Functional Properties of Composite Flour: A Review
Open accessAbstract
Incorporation of composite flour into wheat flour for bakery goods production is expected to produce an effect in the functional properties of the blended samples. Functional properties of composite flour have been studied in most of the developing countries which used and imported a large amount of wheat flour to fulfil the increasing number of consumers as the higher demand in the development of bakery and pastry products. In this review paper, the characteristics of composite flours were reviewed to determine the suitability of the raw materials to be used in the production of food products. The functional properties such as water and oil absorption capability, foam ability, emulsion capability, least gelation concentration, and particle size distribution might indicate the capability of the composite flour before proceeding to the development of food products were reviewed. The functionality of composite flour was found to be beneficial to enhance the variety of food products with acceptable appearance, organoleptic, nutrition, and low cost to fulfil consumer demands.
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
Pulse flours generally increase water absorption compared to products with higher starch content, especially when contrasted with wheat flour, owing to their higher protein and dietary fiber contents.
“Pulse flours, owing to their higher protein and dietary fiber contents, generally increase water absorption compared to products with higher starch content, especially when contrasted with wheat flour [111].”
From Valorization of Microalgae as Multifunctional Protein Sources in Plant-Based Systems: Structural, Functional, and Processing Challenges (2026) · cites this paper as [111]
Cites
Functional properties of soy proteins
Kinsella, J. (1979) · Journal of the American Oil Chemists Society · doi:10.1007/bf02671468 · Cited by 1,288 · see citing works
CERTAIN FUNCTIONAL PROPERTIES OF SUNFLOWER MEAL PRODUCTS
Lin, M. J. Y., Humbert, E. S., & SOSULSKI, F. W. (1974) · Journal of Food Science · doi:10.1111/j.1365-2621.1974.tb02896.x · Cited by 942 · see citing works
Whipping and Emulsifying Properties of Soybean Products
Yasumatsu, K., Sawada, K., Moritaka, S., Misaki, M., Toda, J., Wada, T., & Ishii, K. (1972) · Agricultural and Biological Chemistry · doi:10.1080/00021369.1972.10860321 · Cited by 725 · see citing works
Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients
Alvarez-Jubete, L., Arendt, E. K., & Gallagher, E. (2010) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2009.10.014 · Cited by 688 · see citing works
Functionality of oilseed protein products: A review
Moure, A., Sineiro, J., Domínguez, H., & Parajó, J. (2006) · Food Research International · doi:10.1016/j.foodres.2006.07.002 · Cited by 578 · see citing works
Sudha, M. L., Vetrimani, R., & Leelavathi, K. (2006) · Food Chemistry · doi:10.1016/j.foodchem.2005.12.013 · Cited by 569 · see citing works
Protein‐stabilized foams and emulsions
Hailing, P. J., & Walstra, P. (1981) · C R C Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398109527315 · Cited by 563 · see citing works
Chandra, S., Singh, S., & Kumari, D. (2014) · Journal of Food Science and Technology · doi:10.1007/s13197-014-1427-2 · Cited by 516 · see citing works
Kaur, M., & Singh, N. (2005) · Food Chemistry · doi:10.1016/j.foodchem.2004.06.015 · Cited by 488 · see citing works
Hydration of macromolecules. III. Hydration of polypeptides
Kuntz, I. D. (1971) · Journal of the American Chemical Society · doi:10.1021/ja00731a036 · Cited by 438 · see citing works
Nakai, S. (1983) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00118a001 · Cited by 421 · see citing works
