Composite Flour as An Innovative Food Ingredient in Bakery Products: A Review

Authors

  • Hasmadi Mamat Universiti Malaysia Sabah
  • Syaidahtull Naseha Ibrahim Food Security Research Laboratory, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 88400 Kota Kinabalu Sabah, Malaysia.
  • Macdalyna Esther Ronie Food Security Research Laboratory, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 88400 Kota Kinabalu Sabah, Malaysia.
  • Ahmad Hazim Abdul Aziz Food Security Research Laboratory, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 88400 Kota Kinabalu Sabah, Malaysia.
  • Rovina Kobun Food Security Research Laboratory, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 88400 Kota Kinabalu Sabah, Malaysia.
  • Wolyna Pindi Food Security Research Laboratory, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 88400 Kota Kinabalu Sabah, Malaysia.
  • Hui Yin Fan Food Security Research Laboratory, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 88400 Kota Kinabalu Sabah, Malaysia.
  • Jumardi Roslan Jumardi Roslan
  • Norazlina Mohammad Ridhwan Food Security Research Laboratory, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 88400 Kota Kinabalu Sabah, Malaysia
  • Sylvester Mantihal Food Security Research Laboratory, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 88400 Kota Kinabalu Sabah, Malaysia.
  • Mohd Khairi Zainol Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Mengabang Telipot, Kuala Nerus, Terengganu 21030, Malaysia.
  • Nicky Rahmana Putra Research Center for Pharmaceutical Ingredients and Traditional Medicine, National Research and Innovation Agency, Bogor 16911, Indonesia.

Keywords:

bakery product, bread, biscuit, cake, composite flour

Abstract

Composite flour, a widely utilized 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 these composite flours in the 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.

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Published

2025-03-26

Issue

Vol. 2 No. 1 (2025): International Journal of Food, Volume 2, Issue 1, March 2025

Section

Review Article

Categories

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