Abstract
Cereals serve as major food supply for human population. The cereals are rich source of carbohydrates and some proteins, but they are limited in various biologically active compounds such as polyunsaturated fatty acids, carotenoid pigments, coenzyme Q10, etc. Therefore value-added cereal-derived biomaterials have been prepared by the fungal solid state fermentations that could be attractive in food/feed industry. Application of fermented biomaterials into bakery products does not only enrich the final products with new compound (PUFA, ergosterol, etc), but very significantly change the rheological and nutritional and properties of dough and breads such as dough development time and stability, content of starch, glucans, dietary fibre, etc. Sensorial quality of these new products is acceptable for customers. Thus, biotechnologically prepared PUFA-enriched cereals may open novel prospects for the market of functional cereal foods.
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