Physicochemical and functional properties of whole legume flour
Du, S., Jiang, H., Yu, X., & Jane, J. (2013) · LWT · doi:10.1016/j.lwt.2013.06.001 · Cited by 417 · see citing works
Kaushal, P., Kumar, V., & SHARMA, H. K. (2012) · LWT · doi:10.1016/j.lwt.2012.02.028 · Cited by 386 · see citing works
Physicochemical and Functional Properties of Winged Bean Flour and Isolate Compared with Soy Isolate
Okezie, B. O., & Bello, A. (1988) · Journal of Food Science · doi:10.1111/j.1365-2621.1988.tb07728.x · Cited by 378 · see citing works
Peanut protein concentrate: Production and functional properties as affected by processing
Yu, J., Ahmedna, M., & Goktepe, I. (2006) · Food Chemistry · doi:10.1016/j.foodchem.2006.08.012 · Cited by 367 · see citing works
Oladele, A., & Aina, J. O. (2007) · AFRICAN JOURNAL OF BIOTECHNOLOGY · doi:10.5897/ajb2007.000-2391 · Cited by 297 · see citing works
Functional Properties of Raw and Heat Processed Cowpea (Vigna unguiculata, Walp) Flour
Abbey, B., & Ibeh, G. (1988) · Journal of Food Science · doi:10.1111/j.1365-2621.1988.tb07840.x · Cited by 271 · see citing works
Singh, N., Chawla, D., & Singh, J. (2003) · Food Chemistry · doi:10.1016/j.foodchem.2003.10.008 · Cited by 258 · see citing works
Functional Properties of Winged Bean [ Psophocarpus tetragonolobus (L.) DC] Proteins
Sathe, S. K., Deshpande, S. S., & Salunkhe, D. K. (1982) · Journal of Food Science · doi:10.1111/j.1365-2621.1982.tb10112.x · Cited by 252 · see citing works
Assessment of functional properties of different flours
Ch, S., ', R., & Gautam, S. (2013) · African Journal of Agricultural Research · doi:10.5897/ajar2013.6905 · Cited by 251 · see citing works
Protein Functionality in Foods
Cherry1, J. P. (1981) · ACS symposium series · doi:10.1021/bk-1981-0147 · Cited by 242 · see citing works
Adebowale, K. O., & Lawal, O. S. (2004) · Food Research International · doi:10.1016/j.foodres.2004.01.009 · Cited by 228 · see citing works
Chemical compositions, functional properties, and microstructure of defatted macadamia flours
Jitngarmkusol, S., Hongsuwankul, J., & Tananuwong, K. (2008) · Food Chemistry · doi:10.1016/j.foodchem.2008.01.050 · Cited by 207 · see citing works
Maninder, K., Sandhu, K. S., & Singh, N. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2006.11.037 · Cited by 201 · see citing works
Sacchetti, G., Pinnavaia, G. G., Guidolin, E., & Rosa, M. D. (2004) · Food Research International · doi:10.1016/j.foodres.2003.11.009 · Cited by 193 · see citing works
Functional and rheological properties of protein enriched gluten free composite flours
Marco, C., & Rosell, C. M. (2008) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2008.01.018 · Cited by 192 · see citing works
Chemical composition, functional and baking properties of wheat-plantain composite flours
Mepba, H. D., Eboh, L., & Nwaojigwa, S. (2007) · African Journal of Food Agriculture Nutrition and Development · Cited by 186 · see citing works
Adebowale, K. O., & Lawal, O. S. (2003) · Food Chemistry · doi:10.1016/s0308-8146(03)00086-4 · Cited by 166 · see citing works
Zhu, S., Lin, S., Ramaswamy, H. S., et al. (2016) · Food and Bioprocess Technology · doi:10.1007/s11947-016-1818-7 · Cited by 166 · see citing works
Kaur, M., Kaushal, P., & Sandhu, K. S. (2011) · Journal of Food Science and Technology · doi:10.1007/s13197-010-0227-6 · Cited by 164 · see citing works
Chemical composition and selected functional properties of sweet orange (Citrus sinensis) seed flour
Akpata, M. I., & Akubor, P. I. (1999) · Plant Foods for Human Nutrition · doi:10.1023/a:1008153228280 · Cited by 162 · see citing works
Wootton, M., & Bamunuarachchi, A. (1980) · Starch - Stärke · doi:10.1002/star.19800320408 · Cited by 155 · see citing works
Functional properties of pigeon pea (Cajanus cajan) flour
