White Bread and Whole Wheat Bread: Comparison of End-Product Quality, Starch Characteristics and Nutritional Quality

Abstract

Wheat, an important crop in North Dakota and the United States, is often used for bread. Health concerns related to chronic diseases have caused a shift towards consumption of whole wheat bread. This research investigated the differences between white and whole wheat bread related to the endproduct and nutritional quality. Flours were milled from Glenn grown in Casselton in 2010, and Barlow, Glenn and Prosper grown in Casselton in 2012. White and whole wheat flours and breads were evaluated for chemical composition, baking quality by AACC method 10-09.01 and estimated glycemic index (eGI) by the Englyst assay. Whole wheat breads had significantly (P<0.05) lower loaf volumes than white breads. Whole wheat breads had significantly (P<0.05) higher mineral, protein and phenolic acid contents, as well as, significantly (P<0.05) lower eGI. Overall, several factors in the whole wheat bread composition can be found to affect the quality and starch hydrolysis.