A REVIEW International Journal of Agricultural Engineering | Volume 11 | Sp.

Issue | April, 2018 | 65-69

 ISSN–0974–2662 Visit us : www.researchjournal.co.in DOI: 10.15740/HAS/IJAE/11.Sp. Issue/65-69

Applications of composite flour in development of bakery products

S.D. Dalal and H.P. Bobade

Received : 10.04.2018; Accepted : 13.04.2018

See end of the Paper for Abstract : In India, bakery industry is considered as one of the major part of food processing
authors’ affiliation
industry. Generally baked products such as bread, biscuit, cookies, muffin, ruskare more popular
Correspondence to : because of their ready to eat, easily available and preferable good shelf life. Baked products are
S.D. Dalal third most important components of staple diet. The main aim of incorporation of oat and soya
Department of Agricultural flour with wheat flour is to satisfy the increasing demand of a healthy diet. Wheat flour is major
Engineering, Maharashtra
Institute of Technology, ingredient in baked goods, it is also rich protein content. Soya flour have a dominant position due
Aurangabad (M.S.) India to presence of high quality proteins and balanced amino acid Soya rich in calcium, vitamins A, D,
Email : dalal.sd001.sd@gmail. B, and C. Oat also a rich source of dietary fibre helps in digestion, phytochemicals, lipids.oat also
com good source of vitamin E and pantothenic acid. Use of oat flour during preparation helps to
improve the structure, taste, aroma and nutritive value of bakery products. The incorporation of
such soya and oat flour with wheat flour at desired quantity susceptible of baking provides a
healthy and nutritionally rich diet in breakfast. Multigrain addition of such flour can contribute
health benefits such as healthy digestive system, potentially lower fat and highly nutritional.
Key words : Baked product, Staple diet oat flour, Soy flour, Protein, Lipids, Vitamins, Dietary fibre

How to cite this paper : Dalal, S.D. and Bobade, H.P. (2018). Applications of composite flour in
development of bakery products. Internat. J. Agric. Engg., 11(Sp. Issue) : 65-69, DOI: 10.15740/
HAS/IJAE/11.Sp. Issue/65-69.

C
omposite flour as a mixture of flours, starches alternative locally available flours as a substitute for
and other ingredients intended to replace wheat wheat flour (Abdelghafor et al., 2011).The Food and
flour totally or partially in bakery and pastry Health Organization (FAO) in 1964 was initated
products (Milligan et al., 1981).The use of composite composite technologytargeted reducing the cost of support
flours had a few benefits for developing countries: i) the for temperate countries by encouraging the use of
saving of hard currency, ii) promotion of high-yielding, indigenous crops such as cassava, yam, maize and others
native plant species, iii) a better supply of protein for in partial substitution of wheat flour (Satin, 1988).
human nutrition and iv) better overall use of domestic The application of composite flour in various food
agriculture production (Berghofer, 2000 and Bugusu et products would be economically beneficially if the imports
al., 2001). Composite flour is considered advantageous of wheat could be reduced or eliminated, and that demand
in developing countries as it reduces the importation of for pastry and bread products could be met by the use of
wheat flour and encourages the use of locally grown domestically grown products instead of wheat (Jisha et
crops as flour (Hugo et al., 2000 and Hasmadi et al., al., 2008). The bakery products produced by using
2014). Thus, several developing countries have to take composite flour were of good quality, with some
the initiation of programmes to evaluate the feasibility of characteristics similar to wheat-flour bread, though the

