Incorporation of barley and corn flour as a functional ingredients in bakery products: Review

• Published in: E3S web of conferences Vol. 537; p. 10024
• Main Authors: Rifky, Mohamed, Dissanayake, Kasun, Maksumova, Dilrabo, Shosalimova, Shahzoda, Shokirov, Asliddin, Jesfar, Mohamed, Zokirov, Kurbonalijon, Samadiy, Murodjon
• Format: Journal Article Conference Proceeding
• Language: English
• Published: Les Ulis EDP Sciences 01.01.2024
• Subjects: Bakeries; Bakery products; Barley; Corn; Cornflour; Flour; Food; Germination; Grain; Manufacturing industry; Moisture content; Water content
• ISSN: 2267-1242; 2555-0403; 2267-1242
• DOI: 10.1051/e3sconf/202453710024

The study examines the manufacturing process of flour based bakery products using sprouted barley and maize flour as the functional components. The food sector has seen an increase in the exploration of alternative grains due to the increased focus on health-conscious consumption and sustainability. Barley and corn, two grains of antiquity renowned for their abundant nutritious content, are progressively acknowledged for their capacity to augment the nutritional worth and taste of baked foods. The germination process of barley and maize, focusing on the biochemical alterations that take place during this stage. After germination, the grains are ground into flour, taking into account the size of the particles and the ratios of mixing to enhance the texture and flavor of the end products. The influence of processing characteristics, such as temperature, duration, and moisture content, on the quality of the product and its ability to remain stable on the shelf. It provides valuable information on the technological advancements and potential for innovation in creating healthier and more sustainable baked goods. This research highlights the potential of ancient grains as suitable alternatives in the pursuit of nutritious and tasty food options that meet changing consumer preferences and dietary requirements.