| _version_ |
1860797872337846272
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| building |
INTELEK Repository
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| collection |
Online Access
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| collectionurl |
https://intelek.unisza.edu.my/intelek/pages/search.php?search=!collection407072
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| date |
2024-08-30 11:08:25
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| format |
Restricted Document
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| id |
14465
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| institution |
UniSZA
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| originalfilename |
3857-01-FH05-FBIM-18-22031.pdf
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| person |
Frank Columbus
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| recordtype |
oai_dc
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| resourceurl |
https://intelek.unisza.edu.my/intelek/pages/view.php?ref=14465
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| spelling |
14465 https://intelek.unisza.edu.my/intelek/pages/view.php?ref=14465 https://intelek.unisza.edu.my/intelek/pages/search.php?search=!collection407072 Restricted Document Book Chapter application/pdf 1.6 39 Frank Columbus Adobe Acrobat Pro DC 20.6.20042 2024-08-30 11:08:25 3857-01-FH05-FBIM-18-22031.pdf UniSZA Private Access Chapter 8: Composite Flour as a New Approach to Improve the Nutritional Value of Foods: Product Quality Challenges Composite flour is the blend of wheat flour and non-wheat flour used for making food products. Initially, composite flour was introduced to address the global wheat shortage and the increasing price of wheat, but later, with the ever-changing lifestyles, the use of composite flour has shifted to improve the nutritional and functional values of food. This review highlights the current applied processing methods in producing composite flours and the effects of composite flour on the nutritional value, physicochemical properties, and functional characteristics of food products. This review also focuses on the applications of composite flour obtained from locally available agricultural sources to produce food products; particularly wheat-based products; such as bread, cakes, and biscuits. Various challenges of baked products are discussed; such as the use of composite flour on the quality, i.e., nutritional values, physical, functional, consumer acceptability, and shelf life, of baked products. Many efforts have been employed in recent years to counter the problems of dealing with the processing of composite food products, especially in baked products. This review also discusses the effect of blending wheat flour with composite flour (which is processed from wheat less sources, such as fruits, vegetables, roots, tubers, and legumes) on the pasting profile, thermal profile, dough-mixing properties, and dough-rheological properties. Based on the understanding of the properties of flour blends, food technologists can predict the physical quality of the end products. Overall, through this review, the information from composite flour production until the composite end products could especially be socially and economically beneficial to baking industries in producing the desired end product in terms of quality and nutrition United States America Nova Science Publisher, Inc. 141-174 Flour: Production, Varieties and Nutrition
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| spellingShingle |
Chapter 8: Composite Flour as a New Approach to Improve the Nutritional Value of Foods: Product Quality Challenges
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| summary |
Composite flour is the blend of wheat flour and non-wheat flour used for making food products. Initially, composite flour was introduced to address the global wheat shortage and the increasing price of wheat, but later, with the ever-changing lifestyles, the use of composite flour has shifted to improve the nutritional and functional values of food. This review highlights the current applied processing methods in producing composite flours and the effects of composite flour on the nutritional value, physicochemical properties, and functional characteristics of food products. This review also focuses on the applications of composite flour obtained from locally available agricultural sources to produce food products; particularly wheat-based products; such as bread, cakes, and biscuits. Various challenges of baked products are discussed; such as the use of composite flour on the quality, i.e., nutritional values, physical, functional, consumer acceptability, and shelf life, of baked products. Many efforts have been employed in recent years to counter the problems of dealing with the processing of composite food products, especially in baked products. This review also discusses the effect of blending wheat flour with composite flour (which is processed from wheat less sources, such as fruits, vegetables, roots, tubers, and legumes) on the pasting profile, thermal profile, dough-mixing properties, and dough-rheological properties. Based on the understanding of the properties of flour blends, food technologists can predict the physical quality of the end products. Overall, through this review, the information from composite flour production until the composite end products could especially be socially and economically beneficial to baking industries in producing the desired end product in terms of quality and nutrition
|
| title |
Chapter 8: Composite Flour as a New Approach to Improve the Nutritional Value of Foods: Product Quality Challenges
|
| title_full |
Chapter 8: Composite Flour as a New Approach to Improve the Nutritional Value of Foods: Product Quality Challenges
|
| title_fullStr |
Chapter 8: Composite Flour as a New Approach to Improve the Nutritional Value of Foods: Product Quality Challenges
|
| title_full_unstemmed |
Chapter 8: Composite Flour as a New Approach to Improve the Nutritional Value of Foods: Product Quality Challenges
|
| title_short |
Chapter 8: Composite Flour as a New Approach to Improve the Nutritional Value of Foods: Product Quality Challenges
|
| title_sort |
chapter 8: composite flour as a new approach to improve the nutritional value of foods: product quality challenges
|