Review on the Effect of The Flour on The Quality of Bread

Year : 2025 | Volume : 14 | Issue : 01 | Page : 10 18
    By

    Simmi Jain1,

  • Thejashsri S,

  1. Professor, Food Technology and Management,Department of Food Science, MOP Vaishnav College for Women, (Autonomous), Chennai, Tamil Nadu., , India
  2. Student, Food Technology and Management,Department of Food Science, MOP Vaishnav College for Women, (Autonomous), Chennai, Tamil Nadu., , India

Abstract

Originating from the Triticum aestivum plant, wheat flour is a basic component of diets worldwide and is the basis for bread, a food that is consumed by people everywhere. This study addresses the growing interest in composite flours and alternative grains as a result of health concerns and financial difficulties, while also examining the nutritional and economic value of wheat flour. Summary of the research results on the incorporation of several flours—potato, cassava, amaranth, chickpea, orange-fleshed sweet potato, pulse flours, and maize bran—into wheat-based bread. These substitute flours boost dietary fiber consumption, improve the nutritional profile of bread, and may lower the risk of conditions such as diabetes and cardiovascular disease. However, they cause difficulties in the rheology of the dough and the quality of the bread. Thus, it was stated that composite flours have a lot going for them nutritionally, and maintaining the quality of bread requires careful formulation. Understanding the interplay among diverse flours and their influence on dough and bread characteristics is vital for creating baked items with enhanced nutritional value that satisfy customer inclinations and health requirements.

Keywords: Composite flours, bread, alternative grains, Triticum aestivum plant, incorporation of flours

[This article belongs to Research & Reviews : Journal of Food Science & Technology ]

How to cite this article:
Simmi Jain1, Thejashsri S. Review on the Effect of The Flour on The Quality of Bread. Research & Reviews : Journal of Food Science & Technology. 2025; 14(01):10-18.
How to cite this URL:
Simmi Jain1, Thejashsri S. Review on the Effect of The Flour on The Quality of Bread. Research & Reviews : Journal of Food Science & Technology. 2025; 14(01):10-18. Available from: https://journals.stmjournals.com/rrjofst/article=2025/view=195714


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Regular Issue Subscription Review Article
Volume 14
Issue 01
Received 09/12/2024
Accepted 25/12/2024
Published 07/01/2025
Publication Time 29 Days
290

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