International Journal of Advanced Research and Development

International Journal of Advanced Research and Development


ISSN: 2455-4030

Vol. 3, Issue 2 (2018)

Composite flours: A breakthrough in bakery industry

Author(s): Aparana Sharma
Abstract: Changing pace in population growth vis-à-vis demand in food, living and dwelling styles of people as well as development and advancement in the field of science and technology has introduced a crave towards nutritious food. Also with the increased income and enhanced buying capacity of individual and families, people have shifted towards processed and baked foods which are healthier and acceptable and ready-to consume. Due to the varied Agro-climatic regions various types of food grow in different parts of the world. These food material including, both cereal, grain, legumes as well as fruits, vegetables form an essential part of the diets of the people of that region. As no food is complete in itself, thus scientists and food technologists have always suggested various alternatives to improve their diets. Use of mixed flours for one type of preparation or other is always been a part of human diet especially in India. However, scientifically the basic concept of composite technology was initiated by FAO (1964) aimed to encourage the incorporation of indigenous crops such as yam, maize and others in partial substitution of wheat flour which reduces or even eliminates the import of wheat that in turn helps to feed more mouths. Composite flours show a good potential for use as a functional agent in bakery products. Utilization of such flours not only improves the nutritional status but also helps those suffering from degenerative diseases associated with today’s modern life style.
Pages: 847-850  |  455 Views  257 Downloads
International Journal of Advanced Research and Development
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