Oshodi, A. A., & Ekperigin, M. M. (1989) · Food Chemistry · doi:10.1016/0308-8146(89)90139-8 · Cited by 148 · see citing works
The effect of seaweed composite flour on the textural properties of dough and bread
Mamat, H., Matanjun, P., Ibrahim, S., Amin, S. F. M., Hamid, M. A., & Rameli, A. S. (2013) · Journal of Applied Phycology · doi:10.1007/s10811-013-0082-8 · Cited by 146 · see citing works
Studies on functional properties and incorporation of buckwheat flour for biscuit making
Devi, C. (2010) · Cited by 141 · see citing works
Wani, I. A., Sogi, D. S., Wani, A. A., et al. (2013) · LWT · doi:10.1016/j.lwt.2013.02.006 · Cited by 129 · see citing works
Giami, S. Y., & Bekebain, D. A. (1992) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2740590308 · Cited by 125 · see citing works
Evaluation of Water‐Holding Capacity for Wheat–Soy Flour Blends
Traynham, T. L., Myers, D. J., Carriquiry, A. L., et al. (2007) · Journal of the American Oil Chemists Society · doi:10.1007/s11746-006-1018-0 · Cited by 122 · see citing works
Giami, S. Y. (1993) · Food Chemistry · doi:10.1016/0308-8146(93)90237-a · Cited by 121 · see citing works
Adeola, A. A., & Ohizua, E. R. (2018) · Food Science & Nutrition · doi:10.1002/fsn3.590 · Cited by 121 · see citing works
Chinma, C. E., Adewuyi, O., & Abu, J. O. (2009) · Food Research International · doi:10.1016/j.foodres.2009.04.024 · Cited by 116 · see citing works
Sulieman, A. A., Zhu, K., Peng, W., et al. (2018) · Food Chemistry · doi:10.1016/j.foodchem.2018.07.189 · Cited by 114 · see citing works
Oil Uptake Properties of Fried Batters from Rice Flour
Shih, F. F., & Daigle, K. W. (1999) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf980688n · Cited by 113 · see citing works
Wang, Y., Compaoré-Sérémé, D., Sawadogo‐Lingani, H., et al. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2019.01.126 · Cited by 96 · see citing works
Functional properties of cowpea ( L. Walp) flours and pastes as affected by γ-irradiation
ONEHABU, J., MULLER, K., Duodu, K. G., et al. (2004) · Food Chemistry · doi:10.1016/j.foodchem.2004.09.010 · Cited by 95 · see citing works
Ahn, H. J., Kim, J. H., & NG, P. K. W. (2005) · Journal of Food Science · doi:10.1111/j.1365-2621.2005.tb11433.x · Cited by 94 · see citing works
Influence of Malt on Rheological and Baking Properties of Wheat–cassava Composite Flours
Khalil, A. H., Mansour, E. H., & Dawoud, F. M. A. (2000) · LWT · doi:10.1006/fstl.1999.0629 · Cited by 90 · see citing works
Functional properties of low‐fat soy flour produced by an extrusion‐expelling system
Heywood, A. A., Myers, D. J., Bailey, T. B., et al. (2002) · Journal of the American Oil Chemists Society · doi:10.1007/s11746-002-0635-y · Cited by 86 · see citing works
Functional properties of four types of mung bean flour
del Rosario, R. R., & Flores, D. M. (1981) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2740320213 · Cited by 74 · see citing works
Bugusu, B. A., Campanella, O. H., & Hamaker, B. R. (2001) · Cereal Chemistry · doi:10.1094/cchem.2001.78.1.31 · Cited by 73 · see citing works
Shrivastava, C., & Chakraborty, S. (2017) · LWT · doi:10.1016/j.lwt.2017.12.019 · Cited by 72 · see citing works
Venktesh, A., & Prakash, V. (1993) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00025a005 · Cited by 69 · see citing works
The Influence of Seaweed Composite Flour on the Physicochemical Properties of Muffin
Mamat, H., Jahurul, M. H. A., Zainol, M. K. M., & Ling, Y. A. (2018) · Journal of Aquatic Food Product Technology · doi:10.1080/10498850.2018.1468841 · Cited by 68 · see citing works
Self-citationFunctional property of complementary blends of soybean and cowpea with malted or unmalted maize
Obatolu, V. A., & Cole, A. H. (2000) · Food Chemistry · doi:10.1016/s0308-8146(99)00248-4 · Cited by 63 · see citing works
