Recent advancements in the development of multigrain bread

Abstract

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.

Effect of gluten protein levels on physicochemical and fermentation properties of corn dough

“…Gluten protein contains a more comprehensive amino acid composition and adding gluten protein can improve the nutritional balance of corn flour products and make their proteins more complete (Mir et al ., 2022). In addition, gluten proteins form a colloidal structure when mixed with cornmeal and water, thereby increasing the viscosity and cohesion of the mixture.…”