Comportamento reológico da farinha de trigo com substituição parcial de farinha de banana verde

Abstract

Wheat flour is a raw material for a wide range of food products, and for this reason it is widely used in industries in the bakery, pasta, biscuits and cakes industries. The population is seeking in the current day new formulations of products aimed at welfare and quality of life. Based on these aspects, this study aimed to evaluate the rheological changes of mixed flours with different concentrations of wheat flour and green banana flour. The green banana flour was characterizedby carbohydrates, proteins, lipids, ashes, and moisture. The tests were performed with partial substitutions of 0%, 10%, 20%, 30%, 40% and 50% of wheat flour for green banana flour in the mass / mass ratio. The analyzes were done in triplicate using a completely randomized design. The mixed flours were submitted to alveograph analysis, and the parameters tenacity, extensibility, and gluten strength were measured. It was observed that the greater the proportion of green banana flour added to the mixture, the gluten strength and the elasticity tended to decrease, while the tenacity tended to increase. By means of the results obtained, it can be predicted that the analyzed mixtures, as well as the wheat flour itself, do not apply to baking or to the production of cookies, but it is applicable in the production of pasta.