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Bake Waste, Bake Taste, Bake Health
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Ms. Mrunal Barbhai*
Email: mmrunal93@gmail.com
Wait, what? Bake waste? Bake health? Confused, right? First things first, how do we bake health and that to adding waste? We can bake taste from a lot of bakery items such as cakes, biscuits, muffins, breads, buns, etc. Almost all of these are made from refined wheat flour and they taste yum! But are they healthy? Nutrition says refined flours are not any good; they are just empty calories, lacking in nutrients and fibre. And health from bakery foods seems just like another impossible thing to achieve. Then, there starts the battle: taste or health? Heart says taste, brain says health and both have their winning days. Starting from kids, adolescents, adults, elderly, we all love various baked foods available on a market shelf, and we cannot get enough of it. These products
have almost become an integral part of our life. No celebration is complete without cutting the cake; tea without biscuits does not sound great either. Hmm, so baking health sounds difficult. Moreover, using waste to bake health sounds even crazier. You do not want to have a bad stomach adding waste to your food. Waste is to be discarded. Or is it not? Think over again.
Before we answer that, let us take a round in the bakery to see how our baked goods are made. The wheat is nicely polished, milled and sieved to remove any coarse things. The sugar is finely ground, creamed nicely in butter along with some flavours, and added to the refined flour, which is then baked with loads of love. But wait, did you notice they discarded the bran. Bran? Puzzled? What is this bran? When was it
* Ms. Mrunal Barbhai, PhD Scholar from Professor Jayashankar Telangana State Agricultural University, Telangana, is pursuing her research on “Development of Designer Products by Incorporating Millet Bran and Assessing their Therapeutic Potential”. Her popular science story entitled “Bake Waste, Bake Taste, Bake Health.” has been selected for AWSAR Award.