Titlebook: Cereal-Based Food Products; Manzoor Ahmad Shah,Kappat Valiyapeediyekkal Sunooj Book 2023 The Editor(s) (if applicable) and The Author(s),

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nts information on packaging requirements of cereal products Cereal grains and their products are staples in the diet of almost every culture of the world and have made an important contribution to daily nutrient requirements. Cereal grains are high in carbohydrates, good sources of protein and prov

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https://doi.org/10.1007/978-3-658-31555-9edients and preparation methodology. Pastry is differentiated from the bread having higher percentage of fat which contributes to flaky or crumby texture. A good pastry is light and airy and also firm to support the weight of the filling.

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Pastry,edients and preparation methodology. Pastry is differentiated from the bread having higher percentage of fat which contributes to flaky or crumby texture. A good pastry is light and airy and also firm to support the weight of the filling.

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Breads,will be described in terms of raw materials utilized and production process. Finally, to have a complete picture of this unique food product, a quality aspects definition and a description of the consumers’ preferences will be discussed.

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Pasta, temperature, time and relative humidity need to be optimized before consumer testing. The quality parameters like cooking time, cooking loss, firmness, color, sensory decides the acceptability of the developed pasta among the consumer.