Background: Wholegrain foods are known to be health-beneficial but their sensory characteristics may be a limiting factor for consumption. The scientific literature of factors influencing sensory quality of wholegrain foods is rather scarce. Scope and approach: Many cereals like rye, oats, barley and sorghum are actually used mainly as wholegrain, whereas for wheat the situation is the opposite. This review deals with factors that differentiate the sensory properties of wholegrain and bran-rich foods from those of refined cereal foods. Key findings and conclusions: Wholegrain and bran contain flavour-active compounds, flavour precursors and resistant cell wall structures causing changes in flavour and texture during processing. In wholegrain foods, different chemical constituents contribute to bitterness. Increased knowledge on flavour formation has led to the possibility to not only measure but actually also design the flavour. Structure and texture are also important determinants underlying eating quality and stability of cereal foods. Hitherto established means of modulating sensory quality and thus improving acceptability of wholegrain foods are presented. © 2015 Elsevier Ltd.

/pdf/sensory-characteristics-of-wholegrain-and-bran-rich-cereal-4fbkfpi3tz.pdf

Sensory characteristics of wholegrain and bran-rich cereal foods: A review

Effects of frozen storage on the quality characteristics of frozen cooked noodles

Effect of pigskin gelatin on baking, structural and thermal properties of frozen dough: Comprehensive studies on alteration of gluten network

Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread.

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.

Techniques and technologies for the breadmaking process with unrefined wheat flours

https://research.chalmers.se/publication/174903/file/174903_Fulltext.pdf

Long-term frozen storage of wheat bread and dough - Effect of time, temperature and fibre on sensory quality, microstructure and state of water

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Long-term frozen storage of wheat bread and dough - Effect of time, temperature and fibre on sensory quality, microstructure and state of water