Review: Characteristics of Whole Wheat Grain Bread Quality.

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, multigenes 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. [ABSTRACT FROM AUTHOR]