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

Abstract

The seeds and husk of Plantago origin are rich source of dietary fiber known for its medicinal use. Despite the use of both Plantago psyllium and Plantago ovata products due to their physicochemical and nutritional properties, only the effects of Plantago ovata 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 Plantago products: Plantago psyllium seeds and Plantago ovata 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 Plantago psyllium 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 Plantago ovata 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 Plantago psyllium and ovata were considered to be better than the husk.