Chemical and biological evaluation of wholemeal wheat bread.

ABSTRACT

Whole meal wheat bread flour was used for preparation of baladi and pan breads. Chemical and biological properties were studied. Whole meal breads have higher protein, ash, fat, crude fiber, minerals, total amino acids and essential amino acids scores, than those of wheat flour breads. Net protein utilization [NPU] and biological value [BV] were higher in whole meal breads, than those of wheat flour breads. Digestibility of whole meal breads and wheat flour breads ranged from 68 to 79%. The difference between minerals absorption of whole meal breads and wheat flour breads was not clear. Whole meal bread was more effective in lowering plasma cholesterol than that produced from wheat flour. Baladi bread diets found to be the best diets concerning lowering cholesterol levels compared to pan bread