Recent advancements in the development of multigrain bread
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 nut...
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| Veröffentlicht in: | Cereal chemistry 2023-01, Vol.100 (1), p.72-82 |
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| container_title | Cereal chemistry |
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| creator | Mir, Shabir Ahmad Farooq, Saqib Shah, Manzoor Ahmad Sofi, Sajad Ahmad Dar, B. N. Sunooj, Kappat V. Mousavi Khaneghah, Amin |
| description | 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. |
| doi_str_mv | 10.1002/cche.10578 |
| format | Article |
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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.</description><identifier>ISSN: 0009-0352</identifier><identifier>EISSN: 1943-3638</identifier><identifier>DOI: 10.1002/cche.10578</identifier><language>eng</language><subject>absorption ; barley ; bread ; breads ; cereals ; color ; consumer preferences ; corn ; crumb firmness ; dough ; dough handling ; healthy diet ; markets ; nutrient content ; nutritional value ; oats ; pseudocereals ; rice ; rye ; texture ; water uptake ; wheat</subject><ispartof>Cereal chemistry, 2023-01, Vol.100 (1), p.72-82</ispartof><rights>2022 Cereals & Grains Association.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3068-ad0a87838fa068e1f81dc337c00789b748e90bae27ab2c0ba3e4ddd33774ebd33</citedby><cites>FETCH-LOGICAL-c3068-ad0a87838fa068e1f81dc337c00789b748e90bae27ab2c0ba3e4ddd33774ebd33</cites><orcidid>0000-0001-5681-2372 ; 0000-0003-4120-3616 ; 0000-0001-5769-0004 ; 0000-0001-9927-0788</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fcche.10578$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fcche.10578$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,777,781,1412,27905,27906,45555,45556</link.rule.ids></links><search><creatorcontrib>Mir, Shabir Ahmad</creatorcontrib><creatorcontrib>Farooq, Saqib</creatorcontrib><creatorcontrib>Shah, Manzoor Ahmad</creatorcontrib><creatorcontrib>Sofi, Sajad Ahmad</creatorcontrib><creatorcontrib>Dar, B. N.</creatorcontrib><creatorcontrib>Sunooj, Kappat V.</creatorcontrib><creatorcontrib>Mousavi Khaneghah, Amin</creatorcontrib><title>Recent advancements in the development of multigrain bread</title><title>Cereal chemistry</title><description>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.</description><subject>absorption</subject><subject>barley</subject><subject>bread</subject><subject>breads</subject><subject>cereals</subject><subject>color</subject><subject>consumer preferences</subject><subject>corn</subject><subject>crumb firmness</subject><subject>dough</subject><subject>dough handling</subject><subject>healthy diet</subject><subject>markets</subject><subject>nutrient content</subject><subject>nutritional value</subject><subject>oats</subject><subject>pseudocereals</subject><subject>rice</subject><subject>rye</subject><subject>texture</subject><subject>water uptake</subject><subject>wheat</subject><issn>0009-0352</issn><issn>1943-3638</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><recordid>eNp9kE9LxDAQxYMoWFcvfoIeRahOmrZJvUnZdYUFQfQc0mTqVvrPpF3Zb29qPXt67838Zg6PkGsKdxQgvtd6j96lXJyQgOYJi1jGxCkJACCPgKXxOblw7tNHRjkLyMMrauzGUJmD6jS23ruw7sJxj6HBAzb9MM_CvgrbqRnrD6v8trSozCU5q1Tj8OpPV-R9s34rttHu5em5eNxFmkEmImVACS6YqJSPSCtBjWaMawAu8pInAnMoFcZclbH2jmFijPEET7D0uiI3y9_B9l8TulG2tdPYNKrDfnIyFpTmPE145tHbBdW2d85iJQdbt8oeJQU5FyTnguRvQR6mC_xdN3j8h5RFsV0vNz_dH2gM</recordid><startdate>202301</startdate><enddate>202301</enddate><creator>Mir, Shabir Ahmad</creator><creator>Farooq, Saqib</creator><creator>Shah, Manzoor Ahmad</creator><creator>Sofi, Sajad Ahmad</creator><creator>Dar, B. N.