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

Abstract

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.

Iron and zinc micronutrients and soil inoculation of Trichoderma harzianum enhance wheat grain quality and yield

“…It is an essential staple food and the most widely grown cereal crop in the world with a global annual production of more than 620 million tons (Mujeeb-Kazi et al, 2008 ). Approximately 36% of the world's population depends on wheat as a primary source of food due to the presence of 20% of the food calories, 55% carbohydrates (70–75% starch), 10–12% proteins, 14% water and lipids (2%) (Goel et al, 2021 ). Being staple food, wheat is mainly used as a source of food for humans while also utilized as a source of fodder for animals and as a substrate for mushroom cultivation (Shewry, 2009 ).…”

Soil type and fertilizer rate affect wheat (Triticum aestivum L.) yield, quality and nutrient use efficiency in Ayiba, northern Ethiopia

“…The quality of wheat is largely based on the wheat storage proteins which extensively influence the dough properties ( Branković et al, 2018 ; Sharma et al, 2020 ). Increasing grain protein and its strength has also recently received greater attention due to its positive effect on bread, pasta, and noodle products ( Cato & Mullan, 2020 ; Goel et al, 2021 ; Johansson, Prieto-Linde & Svensson, 2004 ; Kinyua et al, 2006 ). Because, the protein content in grain (flour) is the main quality criterion, especially for bread-producing wheat ( García-Molina & Barro, 2018 ) which determines flour’s water-absorbing ability, stability, resistance, and elasticity.…”

The Impact of Trichoderma harzianum Together with Copper and Boron on Wheat Yield

“…Boron is an essential micronutrient for the growth of plants, and it can facilitate the proper growth and development of plants in little quantity. The deficiency of these micronutrient can lead to the reduction of physiological and metabolic process; however, sufficient amounts of their presence in food treats various health problems. − Taskin and Gunes reported that accessibility of these micronutrients in calcareous and alkaline soil becomes inadequate due to the restricted mobility in the plant body which causes reduction in plant growth. In the present study improvements in the studied traits under the applied treatments of micronutrients indicated the efficiency of foliar applied nutrients.…”

“…Bread wheat ( Triticum aestivum L.) is an annual grass and essential cereal crop, resulting from a cross between Triticum turgidum L. and Aegilops tauschii . − It is an important food and essential source of nutrition, used as a staple food for humans, providing approximately 20% of the food calories and 55% carbohydrates, with an annual consumption of about 35% around the globe. − The requirements of wheat will be increased by 50% at the end of 2050 because of rapidly growing world population. , Changing climate and different environmental stresses have severely affected food production worldwide. − Like other plants, wheat growth is harshly affected by various biotic and abiotic factors, hence, limiting its yield and quality. − Higher demand of food and fiber is the major cause of using synthetic pesticides and chemical fertilizers for increasing yield . Further, wheat yield can be enhanced by maximum productivity, not by increasing the agricultural land, and accordingly, nutrient management is believed to be among the important factors for wheat improvement. − …”