Are Psyllium Fiber and Flaxseed Flour An Exciting Combination of Ingredients in the Development of Gluten-free Vegan Bread?

• Published in: Journal of culinary science & technology Vol. 22; no. 3; pp. 480 - 495
• Main Authors: Bernardes, Esther Nogueira, Flôres, Simone Hickmann, Thys, Roberta Cruz Silveira
• Format: Journal Article
• Language: English
• Published: Binghamton Taylor & Francis 03-05-2024; Taylor & Francis LLC
• Subjects: Baking; Bread; flaxseed flour; Flour; Gluten; Gluten-free; Ingredients; Nutritive value; Protein composition; Protein structure; psyllium fiber; Sensory evaluation; Sensory properties; Specific volume; Substitutes; Vegan; vegan bread; Veganism
• ISSN: 1542-8052; 1542-8044
• DOI: 10.1080/15428052.2022.2060160

Gluten substitution in baking generally generates products with low sensory and nutritional quality; therefore, the research for a substitute that mimics gluten's structural characteristics and improves the dietary attributes of bread is interesting. The removal of eggs from gluten-free baking products to make them vegan is another challenge. It helps in various factors such as taste, structure, air incorporation, and specific volume. The present study evaluates the combination of psyllium fiber and flaxseed as gluten and egg substitutes in gluten-free, vegan bread. The volume, color, texture, internal crumb structure, sensory, and nutrient composition were evaluated. The bread with flaxseed and psyllium fiber was classified as protein and fiber sources. Sensory analysis showed that bread with 1.5% of Psyllium fiber and 7.5% of flaxseed flour presented an acceptance index above 70%. Also, this combination of ingredients generates many small pores minimizing the firmness increase during storage.