</creator><creator>Sunooj, Kappat V.</creator><creator>Mousavi Khaneghah, Amin</creator><scope>AAYXX</scope><scope>CITATION</scope><scope>7S9</scope><scope>L.6</scope><orcidid>https://orcid.org/0000-0001-5681-2372</orcidid><orcidid>https://orcid.org/0000-0003-4120-3616</orcidid><orcidid>https://orcid.org/0000-0001-5769-0004</orcidid><orcidid>https://orcid.org/0000-0001-9927-0788</orcidid></search><sort><creationdate>202301</creationdate><title>Recent advancements in the development of multigrain bread</title><author>Mir, Shabir Ahmad ; Farooq, Saqib ; Shah, Manzoor Ahmad ; Sofi, Sajad Ahmad ; Dar, B. N. ; Sunooj, Kappat V. ; Mousavi Khaneghah, Amin</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3068-ad0a87838fa068e1f81dc337c00789b748e90bae27ab2c0ba3e4ddd33774ebd33</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>absorption</topic><topic>barley</topic><topic>bread</topic><topic>breads</topic><topic>cereals</topic><topic>color</topic><topic>consumer preferences</topic><topic>corn</topic><topic>crumb firmness</topic><topic>dough</topic><topic>dough handling</topic><topic>healthy diet</topic><topic>markets</topic><topic>nutrient content</topic><topic>nutritional value</topic><topic>oats</topic><topic>pseudocereals</topic><topic>rice</topic><topic>rye</topic><topic>texture</topic><topic>water uptake</topic><topic>wheat</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Mir, Shabir Ahmad</creatorcontrib><creatorcontrib>Farooq, Saqib</creatorcontrib><creatorcontrib>Shah, Manzoor Ahmad</creatorcontrib><creatorcontrib>Sofi, Sajad Ahmad</creatorcontrib><creatorcontrib>Dar, B. N.</creatorcontrib><creatorcontrib>Sunooj, Kappat V.</creatorcontrib><creatorcontrib>Mousavi Khaneghah, Amin</creatorcontrib><collection>CrossRef</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>Cereal chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Mir, Shabir Ahmad</au><au>Farooq, Saqib</au><au>Shah, Manzoor Ahmad</au><au>Sofi, Sajad Ahmad</au><au>Dar, B. N.</au><au>Sunooj, Kappat V.</au><au>Mousavi Khaneghah, Amin</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Recent advancements in the development of multigrain bread</atitle><jtitle>Cereal chemistry</jtitle><date>2023-01</date><risdate>2023</risdate><volume>100</volume><issue>1</issue><spage>72</spage><epage>82</epage><pages>72-82</pages><issn>0009-0352</issn><eissn>1943-3638</eissn><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.</abstract><doi>10.1002/cche.10578</doi><tpages>11</tpages><orcidid>https://orcid.org/0000-0001-5681-2372</orcidid><orcidid>https://orcid.org/0000-0003-4120-3616</orcidid><orcidid>https://orcid.org/0000-0001-5769-0004</orcidid><orcidid>https://orcid.org/0000-0001-9927-0788</orcidid></addata></record> |
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| ispartof | Cereal chemistry, 2023-01, Vol.100 (1), p.72-82 |
| issn | 0009-0352 1943-3638 |
| language | eng |
| recordid | cdi_crossref_primary_10_1002_cche_10578 |
| source | Wiley Online Library Journals Frontfile Complete |
| subjects | absorption barley bread breads cereals color consumer preferences corn crumb firmness dough dough handling healthy diet markets nutrient content nutritional value oats pseudocereals rice rye texture water uptake wheat |
| title | Recent advancements in the development of multigrain bread |
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