Physical and functional properties of banana pseudostem flour and its effect on the quality (texture and microstructure) of formulated bread

• Main Authors: Hoon, Ho Lee, Norlia, Muhamad, Thuan-Chew, Tan, Noor Aziah, Abdul Aziz
• Format: Article
• Language: English
• Published: 2017
• Subjects: Q Science (General); QD Chemistry
• Online Access: http://eprints.unisza.edu.my/5308/1/FH02-FBIM-17-09807.pdf; http://eprints.unisza.edu.my/5308/
• Institution: Universiti Sultan Zainal Abidin

The objectives of this study were to compare physical and functional properties of banana pseudostem flour (BPF) with commercial wheat flour (CWF). The texture and microstructure qualities of composite breads formulated with partial substitution (10%) of CWF by BPF, as well as the addition of hydr...