A Review on Effects of Pseudo Cereals Flour on Quality Properties of Biscuit, Cookies and Cake

Abstract

Gluten free products are currently highly demandable by those with different gluten intolerances. Pseudo cereals are a category of non-grass seeds used to manufacture various gluten free products, including bread, biscuits, cakes, and cookies. Pseudo cereal seeds contain high-quality proteins, rich quantities and unique characteristics of starch, vast amounts of micronutrients such as minerals, vitamins along with diverse bioactive compounds. This chapter is focused on other resentful research work on the characteristics of pseudo cereals seeds and pseudo cereals flour. It also reveals different effects of pseudo cereal flour on physical-chemicals properties of biscuit, cake, and cookie. We think that this study will have a significant influence on product developers and customers on the use of pseudo cereal seeds and pseudo cereals flour.

Efectos del reemplazo parcial de harina de trigo con harina de banano verde sobre las propiedades reológicas de la masa y las propiedades de calidad de pan

“…Sin embargo, el reemplazo de la harina de trigo en productos de panificación presenta retos debido a sus efectos sobre algunas de las características del producto final, tales como debilidad de las masas debido a la reducción o eliminación de gluten, dificultando su procesamiento, o efectos sobre el color, sabor o textura del producto terminado, lo que sugiere la necesidad de evaluar los efectos de la sustitución de harinas y así realizar los ajustes necesarios para garantizar la factibilidad del reemplazo a nivel productivo y la aceptabilidad del producto por parte del consumidor final. [5,6,7]. Debido a su estructura y composición, la harina de banano ha sido empleada en productos basados en cereales, principalmente en panes, pasta, confitería y productos libres de gluten [6].…”

Mineral, Nutritional, and Phytochemical Composition and Baking Properties of Teff and Watermelon Seed Flours

“…Recently, there has been growing interest in the utilization of other high-quality grains (e.g., oats, quinoa, amaranth, teff, and pumpkin and legume seeds) to enrich wheat flours in the production of cereal-based foods [ 10 ]. Various studies have demonstrated that the abovementioned gluten-free seeds are characterized by favorable parameters for human dietary needs, including increased content of valuable minerals, fiber, and nutrients (protein, fatty acids, and vitamins), which are far superior to the composition of cereal bakery flours, both refined and whole-grain [ 2 , 11 , 12 , 13 , 14 ]. Teff ( Eragrostis tef ) is a grass species native to Ethiopia, with very fine seeds and remarkable drought tolerance.…”