Rheological, textural and structural changes in dough and bread partially substituted with whole green banana flour

Abstract

Considering the importance of the technological aspects of fortified foods, this study was conducted to investigate the effects of whole green banana flour (WGBF) made from peel and pulp on technological aspects of dough and bread. Freeze-dried flour (FDF) and air-oven dried flour (ODF) from WGB were used to substitute wheat flour at three levels (10%, 20% and 30%). At 30% substitution level, elasticity, loss modulus and complex viscosity of dough were higher in the fortified samples compared to the 100% wheat flour bread (p < 0.05). At 20% substitution level, cohesion was decreased in the fortified dough samples compared to control and FDF ones (p < 0.05). The use of WGBF resulted in a denser, harder and chewier bread with increasing the substitution level. Banana bread stored at −20 °C for one week had significantly lower (p < 0.05) firmness and water loss compared to 4 and 25 °C.