5 Tips for Whole Wheat Bread

5 Tips for Whole Wheat Bread.

Bread has been making a comeback, but it’s still a bit of a hard sell right now. But whole wheat bread brings a lot to the table:

  • It reduces risk of obesity, type 2 diabetes, cardiovascular disease and cancer
  • It’s high in fiber, nutrients and antioxidant activities

As the public continues their interest in whole wheat bread, this is an opportunity for bakers to go above and beyond.

What are some issues of baking whole wheat bread?

It’s all in the the bran. It disrupts the starch-gluten matrix and decreases the gas-holding capacity. The result is low volume, less extensibility and a drier product.

How can I make it better?

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

  • Pre-hydrate or soak bran ahead of time to improve bran hydration
  • Use bran with lower insoluble dietary fiber
  • Add clean label enzymes to assist volume
  • Try phytase to increase nutrition
  • Vital wheat gluten can also help

What about if you’re baking organic whole wheat bread?

If baking organic, malt flour, vital gluten, Cephalaria syriaca and rosehip have been confirmed to enhance whole wheat bread quality. Malt flour is rich in amylolytic enzymes. Rosehip is used to replace synthetic ascorbic acid. Cephalaria syriaca has positive effect in the extensograph characteristics of wheat flour.

2019-03-12T11:06:17-07:00

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. Lin 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. Lin regularly on the BAKED In Science podcast solving baking problems. For more information on Dr. Lin, subscribe to her "Ask Dr. Lin" YouTube Channel, or follow her on LinkedIn.

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