Impact of Bread Wheat Milling Process on Wheat-Based Food Product Qualities

Cherinet Kasahun

doi:doi:10.11648/j.aas.20220703.19

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Impact of Bread Wheat Milling Process on Wheat-Based Food Product Qualities

Cherinet Kasahun

Published in Advances in Applied Sciences (Volume 7, Issue 3)

Received: 13 July 2022 Accepted: 9 August 2022 Published: 24 August 2022

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Abstract

The grain physical, milling process, and technological characteristics of bread wheat are very crucial for the end-use quality of bread. Nowadays, 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. This review was mainly focused on the impact of the wheat milling process on the quality of wheat-based food products. According to some literature reviews, it was indicated that wheat flour particle size is the major thing that can affect the sensory attributes, nutritional value, and functional properties of wheat-based food products. Four Particles size and wheat milling process steps such as cleaning, and tempering were indicated as factors affecting the color, texture, and acceptance of food products. In this review, there was also found a gap in considering the impact of the wheat milling process, and particle size. In the future research area, the researcher should include the effect of the milling process and particle size during new food product development, standardization of Ethiopian traditional food products, food process, and ingredients optimization, and blending of different proportions of cereals to attain better cereals based food products. Therefore, working on wheat milling process including other agronomic and disease resistance activities is very important.

Published in	Advances in Applied Sciences (Volume 7, Issue 3)
DOI	10.11648/j.aas.20220703.19
Page(s)	93-98
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), 2022. Published by Science Publishing Group

Keywords

Wheat, Milling, Quality, Particle Size, Bread

References

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APA Style

Cherinet Kasahun. (2022). Impact of Bread Wheat Milling Process on Wheat-Based Food Product Qualities. Advances in Applied Sciences, 7(3), 93-98. https://doi.org/10.11648/j.aas.20220703.19

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Cherinet Kasahun. Impact of Bread Wheat Milling Process on Wheat-Based Food Product Qualities. Adv. Appl. Sci. 2022, 7(3), 93-98. doi: 10.11648/j.aas.20220703.19

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AMA Style

Cherinet Kasahun. Impact of Bread Wheat Milling Process on Wheat-Based Food Product Qualities. Adv Appl Sci. 2022;7(3):93-98. doi: 10.11648/j.aas.20220703.19

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@article{10.11648/j.aas.20220703.19,
  author = {Cherinet Kasahun},
  title = {Impact of Bread Wheat Milling Process on Wheat-Based Food Product Qualities},
  journal = {Advances in Applied Sciences},
  volume = {7},
  number = {3},
  pages = {93-98},
  doi = {10.11648/j.aas.20220703.19},
  url = {https://doi.org/10.11648/j.aas.20220703.19},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.aas.20220703.19},
  abstract = {The grain physical, milling process, and technological characteristics of bread wheat are very crucial for the end-use quality of bread. Nowadays, 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. This review was mainly focused on the impact of the wheat milling process on the quality of wheat-based food products. According to some literature reviews, it was indicated that wheat flour particle size is the major thing that can affect the sensory attributes, nutritional value, and functional properties of wheat-based food products. Four Particles size and wheat milling process steps such as cleaning, and tempering were indicated as factors affecting the color, texture, and acceptance of food products. In this review, there was also found a gap in considering the impact of the wheat milling process, and particle size. In the future research area, the researcher should include the effect of the milling process and particle size during new food product development, standardization of Ethiopian traditional food products, food process, and ingredients optimization, and blending of different proportions of cereals to attain better cereals based food products. Therefore, working on wheat milling process including other agronomic and disease resistance activities is very important.},
 year = {2022}
}

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TY  - JOUR
T1  - Impact of Bread Wheat Milling Process on Wheat-Based Food Product Qualities
AU  - Cherinet Kasahun
Y1  - 2022/08/24
PY  - 2022
N1  - https://doi.org/10.11648/j.aas.20220703.19
DO  - 10.11648/j.aas.20220703.19
T2  - Advances in Applied Sciences
JF  - Advances in Applied Sciences
JO  - Advances in Applied Sciences
SP  - 93
EP  - 98
PB  - Science Publishing Group
SN  - 2575-1514
UR  - https://doi.org/10.11648/j.aas.20220703.19
AB  - The grain physical, milling process, and technological characteristics of bread wheat are very crucial for the end-use quality of bread. Nowadays, 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. This review was mainly focused on the impact of the wheat milling process on the quality of wheat-based food products. According to some literature reviews, it was indicated that wheat flour particle size is the major thing that can affect the sensory attributes, nutritional value, and functional properties of wheat-based food products. Four Particles size and wheat milling process steps such as cleaning, and tempering were indicated as factors affecting the color, texture, and acceptance of food products. In this review, there was also found a gap in considering the impact of the wheat milling process, and particle size. In the future research area, the researcher should include the effect of the milling process and particle size during new food product development, standardization of Ethiopian traditional food products, food process, and ingredients optimization, and blending of different proportions of cereals to attain better cereals based food products. Therefore, working on wheat milling process including other agronomic and disease resistance activities is very important.
VL  - 7
IS  - 3
ER  -

