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- Mohamed, Abdellatif; Xu, Jingyuan; Singh, Mukti
- Food chemistry 2010 v.118 no.3 pp. 620
- yeast breads; bananas; ingredients; chemical concentration; powdered foods; hard red spring wheat; wheat flour; wheat gluten; dietary fiber; fiber content; potassium; dietary minerals; mineral content; sugar content; freshness; volume; flavor; storage time; breadmaking; breadmaking quality; bread dough; water; absorption; food storage; storage quality; food composition; color; protein content; rheological properties; viscoelasticity
- ... Banana powder (BP) was added to hard-red spring wheat (HRSW) flour intended for yeast-leavened bread formulation. Five different formulations containing 10%, 15%, 20%, 25%, and 30% BP were prepared with varying amounts of base flour, while vital gluten was maintained at 25% in all blends. Based on the added BP amounts only, the prepared bread could deliver 42.87-128.6mg potassium/30g of bread (one ...