Composite flour as an innovative food ingredient in bakery products: A review

Syaidahtull Naseha Ibrahim and MacDalyna Esther Ronie and Ahmad Hazim Abdul Aziz and Rovina Kobun and Wolyna Pindi and Fan Hui Yin and Jumardi Roslan and Norazlina Mohammad Ridhwan and Sylvester Mantihal and Mohd Khairi Zainol and Nicky Rahmana Putra and Hasmadi Mamat (2025) Composite flour as an innovative food ingredient in bakery products: A review. International Journal of Food, 2 (1). 11 -24. ISSN 3030-5292

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Abstract

Composite flour, a widely utilised ingredient in food production, particularly in baking, offers an innovative approach to enhance the nutritional and technological properties of flour. This review was conducted to compare the quality attributes of various bakery products, including breads, biscuits, and cakes, produced using different types of composite flour. The review primarily focuses on evaluating the changes in physical, chemical, and sensory characteristics brought about by this composite flour in bakery products. Ultimately, the findings of the review reveal that composite flour significantly influences the textural properties, nutritional composition, and sensory acceptance of bakery products.

Item Type:	Article
Keyword:	Bakery product, bread, biscuit, cake, composite flour
Subjects:	T Technology > TP Chemical technology > TP1-1185 Chemical technology > Food processing and manufacture T Technology > TX Home economics > TX1-1110 Home economics > TX642-840 Cooking
Department:	FACULTY > Faculty of Food Science and Nutrition
Depositing User:	JUNAINE JASNI -
Date Deposited:	29 Jul 2025 11:23
Last Modified:	29 Jul 2025 11:23
URI:	https://eprints.ums.edu.my/id/eprint/44668

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