HIND AGRICULTURAL RESEARCH AND TRAINING INSTITUTE

 S.D. Dalal and H.P. Bobade

texture and the properties of the composite flour bakery nutritional profile (Indrani et al., 2010).
products were different from those made from wheat Composite flour products must be of course whole
flour, with an increased nutritional value and the grain to offer maximum nutritional benefits. The use
appearance. Apart from being a good source of calories multigrains are well established in other food sectors
and other nutrients, wheat is considered nutritionally poor, particularly bakery and breakfast cereals. They make a
as cereal proteins are deficient in essential amino acids positive contribution to the taste and texture of products
such as lysine and threonine (Dhingra and Jood, 2001). and consumer readily accept the health benefits.
Therefore, supplementation of wheat flour with Multigrain products can contribute to a healthy digestive
inexpensive staples, such as cereals and pulses, helps system, help in weight control, reduce the risk of diabetes
improve the nutritional quality of wheat products (Sharma reduce the risk of cardiac failures. There was a need to
et al., 1999). For example, the protein quality of both the quantify the different levels of various grains for
cassava-soya and the cassava-groundnut breads is higher development of baked products (Mandge et al., 2014).
than that of common wheat bread (Nilufer et al., 2008). The main aim of this review make baked product by
Bakery products are differed by the addition of value- using soy and oat flour based composite flour.
added ingredients. Thus, the increasing number of use
of composite flour in numerous bakery and pastry Applications of composite flour and it’s nutritional
products has spurred a growing number of studies on benefit :
the effects of different types of materials used to produce Wheat is an important part of manufacture of bakery
flour on their physico-chemical and functional properties goods because it has the inherited property to form dough
(Sudha et al., 2007). and retain gases. However, the protein content of wheat
According to Mepba et al. (2007) use of composite varies from as low as 8 to 15% (Dayanand et al., 2012).
flours has clearly demonstrated that, for reasons of both Flour is fine powder made from cereals or other starch
consumer acceptance and product quality, wheat is an based produce. Wheat flour with different cereal flour
essential ingredient in many composite flours.Therefore, used in production of bakery goods such as cookies, bread
when bakery and pastry products are produced using and cake. Incorporation of composite flour into wheat
composite flour, their quality must be as similar as possible flour for bakery goods production is expected to produce
to those of products made from wheat flour. The effect in the functional properties of the blended samples.
applications of composite flour in baked goods such as Soybean (Glycine max), a species of legume, a
bread, biscuit, cookies etc. miracle bean, is an excellent health food and it contains
India is a developing country with a large segment good quality protein (Gopalan et al., 1999). Moreover,
of population depending upon wheat, rice and maize as most of the oilseeds contain 40–50% oil, where as
staple food which provide calories and proteins (Malik soybean contains about 18% of oil (American Soybean
et al., 2015). Traditionally only wheat has been used as Association, 2004). Amino acid profile of soy protein is
a whole wheat meal (Atta) in production of chapattis, excellent amongst plant proteins. Soy protein directly
paratha and poori where as refined flour (Maida) finds lowers serum cholesterol levels (Mirrahimi et al., 2010).
great application in manufacture of bakery foods like Soybeans also contain biologically active or metabolic
bread and cookies (Nigham et al., 2013). 75 per cent proteins such as enzymes, trypsin inhibitors,
wheat is produced as whole wheat flour and only 25 per hemagglutinins, and cysteine proteases very similar to
cent is used in preparation of bakery goods (Indrani et papain (American Soybean Association, 2004). Soluble
al., 2010). The main aim for the development of fibre in soy foods control blood sugar. Soy foods are
composite flour baked food was to meet the increasing quite important to us as they reduce the risk of heart
demand of healthy diet (Malik et al., 2015). The disease. It is also rich in calcium, phosphorous and
composite flour products feature a combination of grains Vitamins it has been referred to as “the protein hope of
such as wheat, oat, barley, maize, rice, flax, soybean etc. the future” (Islam et al., 2007).
and provide opportunity for snack manufacturers to Oat belongs to the family Poaceae and genus
develop products within an imaginative appearance, Avena. Avena sativa L. Oats have numerous uses in
featuring new texture and colour with a beneficial food most commonly they are rolled or crushed into

