Mildly nutritious or mild and nutritious : a study on the effect of low phenolic content in wheat and rye kernels and its sensory effect on whole grain breads

Abstract: Recent studies on the dietary habits of the Swedish population show that only 30% reaches the recommended levels of dietary fibres. As a high fiber intake is associated with health benefits and a decrease in the risk of developing lifestyle disease, there may be a need for new types of fibre and wholegrain products. Phenols are present in all plant-based food with the main function to protect the plant though it also affects their appearance, taste, and smell. Previous studies have found that the usage of low phenolic white varieties of wheat in wholegrain products results in baked goods with a lighter colour and a milder taste. Although not as extensively tested, studies also indicates that low phenolic rye may be used to produce whole grain bread without the characteristic dark colour and bitter taste of rye. This study focused on analysing whole grain bread baked with white wheat and rye verities. The aim of the study was to investigate whether it is possible to produce a wholegrain bread with sensory properties more similar to those of white bread but with a fibre content of wholegrain bread. Colour was analysed with a colorimeter, texture with a texture analysis and dough behaviour was analysed through mixing time. A discrimination test was done with consumers to test the flavour of the bread. Results suggests that usage of low phenolic white rye and wheat varieties may be an opportunity to create breads with characteristics of refined white bread. A lighter and more yellow tone was measured in the bread baked with white wheat graham flour and white rye flour, and this combination could therefore be promising for further research.