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  • 10 1111-1541-4337 12625figure3126250001

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    Ali Hassan
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    Whole-wheat flour contains the entire grain of wheat, including the bran, germ, and endosperm. Using whole-wheat flour in breads increases the nutritional value by providing more fiber, vitamins, minerals, and antioxidants compared to white flour. However, whole-wheat flour can negatively impact bread texture and structure due to the bran particles interfering with gluten development, so bakers must adjust ingredient proportions and baking techniques.

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    10.1111-1541-4337.12625Figure3126250001

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    Whole-wheat flour contains the entire grain of wheat, including the bran, germ, and endosperm. Using whole-wheat flour in breads increases the nutritional value by providing more fiber, vitamins, minerals, and antioxidants compared to white flour. However, whole-wheat flour can negatively impact bread texture and structure due to the bran particles interfering with gluten development, so bakers must adjust ingredient proportions and baking techniques.

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    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
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    6 views1 page

    10 1111-1541-4337 12625figure3126250001

    Uploaded by

    Ali Hassan
    Whole-wheat flour contains the entire grain of wheat, including the bran, germ, and endosperm. Using whole-wheat flour in breads increases the nutritional value by providing more fiber, vitamins, minerals, and antioxidants compared to white flour. However, whole-wheat flour can negatively impact bread texture and structure due to the bran particles interfering with gluten development, so bakers must adjust ingredient proportions and baking techniques.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
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    Understanding whole‐wheat flour and its effect in breads: A review

    Comprehensive Reviews in Food Science and Food Safety, Volume: 19, Issue: 6, Pages: 3241-3265, First published: 01 September 2020, DOI: (10.1111/1541-4337.12625)

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