High protein chia flat bread10/5/2023 ![]() The end-product quality of wheat is mainly dependent on wheat proteins and their processing techniques involving harvesting of the grain to the production of flour, which further decrease the bioavailability of some of the nutrients ( Rustgi et al., 2019). Wheat, as bread, contributes maximum nutrients to the global population than any other single food source. People misinterpret cereals as starch-rich foods even though they have proteins, vitamins, antioxidants, and some essential fatty acids, too ( McKevith, 2004). We also highlight some modern forms of bread that are utilized in different industries for various purposes and future directions.Ĭereals have achieved their well-deserved importance all around the globe owing to their good nutritional profile. ![]() We also describe the recent innovations in processing technologies to improve various quality traits of wheat bread. This review focused on bread proteins with improving wheat qualities and nutritional properties using modern technologies. Therefore, new and more advanced technologies are currently being applied to improve and enrich the bread, having increased fortified nutrients, gluten-free, highly stable with enhanced shelf-life, and long-lasting. The production of highly nutritious and superior quality bread is always a matter of concern because of its increasing industrial demand. Among various unique wheat products, bread is the most consumed product around the world due to its fast availability as compared to other traditional food commodities. Wheat seed storage proteins largely control the type and quality of any wheat product. Due to its increasing demand, wheat is the source of many nutritious products including bread, pasta, and noodles containing different types of seed storage proteins. Triticum aestivum, commonly known as bread wheat, is one of the most cultivated crops globally.
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