ABSTRACT
Baking industries provide a whole range of bakery products, of which a common characteristic is that they are mainly fermented, cereal-based products subjected to high-temperature processes for increasing their organoleptic properties and shelf life. The main ingredients in baked goods are flours from cereals such as wheat, corn, and sorghum. Other major cereal crops produced include rice and barley, oats, millet, and rye. In general, all flours contain valuable amounts of energy, protein, iron, and vitamins, but the degree of milling will influence the final nutritional content. Cereals still remain important to human nutrition because they lead to nutrient-dense baked goods, which have a worldwide important contribution in the daily intake of macro-and micronutrients. In addition, the consumption of cereal baked foods produces feelings of satiety, and their regular consumption with main meals appears to be a key driver of healthier dietary patterns (Aisbitt et al. 2008).
