Composite Flour as An Innovative Food Ingredient in Bakery Products: A Review
Hasmadi Mamat, Syaidahtull Naseha Ibrahim, Macdalyna Esther Ronie, Ahmad Hazim Abdul Aziz, Kobun Rovina, Wolyna Pindi, Hui Yin Fan, Jumardi Jumardi, Norazlina Mohammad Ridhwan, Sylvester Mantihal, M.K. Zainol, Nicky Rahmana Putra
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.