The objective of this study was to examine the rheological and fermentation behavior of doughs prepared from five different colored wheat varieties (black AF Zora, yellow KM 111-18, purple AF Jumiko, blue AF Oxana and red Vanessa - chosen as a standard), which contain polyphenolics in the outer layers of grains. Three wholemeal flour fractions (fine, semi-coarse and coarse) were used for each variety. The flour fractions differed in the particle size of the bran, the ash content and thus the phenolic compound content. The baking trials, texture and sensory analyses of breads were performed, to assess their overall acceptability. The coarser granulation of flour fractions, average hardness (8.5<12.6<20.2 N) and chewiness (584<796<1053 N) of breads increased, while other parameters: springiness (90>87>77%), cohesiveness (78>75>70%) and resilience (35>32>27%) decreased. Moreover, the increase in off-flavors was detected with higher bran content. Regarding the flour granulation, the fine fraction seemed to be the most suitable due to its high gas-retention capacity. The best products in terms of both dough and bread quality reached blue AF Oxana and yellow KM 111-18. Utilization of colored wheat in bakery industry may present a good strategy of providing value-added products to the consumers.

Agrotest Fyto Ltd Havlíčkova 2787 121 767 01 Kroměříž Czech Republic

Mendel University in Brno Faculty of AgriSciences Department of Plant Biology Zemědělská 1 613 00 Brno Czech Republic

Tomas Bata University in Zlín Faculty of Technology Department of Food Technology nám T G Masaryka 5555 760 01 Zlín Czech Republic

University of Veterinary Sciences Brno Department of Plant Origin Foodstuffs Hygiene and Technology Palackého tř 1946 1 612 42 Brno Czech Republic

Zobrazit více v PubMed

Beta T., Li W., Apea-Bah F.B. In: Flour and Breads and Their Fortification in Health and Disease Prevention. second ed. Preedy V.R., Watson R., editors. Elsevier; 2019. Flour and bread from black-, purple-, and blue-colored wheats. DOI

Garg M., Kaur S., Sharma A., Kumari A., Tiwari V., Sharma S.…Krishania M. Rising demand for healthy foods-anthocyanin biofortified rich colored wheat is a new research trend. Front. Nutr. 2022;913 doi: 10.3389/fnut.2022.878221. PubMed DOI PMC

Lachman J., Martinek P., Kotíková Z., Orsák M., Šulc M. Genetics and chemistry of pigments in wheat grain: a review. J. Cereal. Sci. 2017;74:145–154. doi: 10.1016/j.jcs.2017.02.007. DOI

Shipp J., Abdel-Aal E.-S.M. Food applications and physiological effects of anthocyanins as functional food ingredients. Open Food Sci. J. 2010;4:7–22. doi: 10.2174/1874256401004010007. DOI

Tian W., Zheng Y., Wang W., Wang D., Tilley M., Zhang G.…Li Y. A comprehensive review of wheat phytochemicals: from farm to fork and beyond. Compr. Rev. Food Sci. F. 2022 doi: 10.1111/1541-4337.12960. PubMed DOI

Hernandez J., Hřivna L., Šottníkova V., Dostálová Y., Machálková L., Ruban A., Koubková H., Vyhnánek T., Mrkvicová E., Trojan V., Burešová I. The use of color wheat spent grain as an ingredient for the production of bakery products. Conference paper MendelNet 2016. 2016;23:571–576. https://www.researchgate.net/publication/309772828_THE_USE_OF_COLOR_WHEAT_SPENT_GRAIN_AS_AN_INGREDIENT_FOR_THE_PRODUCTION_OF_BAKERY_PRODUCTS Conference: International Ph.D. Students Conference At: At Fac Agron, Brno, Czech Republic Volume: 2 Available at:

Hřivna L., Zigmundová V., Burešová I., Maco R., Vyhnánek T., Trojan V. Rheological properties of dough and baking quality of products using colored wheat. Plant Soil Environ. 2018;64:203–208. doi: 10.17221/62/2018-PSE. DOI

Kumari A., Kaur S., Sharma N., Kaur J., Krishania M., Tiwari V., Garg M. Effect of processing on the phytochemicals and quality attributes of vermicelli developed from colored wheat. J. Cereal. Sci. 2022;108 doi: 10.1016/j.jcs.2022.103560. DOI

Kumari A., Sharma S., Sharma N., Chunduri V., Kapoor P., Kaur S.…Garg M. Influence of biofortified colored wheats (purple, blue, black) on physicochemical, antioxidant and sensory characteristics of chapatti (Indian flatbread) Molecules. 2020;25(21):5071. doi: 10.3390/molecules25215071. PubMed DOI PMC

