अमूर्त

Properties of wholegrain bread baked with various methods: Assessment to phytonutrient, antioxidant, shelf life and quality

Melaku Tafese Awulachew

Wholegrain foods are sources of dietary fiber and antioxidants. Consumers today have become more aware of the health benefits associated with wholegrain bread consumption as opposed to white bread consumption. This review aimed to access different bread-making methods on quality Properties of wholegrain bread and subsequent shelf life on the quality, phytonutrient contents and antioxidant properties of wholegrain bread. The wholegrain breads were prepared by three methods, straight dough, sponge dough, and sourdough (15%–35% starter) and stored at room temperature for seven days. Quality of wholegrain bread was significantly influenced by the bread-making method with the highest loaf volume and better crumb softness was obtained in bread made by sourdough method with 15% starter. Thus, 15% sourdough breads exhibited the least changes during storage as compared to straight and sponge dough breads (yeast-leavened).

Significant increases were found in free ferulic acid for all the bread products, whereas slight increases were observed in the bound form particularly in sourdough breads. Sourdough fermentation also increased total carotenoid content but reduced total flavonoid content. In addition, all wholegrain bread products had significant increases in antioxidant properties compared with the wholegrain flour. The shelf life of bread made from wholegrain or fiber-enriched flours could also be influenced. During storage, the sponge dough and sourdough methods were more effective in preserving phytonutrients compared to straight dough method. The results suggest that the sourdough method would be a useful tool in producing high-quality wholegrain breads rich in phytonutrients that would satisfy consumer needs and boost health benefits. Generally, this review access helps better understand the effect of different bread-making methods on quality, shelf life, phytonutrients and antioxidants properties in wholegrain bread products. So that, it would help identify preferred bread-making method(s) that would preserve nutritional and bio-functional properties of wholegrain bread; which is useful for the baking industry and wheat researchers to help make informed decisions with regard to the production of improved wholegrain bread products.