The work had as main raw material a variety of plantain, Pildorita variety (Musa alinsanaya), which in its chemical physical analysis reported the following contents in 100 grams of edible sample or fresh sample: Moisture; 68.20%, ashes; 0.82%, fats; 0.01%, proteins; 1.51%, carbohydrates; 19.80%, energy expressed as Kcal; 85.29, soluble solids; 15.20, vitamin C; 8. 50 mg/100 grams of fresh raw material, and pH; 4.00, having the purpose of obtaining a type of bread (biscocho), which followed a standard flow chart with a formula of (5% banana pildorita dough + 95% wheat flour), for this type of bread: raw material, formulation dosage, mixing/kneading, refining/stretching, weighing I, division, molding, standardized/roasting, fermentation, baking, cooling, weighing II, fortified breads. For which the physical-chemical analyses of the three treatments (T1, T2 and T3): moisture; 30.22, 29.65,...