The Physicochemical and Rheological Properties of Green Banana Flour–Wheat Flour Bread Substitutions

The Physicochemical and Rheological Properties of Green Banana Flour–Wheat Flour Bread Substitutions

Functional foods are currently receiving increasing popularity in diet modification. Green bananas contain far more dietary fiber (DF) and resistant starch (RS) than mature bananas. The potential for integrating these vital components into food, such as bread, has expanded. Thus, this study aimed to...

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Bibliographic Details
Main Authors: Yasmeen M. Bashmil, Frank Bekes, Michael Ruderman, Hafiz A. R. Suleria, Rudi Appels, Frank R. Dunshea
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Plants
Subjects:
functional bread
green banana
MixoLab
RS
DF
dough rheology
Online Access:https://www.mdpi.com/2223-7747/14/2/207
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