Recent Advances in Development of Multi Grain Bakery Products: A Review

Abstract

Last decades, the food sector influences the economy in several nations in relation to the significant contribution for the processing of agricultural raw materials and food supply. In recent years, consumer demands and expectancy in the field of food production have changed impressively. Today foods aren't meant to only satiate hunger and to offer necessary nutrients for humans but additionally to stop nutrition-related diseases and improve psychological and physical wellbeing (Betoret et al., 2011). Thus, the development of new functional foods is one of the most attractive trends in the food market. Functional foods are the ones that exert a scientifically proven specific health benefit beyond their nutritional entity even if the consumption of the specific formulation is not much necessary for human life. A number of the functional foods such as fortified beverages, juices, milk, yoghurts, margarine, cereals, etc. produced nowadays based on the consumer perspective and market demand. International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 7 Number 05 (2018) Journal homepage: http://www.ijcmas.com