Bread from Composite Plantain‐Wheat Flour: I. Effect of Plantain Fruit Maturity and Flour Mixture on Dough Rheology and Fresh Loaf Qualities

摘要: The effects of plantain fruit maturity (7–10 weeks after full finger development) on the dough rheology, physical and sensory properties wheat-plantain composite bread were studied diluting wheat flour with (PF) up to 20% (w/w). rheological (Brabender Farinograph Chopin Alveograph) as well characteristics (loaf weight, volume, specific crumb softness index, crust color) quality samples determined. stability was reduced while mixing tolerance increased significantly PF content (P < 0.05). size loaves not different from that all bread. Bread became darker lightness eighth week maturity. However, had no significant effect acceptability loaf flour. Practical Applications: Consumption unripe its products is encouraged due some beneficial health such medium glycemic index rich certain micronutrients. This paper opens commercial potential technical challenges using for baking purposes. results obtained have shown additional research development efforts, use in white could be possible.