Background

In recent years there has been an increasing interest in the production of wholegrain products owing to the positive effects shown on human health. Although refined flour still represents the standard reference in breadmaking technology, consumer demand for unrefined breads has grown greatly. The different chemical composition of unrefined wheat flours (UWFs), which includes specific fractions of milling by-products (i.e., wheat bran and wheat germ), favours the nutritional value, but it has a negative effect on technological performance. Therefore, it is useful to develop new strategies specifically designed to improve the quality of UWF breads.

Scope and approach

The present review aims to set out the techniques and technologies that have been reported in the literature for the breadmaking process with UWFs, that is, from raw material processing to bread formulation and breadmaking methods.

Key findings and conclusion

The evaluation of UWF quality is still based on the tests developed for refined flour, which cannot properly estimate UWF technological properties. The greatest efforts to improve the breadmaking performance of UWF have been focused on modifying the bread formula, mainly with the addition of improvers. Conversely, very little investigation has been carried out on adapting the breadmaking process to the different characteristics of the raw material. Overall, the use of UWF in breadmaking may require further investigations into processing strategies to improve the quality of the end product, hence increasing the consumption of healthy foods.

中文翻译：

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未精制小麦粉制面包工艺的技术

背景

近年来，由于显示出对人类健康的积极影响，人们对全谷物产品的生产越来越感兴趣。尽管精制面粉仍是面包制造技术中的标准参考，但消费者对未精制面包的需求已大大增加。未精制小麦粉（UWF）的化学成分不同，其中包括特定比例的碾磨副产品（例如麦麸和小麦胚芽），虽然营养价值高，但对技术性能却有负面影响。因此，开发专门设计用于提高UWF面包质量的新策略很有用。

范围和方法

本综述旨在阐明在文献中已报道的使用UWF进行面包制作过程的技术，即从原材料加工到面包配制和面包制作方法。

主要发现和结论

对UWF质量的评估仍然基于针对精制面粉开发的测试，这些测试无法正确估算UWF的技术性能。改善UWF面包制作性能的最大努力主要集中在修改面包配方上，主要是添加了改良剂。相反，关于使面包制作过程适应原料的不同特性的研究很少。总体而言，在面包制造中使用超自然基金会可能需要进一步研究加工策略，以提高最终产品的质量，从而增加健康食品的消费量。