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Functional properties of composite flour: A review

Incorporation of composite flour into wheat flour for bakery goods production is expected to produce an effect in the functional properties of the blended samples. Functional properties of composite flour have been studied in most of the developing countries which used and imported a large amount of...

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Main Authors: Hasmadi Mamat, Noorfarahzilah Masri, Noraidah H., Khairi Zainol, Jahurul Haque Akanda
Format: Article
Language:English
English
Published: 2020
Online Access:https://eprints.ums.edu.my/id/eprint/26244/1/Functional%20properties%20of%20composite%20flour.pdf
https://eprints.ums.edu.my/id/eprint/26244/2/Functional%20properties%20of%20composite%20flour1.pdf
https://eprints.ums.edu.my/id/eprint/26244/
https://doi.org/10.26656/fr.2017.4(6).419
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spelling my.ums.eprints.262442021-03-28T11:18:05Z https://eprints.ums.edu.my/id/eprint/26244/ Functional properties of composite flour: A review Hasmadi Mamat Noorfarahzilah Masri Noraidah H. Khairi Zainol Jahurul Haque Akanda Incorporation of composite flour into wheat flour for bakery goods production is expected to produce an effect in the functional properties of the blended samples. Functional properties of composite flour have been studied in most of the developing countries which used and imported a large amount of wheat flour to fulfil the increasing number of consumers as the higher demand in the development of bakery and pastry products. In this review paper, the characteristics of composite flours were reviewed to determine the suitability of the raw materials to be used in the production of food products. The functional properties such as water and oil absorption capability, foam ability, emulsion capability, least gelation concentration, and particle size distribution might indicate the capability of the composite flour before proceeding to the development of food products were reviewed. The functionality of composite flour was found to be beneficial to enhance the variety of food products with acceptable appearance, organoleptic, nutrition, and low cost to fulfil consumer demands. 2020 Article PeerReviewed text en https://eprints.ums.edu.my/id/eprint/26244/1/Functional%20properties%20of%20composite%20flour.pdf text en https://eprints.ums.edu.my/id/eprint/26244/2/Functional%20properties%20of%20composite%20flour1.pdf Hasmadi Mamat and Noorfarahzilah Masri and Noraidah H. and Khairi Zainol and Jahurul Haque Akanda (2020) Functional properties of composite flour: A review. Food Research, 4 (6). 1820 -1831. https://doi.org/10.26656/fr.2017.4(6).419
institution Universiti Malaysia Sabah
building UMS Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Sabah
content_source UMS Institutional Repository
url_provider http://eprints.ums.edu.my/
language English
English
description Incorporation of composite flour into wheat flour for bakery goods production is expected to produce an effect in the functional properties of the blended samples. Functional properties of composite flour have been studied in most of the developing countries which used and imported a large amount of wheat flour to fulfil the increasing number of consumers as the higher demand in the development of bakery and pastry products. In this review paper, the characteristics of composite flours were reviewed to determine the suitability of the raw materials to be used in the production of food products. The functional properties such as water and oil absorption capability, foam ability, emulsion capability, least gelation concentration, and particle size distribution might indicate the capability of the composite flour before proceeding to the development of food products were reviewed. The functionality of composite flour was found to be beneficial to enhance the variety of food products with acceptable appearance, organoleptic, nutrition, and low cost to fulfil consumer demands.
format Article
author Hasmadi Mamat
Noorfarahzilah Masri
Noraidah H.
Khairi Zainol
Jahurul Haque Akanda
spellingShingle Hasmadi Mamat
Noorfarahzilah Masri
Noraidah H.
Khairi Zainol
Jahurul Haque Akanda
Functional properties of composite flour: A review
author_facet Hasmadi Mamat
Noorfarahzilah Masri
Noraidah H.
Khairi Zainol
Jahurul Haque Akanda
author_sort Hasmadi Mamat
title Functional properties of composite flour: A review
title_short Functional properties of composite flour: A review
title_full Functional properties of composite flour: A review
title_fullStr Functional properties of composite flour: A review
title_full_unstemmed Functional properties of composite flour: A review
title_sort functional properties of composite flour: a review
publishDate 2020
url https://eprints.ums.edu.my/id/eprint/26244/1/Functional%20properties%20of%20composite%20flour.pdf
https://eprints.ums.edu.my/id/eprint/26244/2/Functional%20properties%20of%20composite%20flour1.pdf
https://eprints.ums.edu.my/id/eprint/26244/
https://doi.org/10.26656/fr.2017.4(6).419
_version_ 1760230474186227712
score 13.211869

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