Dough Development Research Articles

Impact of Ferulated Arabinoxylans from Maize Bran on Farinograph and Pasting Properties of Wheat Flour Blends.

This research explores the extraction of ferulated arabinoxylans (FAXs) from maize bran and their incorporation into wheat flour to assess their impact on rheological and pasting properties. Flour blends were prepared with FAX concentrations of 0%, 2%, 4%, 6%, 8%, and 10%, and these blends were then evaluated using farinograph, mixograph, micro-extensibility, and viscosity analyses. The results indicated that farinograph water absorption increased significantly (p ≤ 0.05), ranging from 54.9% to 60.5%, as the FAX content rose, correlating with higher gel-forming potential. Notably, the 2% FAX treatment (FAX2) exhibited the longest dough development time at 24.7 min. Stability and mixing time index (MTI) values also varied significantly (p ≤ 0.05) among treatments, with FAX2 displaying a longer mixing time of 14.4 ± 3.3 min. A pasting analysis revealed a significant decrease in peak and hot paste viscosity (p < 0.05) with increasing FAX concentrations, suggesting an association between lower hot paste viscosity and reduced breakdown. Micro-extensibility measures further indicated that blends with 0% and 2% FAX had greater extensibility, while the 4% FAX blend showed higher resistance. Overall, this research aims to advance the understanding of how these components can enhance flour functionality and contribute to the development of healthier, higher-quality baked products.

Quality and noodle-making performance of wheat flour with varied gluten strengths altered by addition of various arabinoxylans.

This study examined the effects of adding different types of arabinoxylans (AXs) to wheat flour with varying gluten strengths on flour quality and noodle-making performance, with the aim of utilizing AXs as health-enhanced ingredients. Three flours (Goso, Hojoong, and Joongmo) with low, medium, and high gluten strengths were used, along with two water-extractable AXs (E1 and E2) and one water-unextractable AX (U) with diverse molecular weights and viscosities. The addition of 2% AXs increased the water and sucrose solvent retention capacity values and decreased the gluten performance index values for all flours, with a notable effect on Goso flour by U. The dough development time was prolonged in all flours, necessitating more water for development. The sodium dodecyl sulfate sedimentation volume increased with the addition of AXs, especially with E2 and U. Pasting properties remained unaffected, suggesting a minimal impact on starch-related properties. However, noodles made with E2 and U showed deteriorated quality in terms of fresh noodle texture, weight gain, cooking water turbidity, and cooked noodle texture, in contrast to noodles made with E1 alone. Additionally, adjusting the water amount when adding U altered the textural properties, approaching that of noodles without added AXs. Overall, the impact of AXs on flour and noodle quality varied depending on their molecular weights, viscosities, and the gluten strength of the flour. Additionally, AXs could be successfully utilized by adjusting the water amount for the production of health-enhancing noodles. PRACTICAL APPLICATION: Arabinoxylans, as health-promoting ingredients, can be utilized in noodle production by optimizing the water amount and mixing time.

Exploring the impact of selenium-enriched peptides from yeast autolysate on dough properties: Insights into mechanisms from gluten perspectives

This study investigated the impact of Selenium (Se)-enriched yeast autolytic peptides (SeYAP) with different Se levels on dough properties as well as the related mechanism by focusing on gluten. SeYAP prolonged the dough's development time by up to 131 % and stability time by up to 28 %. It also decreased dough's viscoelasticity and rendered dough softer. Additionally, SeYAP diminished the binding capacity of dough to water and augmented the fluidity of water. Protein composition, disulfide bonds and fluorescence spectroscopy revealed that SeYAP could induce depolymerization of glutenin aggregate through sulfhydryl/disulfide bond exchange and hydrophobic interactions. Seven Se-enriched peptides were identified from the fraction with strong ability to depolymerize gluten. Specifically, six peptides contained selenocysteine, while another peptide contained selenomethionine. Molecular docking indicated that Se-enriched peptides could interact with amino acids (such as glutamine, tyrosine and proline) in gluten via hydrophobic interactions and/or hydrogen bonds.

