Analysis Of Wheat Bread

Wheat is defined as the most crucial crops among the cereal products worldwide and the staple food of many consumers (FAO, 2009). The valuable components of the wheat grain are carbohydrate (72%), protein (12%), moisture (13%), fat (1%), fibre (12.2%), minerals and vitamins (2%) (Lean, 2006). The endosperm, germ, and bran, the three components of wheat grain, consist mostly of starch and proteins, lipids and proteins, and dietary fibre respectively (Marquart, Jacobs, McIntosh, Reicks and Poutanen, 2007).

Wheat grains are processed to flour by the milling process or grinding to provide a wider range of products prior to human consumption (González-Torralba, Arazui, Jarén and Arregui, 2013). The total percentage of wheat grain found in the basic types of wheat flour is referred as the extraction rate. The three different types of wheat are white flour with 75 % extraction, brown flour with 85% extraction and wholemeal flour with 100% extraction of the wheat grain (The European Flour Millers, 2015). Bread as the end product of processed wheat flour, is the fundamental food product that satisfies the satiety of many consumers. Bread is manufactured using strong flour as it produces a bold and well-rise loaf (Lean,

The dietary phytochemicals found in whole grain however contributes to the protection against chronic diseases like cardiovascular diseases (Jonnalagadda, Harnack, Liu1, Mckeown, Seal, Liu2, and Fahey, 2011). Recent studies conducted in US revealed that high consumption of whole grain can contribute to achieve low BMI, lower abdominal adiposity and lower weight gain (McKeown, Meigs, Liu, Wilson and Jacques, 2002). The structure size and nutrients of whole wheat grains play an imperative role at controlling the etiology of diabetes by influencing the digestion rate and its metabolic effects (Gross, Li, Ford and Liu, 2004; Liu,