Recent advancements in the development of multigrain bread
Corresponding Author
Shabir Ahmad Mir
Department of Food Science and Technology, Government College for Women, Srinagar, Jammu and Kashmir, India
Correspondence Shabir Ahmad Mir, Department of Food Science and Technology, Government College for Women, M. A. Road, Srinagar, Jammu and Kashmir, India.
Email: [email protected]
Amin Mousavi Khaneghah, Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka St., 02-532, Warsaw, Poland.
Email: [email protected]
Search for more papers by this authorSaqib Farooq
Department of Food Technology, Islamic University of Science and Technology, Awantipora, Jammu and Kashmir, India
Search for more papers by this authorManzoor Ahmad Shah
Department of Food Science and Technology, Government Degree College for Women, Anantnag, Jammu and Kashmir, India
Search for more papers by this authorSajad Ahmad Sofi
Department of Food Technology, Islamic University of Science and Technology, Awantipora, Jammu and Kashmir, India
Search for more papers by this authorB. N. Dar
Department of Food Technology, Islamic University of Science and Technology, Awantipora, Jammu and Kashmir, India
Search for more papers by this authorKappat V. Sunooj
Department of Food Science and Technology, Pondicherry University Puducherry, India
Search for more papers by this authorCorresponding Author
Amin Mousavi Khaneghah
Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology—State Research Institute, Warsaw, Poland
Correspondence Shabir Ahmad Mir, Department of Food Science and Technology, Government College for Women, M. A. Road, Srinagar, Jammu and Kashmir, India.
Email: [email protected]
Amin Mousavi Khaneghah, Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka St., 02-532, Warsaw, Poland.
Email: [email protected]
Search for more papers by this authorCorresponding Author
Shabir Ahmad Mir
Department of Food Science and Technology, Government College for Women, Srinagar, Jammu and Kashmir, India
Correspondence Shabir Ahmad Mir, Department of Food Science and Technology, Government College for Women, M. A. Road, Srinagar, Jammu and Kashmir, India.
Email: [email protected]
Amin Mousavi Khaneghah, Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka St., 02-532, Warsaw, Poland.
Email: [email protected]
Search for more papers by this authorSaqib Farooq
Department of Food Technology, Islamic University of Science and Technology, Awantipora, Jammu and Kashmir, India
Search for more papers by this authorManzoor Ahmad Shah
Department of Food Science and Technology, Government Degree College for Women, Anantnag, Jammu and Kashmir, India
Search for more papers by this authorSajad Ahmad Sofi
Department of Food Technology, Islamic University of Science and Technology, Awantipora, Jammu and Kashmir, India
Search for more papers by this authorB. N. Dar
Department of Food Technology, Islamic University of Science and Technology, Awantipora, Jammu and Kashmir, India
Search for more papers by this authorKappat V. Sunooj
Department of Food Science and Technology, Pondicherry University Puducherry, India
Search for more papers by this authorCorresponding Author
Amin Mousavi Khaneghah
Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology—State Research Institute, Warsaw, Poland
Correspondence Shabir Ahmad Mir, Department of Food Science and Technology, Government College for Women, M. A. Road, Srinagar, Jammu and Kashmir, India.
Email: [email protected]
Amin Mousavi Khaneghah, Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka St., 02-532, Warsaw, Poland.
Email: [email protected]
Search for more papers by this authorAbstract
Background and Objectives
Multigrain bread is bread prepared from multiple flours of different cereals. This review aims to assess the technological and nutritional properties of multigrain doughs and bread and discuss challenges and opportunities.
Finding
Increased consumer awareness of healthy nutrition urges the demand for beneficial health foods in the market. The primary aim of developing multigrain bread is to take care of the expanding demand for a healthy diet concerning the economy and exploit minor cereals. Multigrain bread includes grains such as wheat, rice, barley, oat, maize, rye, pseudocereals, and pulses and allows the development of products with enhanced nutritional profiles. Combining flours with differences in composition significantly affects the water absorption behavior and ultimately leads to a difference in dough handling and nutritional properties. Bread prepared from multigrain is nutritionally superior to 100% wheat-based bread. Sometimes the development of multigrain products is a technological challenge as various grains are used, different in composition and nature, which affects the color, texture, and sensory attributes.
Conclusion
Consumer preference for multigrain bread increases due to its high nutritional profile and potential health benefits.
CONFLICT OF INTEREST
The authors declare no conflict of interest.
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