Bakers Journal

News Alternative Ingredients
Review explores benefits and challenges of cereal grains


June 11, 2014
By Bakers Journal

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June 11, 2014 – A recent review in Bakery Products Science and Technology seeks to update traditional and new
uses in baking of major coarse grains worldwide, with an emphasis on the challenges and opportunities of maize, barley,
oat, sorghum and millet in composite breads.

June 11, 2014 – A recent review in Bakery Products Science and Technology seeks to update traditional and new
uses in baking of major coarse grains worldwide, with an emphasis on the challenges and opportunities of maize, barley,
oat, sorghum and millet in composite breads.

The chapter studies the evolution of the
production, consumption, share of calories and categories of use of
individual coarse grains, and the diversity of ethnic goods
and bakery products from coarse grains across the continents is
presented. It also provides an overview of the advances in coarse grain-based baked goods
based on the scientific and technological progress and on the health
promoting effects.

Developing countries with diets based on coarse grains continue to
derive 70–80 per cent of total food calories from maize, sorghum and/or millet, says a summary of the chapter.
In developed countries, the concept of using South American, African,
and Asian traditional non-wheat cereals and ethnic grains as a template
for wheat, wheat-free and gluten-free based foods matches the interest
in westernized countries for exotic foods with revisited extra
nutritional value.

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The book is available through Wiley Online Library.

This article was brought to you by our sponsors, Puratos and Bundy Baking Solutions


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