Gamma irradiation was shown to alter the physicochemical properties of nutrients and improve utilization of protein and phosphorus from wheat bran at different dose. Gamma irradiation has proved to have no adverse effect on the properties of whole-wheat flour including total protein, vitamin B1 and B2 content and baking properties. Even a low dose of 0.25 KGy is adequate to extend the shelf life up to six months without any significant variation, in the functional and nutritional characteristics. In this review paper the effect of different dose of gamma-ray irradiation on bread such as physicochemical, microbial, sensory, nutritional and rheological properties were studied.
