Utilisation de farine de banane plantain dans la fabrication de pains, biscuits et farines instantanées

Résumé

In several respects, bread obtained by partial substitution of wheat flour by plantain flour looks similar to that made with wheat flour alone. In bread with a 10% plantain flour content, it was observed that surface incisions were less open, the specific volume decreased, and that the crumbs took on a yellowish colour. Sensory analysis of bread with a 7.5% plantain flour content compared to wheat flour bread revealed no significant difference. Up to 17% plantain flour was incorporated into wheat flour for the preparation of biscuits at various extrusion temperatures. As a rule, the biscuits containing plantain flour were less expanded and more dense than those obtained with wheat flour and maize starch. The most appreciated biscuits, as indicated by sensory analysis, were those obtained from millet flour, plantain flour and peanut cake blends. The rehydration properties of flour obtained by grinding extruded biscuits were comparable to those of commercial flour, with initial absorption rates two to three times higher. The rheological behaviour of blends differed from that observed with commercial flour, with a lower apparent viscosity.