investigation of rheological of dough and organoleptical properties of toast breads containing banana flour

in recent years different additives have been used for enhancing quality and nutritional value of bread. banana flour is a useful additive that contains significant amounts of fiber, protein, minerals and vitamins. in this research chemical tests (moisture, ash, protein and fiber) were carried on the wheat flour, banana flour was then added at levels of 10, 15 and 20% and toast breads were prepared according to semi-industrial method. some rheological properties of dough samples containing banana flour were determined and then organoleptical properties of toast breads as well as control treatment were measured by sensory panelist. based on the results, incorporation of banana flour at various levels (10, 15 and 20%) improved all organoleptical properties of banana breads compared with control samples. also increased the absorption of water, extension time, resistance, volumetric value and decreased the extremely ability of the samples. also that all the samples of banana powder improved the resistance of the batch to tension and energy tests. in addition, samples containing 15 and 20% banana flour were found to be the best samples.