Nur Suraya Binti Khairul Effendy creator author. text my 2025 2025 monographic eng xii, 68 pages : illustrations ; 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. specialized Nur Suraya Binti Khairul Effendy Faculty of Industrial Sciences and Technology Final Year Report (Bachelor of Applied Science in Industrial Biotechnology) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025 Include bibliographical reference Faculty of Industrial Sciences and Technology Dissertations Universities and colleges Dissertations Final Year Report Dissertations THE0010316 (Local) UMPSA 260126 20260126150217.0 eng