Protein quality of cereals: Technological and functional perspectives

Abstract

Cereal proteins are integral to human nutrition, providing a significant portion of dietary protein. Beyond their nutritional significance, these proteins play a crucial role in the functional and technological properties of food products. They contribute to texture, dough elasticity, and moisture retention, influencing product quality in baking, pasta making, and snack manufacturing. Moreover, cereal proteins can form films and encapsulate bioactive compounds, enhancing the shelf life and nutritional value of food items. As global demand for sustainable protein sources rises, cereal proteins hold promise for a greener food industry. Further research into their molecular properties and processing innovations will unlock their full potential for addressing nutritional and environmental challenges.