Reference Number: 650
Wheat is the dominant crop in temperate countries being used for human food and livestock feed. Its success depends partly on its adaptability and high yield potential but also on the gluten protein fraction which confers the viscoelastic properties that allow dough to be processed into bread, pasta, noodles, and other food products. Wheat also contributes essential amino acids, minerals, and vitamins, and beneficial phytochemicals and dietary fibre components to the human diet, and these are particularly enriched in whole-grain products. However, wheat products are also known or suggested to be responsible for a number of adverse reactions in humans, including intolerances (notably coeliac disease) and allergies (respiratory and food). Current and future concerns include sustaining wheat production and quality with reduced inputs of agrochemicals and developing lines with enhanced quality for specific end-uses, notably for biofuels and human nutrition.
Significance of this Study to the Baker:
Here at the sourdough school, we learn the importance of wheat as a wholegrain for our nutrition, gut health and overall health benefits that a high quality wholegrain can nourish us with. Sadly, we are also aware that the current environment makes it difficult for everyone to source good quality wholegrains. The poor quality of bread we find out on the shelves may well be contributing to adverse reactions in humans and driving chronic conditions such as diabetes, however here at the Sourdough school, we learn the importance and health benefits of fermentation of our wholegrain, via the sourdough process. So much so, that can these naturally fermented wholegrains actually prevent such chronic conditions?