• KALPANA RANA
• SHWETA SINGH

There are wide diversity of healthy bakery products in market and are in advance much regard. The entire bakery fragment can be divided into different segments eg. cakes, biscuits, cookies etc. Functional food has various benefits which reduces the risk of chronic disease and provide nutrition to human beings. Cereals are the cheapest source to convince the hunger. Bakery products are extreme by lower, middle, and high income group in both bucolic and built-up areas. Bakery product mainly consist of wheat, a stable grain in our country and 25% of its total production is used in the manufacturing of bakery products, which are rich in fats, starch, and energy but lacks in fiber and protein etc. Bakery products can be prepare by using different types of flour and those bakery products which are prepared from composite flour carries more nutritional value. A variety of types of flour or raw material can supply as a expensive source for enrichment of fiber and protein in bakery products. This analysis focused on the application of different raw materials for the developed of protein and dietary fiber rich bakery products through the variation in the baking condition. A variety of cereals and millets (oats ,maize, millet etc), provide more nutrients, antioxidant, dietary fiber etc. They can be used for fortifying various bakery products and thus increases the nutritional value of bakery products.

"Flour mix cookies", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.6, Issue 5, page no.283-288, May-2019, Available :http://www.jetir.org/papers/JETIR1905K39.pdf

"Flour mix cookies", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.6, Issue 5, page no. pp283-288, May-2019, Available at : http://www.jetir.org/papers/JETIR1905K39.pdf