Rheological evaluation of wheat and banana flour mixtures.

Abstract

The effect of partial replacement of 10, 15, 20 and 25 % of wheat flour with banana flour on dough rheology was evaluated. A Mixolab was used in accordance with the provisions of the Simulator work protocol (Chopin S) to measure water absorption (%), development time (min) and curve stability (min). With the standard protocol, all parameters of torque (Nm), time (min) and temperature (^oC) were obtained in mixing, heating and cooling. The banana flour doughs evaluated in the mixolab showed an increase in water absorption and a decrease in stability. The retrogradation and gel strength indicators varied with respect to the control sample depending on the substitution percentage.