Li W., Beta T. Flour and Breads and Their Fortification in Health and Disease Prevention. Academic Press; 2011. Flour and bread from black-, purple-, and blue-colored wheats; pp. 59–67. DOI

Li Y., Ma D., Suna D., Wang Ch, Zhang J., Xie Y., Guo T. Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods. Crop J. 2015;3:328–334. doi: 10.1016/j.cj.2015.04.004. DOI

Pasqualone A., Bianco A.M., Paradiso V.M., Summo C., Gambacorta G., Caponio F., Blanco A. Production and characterization of functional biscuits obtained from purple wheat. Food Chem. 2015;180:64–70. doi: 10.1016/j.foodchem.2015.02.025. PubMed DOI

Sharma A., Yadav M., Sharma N., Kumari A., Kaur S., Meenu M., Garg M. Comparison of wheatgrass juices from colored wheat (white, black, blue, and purple) for health promoting phytochemicals. Food Res. Int. 2022;161 doi: 10.1016/j.foodres.2022.111833. PubMed DOI

Sharma N., Kumari A., Chunduri V., Kaur S., Banda J., Goyal A., Garg M. Anthocyanin biofortified black, blue and purple wheat exhibited lower amino acid cooking losses than white wheat. LWT--Food Sci. Technol. 2022;154 doi: 10.1016/j.lwt.2021.112802. DOI

Sharma N., Tiwari V., Vats S., Kumari A., Chunduri V., Kaur S.…Garg M. Evaluation of anthocyanin content, antioxidant potential and antimicrobial activity of black, purple and blue colored wheat flour and wheat-grass juice against common human pathogens. Molecules. 2020;25(24):5785. PubMed PMC

Zanoletti M., Abbasi Parizad P., Lavelli V., Cecchini C., Menesatti P., Marti A., Pagani M.A. Debranning of purple wheat: recovery of anthocyanin-rich fractions and their use in pasta production. LWT--Food Sci. Technol. 2017;75:663–669. doi: 10.1016/j.lwt.2016.10.016. DOI

Abdel-Aal E.-S.M., Hucl P., Rabalski I. Compositional and antioxidant properties of anthocyanin-rich products prepared from purple wheat. Food Chem. 2018;254:13–19. doi: 10.1016/j.foodchem.2018.01.170. PubMed DOI

Seo Y., Moon Y., Kweon M. Effect of purple-colored wheat bran addition on quality and antioxidant property of bread and optimization of bread-making conditions. Appl. Sci. 2021;11(9):4034. doi: 10.3390/app11094034. DOI

Hemdane S., Jacobs P.J., Dornez E., Verspreet J., Delcour J.A., Courtin ChM. Wheat (Triticum aestivum L.) bran in bread making: a critical review. Compr. Rev. Food Sci. F. 2016;15:28–42. doi: 10.1111/1541-4337.12176. PubMed DOI

Bartl P., Albreht A., Skrt M., Tremlová B., Ošťádalová M., Šmejkal K.…Ulrih N.P. Anthocyanins in purple and blue wheat grains and in resulting bread: quantity, composition, and thermal stability. Int. J. Food Sci. Nutr. 2015;66(5):514–519. doi: 10.3109/09637486.2015.1056108. PubMed DOI

Yu L., Beta T. Identification and antioxidant properties of phenolic compounds during production of bread from purple wheat grains. Molecules. 2015;20(9):15525–15549. doi: 10.3390/molecules200915525. PubMed DOI PMC

Eliášová M., Kotíková Z., Lachman J., Orsák M., Martinek P. Influence of baking on anthocyanin content in coloured-grain wheat bread. Plant Soil Environ. 2020;66(8):381–386. doi: 10.17221/210/2020-PSE. DOI

Varga M., Bánhidy J., Cseuz L., Matuz J. The anthocyanin content of blue and purple coloured wheat cultivars and their hybrid generations. Cereal Res. Commun. 2013;41(2):284–292. doi: 10.1556/crc.41.2013.2.10. DOI

International Organization for Standardization . 2009. ISO/TC 34/SC 4. Wheat, rye and their flours, durum wheat and durum wheat semolina – Determination of the falling number according to Hagberg-Perten. ISO 3093. edt 4, 13 pgs.

International Organization for Standardization . 2010. ISO/TC 34/SC 4. Cereals and Cereal Products – Determination of Moisture Content – Reference Method. ISO 712. edt 4, 16 pgs.

International Organization for Standardization . 2010. ISO/TC 34/SC 4. Cereals, Pulses and By-Products – Determination of Ash Yield by Incineration. ISO 2171. edt 4, 11 pgs.

International Organization for Standardization . 2015. ISO/TC 34/SC 4. Cereals, Cereals-Based Products and Animal Feeding Stuffs – Determination of Crude Fat and Total Fat Content by the Randall Extraction Method. ISO 11085. edt 2, 16 pgs.