Milán‐Carrillo, J., Reyes‐Moreno, C., Armienta-Rodelo, E., et al. (2000) · LWT · doi:10.1006/fstl.1999.0620 · Cited by 62 · see citing works
Rehman, S.-U., Paterson, A., Hussain, S., et al. (2005) · LWT · doi:10.1016/j.lwt.2005.09.015 · Cited by 62 · see citing works
Padilla, F. C., Alvarez, M., & Alfaro, M. J. (1996) · Food Chemistry · doi:10.1016/0308-8146(95)00108-5 · Cited by 58 · see citing works
Cherry, J. P., & McWatters, K. H. (1981) · ACS symposium series · doi:10.1021/bk-1981-0147.ch008 · Cited by 57 · see citing works
Physicochemical, nutritional and functional properties of marama bean flour
Maruatona, G. N., Duodu, K. G., & Minnaar, A. (2009) · Food Chemistry · doi:10.1016/j.foodchem.2009.12.054 · Cited by 56 · see citing works
Studies on the quality of fried snacks based on blends of wheat flour and soya flour
Senthil, A., Ravi, R., Bhat, K. K., et al. (2002) · Food Quality and Preference · doi:10.1016/s0950-3293(02)00023-x · Cited by 54 · see citing works
Functional Properties of Wheat‐Bean Composite Flours
Deshpande, S. S., RANGNEKAR, P. D., Sathe, S. K., et al. (1983) · Journal of Food Science · doi:10.1111/j.1365-2621.1983.tb05054.x · Cited by 52 · see citing works
Panghal, A., Khatkar, B. S., Yadav, D. N., et al. (2018) · Cereal Chemistry · doi:10.1002/cche.10111 · Cited by 51 · see citing works
Gbenga-Fabusiwa, F. J., Oladele, E., Oboh, G., Adefegha, S. A., & Oshodi, A. A. (2018) · Journal of Food Biochemistry · doi:10.1111/jfbc.12505 · Cited by 50 · see citing works
(n.d.) · doi:10.1002/leg3 · Cited by 50 · see citing works
Effect of micronisation temperature (130 and 170°C) on functional properties of cowpea flour
Mwangwela, A. M., Waniska, R. D., & Minnaar, A. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2006.12.038 · Cited by 49 · see citing works
Giami, S. Y., Okonkwo, V. I., & Akusu, M. O. (1994) · Food Chemistry · doi:10.1016/0308-8146(94)90166-x · Cited by 48 · see citing works
Mezgebo, K., Belachew, T., & Satheesh, N. K. (2018) · Food Science & Nutrition · doi:10.1002/fsn3.624 · Cited by 46 · see citing works
Jisha, S. P., Padmaja, G., Moorthy, S. N., et al. (2008) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2008.06.003 · Cited by 40 · see citing works
Hutton, C. W., & Campbell, A. (1981) · ACS symposium series · doi:10.1021/bk-1981-0147.ch009 · Cited by 40 · see citing works
Physicochemical and sensory properties of extruded sorghum–wheat composite bread
Jafari, M., Koocheki, A., & Milani, E. (2017) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-017-9649-4 · Cited by 40 · see citing works
Pumpkin and canola seed proteins and bread quality
Mansour, E. H., Dworschák, E., Pollhamer, Z., et al. (1999) · Acta Alimentaria · Cited by 39 · see citing works
Awuni, V., Alhassan, M. W., & Amagloh, F. K. (2017) · Food Science & Nutrition · doi:10.1002/fsn3.543 · Cited by 35 · see citing works
Functional properties of Sorghum-Peanut composite flour
Singh, U., & Singh, B. B. (1991) · Open Access Repository of ICRISAT (International Crops Research Institute for the Semi-Arid Tropics) · Cited by 34 · see citing works
McWATTERS, K. H., & Chhinnan, M. S. (1985) · Journal of Food Science · doi:10.1111/j.1365-2621.1985.tb13423.x · Cited by 33 · see citing works
Effect of cassava flour variety and concentration on bread loaf quality
Almazan, A. M. (1990) · CGSPace A Repository of Agricultural Research Outputs (Consultative Group for International Agricultural Research) · Cited by 32 · see citing works
Köhn, C. R., da Fontoura, A. M., Kempka, A. P., et al. (2015) · LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas) · Cited by 30 · see citing works
Functional, anti-nutritional and sensory acceptability of taro and soybean based weaning food.
