Vol. 8, Issue 5 (2019)

Author(s):
Monika Bijlwan, Bindu Naik, Deepak Sharma, Ajay Singh and Vijay Kumar

Abstract:
Bakery products are consumed by peoples of all age and economic group. The fortified, fiber enriched multigrain bakery products are gaining much popularity in market as compared to the traditional ones. The entire bakery products can be divided into different segments such as breads, cakes, biscuits, pizza, pastries, muffins, buns etc. Cereals are the cheapest source to satisfy the hunger and wheat is a popular staple food grain. Bakery products are mainly prepared by refined wheat flour. 25% of the total production of wheat is used in the manufacturing of bakery products, which are rich in fats, starch, and energy but lacks in fiber and protein. Bakery products can be enriched with fiber and protein by preparing them using different types of coarse grain flour and legumes such as whole wheat, rice, oats, maize, black gram, buckwheat, barley, rye, finger millet, pearl millet, sorghum, chick peas etc. which provides antioxidants, dietary fibers and other essential nutrients. It is challenging to achieve the rheological property of dough and sensory property of the final baked good with total or partial substitution of the refined wheat flour by gluten free, fiber and protein rich composite flours. Incidence of obesity, diabetes, and other chronic diseases are increasing globally and to combat such types of diseases, there are demands for fiber and protein rich foods with less carbohydrate. This review focused on the application of protein and fiber rich flours in the manufacturing baked goods. Composite flour highly increases the nutritional value of bakery products.