Cover Image

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...

Full description

Saved in:
Bibliographic Details
Main Author: Ho, Dr. Lee Hoon
Format: Book Section
Language:English
English
Published: Nova Science Publishers 2018
Subjects:
Q Science (General)
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/
Tags: Add Tag
No Tags, Be the first to tag this record!
id my-unisza-ir.3857
record_format eprints
spelling my-unisza-ir.38572022-01-10T04:16:49Z http://eprints.unisza.edu.my/3857/ Chapter 8: Composite Flour as a New Approach to Improve the Nutritional Value of Foods: Product Quality Challenges Ho, Dr. Lee Hoon Q Science (General) 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 Nova Science Publishers 2018 Book Section NonPeerReviewed text en http://eprints.unisza.edu.my/3857/1/FH05-FBIM-18-22031.pdf text en http://eprints.unisza.edu.my/3857/2/FH05-FBIM-18-22054.pdf Ho, Dr. Lee Hoon (2018) Chapter 8: Composite Flour as a New Approach to Improve the Nutritional Value of Foods: Product Quality Challenges. In: Flour: Production, Varieties and Nutrition. Nova Science Publishers, USA, pp. 141-174. ISBN 978-1-53613-761-3
institution Universiti Sultan Zainal Abidin
building UNISZA Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Sultan Zainal Abidin
content_source UNISZA Institutional Repository
url_provider https://eprints.unisza.edu.my/
language English
English
topic Q Science (General)
spellingShingle Q Science (General)
Ho, Dr. Lee Hoon
Chapter 8: Composite Flour as a New Approach to Improve the Nutritional Value of Foods: Product Quality Challenges
description 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
format Book Section
author Ho, Dr. Lee Hoon
author_facet Ho, Dr. Lee Hoon
author_sort Ho, Dr. Lee Hoon
title Chapter 8: Composite Flour as a New Approach to Improve the Nutritional Value of Foods: Product Quality Challenges
title_short Chapter 8: Composite Flour as a New Approach to Improve the Nutritional Value of Foods: Product Quality Challenges
title_full Chapter 8: Composite Flour as a New Approach to Improve the Nutritional Value of Foods: Product Quality Challenges
title_fullStr Chapter 8: Composite Flour as a New Approach to Improve the Nutritional Value of Foods: Product Quality Challenges
title_full_unstemmed Chapter 8: Composite Flour as a New Approach to Improve the Nutritional Value of Foods: Product Quality Challenges
title_sort chapter 8: composite flour as a new approach to improve the nutritional value of foods: product quality challenges
publisher Nova Science Publishers
publishDate 2018
url 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/
_version_ 1724079297336967168
score 13.211869

Similar Items