COMPORTAMIENTO REOLOGICO DE MEZCLAS: HARINA DE TRIGO-ALMIDÓN NATIVO DE BANANO CAVENDISH DESTINADAS PARA PANIFICACIÓN

The objective of this work is to evaluate the rheological behavior of wheat flour-native Cavendish banana starch, used for baking. The techniques used for the physical-chemical analysis of raw materials were the AOAC methods (2005); and the determination of the rheological indices, was carried out through the Chopin ® Mixograph, according to ICC - 173 (2006). Three treatments of wheat flour / native Cavendish banana starch mixtures were evaluated in proportions: 85/15 (T1), 70/30 (T2) and 55/45 (T3), and a control treatment 100/0 (T0) . The rheological profile was included in the indices of: water absorption, kneading, gluten strength, viscosity, amylase resistance and retrogradation index. According to the results, substitutions of wheat flour for banana starch should not exceed 30%, so that the rheological characteristics of the masses destined for baking are not significantly affected (p≥0,05).