Sustainable plant-based ingredients as wheat flour substitutes in bread making.

ABSTRACT: 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 where climate conditions are unsuitable for wheat cultivation. This reliance on wheat increases the vulnerability to wheat supply shocks caused by force majeure or man-made events, in addition to negative environmental and health consequences. In this review, we discuss the contribution to the sustainability of food systems by partially replacing wheat flour with various types of plant ingredients in bread making, also known as composite bread. The sustainable sources of non-wheat flours, their example use in bread making and potential health and nutritional benefits are summarized. Non-wheat flours pose techno-funct

SUBMITTER: Wang Y 

PROVIDER: S-EPMC9614748 | biostudies-literature | 2022 Oct

REPOSITORIES: biostudies-literature