Bread Wheat Quality: Physical, Nutritional and Techno-Functional Properties

Cherinet Kasahun

doi:doi:10.11648/j.ijfet.20220602.12

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Bread Wheat Quality: Physical, Nutritional and Techno-Functional Properties

Cherinet Kasahun

Published in International Journal of Food Engineering and Technology (Volume 6, Issue 2)

Received: 12 July 2022 Accepted: 4 August 2022 Published: 5 September 2022

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Abstract

The grain physical quality, nutritional composition, milling process and technological characteristics of bread wheat is very important for end-use quality of bread. Many food processing industries utilizing bread wheat as a raw material are being established in Ethiopia. As a result, information on wheat grain physical, chemical and functional characteristics to match end use quality is very important. In line with this, the objective of this review is to characterize the physico-chemical and functional properties in relation to bread making quality and to review more classification of bread wheat cultivars considered as soft and hard wheat based on quality traits characterized. Currently there is an increasing demand among consumers for bread that contains not only traditional nutrients but also provides other compounds that are beneficial to health and well-being. Food systems that feed the world must be changed in ways that will insure that balanced nutrient supplies are available continuously to all people in adequate, accessible and affordable amounts. This paper reviews about the most important wheat grain quality, milling process and their nutritional value including product qualities indices. The opportunities of plant breeding and other technologies to improve the nutritional quality of wheat are also discussed. Different research papers, journals and other national and international resource were used during the review process including agricultural books, thesis, reports and other important scientific resources. According to the present review the bread wheat grain physical qualities, nutritional and technological properties is important quality indices for end-use quality of bread wheat grains. Therefore, working on wheat quality in addition to agronomic and disease resistance is critical issue. Further research work is recommended on wheat quality of landraces, old, newly released and promising bread genotypes for better grain physical qualities, nutritional and product making quality that helps famers, processors, millers and import substitution for the country.

Published in	International Journal of Food Engineering and Technology (Volume 6, Issue 2)
DOI	10.11648/j.ijfet.20220602.12
Page(s)	34-44
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Bread Wheat, Quality, Nutritional

References

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Cherinet Kasahun. (2022). Bread Wheat Quality: Physical, Nutritional and Techno-Functional Properties. International Journal of Food Engineering and Technology, 6(2), 34-44. https://doi.org/10.11648/j.ijfet.20220602.12

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Cherinet Kasahun. Bread Wheat Quality: Physical, Nutritional and Techno-Functional Properties. Int. J. Food Eng. Technol. 2022, 6(2), 34-44. doi: 10.11648/j.ijfet.20220602.12

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AMA Style

Cherinet Kasahun. Bread Wheat Quality: Physical, Nutritional and Techno-Functional Properties. Int J Food Eng Technol. 2022;6(2):34-44. doi: 10.11648/j.ijfet.20220602.12

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@article{10.11648/j.ijfet.20220602.12,
  author = {Cherinet Kasahun},
  title = {Bread Wheat Quality: Physical, Nutritional and Techno-Functional Properties},
  journal = {International Journal of Food Engineering and Technology},
  volume = {6},
  number = {2},
  pages = {34-44},
  doi = {10.11648/j.ijfet.20220602.12},
  url = {https://doi.org/10.11648/j.ijfet.20220602.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20220602.12},
  abstract = {The grain physical quality, nutritional composition, milling process and technological characteristics of bread wheat is very important for end-use quality of bread. Many food processing industries utilizing bread wheat as a raw material are being established in Ethiopia. As a result, information on wheat grain physical, chemical and functional characteristics to match end use quality is very important. In line with this, the objective of this review is to characterize the physico-chemical and functional properties in relation to bread making quality and to review more classification of bread wheat cultivars considered as soft and hard wheat based on quality traits characterized. Currently there is an increasing demand among consumers for bread that contains not only traditional nutrients but also provides other compounds that are beneficial to health and well-being. Food systems that feed the world must be changed in ways that will insure that balanced nutrient supplies are available continuously to all people in adequate, accessible and affordable amounts. This paper reviews about the most important wheat grain quality, milling process and their nutritional value including product qualities indices. The opportunities of plant breeding and other technologies to improve the nutritional quality of wheat are also discussed. Different research papers, journals and other national and international resource were used during the review process including agricultural books, thesis, reports and other important scientific resources. According to the present review the bread wheat grain physical qualities, nutritional and technological properties is important quality indices for end-use quality of bread wheat grains. Therefore, working on wheat quality in addition to agronomic and disease resistance is critical issue. Further research work is recommended on wheat quality of landraces, old, newly released and promising bread genotypes for better grain physical qualities, nutritional and product making quality that helps famers, processors, millers and import substitution for the country.},
 year = {2022}
}

