Impact of pregelatinized composite flour on nutritional and functional properties of gluten-free cereal-based cake premixes

Evaluation of nutritional and functional properties of anatomical parts of two sorghum (Sorghum bicolor) varieties

“…The results of this study indicate that the whole grains and different anatomical parts (dehulled and bran) of sorghum can be used to prepare gluten-free products, especially in combination with other high-protein sources, to address protein energy malnutrition [ 49 ]. As further opined by Cayres et al [ 50 ], incorporating such raw materials in food preparations will contribute to dietary diversity and sustainability.…”

Quality and shelf life evaluation of gluten‐free blends and cake premix

“…It was observed that protein content of cake varied significantly (p < 0.05) from 4.99% to 6.55%. Cayres et al (2021) studied the effect of pregelatinized composite flour on the gluten-free cereal based cake premix and reported that the protein content varied between 5.66% and 6.47%. Fat contents of cakes varied from 24.33% to 30.43%.…”

“…Cake is a bakery product which is consumed and marketed at a larger scale all over the world and plays a great role during festive occasions. The demand of cake is currently rising, and it can be consumed on regular basis with different meals (Cayres et al., 2021; Paesani et al., 2021). The rising drift in spending powder on ready‐to‐use food items has led to an increase in demand of bakery premixes.…”

“…These mixes reduce baking time by decreasing the number of steps required for the production of bakery products and provides convenience to consumers, food service companies, and industrial scale bakeries. Cake premixes are of two types that is, nonshortening type mixes and shortening type mixes (Cayres et al., 2021; Coronel et al., 2021). In developed countries, these premixes are usually used at bakery level as well as at household level as it abolishes the drudgery procedure used for traditional preparation methods of cake.…”

Alimentos funcionais à base de cereais como uma alternativa de alimentação saudável: uma revisão

“…Há também bolos considerados funcionais, de exemplos, bolos à base de farinha de arroz (Amin et al, 2021), farinha de sorgo e arroz (Cayres et al, 2021) e com subprodutos da moagem do milho (Paraskevopoulou et al, 2020), além dos Research, Society and Development, v. 11, n. 14, e41111436147, 2022 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v11i14.36147 4 biscoitos com farelo de trigo e aveia (Milićević et al, 2020), farelo de arroz, entre outros (Souza et al, 2019). Ainda, vale ressaltar as barras de cereais que vem recebendo destaque entre os produtos funcionais (Kaur et al, 2018;Smith et al, 2019).…”