Can Whole Wheat Bread Taste Good?

whole wheat bread whole wheat flour

I think we’ve finally reached a point where everyone realizes the benefits of whole wheat bread over white bread. Wheat grain can reduce the risk of obesity, type 2 diabetes, cardiovascular disease and cancer. Whole wheat flour also has higher antioxidant activities than white flour.

But what about baking with whole wheat?

The problem is whole wheat flour is more challenging to bake with. This is because bran from the wheat kernel is included in the flour. The bran interferes with the starch-gluten matrix, decreasing gas-holding capacity.

So whole wheat bread tends to have a low volume, a coarse texture and diminished viscosity and dough extensibility. Wheat bran decreases starch gelatinization and increases the firmness in the finished bread.

Don’t let that stop you!

There are ways to make whole wheat bread more desirable and bakeable:

  • Pre-hydrate or soak bran ahead of time to improve bran hydration
  • Add clean label enzymes to assist volume
  • Try phytase to increase nutrition
  • Malt flour and vital wheat gluten can also help

Baking organic whole wheat bread?

Rosehip is used to replace synthetic ascorbic acid. Cephalaria syriaca has positive effect in the extensograph characteristics of wheat flour. Malt flour is rich in amylolytic enzymes.

2018-12-10T05:22:45+00:00

About the Author:

Lin Carson, PhD
Dr. Lin Carson’s love affair with baking started over 25 years ago when she earned her BSc degree in Food Science & Technology at the Ohio State University. She went on to earn her MSc then PhD from the Department of Grain Science at Kansas State University. Seeing that technical information was not freely shared in the baking industry, Dr. Carson decided to launch BAKERpedia to cover this gap. Today, as the world’s only FREE and comprehensive online technical resource for the commercial baking industry, BAKERpedia is used by over half a million commercial bakers, ingredient sellers, equipment suppliers and baking entrepreneurs annually. You can catch Dr. Carson regularly on the BAKED In Science podcast solving baking problems or talking about her obsession with bread on the Pitching a Loaf podcast.

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