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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2019) [Effective from January 1, 2019]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(5): 1604-1618
DOI: https://doi.org/10.20546/ijcmas.2018.705.190


Recent Advances in Development of Multi Grain Bakery Products: A Review
Sunil Manohar Behera* and P.P. Srivastav
Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal-721302, India
*Corresponding author
Abstract:

In the past few years, the food sectors have shown more attention towards the functional food development. The erudition of the effects of processing as well ingredient composition is essential in order to optimize the conditions and to obtain functional foods affluent in bioactive compounds. Particularly natural antioxidants present in food have received significant interest because of their safety and potential alimental and therapeutic effects. Since way back, bread and bakery products play a predominant role in human nutrition. Numerous cereal related bakery and non-bakery products have been put into engenderment including bread, biscuits, snacks, cookies, noodles, tea, sprouts, and so on. However, a trend has been noticed for an increased need for tastier and nutritionally affluent bakery items prepared with various cereals and plant seeds nowadays. An incipient business has emerged through that demand for companies specialized in the manufacturing of stabilized multigrain bakery products. This review is engrossed on current advances in enriching the bakery products with natural raw materials affluent in bioactive compounds specifically cereals and seeds as well as their overall nutritive value and consumer approval. Conclusively, the long run trends in several multigrain products processing are also addressed.


Keywords: Functional food, Multi grain, Bakery products, Bioactive compounds
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How to cite this article:

Sunil Manohar Behera and Srivastav, P.P. 2018. Recent Advances in Development of Multi Grain Bakery Products: A Review.Int.J.Curr.Microbiol.App.Sci. 7(5): 1604-1618. doi: https://doi.org/10.20546/ijcmas.2018.705.190