Internat. J. agric. Engg., 11(Sp. Issue) April, 2018 : 65-69

66 HIND AGRICULTURAL RESEARCH AND TRAINING INSTITUTE
 Applications of composite flour in development of bakery products

oatmeal or into fine oat flour (McMullen, 2000). Oats include blends of soy bean (Shrestha and Noomhorm,
are an excellent food for lowering cholesterol and 2002) with field pea and defatted peanut replacing the
reducing risk of heart disease because of the high soluble wheat flour by upto 30 g/100 g (McWatters, 1978) and
fibre content. Oats are a good choice for diabetics and with chickpea and lupin by upto 20 g/100 g (Faheid and
people conscious about their weight (Salwa et al., 2014). Hegazi, 1991). Legumes are higher in nutrients,
Oats are rich source of dietary fibre. Oats are unique especially in protein (18–24%), than cereal grain (Noor
for their high protein as well as lipid contents. Oat is a Aziah et al., 2012). Cowpea and peanut flour have been
perfect source of soluble dietary fibre ß-glucans. The reported to successfully replace upto 20% wheat flour
most important beneficial effects of ß-glucans are their in cookies (McWatters, 1978).
contribution to a lowering of serum blood cholesterol as
well as moderating blood glucose in diabetics (Sangwan Conclusion :
et al., 2014). Use of composite flour develops baked Through this review there have been lots of
foods like bred, cookies, biscuit, rusk, muffin, pastry etc. interesting findings and insights. Composite flour addition
into bakery product formulation had considerable effects
Bread : on physico-chemical and sensory properties of bakery
Bread consumption has increased continuously in products. Composite flour shows good potential for use
many developing countries due to changing eating habits, as a functional agent in bakery products. It may be
a steadily growing population and because a large concluded from that different flour can be successfully
proportion of the overall increased incomes can now be incorporated in wheat flour bakery product upto different
spent on foods (Seibel, 2011). proportion to yield bakery product of enhanced nutritional
Much effort has been made to use of composite quality with acceptable sensory attributes. Hence,
flours, in which a portion of wheat flour is replaced by development and utilization of bakery product will not
locally grown crops, in bread, thereby lower the cost only improve the nutritional status of the population but
associated with with imported wheat (Olaoye et al., also helps those suffering from degenerative diseases.
2006), which in turn decreases the demand for imported It’s applications of such value added food ingredients.
wheat while producing protein-enriched bread (Giami et
al., 2004). Flours from corn, barley, cassava and chickpea Authors’ affiliations:
are the most predominant studied for the production of H.P. Bobade, Department of Agricultural Engineering, Maharashtra
Institute of Technology, Aurangabad (M.S.) India
composite flour breads (Defloor et al., 1993 and Ali et
al., 2000). Legume proteins are successfully used in
baked products to get a protein-enriched product with REFERENCES
improved amino acid balance (Bojnanská et al., 2012; Abdelghafor, R.F., Mustafa, A.I., Ibrahim, A.M.H. and
Mohammed et al., 2012). Krishnan, P.G. (2011). Quality of bread from composite flour
of sorghum and hard white winter wheat. Adv. J. Food Sci. &
Technol., 3 : 9-15.
Biscuits :
Biscuits are ready-to-eat snacks possess several Ali, H.K., Esam, H.M. and Fathy, M.D. (2000). Influence of
attractive features, including a wider consumption , malt on rheological and baking properties of wheat cassava
composite flours. LWT- Food Sci. & Technol., 33 : 159-164.
relatively long shelf life, greater convenience and good
eating quality (Hooda and Jood, 2005). The growing American Soybean Association (2004). United Soybean
interest in these types of bakery products is due to their Board. “Soy and Health”. A review of the 3rd International
better nutritional properties and the possibility of their Symposium on the role of soy in preventing and treating
use in feeding programmes and catastrophic situations chronic disease, October 31, 1999 in Washington DC, USA.
such as starvation or earthquakes (Pratima and Yadava, Berghofer, E. (2000). Brot als funktionales Lebensmittel.
2000). In many countries, cookies are prepared with Getreide Mehl. Brot., 54(3):175-179.
fortified or composite flour to increase their nutritive Bojnanska, T., Franca Kova, H., Liskova, M. and Tokar, M.
value (Gonzalez-Galan et al., 1991) – for example, the (2012). Legumes - The alternative raw materials for bread
high-protein cookies made using composite flours that production. JMBFS, 1(February special issue):876–886.

