“…On the other hand, there is only one report where BF was directly utilized as gluten substitute to produce GF bread, and overripe banana fruit was utilized in the preparation of banana flour (Seguchi, Tab ara, Iseki, Takeuchi, & Nakamura, 2014). Ripening changes the components in bananas, for example, starch is changed to low molecular weight sugars (Forseca et al, 2019; Marriott, Robinson, & Karikari, 1981), and reduces not only the amount of starch, but also the amount of high molecular weight pectic and hemicellulosic polysaccharides with viscosity (Kojima, Sakurai, Kuraishi, & Kokubo, 1994). However, it is unclear how these components and the changes due to ripening affect breadmaking.…”