Review: Characteristics of Whole Wheat Grain Bread Quality

Medhat M. Elsahookie; Saddam H. Cheyed; A. A. Dawood.

25+ Million Readerbase Online First Archive Aims and Scope Abstracting & Indexing Most Accessed Articles Most Downloaded Articles

Google Scholar citation report

Citations : 17406

Systematic Reviews in Pharmacy received 17406 citations as per google scholar report

Systematic Reviews in Pharmacy peer review process verified at publons

Indexed In

Review: Characteristics of Whole Wheat Grain Bread Quality

Abstract

Medhat M. Elsahookie, Saddam H. Cheyed, A. A. Dawood.

Wheat breads share about 50% of human body calories in many developing communities. There are different kinds of breads differ with the different traditions of the society. Gluten and gliadin proteins play a major part of baking quality of wheat bread. Oriental bread is the most sensitive to quality and percent of gluten proteins in grains. Viscosity of dough helps making better oriental bread. Puffing, blisters on breads surface, and palatability of bread could be improved by mixing bread wheat flour with xylanase enzyme, vital wheat gluten, and some other additives. Whole grain wheat breads are more nutritious, for containing high quality of fibers, vitamins, minerals, proteins, antioxidants, and carbohydrates. Mixing an optimum percent of durum wheat flour with poor quality bread wheat enhances the baking quantity so well. The genetics of gluten and gliadin bread wheat is so complex. Polymorphism, multi-genes loci, epigenetics and epigenomics play several roles in this complicated trait. Splitted dozes of nitrogen enhances quality of wheat bread, although, it could not increase grain yield when added at anthesis or pre-anthesis. More research is still needed on wheat bread quality on farm, and into the laboratory.

How to Cite this Article

Pubmed Style

Elsahookie MM, Cheyed SH, Dawood AA. Review: Characteristics of Whole Wheat Grain Bread Quality. SRP. 2021; 12(1): 593-597. doi:10.31838/srp.2021.1.85

Web Style

Elsahookie MM, Cheyed SH, Dawood AA. Review: Characteristics of Whole Wheat Grain Bread Quality. http://www.sysrevpharm.org/?mno=41269 [Access: March 30, 2021]. doi:10.31838/srp.2021.1.85

AMA (American Medical Association) Style

Elsahookie MM, Cheyed SH, Dawood AA. Review: Characteristics of Whole Wheat Grain Bread Quality. SRP. 2021; 12(1): 593-597. doi:10.31838/srp.2021.1.85

Vancouver/ICMJE Style

Elsahookie MM, Cheyed SH, Dawood AA. Review: Characteristics of Whole Wheat Grain Bread Quality. SRP. (2021), [cited March 30, 2021]; 12(1): 593-597. doi:10.31838/srp.2021.1.85

Harvard Style

Elsahookie, M. M., Cheyed, . S. H. & Dawood, . A. A. (2021) Review: Characteristics of Whole Wheat Grain Bread Quality. SRP, 12 (1), 593-597. doi:10.31838/srp.2021.1.85

Turabian Style

Elsahookie, Medhat M., Saddam H. Cheyed, and A. A. Dawood. 2021. Review: Characteristics of Whole Wheat Grain Bread Quality. Systematic Reviews in Pharmacy, 12 (1), 593-597. doi:10.31838/srp.2021.1.85

Chicago Style

Elsahookie, Medhat M., Saddam H. Cheyed, and A. A. Dawood. "Review: Characteristics of Whole Wheat Grain Bread Quality." Systematic Reviews in Pharmacy 12 (2021), 593-597. doi:10.31838/srp.2021.1.85

MLA (The Modern Language Association) Style

Elsahookie, Medhat M., Saddam H. Cheyed, and A. A. Dawood. "Review: Characteristics of Whole Wheat Grain Bread Quality." Systematic Reviews in Pharmacy 12.1 (2021), 593-597. Print. doi:10.31838/srp.2021.1.85

APA (American Psychological Association) Style

Elsahookie, M. M., Cheyed, . S. H. & Dawood, . A. A. (2021) Review: Characteristics of Whole Wheat Grain Bread Quality. Systematic Reviews in Pharmacy, 12 (1), 593-597. doi:10.31838/srp.2021.1.85