymes. It is also incorporated into the receptor proteins for steroid and thyroid hormones, calcitriol and vitamin A. Recommended daily intake of zinc is 10 mg/day. Zinc is found in all tissues of the body, but it is particularly high in the bone, liver and kidney. Zinc deficiency causes growth retardation, decreased wound healing and hypogonadism (i.e. much delayed puberty). It is only normally seen in populations whose diet is based on unleavened wholemeal bread, because wheat flour does not provide much zinc, and that which is available is bound to phytate. Phytate also inhibits the absorption of iron. Zinc depletion may also be caused by drugs such as thiazide and loop diuretics, and alcohol. Zinc deficiency can be successfully treated with replacement zinc therapy. 

JUNTUNEN K S, MAZUR W M, LIUKKONEN K H, UEHARA M, POUTANEN K S, ADLERCREUTZ H C T, MYKKANEN H M (2000) Consumption of wholemeal rye bread increases sermn concentrations and urinary excreation of enterolactone compared with consiunption of white wheat bread in healthy Fiimish men and women, British Journal of Nutrition, 84, 839 6. 

Animal muscle (pork), carrot powder, total diet, wheat flour Skim milk powder (elements), whole meal flour, bovine muscle, wholemeal flour, brown bread, cod liver oil (PCBs), rye flom, haricots verts (beans), pork muscle, mixed vegetables, carrot, bran breakfast cereal, unspiked milk powder (PCDDs, PCDFs), spiked milk powder (PCDDs, PCDFs), milk powder Rye flour, milk powder, whey powder Pork meat... 

One property of the flour that is controlled by the miller is the extraction rate. Wholemeal flour has a 100% extraction rate, with brown, white and patent white having progressively reduced extraction rates. One obvious difference is the colour. Another is that the quality of the protein increase towards the middle of the wheat berry from which patent flour is produced. Thus, patent flour is sometimes used not to produce whiter bread but in products like hlo pastry or West Indian patties where the strength that patent flour gives is important and the colour is irrelevant. 

These products were developed to offer the consumer a fibre-enhanced bread that still tasted like white bread rather than brown or wholemeal. Various kibbled grains, e.g. kibbled rye and kibbled wheat are added. The addition can be made either in the bakery or at the flour mill. 

Early versions were not very successful but later versions were more satisfactory. Bread baked from a mixture of 65% wheat flour and 35% of stone ground wholemeal triticale has been marketed in the USA. 

Bread has been made in Norway from wheat flour 78% extraction (50 parts) barley flour 60% extraction rate (20 parts) wholemeal flour (30 parts) with extra fat added. 

Juntunen, K.S., Mazur, W.M., Liukkonen, K.H., Uehara, M., Poutanen, K.S., Adlercreutz, H.C., and Mykkanen, H.M., Consumption of wholemeal rye bread increases serum concentrations and urinary excretion of enterolactone compared with consumption of white wheat bread in healthy Finnish men and women, Br. J. Nutr., 84, 839, 2000. 

Gluten is separated from ground wheat and used in the form of a dried powder as a supplement in bread for two reasons (a) to assist the base flour to carry the inert bran and sustain higher proof and loaf volumes in breads made from brown and wholemeal flours than would otherwise be possible and (b) to replace, wholly or partly, the protein in bread flour normally derived from high-protein wheat in the grist. 

Pesticide Wholemeal flour White flour Whole grain bread White bread Bran/Wheat... 

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