International Organization for Standardization . 2013. ISO/TC 34/SC 4. Cereals and Pulses – Determination of the Nitrogen Content and Calculation of the Crude Protein Content – Kjeldahl Method. ISO 20483. edt 2, 13 pgs.

International Organization for Standardization . 2006. ISO/TC 34/SC 4. Wheat and Wheat Flour – Gluten Content – Part 1: Determination of Wet Gluten by a Manual Method. ISO 21415-1. edt 1, 9 pgs.

International Organization for Standardization . 2007. ISO/TC 34/SC 4. Wheat – Determination of the Sedimentation Index – Zeleny Test. ISO 5529. edt 3, 12 pgs.

International Organization for Standardization . 2013. ISO/TC 34/SC 4. Wholemeal and Flour from Wheat (Triticum aestivum L.) – Determination of Rheological Behavior as a Function of Mixing and Temperature Increase. ISO 17718. edt 1, 36 pgs.

Banu I., Stoenescu G., Ionescu V., Aprodu I. Estimation of the baking quality of wheat flours based on rheological parameters of the mixolab curve. Czech J. Food Sci. 2011;29:35–44. doi: 10.17221/40/2009-CJFS. DOI

International Association for Cereal Science and Technology . International Association for Cereal Science and Technology; Vienna, Austria: 2018. ICC Standard No. 131 (1980) Method for Test Baking of Wheat Flours.

American Association of Cereal Chemists (AACC) Guidelines for Measurement of Volume by Rapeseed Displacement. Approved Methods of the AACC. tenth ed. AACC International; St. Paul, MN, USA: 2000. AACC standard method No. 10-05. 01. (1998)

Exponent Lite v. 4.0.13.0Stable Micro Systems Ltd. 2007 https://www.stablemicrosystems.com/SoftwareUpdateExponentLite.html Vienna Court, Lammas Road, Godalming, Surrey GU7 1YL, United Kingdom. Available from:

Institute of Food Science and Technology . London; United Kingdom: 2020. Guidelines for Ethical and Professional Practices for the Sensory Analysis of Foods; p. 7.

World Medical Association Code of Ethics of the World medical association: declaration of Helsinki. Helsinki, Finland: WMA. BMJ. 1964;2:177. PubMed PMC

Callejo M.J. Present situation on the descriptive sensory analysis of bread. J. Sensory Stud. 2011;26(4):255–268. doi: 10.1111/j.1745-459X.2011.00341.x. DOI

TIBCO Statistica v. 13.3.0TIBCO Software Inc, Palo Alto, CA, USA. 2017 https://docs.tibco.com/products/tibco-statistica/archive Available from:

Boita E.R., Oro T., Bressiani J., Santetti G.S., Bertolin T.E., Gutkoski L.C. Rheological properties of wheat flour dough and pan bread with wheat bran. J. Cereal. Sci. 2016;71:177–182. doi: 10.1016/j.jcs.2016.08.015. DOI

Dapčević T., Hadnađev M., Pojić M. Evaluation of the possibility to replace conventional rheological wheat flour quality control Instruments with the new measurement tool – mixolab. Agric. Conspectus Sci. 2009;74:169–174.

Sivam A.S., Sun-Waterhouse D., Quek S.Y., Perera C.O. Properties of bread dough with added fiber polysaccharides and phenolic antioxidants: a review. J. Food Sci. 2010;75:163–174. doi: 10.1111/j.1750-3841.2010.01815.x. PubMed DOI PMC

Bressiani J., Oro T., Da Silva P.M.L., Montenegro F.M., Bertolin T.E., Gutkoski L.C., Gularte M.A. Influence of milling whole wheat grains and particle size on thermo-mechanical properties of flour using Mixolab. Czech J. Food Sci. 2019;37:276–284. doi: 10.17221/239/2018-CJFS. DOI

Singh N., Singh Gujral H., Singh J. Effect of baking ingredients and mixing duration on dough development, gas release and bread making properties. J. Food Qual. 2002;25:305–315. doi: 10.1111/j.1745-4557.2002.tb01027.x. DOI

Verheyen C., Albrecht A., Elgeti D., Jekle M., Becker T. Impact of gas formation kinetics on dough development and bread quality. Food Res. Int. 2015;76:860–866. doi: 10.1016/j.foodres.2015.08.013. PubMed DOI

Dhua S., Kumar K., Kumar Y., Singh L., Sharanagat V.S. Composition, characteristics and health promising prospects of black wheat: a review. Trends Food Sci. Technol. 2021;112:780–794. doi: 10.1016/j.tifs.2021.04.037. DOI