Composite Flour as An Innovative Food Ingredient in Bakery Products: A Review
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.
Authors
- Ahmad Hazim Abdul Aziz (ORCID: https://orcid.org/0000-0003-4143-4975)
- Kobun Rovina (ORCID: https://orcid.org/0000-0002-4985-9145)
- Hui Yin Fan (ORCID: https://orcid.org/0000-0002-2833-274X)
- Hasmadi Mamat (ORCID: https://orcid.org/0000-0001-8637-5257)
- Norazlina Mohammad Ridhwan (ORCID: https://orcid.org/0000-0002-6682-207X)
- Jumardi Jumardi (ORCID: https://orcid.org/0000-0002-3545-0824)
- Wolyna Pindi (ORCID: https://orcid.org/0000-0002-3313-0608)
- Sylvester Mantihal (ORCID: https://orcid.org/0000-0002-0710-035X)
- Macdalyna Esther Ronie (ORCID: https://orcid.org/0000-0001-7512-7397)
- M.K. Zainol (ORCID: https://orcid.org/0000-0002-6387-9927)
- Nicky Rahmana Putra (ORCID: https://orcid.org/0000-0003-4886-496X)
- Sara Ibrahim (ORCID: https://orcid.org/0009-0004-7288-9897)
Institutions
- Universiti Malaysia Terengganu (MY)
- Universiti of Malaysia Sabah (MY)
- University of Mpumalanga (ZA)
- Indonesian Agency for Agricultural Research and Development (ID)
- National Research and Innovation Agency (ID)
Publication Details
- Journal
- International Journal of Food
- Published
- 2025-03-26
- DOI
- https://doi.org/10.51200/ijf.v2i1.5384
- Citations
- 2
- Primary Topic
- Food and Agricultural Sciences
- Type
- article
- Field-Weighted Citation Impact
- 2.32
Funders
- Universiti Malaysia Sabah