Ikpeme-Emmanuel, C. A., Okoi, J., & Osuchukwu, N. (2009) · African Journal of Food Science · doi:10.5897/ajfs.9000148 · Cited by 30 · see citing works
Nour, A. A. M., Mohamed, A. R., Adiamo, O. Q., et al. (2016) · Journal of the Saudi Society of Agricultural Sciences · doi:10.1016/j.jssas.2016.05.006 · Cited by 30 · see citing works
Flour, dough and bread properties of wheat flour substituted with orange-fleshed sweetpotato flour
Edun, A., Olatunde, G. O., Shittu, T. A., et al. (2018) · Journal of Culinary Science & Technology · doi:10.1080/15428052.2018.1436109 · Cited by 30 · see citing works
Adeyeye, S. A. O. (2018) · Journal of Culinary Science & Technology · doi:10.1080/15428052.2018.1502113 · Cited by 30 · see citing works
Rosell, C. M., & Marco, C. (2008) · Elsevier eBooks · doi:10.1016/b978-012373739-7.50006-x · Cited by 30 · see citing works
Quality Attributes and Storage Stability of Bread from Wheat–Tigernut Composite Flour
Oke, E. K., Idowu, M. A., SOBUKOLA, O. P., et al. (2017) · Journal of Culinary Science & Technology · doi:10.1080/15428052.2017.1404537 · Cited by 28 · see citing works
Nyembwe, P. M., de Kock, H. L., & TAYLOR, J. R. N. (2018) · LWT · doi:10.1016/j.lwt.2018.02.062 · Cited by 23 · see citing works
Physico-Functional and Sensory Properties of Flour and Bread Made from Composite Wheat-Cassava
Lagnika, C., Houssou, P. A. F., Dansou, V., et al. (2019) · Pakistan Journal of Nutrition · doi:10.3923/pjn.2019.538.547 · Cited by 23 · see citing works
Tien, N. N. T., Duyen, T. T. M., & Hung, P. V. (2019) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-018-0014-z · Cited by 18 · see citing works
Effect of Flour Blending on Bread Characteristics
Butt, M. S., Iqbal, J., Naz, A., et al. (2011) · Cited by 17 · see citing works
Silaula, S. M., Lorimer, N. L., Zabik, M. E., et al. (1989) · Cereal Chemistry · Cited by 16 · see citing works
Utilization of legume flours in wafer sheets
Tufan, B., Şahin, S., & Şümnü, G. (2019) · Legume Science · doi:10.1002/leg3.12 · Cited by 16 · see citing works
Amino Acids, Peptides and Proteins
(2013) · Royal Society of Chemistry eBooks · doi:10.1039/9781849737081 · Cited by 10 · see citing works
Flagged first, then by citations
Cited by
Sorted by citations
Boza, A., Lemos, E., Bürck, M., Gautério, G. V., & Braga, A. R. C. (2026) · Macromol · doi:10.3390/macromol6030054
- Authors
- M., H., M., N., H., N., Zainol, M. K., & Jahurul, M. H.
- Affiliations
- Universiti Malaysia Terengganu (MY)
- Venue
- Food Research
- Publisher
- Rynnye Lyan Resources
- Published
- 2020-05-09
- Volume
- 4
- Issue
- 6
- Pages
- 1820-1831
- ISSN
- 2550-2166 (ISSN-L)
- OpenAlex
- W3043208130
- Cited by
- 121
- References
- 90
- Citations by year
- 2026: 20 · 2025: 24 · 2024: 29 · 2023: 21 · 2022: 19 · 2021: 8
- FWCI
- 7.59
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- other-oa
- Locations
- Food Research (publishedVersion, other-oa)
- UMS Institutional Repository (Universiti Malaysia Sabah) (submittedVersion)
- Funders
- Universiti Malaysia Sabah
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Keywords
- composite flour, wheat flour, bakery products, functional properties, water absorption capacity, oil absorption capacity, gelation, particle size distribution, flour blending, food product development
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