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TY  - JOUR
T1  - Bread Wheat Quality: Physical, Nutritional and Techno-Functional Properties
AU  - Cherinet Kasahun
Y1  - 2022/09/05
PY  - 2022
N1  - https://doi.org/10.11648/j.ijfet.20220602.12
DO  - 10.11648/j.ijfet.20220602.12
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 34
EP  - 44
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20220602.12
AB  - The grain physical quality, nutritional composition, milling process and technological characteristics of bread wheat is very important for end-use quality of bread. Many food processing industries utilizing bread wheat as a raw material are being established in Ethiopia. As a result, information on wheat grain physical, chemical and functional characteristics to match end use quality is very important. In line with this, the objective of this review is to characterize the physico-chemical and functional properties in relation to bread making quality and to review more classification of bread wheat cultivars considered as soft and hard wheat based on quality traits characterized. Currently there is an increasing demand among consumers for bread that contains not only traditional nutrients but also provides other compounds that are beneficial to health and well-being. Food systems that feed the world must be changed in ways that will insure that balanced nutrient supplies are available continuously to all people in adequate, accessible and affordable amounts. This paper reviews about the most important wheat grain quality, milling process and their nutritional value including product qualities indices. The opportunities of plant breeding and other technologies to improve the nutritional quality of wheat are also discussed. Different research papers, journals and other national and international resource were used during the review process including agricultural books, thesis, reports and other important scientific resources. According to the present review the bread wheat grain physical qualities, nutritional and technological properties is important quality indices for end-use quality of bread wheat grains. Therefore, working on wheat quality in addition to agronomic and disease resistance is critical issue. Further research work is recommended on wheat quality of landraces, old, newly released and promising bread genotypes for better grain physical qualities, nutritional and product making quality that helps famers, processors, millers and import substitution for the country.
VL  - 6
IS  - 2
ER  -

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Cherinet Kasahun

Food Science and Nutrition Research Directorate, Ethiopian Institute of Agricultural Research, Kulumsa Agricultural Research Center, Assela, Ethiopia

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Cherinet Kasahun. (2022). Bread Wheat Quality: Physical, Nutritional and Techno-Functional Properties. International Journal of Food Engineering and Technology, 6(2), 34-44. https://doi.org/10.11648/j.ijfet.20220602.12

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ACS Style

Cherinet Kasahun. Bread Wheat Quality: Physical, Nutritional and Techno-Functional Properties. Int. J. Food Eng. Technol. 2022, 6(2), 34-44. doi: 10.11648/j.ijfet.20220602.12

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AMA Style

Cherinet Kasahun. Bread Wheat Quality: Physical, Nutritional and Techno-Functional Properties. Int J Food Eng Technol. 2022;6(2):34-44. doi: 10.11648/j.ijfet.20220602.12

Copy | Download

@article{10.11648/j.ijfet.20220602.12,
  author = {Cherinet Kasahun},
  title = {Bread Wheat Quality: Physical, Nutritional and Techno-Functional Properties},
  journal = {International Journal of Food Engineering and Technology},
  volume = {6},
  number = {2},
  pages = {34-44},
  doi = {10.11648/j.ijfet.20220602.12},
  url = {https://doi.org/10.11648/j.ijfet.20220602.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20220602.12},
  abstract = {The grain physical quality, nutritional composition, milling process and technological characteristics of bread wheat is very important for end-use quality of bread. Many food processing industries utilizing bread wheat as a raw material are being established in Ethiopia. As a result, information on wheat grain physical, chemical and functional characteristics to match end use quality is very important. In line with this, the objective of this review is to characterize the physico-chemical and functional properties in relation to bread making quality and to review more classification of bread wheat cultivars considered as soft and hard wheat based on quality traits characterized. Currently there is an increasing demand among consumers for bread that contains not only traditional nutrients but also provides other compounds that are beneficial to health and well-being. Food systems that feed the world must be changed in ways that will insure that balanced nutrient supplies are available continuously to all people in adequate, accessible and affordable amounts. This paper reviews about the most important wheat grain quality, milling process and their nutritional value including product qualities indices. The opportunities of plant breeding and other technologies to improve the nutritional quality of wheat are also discussed. Different research papers, journals and other national and international resource were used during the review process including agricultural books, thesis, reports and other important scientific resources. According to the present review the bread wheat grain physical qualities, nutritional and technological properties is important quality indices for end-use quality of bread wheat grains. Therefore, working on wheat quality in addition to agronomic and disease resistance is critical issue. Further research work is recommended on wheat quality of landraces, old, newly released and promising bread genotypes for better grain physical qualities, nutritional and product making quality that helps famers, processors, millers and import substitution for the country.},
 year = {2022}
}

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TY  - JOUR
T1  - Bread Wheat Quality: Physical, Nutritional and Techno-Functional Properties
AU  - Cherinet Kasahun
Y1  - 2022/09/05
PY  - 2022
N1  - https://doi.org/10.11648/j.ijfet.20220602.12
DO  - 10.11648/j.ijfet.20220602.12
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 34
EP  - 44
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20220602.12
AB  - The grain physical quality, nutritional composition, milling process and technological characteristics of bread wheat is very important for end-use quality of bread. Many food processing industries utilizing bread wheat as a raw material are being established in Ethiopia. As a result, information on wheat grain physical, chemical and functional characteristics to match end use quality is very important. In line with this, the objective of this review is to characterize the physico-chemical and functional properties in relation to bread making quality and to review more classification of bread wheat cultivars considered as soft and hard wheat based on quality traits characterized. Currently there is an increasing demand among consumers for bread that contains not only traditional nutrients but also provides other compounds that are beneficial to health and well-being. Food systems that feed the world must be changed in ways that will insure that balanced nutrient supplies are available continuously to all people in adequate, accessible and affordable amounts. This paper reviews about the most important wheat grain quality, milling process and their nutritional value including product qualities indices. The opportunities of plant breeding and other technologies to improve the nutritional quality of wheat are also discussed. Different research papers, journals and other national and international resource were used during the review process including agricultural books, thesis, reports and other important scientific resources. According to the present review the bread wheat grain physical qualities, nutritional and technological properties is important quality indices for end-use quality of bread wheat grains. Therefore, working on wheat quality in addition to agronomic and disease resistance is critical issue. Further research work is recommended on wheat quality of landraces, old, newly released and promising bread genotypes for better grain physical qualities, nutritional and product making quality that helps famers, processors, millers and import substitution for the country.
VL  - 6
IS  - 2
ER  -

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