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Author Information

Cherinet Kasahun

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

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Cherinet Kasahun. (2022). Impact of Bread Wheat Milling Process on Wheat-Based Food Product Qualities. Advances in Applied Sciences, 7(3), 93-98. https://doi.org/10.11648/j.aas.20220703.19

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ACS Style

Cherinet Kasahun. Impact of Bread Wheat Milling Process on Wheat-Based Food Product Qualities. Adv. Appl. Sci. 2022, 7(3), 93-98. doi: 10.11648/j.aas.20220703.19

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AMA Style

Cherinet Kasahun. Impact of Bread Wheat Milling Process on Wheat-Based Food Product Qualities. Adv Appl Sci. 2022;7(3):93-98. doi: 10.11648/j.aas.20220703.19

Copy | Download

@article{10.11648/j.aas.20220703.19,
  author = {Cherinet Kasahun},
  title = {Impact of Bread Wheat Milling Process on Wheat-Based Food Product Qualities},
  journal = {Advances in Applied Sciences},
  volume = {7},
  number = {3},
  pages = {93-98},
  doi = {10.11648/j.aas.20220703.19},
  url = {https://doi.org/10.11648/j.aas.20220703.19},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.aas.20220703.19},
  abstract = {The grain physical, milling process, and technological characteristics of bread wheat are very crucial for the end-use quality of bread. Nowadays, 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. This review was mainly focused on the impact of the wheat milling process on the quality of wheat-based food products. According to some literature reviews, it was indicated that wheat flour particle size is the major thing that can affect the sensory attributes, nutritional value, and functional properties of wheat-based food products. Four Particles size and wheat milling process steps such as cleaning, and tempering were indicated as factors affecting the color, texture, and acceptance of food products. In this review, there was also found a gap in considering the impact of the wheat milling process, and particle size. In the future research area, the researcher should include the effect of the milling process and particle size during new food product development, standardization of Ethiopian traditional food products, food process, and ingredients optimization, and blending of different proportions of cereals to attain better cereals based food products. Therefore, working on wheat milling process including other agronomic and disease resistance activities is very important.},
 year = {2022}
}

Copy | Download

TY  - JOUR
T1  - Impact of Bread Wheat Milling Process on Wheat-Based Food Product Qualities
AU  - Cherinet Kasahun
Y1  - 2022/08/24
PY  - 2022
N1  - https://doi.org/10.11648/j.aas.20220703.19
DO  - 10.11648/j.aas.20220703.19
T2  - Advances in Applied Sciences
JF  - Advances in Applied Sciences
JO  - Advances in Applied Sciences
SP  - 93
EP  - 98
PB  - Science Publishing Group
SN  - 2575-1514
UR  - https://doi.org/10.11648/j.aas.20220703.19
AB  - The grain physical, milling process, and technological characteristics of bread wheat are very crucial for the end-use quality of bread. Nowadays, 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. This review was mainly focused on the impact of the wheat milling process on the quality of wheat-based food products. According to some literature reviews, it was indicated that wheat flour particle size is the major thing that can affect the sensory attributes, nutritional value, and functional properties of wheat-based food products. Four Particles size and wheat milling process steps such as cleaning, and tempering were indicated as factors affecting the color, texture, and acceptance of food products. In this review, there was also found a gap in considering the impact of the wheat milling process, and particle size. In the future research area, the researcher should include the effect of the milling process and particle size during new food product development, standardization of Ethiopian traditional food products, food process, and ingredients optimization, and blending of different proportions of cereals to attain better cereals based food products. Therefore, working on wheat milling process including other agronomic and disease resistance activities is very important.
VL  - 7
IS  - 3
ER  -

Copy | Download