Wheat Proteins: A Valuable Resources to Improve Nutritional Value of Bread

Triticum aestivum, commonly known as bread wheat, is one of the most cultivated crops globally. Due to its increasing demand, wheat is the source of many nutritious products including bread, pasta, and noodles containing different types of seed storage proteins. Wheat seed storage proteins largely c...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Sonia Goel, Mohinder Singh, Sapna Grewal, Ali Razzaq, Shabir Hussain Wani
Formato:	article
Lenguaje:	EN
Publicado:	Frontiers Media S.A. 2021
Materias:	wheat seed storage proteins baking gluten nutrition Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/ac7ac78647354a4bbadcc2fb87e6757f
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:ac7ac78647354a4bbadcc2fb87e6757f
record_format	dspace
spelling	oai:doaj.org-article:ac7ac78647354a4bbadcc2fb87e6757f2021-11-17T05:49:21ZWheat Proteins: A Valuable Resources to Improve Nutritional Value of Bread2571-581X10.3389/fsufs.2021.769681https://doaj.org/article/ac7ac78647354a4bbadcc2fb87e6757f2021-11-01T00:00:00Zhttps://www.frontiersin.org/articles/10.3389/fsufs.2021.769681/fullhttps://doaj.org/toc/2571-581XTriticum aestivum, commonly known as bread wheat, is one of the most cultivated crops globally. Due to its increasing demand, wheat is the source of many nutritious products including bread, pasta, and noodles containing different types of seed storage proteins. Wheat seed storage proteins largely control the type and quality of any wheat product. Among various unique wheat products, bread is the most consumed product around the world due to its fast availability as compared to other traditional food commodities. The production of highly nutritious and superior quality bread is always a matter of concern because of its increasing industrial demand. Therefore, new and more advanced technologies are currently being applied to improve and enrich the bread, having increased fortified nutrients, gluten-free, highly stable with enhanced shelf-life, and long-lasting. This review focused on bread proteins with improving wheat qualities and nutritional properties using modern technologies. We also describe the recent innovations in processing technologies to improve various quality traits of wheat bread. We also highlight some modern forms of bread that are utilized in different industries for various purposes and future directions.Sonia GoelMohinder SinghSapna GrewalAli RazzaqShabir Hussain WaniFrontiers Media S.A.articlewheatseed storage proteinsbakingglutennutritionNutrition. Foods and food supplyTX341-641Food processing and manufactureTP368-456ENFrontiers in Sustainable Food Systems, Vol 5 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	wheat seed storage proteins baking gluten nutrition Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
spellingShingle	wheat seed storage proteins baking gluten nutrition Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 Sonia Goel Mohinder Singh Sapna Grewal Ali Razzaq Shabir Hussain Wani Wheat Proteins: A Valuable Resources to Improve Nutritional Value of Bread
description	Triticum aestivum, commonly known as bread wheat, is one of the most cultivated crops globally. Due to its increasing demand, wheat is the source of many nutritious products including bread, pasta, and noodles containing different types of seed storage proteins. Wheat seed storage proteins largely control the type and quality of any wheat product. Among various unique wheat products, bread is the most consumed product around the world due to its fast availability as compared to other traditional food commodities. The production of highly nutritious and superior quality bread is always a matter of concern because of its increasing industrial demand. Therefore, new and more advanced technologies are currently being applied to improve and enrich the bread, having increased fortified nutrients, gluten-free, highly stable with enhanced shelf-life, and long-lasting. This review focused on bread proteins with improving wheat qualities and nutritional properties using modern technologies. We also describe the recent innovations in processing technologies to improve various quality traits of wheat bread. We also highlight some modern forms of bread that are utilized in different industries for various purposes and future directions.
format	article
author	Sonia Goel Mohinder Singh Sapna Grewal Ali Razzaq Shabir Hussain Wani
author_facet	Sonia Goel Mohinder Singh Sapna Grewal Ali Razzaq Shabir Hussain Wani
author_sort	Sonia Goel
title	Wheat Proteins: A Valuable Resources to Improve Nutritional Value of Bread
title_short	Wheat Proteins: A Valuable Resources to Improve Nutritional Value of Bread
title_full	Wheat Proteins: A Valuable Resources to Improve Nutritional Value of Bread
title_fullStr	Wheat Proteins: A Valuable Resources to Improve Nutritional Value of Bread
title_full_unstemmed	Wheat Proteins: A Valuable Resources to Improve Nutritional Value of Bread
title_sort	wheat proteins: a valuable resources to improve nutritional value of bread
publisher	Frontiers Media S.A.
publishDate	2021
url	https://doaj.org/article/ac7ac78647354a4bbadcc2fb87e6757f
work_keys_str_mv	AT soniagoel wheatproteinsavaluableresourcestoimprovenutritionalvalueofbread AT mohindersingh wheatproteinsavaluableresourcestoimprovenutritionalvalueofbread AT sapnagrewal wheatproteinsavaluableresourcestoimprovenutritionalvalueofbread AT alirazzaq wheatproteinsavaluableresourcestoimprovenutritionalvalueofbread AT shabirhussainwani wheatproteinsavaluableresourcestoimprovenutritionalvalueofbread
_version_	1718425881988300800

Wheat Proteins: A Valuable Resources to Improve Nutritional Value of Bread

Ejemplares similares