date:Apr 19, 2016
nutrients. The substitution of few major and minor ingredients with honey, molasses, cane sugar, PUFA, Omega-3 fatty acids, nuts, flax seeds and high quality proteins, emulsifiers and so on has stretched the longevity of the bakery industry. The probiotic bacteria are also developed in the spontaneously fermented millets. Fortification of wheat flour with non-wheat proteins increases protein quality by improving its amino acid profile. Millet grains can substitute rice or wheat component of such