Author:
Simona Chiș Maria,Corina Fărcaș Anca
Abstract
Cereals represent one the most famous crops worldwide, covering more than 20% of the human daily diet. Through their processing, several agro-food chain by-products are generated, emphasizing an urgent need for further valorization considering economic, social, and environmental factors. The ever-increasing demand for food requires new, healthy, and sustainable products. Therefore, the present chapter aims to highlight the main possibilities for cereal by-products valorization in bakery, pastry, and gastronomy products. Fermentation of the cereal by-products with lactic acid bacteria, optimization of the added by-product percentages in new functional products, extrusion process, and food fortification will be the main topics of the proposed chapter. The influence of the cereal by-products addition on human health will be also discussed.