Prospective of Millets in the Rejuvenation of the Bakery Industry

Author:

Indani Sanjay1,Bhoite Anjali1,Pawar Vasant N.1,Sakhale Bhagwan2

Affiliation:

1. MITADT University, India

2. Dr. Babasaheb Ambedkar Marathwada University, India

Abstract

Considering the growing market for bakery products, and healthy food products rising in consumer perception, new functional food product development in bakery industry is a worthwhile focus. In search of appropriate nutritional and functional ingredients, the application of millet flours as alternative ingredients is critically assessed by the researchers. The present review highlighted the India's potential (19% productivity share at global level) in millet production, its nutritional goodness, as well as recent traits in bakery product development. Not only the nutrient goodness, but also the phenolic and bioactive components associated with these nutrigrains, could lead the researchers to categorizing it as superfood. Non-gluten nature associated with these arid gain is the worthy source for nutrient enrichment and fortification in various processed bakery products; its low glycemic index (GI) based nature also confirms millets significant role in curing various disorders, making it to categorised as healing grain.

Publisher

IGI Global

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