The Physicochemical Properties and Sensory Evaluation of Bread Made with a Composite Flour from Wheat and Tempoyak (Fermented Durian)

@article{Ariffin2015ThePP,
  title={The Physicochemical Properties and Sensory Evaluation of Bread Made with a Composite Flour from Wheat and Tempoyak (Fermented Durian)},
  author={Fazilah Ariffin and Mohd Arif Baharom and B. Kaur and M. Murad},
  journal={American Journal of Applied Sciences},
  year={2015},
  volume={12},
  pages={775-784}
}
  • Fazilah Ariffin, Mohd Arif Baharom, +1 author M. Murad
  • Published 2015
  • Chemistry
  • American Journal of Applied Sciences
  • Composite flour from wheat flour and Tempoyak Flour (TF) was produced in this study. Three different bread formulations from the composite flour were produced, containing 5% TF (TF5), 10% TF (TF10) and 15% TF (TF15). Bread samples were analyzed for their physicochemical properties and sensory characteristics compared with control bread made from 100% wheat flour. The resistant starch content increased significantly (p 
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