Rheological Characteristics of Model Gluten-Free Dough with Plantago Seeds and Husk Incorporation

• Published in: Foods Vol. 11; no. 4; p. 536
• Main Authors: Pejcz, Ewa, Burešová, Iva
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 13-02-2022; MDPI
• Subjects: Acceptance tests; Additives; Baking; Bread; bread quality; Deformation test; Dietary fiber; Dough; Flour; Food science; Gluten; Humidity; Medicinal plants; Performance evaluation; physical properties; Plantago; Plantago ovata; Plantago psyllium; Rheological properties; Rheology; Seeds; Shelf life; Software; Sucrose; texture; Variance analysis; Water hardness; Water loss; United Kingdom > UK; Czech Republic; physical properties; shelf-life; bread quality; Plantago psyllium; texture; Plantago ovata
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods11040536

The seeds and husk of
origin are rich source of dietary fiber known for its medicinal use. Despite the use of both
and
products due to their physicochemical and nutritional properties, only the effects of
husk have been studied. Their structure-forming properties may positively affect gluten-free bread quality only if an adequate dough hydration is used. The aim of the work is to analyze the effect of different
products:
seeds and
seeds and husk in quantities of 3, 6 and 9% share on the rheological profile of model gluten-free dough and bread and bread's technological quality and shelf-life. The rheological parameters of the dough were determined with Mixolab protocols and uniaxial deformation test. Bread quality and its textural profile analysis after cooling and storage were determined. The addition of
seeds weakened the dough. All additives contributed to a reduction in starch retrogradation, bread hardness and water loss during baking, and to the improvement of the doughs' resistance to extension, dough energy and bread yield. This influence is strongest when the
husk was used. However, the consumer acceptance of the tested breads was low and, in this respect, the breads with the addition of seeds of both
and
were considered to be better than the husk.