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.
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