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_aTHE0010316 (Local) _qHardback |
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_aUMPSA _beng _cUMPSA _erda |
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| 090 | _aFIST .S55 2025 r Bc. | ||
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_aNur Suraya Binti Khairul Effendy, _eauthor. |
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_aPhysicochemical properties of bread prepared from various flour formulations / _cNur Suraya Binti Khairul Effendy |
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_aKuantan, Pahang : _bUMPSA, _c2025 |
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| 264 | 4 | _c© 2025 | |
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_axii, 68 pages : _billustrations ; |
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_2rdacontent _atext |
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_2rdamedia _aunmediated |
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_2rda _atext file _bPDF |
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| 500 | _aFaculty of Industrial Sciences and Technology | ||
| 502 | _aFinal Year Report (Bachelor of Applied Science in Industrial Biotechnology) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025 | ||
| 504 | _aInclude bibliographical reference | ||
| 520 | 3 | _aThis 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. | |
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_aFaculty of Industrial Sciences and Technology _xDissertations |
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_aUniversities and colleges _xDissertations |
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_aFinal Year Report _xDissertations |
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