Chapter 8: Composite Flour as a New Approach to Improve the Nutritional Value of Foods: Product Quality Challenges
Composite flour is the blend of wheat flour and non-wheat flour used for making food products. Initially, composite flour was introduced to address the global wheat shortage and the increasing price of wheat, but later, with the ever-changing lifestyles, the use of composite flour has shifted to...
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| Format: | Book Section |
| Language: | English English |
| Published: |
Nova Science Publishers
2018
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| Subjects: | |
| Online Access: | http://eprints.unisza.edu.my/3857/1/FH05-FBIM-18-22031.pdf http://eprints.unisza.edu.my/3857/2/FH05-FBIM-18-22054.pdf http://eprints.unisza.edu.my/3857/ |
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| Summary: | Composite flour is the blend of wheat flour and non-wheat flour used for making
food products. Initially, composite flour was introduced to address the global wheat
shortage and the increasing price of wheat, but later, with the ever-changing lifestyles, the
use of composite flour has shifted to improve the nutritional and functional values of
food. This review highlights the current applied processing methods in producing
composite flours and the effects of composite flour on the nutritional value,
physicochemical properties, and functional characteristics of food products. This review
also focuses on the applications of composite flour obtained from locally available
agricultural sources to produce food products; particularly wheat-based products; such as
bread, cakes, and biscuits. Various challenges of baked products are discussed; such as
the use of composite flour on the quality, i.e., nutritional values, physical, functional,
consumer acceptability, and shelf life, of baked products. Many efforts have been
employed in recent years to counter the problems of dealing with the processing of
composite food products, especially in baked products. This review also discusses the
effect of blending wheat flour with composite flour (which is processed from wheat less
sources, such as fruits, vegetables, roots, tubers, and legumes) on the pasting profile, thermal profile, dough-mixing properties, and dough-rheological properties. Based on the
understanding of the properties of flour blends, food technologists can predict the
physical quality of the end products. Overall, through this review, the information from
composite flour production until the composite end products could especially be socially
and economically beneficial to baking industries in producing the desired end product in
terms of quality and nutrition |
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