Journal
JOURNAL OF CEREAL SCIENCE
Volume 56, Issue 2, Pages 119-126Publisher
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.jcs.2012.02.015
Keywords
Bread; Nutrition; Bran; Shelf-life; Enzymes; Stability
Categories
Funding
- US Department of Agriculture-National Institute of Food and Agriculture, NC-213: Marketing and Delivery of Quality Grains and Bioprocess Coproducts [NEB-31-131]
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Whole wheat flour is increasingly popular as research continues to reveal the benefits of whole grains and the food industry offers more whole grain options for consumers. The purpose of this review is to address milling and shelf-life issues that are unique to whole wheat flour. No standard methods are available for whole wheat flour milling, resulting in very different bran particle sizes. Literature suggests that moderate bran particle size is the best for bread production, while small particle size is better for non-gluten applications. Shelf-life of whole wheat flour is shorter compared to white flour due to the presence of lipids and lipid-degrading enzymes. Lipolytic degradation leads to reduction in functionality, palatability and nutritional properties. Strategies to stabilize whole wheat flour have focused on controlling lipolytic enzyme activity and have marginally succeeded. (c) 2012 Elsevier Ltd. All rights reserved.
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