HEALTH BENEFIT OF ANCIENT WHEAT BASED BAKERY PRODUCTS COMPARED TO MODERN WHEAT BASED ONES

Maria Simona Ilie, Carlo Marius Dragomir, Viorica-Mirela Popa, Delia-Gabriela Dumbravă, Diana Nicoleta Raba

Abstract


The development of bakery industry and the increased demands of consumers for products with anti-inflammatory effects transform ancient grains into valuable alternatives to modern wheat species. The aim of the study was to emphasis the differences in terms of nutritional benefits and technological properties between ancient and modern wheat and their influence on quality caharacteristics of bakery product. Ancient, and modern wheat varieties have a similar gluten content, but with different physiological responses. Ancient wheat varieties present different anti-inflammatory and antioxidant proprieties with respect to modern ones. Modern wheat are much more frequently subjected to strong industrial processes, while ancient species are often processed by using more traditional methods. The bakery products from ancient wheat are leavened using traditional yeasts or the sourdough, very rich in lactobacilli capable of degrading the inflammatory components of the wheat proteins. 

Keywords


ancient wheat; modern wheat; bakery product; health beneffit

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References


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Copyright (c) 2024 SIMONA MARIA ILIE, CARLO MARIUS DRAGOMIR, DELIA GABRIELA DUMBRAVĂ, CAMELIA MOLDOVAN, DIANA NICOLETA RABA

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