Cargando…
Sustainable plant-based ingredients as wheat flour substitutes in bread making
Bread as a staple food has been predominantly prepared from refined wheat flour. The world’s demand for food is rising with increased bread consumption in developing countries where climate conditions are unsuitable for wheat cultivation. This reliance on wheat increases the vulnerability to wheat s...
Autores principales: | , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Nature Publishing Group UK
2022
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9614748/ https://www.ncbi.nlm.nih.gov/pubmed/36307422 http://dx.doi.org/10.1038/s41538-022-00163-1 |
_version_ | 1784820260264738816 |
---|---|
author | Wang, Yaqin Jian, Ching |
author_facet | Wang, Yaqin Jian, Ching |
author_sort | Wang, Yaqin |
collection | PubMed |
description | Bread as a staple food has been predominantly prepared from refined wheat flour. The world’s demand for food is rising with increased bread consumption in developing countries where climate conditions are unsuitable for wheat cultivation. This reliance on wheat increases the vulnerability to wheat supply shocks caused by force majeure or man-made events, in addition to negative environmental and health consequences. In this review, we discuss the contribution to the sustainability of food systems by partially replacing wheat flour with various types of plant ingredients in bread making, also known as composite bread. The sustainable sources of non-wheat flours, their example use in bread making and potential health and nutritional benefits are summarized. Non-wheat flours pose techno-functional challenges due to significantly different properties of their proteins compared to wheat gluten, and they often contain off-favor compounds that altogether limit the consumer acceptability of final bread products. Therefore, we detail recent advances in processing strategies to improve the sensory and nutritional profiles of composite bread. A special focus is laid on fermentation, for its accessibility and versatility to apply to different ingredients and scenarios. Finally, we outline research needs that require the synergism between sustainability science, human nutrition, microbiomics and food science. |
format | Online Article Text |
id | pubmed-9614748 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Nature Publishing Group UK |
record_format | MEDLINE/PubMed |
spelling | pubmed-96147482022-10-28 Sustainable plant-based ingredients as wheat flour substitutes in bread making Wang, Yaqin Jian, Ching NPJ Sci Food Review Article Bread as a staple food has been predominantly prepared from refined wheat flour. The world’s demand for food is rising with increased bread consumption in developing countries where climate conditions are unsuitable for wheat cultivation. This reliance on wheat increases the vulnerability to wheat supply shocks caused by force majeure or man-made events, in addition to negative environmental and health consequences. In this review, we discuss the contribution to the sustainability of food systems by partially replacing wheat flour with various types of plant ingredients in bread making, also known as composite bread. The sustainable sources of non-wheat flours, their example use in bread making and potential health and nutritional benefits are summarized. Non-wheat flours pose techno-functional challenges due to significantly different properties of their proteins compared to wheat gluten, and they often contain off-favor compounds that altogether limit the consumer acceptability of final bread products. Therefore, we detail recent advances in processing strategies to improve the sensory and nutritional profiles of composite bread. A special focus is laid on fermentation, for its accessibility and versatility to apply to different ingredients and scenarios. Finally, we outline research needs that require the synergism between sustainability science, human nutrition, microbiomics and food science. Nature Publishing Group UK 2022-10-28 /pmc/articles/PMC9614748/ /pubmed/36307422 http://dx.doi.org/10.1038/s41538-022-00163-1 Text en © The Author(s) 2022 https://creativecommons.org/licenses/by/4.0/Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) . |
spellingShingle | Review Article Wang, Yaqin Jian, Ching Sustainable plant-based ingredients as wheat flour substitutes in bread making |
title | Sustainable plant-based ingredients as wheat flour substitutes in bread making |
title_full | Sustainable plant-based ingredients as wheat flour substitutes in bread making |
title_fullStr | Sustainable plant-based ingredients as wheat flour substitutes in bread making |
title_full_unstemmed | Sustainable plant-based ingredients as wheat flour substitutes in bread making |
title_short | Sustainable plant-based ingredients as wheat flour substitutes in bread making |
title_sort | sustainable plant-based ingredients as wheat flour substitutes in bread making |
topic | Review Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9614748/ https://www.ncbi.nlm.nih.gov/pubmed/36307422 http://dx.doi.org/10.1038/s41538-022-00163-1 |
work_keys_str_mv | AT wangyaqin sustainableplantbasedingredientsaswheatfloursubstitutesinbreadmaking AT jianching sustainableplantbasedingredientsaswheatfloursubstitutesinbreadmaking |