A review of the utilization of modified flour: Local food potential

¹ Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, 90245, Makassar, Indonesia
² School of Agricultural Science, University of Tasmania, 7248, Tasmania, Australia

^* Corresponding author: andinurfaidahrahman@unhas.ac.id

Abstract

Indonesia's wheat imports reached 11.22 million tons of wheat, ranked second in the world based on data from the United States Department of Agriculture (USDA) in 2021/2022. Wheat flour, which comes from wheat endosperm and has a high gluten content, is a taboo for those with celiac disease. The purpose of this review is to examine the development and potential of local food through flour modification to reduce the use of gluten, especially in food products such as bread, biscuits and noodles. Flour modification with chemical modification, physical modification, and biological modification technology methods can improve the characteristics and increase the physicochemical properties of the flour produced, while providing an integral role in cost savings, encouraging the utilization of local food, encouraging local farmers, and improving the agricultural system.