ALTERNATIVE FLOURS IN BAKING: AN COMPREHENSIVE REVIEW OF HEALTH BENEFITS AND APPLICATION IN BAKING

Year : 2024 | Volume : 13 | Issue : 02 | Page : 31 39
    By

    Simmi Jain,

  • Sangamithra .M.B,

  • Smrithi,

  1. Head of Food Technology and Management,, Department of Food Science,M.O.P Vaishnav College, Chennai,, ,
  2. Post Graduate student, Department of Food Science,M.O.P Vaishnav College, Chennai,, ,
  3. Post Graduate student, Department of Food Science,M.O.P Vaishnav College, Chennai,, ,

Abstract

The rise in consumer health awareness has driven a significant interest in exploring alternative flours beyond traditional wheat. This review examines the functional and nutritional benefits of various alternative flours, including almond, oat, millet, sorghum, barley, rice, maize, rye, and chickpea, in baking applications. Almond flour offers high protein and healthy fats, beneficial for gluten-free baking but varies in sensory attributes. Oat flour, rich in beta-glucan, enhances heart health and digestion, with sprouted oats improving dough handling and product texture. Millet flour, including pearl millet, boosts fiber content and has a low glycemic index, while sorghum flour provides a viable gluten-free option with good nutritional and sensory qualities. Barley flour adds fiber and phenolic compounds, though it affects color and texture. Rice flour improves the texture of gluten-free cakes, and maize flour can substitute refined flours, though it may alter color and sensory characteristics. Rye flour, known for its high dietary fiber, offers potential health benefits but requires careful handling for optimal bread- making performance. Chickpea flour enhances nutritional value with high protein and bioactive compounds, especially when blended with other flours. The integration of these alternative flours enriches the baking landscape, catering to diverse dietary needs and preferences. Future research should focus on optimizing their sensory and functional properties to maximize their potential in baked goods, contributing to a healthier and more varied food industry.

Keywords: Wheat flour, Baking, Flour alternatives, flour enhances nutrition, baked products

[This article belongs to Research & Reviews : Journal of Crop science and Technology ]

How to cite this article:
Simmi Jain, Sangamithra .M.B, Smrithi. ALTERNATIVE FLOURS IN BAKING: AN COMPREHENSIVE REVIEW OF HEALTH BENEFITS AND APPLICATION IN BAKING. Research & Reviews : Journal of Crop science and Technology. 2024; 13(02):31-39.
How to cite this URL:
Simmi Jain, Sangamithra .M.B, Smrithi. ALTERNATIVE FLOURS IN BAKING: AN COMPREHENSIVE REVIEW OF HEALTH BENEFITS AND APPLICATION IN BAKING. Research & Reviews : Journal of Crop science and Technology. 2024; 13(02):31-39. Available from: https://journals.stmjournals.com/rrjocst/article=2024/view=184926


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Regular Issue Subscription Review Article
Volume 13
Issue 02
Received 29/08/2024
Accepted 31/08/2024
Published 31/08/2024
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