MARC details
| 000 -LEADER |
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| fixed length control field |
02402ntm a2200337 i 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
MY-KuUP |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20260126150217.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS |
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| fixed length control field |
t||||fs|||| 000 0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
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| fixed length control field |
ta |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
260126t20252025my a|||fr|||| 000 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
THE0010316 (Local) |
| Qualifying information |
Hardback |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
UMPSA |
| Language of cataloging |
eng |
| Transcribing agency |
UMPSA |
| Description conventions |
rda |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
|---|
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
FIST .S55 2025 r Bc. |
| 100 0# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Nur Suraya Binti Khairul Effendy, |
| Relator term |
author. |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Physicochemical properties of bread prepared from various flour formulations / |
| Statement of responsibility, etc. |
Nur Suraya Binti Khairul Effendy |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Kuantan, Pahang : |
| Name of producer, publisher, distributor, manufacturer |
UMPSA, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2025 |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
© 2025 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xii, 68 pages : |
| Other physical details |
illustrations ; |
| 336 ## - CONTENT TYPE |
|---|
| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
|---|
| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
|---|
| Source |
rdacarrier |
| Carrier type term |
volume |
| 347 ## - DIGITAL FILE CHARACTERISTICS |
|---|
| Source |
rda |
| File type |
text file |
| Encoding format |
PDF |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Faculty of Industrial Sciences and Technology |
| 502 ## - DISSERTATION NOTE |
|---|
| Dissertation note |
Final Year Report (Bachelor of Applied Science in Industrial Biotechnology) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Include bibliographical reference |
| 520 3# - SUMMARY, ETC. |
|---|
| Summary, etc. |
This study examines the physicochemical properties of bread prepared from various flour formulations, incorporating modified cassava flour (MOCAF) as a substitute for wheat flour and the effect of MOCAF on the techno-functionality of flour. Three formulations were analyzed: control (100% wheat flour), Bread B (90% wheat flour and 10% MOCAF), and Bread C (80% wheat flour and 20% MOCAF). The results demonstrated that increasing MOCAF substitution reduced bread-specific volume and lightness while increasing firmness due to lower gluten content. Bread B closely resembled the control in its physicochemical and sensory properties, suggesting that a 10% substitution maintained acceptable bread quality. Bread C, with higher MOCAF content, exhibited a denser texture and darker colouration, significantly differing from the control. This study highlights the potential of MOCAF as a partial substitute for wheat flour in bread production, offering a gluten-free alternative while supporting local crop utilization. These findings contribute to the development of sustainable baking practices and diversified bread formulation. |
| 610 20 - SUBJECT ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Faculty of Industrial Sciences and Technology |
| General subdivision |
Dissertations |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Universities and colleges |
| General subdivision |
Dissertations |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Final Year Report |
| General subdivision |
Dissertations |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Final Year Report |