Internat. J. agric. Engg., 11(Sp. Issue) April, 2018 : 65-69

HIND AGRICULTURAL RESEARCH AND TRAINING INSTITUTE
67
 S.D. Dalal and H.P. Bobade

Bugusu, B.A., Campanella, O. and Hamaker, B.R. (2001). Malik, Hafiya, Nayik, Gulzar Ahmad and Dar, B.N. (2015).
Improvement of sorghum-wheat composite dough rheological Optimisation of process for development of nutritionally
properties and breadmaking quality through zein addition. enriched multigrain bread. J. Food Process Technol., 7:1
Cereal Chem., 78(1): 31-35.
Mandge, H.M., Sharma, S. and Dar, B.N. (2014). Instant
Dayanand, Peter, Pagar, Nitin Yashwant and Revathy, M. multigrain porridge: effect of cooking treatment on
(2012). Studies on Development of High Protein-Low Calories physicochemical and functional properties. J. Food Sci. &
Cookies, IJCRR, 04 (23). Technol., 51: 97-103.
Defloor, I., Nys, M. and Delcour, J.A. (1993). Wheat starch, McMullen, M.S. (2000). Oats. In: “Handbook of Cereal Science
cassava starch, and cassava flour impairment of the bread and Technology”. Marcel Dekker, Inc., Routledge, New York,
making potential of wheat flour. Cereal Chem., 78: 525–530. pp. 127
Dhingra, S. and Jood, S. (2001). Organoleptic and nutritional McWatters, K.H. (1978). Cookie baking properties of defatted
evaluation of wheat breads supplemented with soybean and peanut, soybean and field pea flours. Cereal Chem., 55: 853–
barley flour. J. Food Chem., 77: 479–488. 859.
Giami, S.Y., Amasisi, T. and Ekiyor, G. (2004). Comparison of Mepba, H.D. and Eboh, L (2007). Nwaojigwa SU. Chemical
bread making properties of composite flour from kernels of composition, functional and baking properties of wheat-
roasted and boiled African breadfruit (Treculia Africana decne) plantain composite flours. AJFAND, 7 : 1–22.
seeds. J. Raw Material Resources, 1: 16–25.
Milligan, E.D., Amlie, J.H., Reyes, J., Garcia, A. and Meyer,
Gonzalez-Galan, A., Wang, S.H., Sgarbieri, V.C. and Moraes, B. (1981). Processing for production of edible soy flour. J.
M.A.C. (1991). Sensory and nutritional properties of cookies American Oil Chem. Soc., 58: 331.
based on wheat-rice soybean flours bakes in a microwave
Mirrahimi, A., Srichaikul, K., Berryman, C.E., Wang, L.,
oven. J. Food Sci., 56(6): 1699-1701.
Carleton, A., Abdulnour, S. et al., 2010. Soy protein reduces
Gopalan, C., Shastri, B.U.R. and Balasubramaniam, S.C. serum cholesterol by both intrinsic and food displacement
(1999). Nutritive value of Indian Foods, National Institute of mechanisms. J. Nutr., 140:2302S–2311S.
Nutrition, Indian Council of Medical Research, Hyderabad,
Mohammed, I., Ahmed, A.R. and Senge, B. (2012). Dough
India (reprinted), 1-156
rheology and bread quality of wheat–chickpea flour blends.
Hasmadi, M., Siti Faridah, A., Salwa, I., Matanjun, P., Abdul Industrial Crops & Products, 36: 196–202.
Hamid, M. and Rameli, A.S. (2014). The effect of seaweed
Nigham, V., Nambiar, V.S., Tuteja, S., Desai, R., Chakravorty,
composite flour on the textural properties of dough and bread.
B., et al. (2013). Effect of wheat ARF treatment on the baking
J. Appl. Phycol., 26:1057–1062.
quality of whole wheat flours of the selected varieties of wheat.
Hooda, S. and Jood, S. (2005). Organoleptic and nutritional J. Appl. Pharmaceu. Sci., 3: 139-145.
evaluation of wheat biscuits supplemented with untreated
Nilufer, D., Boyacioglu, D. and Vodovotz, Y. (2008).
and treated fenugreek flour. Food Chem., 90: 427-435.
Functionality of soymilk powder and its components in fresh
Hugo, L.F., Rooney, L.W. and Taylor, J.R.N. (2000). Malted soy bread. J. Food Sci., 73: 275–281.
sorghum as a functional ingredient in composite bread. Cereal
Noorfarahzilah, M., Lee, J.S., Sharifudin, M.S., Mohd
Sci., 79(4): 428-432.
Fadzelly, A.B. and Hasmadi, M. (2014). Applications of
Indrani, D., Soumya, C., Rajiv, J. and Venkateswarao, G. composite flour in development of food products. Internat.
(2010). Multigrain bread-its dough rheology, microstructure, Food Res. J., 21(6): 2061-2074.
quality and nutritional characteristics. J. Texture Studies, 41:
Olaoye, O.A., Onilude, A.A. and Idowu, O.A. (2006). Quality
312-309.
characteristics of bread produced from composite flours of
Islam, T., Chowdhury, A., Islam, M. and Islam, S. (2007). wheat, plantain and soybeans. African J. Biotechnol., 11: 1102-
Standardization of bread preparation from soy flour. Internat. 1106.
J. Sustain. Crop Prod., 2(6): 15-20.
Pratima, A. and Yadava, M.C. (2000). Effect of incorporation
Jisha, S., Padmaja, G., Moorthy, S.N. and Rajeshkumar, K. of liquid dairy by-products on chemical characteristics of soy-
(2008). Pre-treatment effect on the nutritional and functional fortified biscuits. J. Food Sci. & Technol., 37 (2): 158-161.
properties of selected cassava-based composite flours.
Salwa, M.E., Shebini, Ahmed, M.S. Hussein, Maha, I.A. Moaty,
Innovative Food Sci. & Emerging Technologies, 9 : 587–592.
Nihad H. Ahmed, Laila M. Hanna and Salwa T. Tapozada

