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

Abstract

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

Incorporation of mushroom powder into bread dough—effects on dough rheology and bread properties

“…This method was carried out to mimic the shearing process when dough was mixed in bakeries (Shittu, Egwunyenga, Sanni, & Abayomi, 2014). This method was carried out to mimic the shearing process when dough was mixed in bakeries (Shittu, Egwunyenga, Sanni, & Abayomi, 2014).…”

“…The doughLAB parameters indicate how the dough responds to mechanical mixing during the blending and hydrating of flour and ingredients, and the development of the structure of gluten. This method was carried out to mimic the shearing process when dough was mixed in bakeries (Shittu, Egwunyenga, Sanni, & Abayomi, 2014). Peak torque was measured to represent the optimum dough consistency for product production.…”

Improved Quality Attributes of Brabari and Lavash Flat Breads with Wheat Doughs Incorporated with Fenugreek Seed (Trigonella foenum graecum) Gum

“…It seems that the increased hydration capacity of dough by increasing leavening time can be due to the extended intermolecular interactions between fenugreek gum and the protein, pentosans of wheat flour and mechanically destroyed starch granules (Shittu et al . ).…”

Evaluation of the Nutritional Quality and Consumer Acceptability of Wheat-Sesame (Triticum aestivum-Sesame indicum) Composite Bread Blends

“…These flour blends were thoroughly mixed with other ingredients to produce the composite breads that were evaluated for the impact of substitution of wheat flour with sesame seeds flour on the physical, nutritional quality and sensory attributes of the breads. The blend formulations in this study were produced based on standard method previously adopted by [12].…”

“…Wheat the basic ingredient in bread production is imported into Nigeria involving huge expenditure of foreign exchange earnings thus leading to high cost of bread. In order to make bread affordable to low income earners who constitute the largest patronizing population of consumers, there is need to powder flour [8], wheat-cowpea flour [9], wheat-soybean flour [10], fababeans, cotton and sesame seed flour [11], wheat, maize and sweet potato flour [7], wheat, acha and cowpea flour blends [9], wheat and plantain flour blends [12], wheat and yellow maize flour [13], wheat and millet flour blends [14], wheat and yeast fermented rice bran flour blends [15], mix cereals and pulses flour blends for the management of diabetes [16], etc. Aside these outlined flour blends, there are several other potential possibilities for the formulation of composite flours to produce different qualities of extended wheat breads.…”