Bakery goods are commonly produced by extrusion cooking technology, which is an efficient way to ... more Bakery goods are commonly produced by extrusion cooking technology, which is an efficient way to manufacture large amounts of products. The composition of the commercial baked goods is generally not considered as healthy; they consist of mainly starch and fat. Yet, the consumption of baked goods has increased, which can be risk for health. In order to improve the nutritional quality of the products, their dietary fibre and protein content must be increased by selecting healthier ingredients. Whole grain flours could be favoured instead of endosperm flours and starch, and by-products such as brewer's spent grain (BSG) and whey proteins could be used as additives.
Bakery goods are commonly produced by extrusion cooking technology, which is an efficient way to ... more Bakery goods are commonly produced by extrusion cooking technology, which is an efficient way to manufacture large amounts of products. The composition of the commercial baked goods is generally not considered as healthy; they consist of mainly starch and fat. Yet, the consumption of baked goods has increased, which can be risk for health. In order to improve the nutritional quality of the products, their dietary fibre and protein content must be increased by selecting healthier ingredients. Whole grain flours could be favoured instead of endosperm flours and starch, and by-products such as brewer's spent grain (BSG) and whey proteins could be used as additives.
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