Nur Suraya Binti Khairul Effendy, <br/><br/>
Physicochemical properties of  bread prepared from various flour  formulations / 
Nur Suraya Binti Khairul Effendy 
 - xii, 68 pages :  illustrations ; 
<br/><br/> Faculty of Industrial Sciences and Technology 
<br/><br/>Final Year Report (Bachelor of Applied Science in Industrial Biotechnology) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025 
<br/><br/>Include bibliographical reference 
<br/><br/> 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. 
<br/><br/><label>ISBN: </label>THE0010316 (Local) 
<br/><br/><label>Subjects--Corporate Names: </label><br/>Faculty of Industrial Sciences and Technology--Dissertations
<br/><br/><label>Subjects--Topical Terms: </label><br/>Universities and colleges--Dissertations<br/>Final Year Report--Dissertations