Internat. J. agric. Engg., 11(Sp. Issue) April, 2018 : 65-69

68 HIND AGRICULTURAL RESEARCH AND TRAINING INSTITUTE
 Applications of composite flour in development of bakery products

(2014). Chemical, rheological and sensory properties of Shrestha, A.K. and Noomhorm, A. (2002). Comparison of
wheat-oat flour composite snacks and its healthy beneficial physicochemical properties of biscuits supplemented with soy
effect. Internat. J. Food & Nutri. Sci., 3 (6). and kinema flours. Internat. J. Food Sci. & Technol., 37: 361-
368.
Satin, M. (1988). Bread without wheat. In Maneepun, S.,
Varangoon, P. and Phithakpol, B. (Eds). Food science and Siebel, W. (2011). Future of flours – composite flours.
technology in development. Proceedings Foods Conference Downloaded from www.muehlenchemie.de/ downloads-
’88, p. 42-47. Bangkok: Kasetsart University, Institute of Food future-of-flours/fof_kap_16.pdf
Research and Product Development.
Sudha, M.L., Vetrimani, R. and Leelavathi, K. (2007).
Sharma, S., Bajwa, U.H. and Nagi, H.P. S. (1999). Rheological Influence of fibre from different cereals on the rheological
and baking properties of cowpea and wheat flour blends. J. characteristics of wheat flour dough and on biscuit quality.
Sci. Food Agric., 79 : 657–662. Food Chem., 100: 1365-1370.

11 Year
th

 of Excellence 

Internat. J. agric. Engg., 11(Sp. Issue) April, 2018 : 65-69

HIND AGRICULTURAL RESEARCH AND TRAINING INSTITUTE
69