Although the consumption of whole grains, including bread made with whole‐wheat flour, is
promoted for health benefits and reduced risk for disease and mortality, consumer …

Background Despite the associated health benefits of whole grains, consumption of whole
grain products remains far below recommended levels. Whole wheat bread is often …

Inclusion of whole grains (WG) in the diet is recommended in dietary guidance around the
world because of their associations with increased health and reduced risk of chronic …

Increasing the intake of whole-wheat flour (WWF) products is one of the methods to promote
health. Sourdough fermentation is increasingly being used in improving the quality of WWF …

Dietary fiber, consisting of soluble dietary fiber and insoluble dietary fiber, has beneficial
functional effects on the human body that are receiving increasingly attention. Refined flour …

Consumption of whole-wheat based products is encouraged due to their important
nutritional elements that benefit human health. However, the use of whole-wheat flour is …

Whole-wheat flour (WWF) is increasingly popular because of the health benefits of whole
grains. This study investigated the effect of WWF particle size on dough properties, bread …

Whole wheat flour has been developed as fiber-rich food for healthy bowel function. In this
study, whole waxy wheat flour (WWF) was characterized and applied for breadmaking with …

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 …

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 …