Development of Composite Flour and Its Potential as Functional Ingredient in Food Industry

Composite flours are defined as a mixture of flours from tubers rich in starch and/or protein-rich flours and/or cereals with or without wheat flour and are used for the production of leavened or unleavened baked or snack products that are traditionally made from wheat flour and increase the essential nutrients in the human diet. The development of food products using composite flour has increased and is attracting much attention from researchers, especially in the bakery industry and many other food sectors, due to its benefits and functionality. Application composite flours in food industry sectors become most popular, especially on health benefits, and get huge demands from consumers. This article focuses on the potential of composite flour to produce many food products and its mechanisms that impact the end product quality. Their application in the food industry also discovered challenges faced by the food industry in composite flour applications.