Arbuscular mycorrhizal fungi affected soft wheat quality properties and nutritional index by regulating the composition and secondary structure of protein

Arbuscular mycorrhizal fungi (AMF) inoculation has important regulatory influence on plant growth and nitrogen uptake, which are intimately associated with soft wheat yield and quality. The study aimed to investigate the impact of AMF inoculation on soft wheat grain yield, protein compositions, protein quality, secondary structure of gluten, dough properties and biscuits baking quality. In this study, AMF inoculation significantly increased grain yield. AMF inoculation decreased grain protein content by 5.1%, glutenin content by 8.5%, GMP by 14.3%, and HMW-GS by 8.8% compared with CK. Conversely, AMF inoculation increased the ratio of gliadin/glutenin. Further analysis showed AMF treatment had a looser gluten network than CK, significantly reduced β-sheet and β-turn content, while α-helix content increased. The nutritional index of grain protein was slightly reduced under AMF inoculation, yet the biological value was improved. Reduced wet gluten content, gluten performance index and dough development time under AMF treatment through regulation of soft wheat protein composition and gluten protein structure. Therefore, biscuits in AMF treatment showed reduced thickness, hardness, significantly greater spread ratio and sensory score compared with CK. These indicate that AMF application would be a beneficial agronomic practice to synergistically optimize yield and grain quality in soft wheat.

The Effects of Adding Extruded Highland Barley Flour on the Thermomechanical Properties of Wheat Flour Dough and the Overall Quality of Fresh Wet Noodles

This study examined how adding extruded highland barley flour (EHBF) affects the thermomechanical properties of wheat flour dough and the overall quality of fresh wet noodles. EHBF increased the gel strength and pasting temperature of wheat flour compared to regular highland barley flour. Moreover, higher EHBF levels reduced dough development time and stability time. EHBF improved the color and springiness of fresh wet noodles and decreased their cooking time and light transmittance relative to the color and springiness of the noodles in the control group. Notably, noodles with 20% EHBF showed a compact microstructure and received the highest sensory evaluation score. Adding EHBF lowered the estimated glycemic index of fresh wet noodles by reducing rapidly digestible starch and increasing slowly digestible starch and resistant starch contents. Thus, EHBF is a promising functional ingredient for enhancing the quality of fresh wet noodles.

The effect of dielectric barrier discharge (DBD) cold plasma treatment on the reduction of aflatoxin B1 and the physicochemical properties of oat

Cold plasma is an emerging technology that has increased in demand because of consumers’ desire for fresh, safe and minimally processed food products. Aflatoxin B1 is one of the main mycotoxins that is usually found in cereals, especially oats. This study was conducted to determine the effect of DBD cold plasma on aflatoxin B1 and the physicochemical characteristics of oats. Whole oat grains were subjected to DBD plasma treatment for 1, 3, and 6 min at powers of 32, 37, and 42 W. Untreated samples were also evaluated as controls. The results showed that DBD treatment had the greatest reduction in 6 min and power 37, which reduced AFB1 concentration by 82%. Furthermore, there was no significant difference for some qualitative parameters such as protein and pH compared with the control sample, whereas the peroxide value and β-glucan increased and alpha-tocopherol decreased. The farinograph test showed that the improvement in water absorption capacity, dough stability, dough development time, and the degree of softening decreased. In addition, the viscosity of treated sample was reduced compared with that of the control sample. This study showed that DBD plasma had an effective reduction in aflatoxin AFB1, and it also improved the technological properties.

INVESTIGATION OF THE RHEOLOGICAL, NUTRITIONAL, AND SENSORY PROPERTIES OF THE GLUTEN-FREE BREAD PRODUCED FROM RICE, BEAN, AND CHICKPEA FLOUR

In recent years, the demand for gluten-free products has been constantly increasing due to the increase in the number of people suffering from celiac disease. Bread is the main product consumed in our country; therefore, gluten-free bread for celiac patients on the market is mostly of poor quality and low nutritional value, while gluten-free flour has a very high price. The purpose of this work was to investigate the rheological properties of dough, the nutritional value of bread, as well as the sensory properties of gluten-free bread produced from mixtures of raw materials such as rice, chickpea, and bean flour, corn starch, and egg powder. The results showed that the gluten-free bread had different rheological properties, and only mixes M5 and M6 had similar rheological properties, such as dough development, stability, and degree of softening, to the control bread M1. Gluten-free bread from mixtures M2 and M3 had higher contents of protein, fat, cellulose, and minerals, while bread from mixtures M5 and M6 had medium contents. Bread M2 and M3 had acidity levels above the allowed limits which made them unusable or had a short shelf life. Sensory analyses showed that bread M5 had similar sensory properties to the control bread M1 and fell into the same quality category; also, bread from the M5 mixture has a much better taste and aroma. For consumption, we recommend using gluten-free bread from the M5 mixture, which in its composition has 80% rice flour, 7.5% chickpea flour, 5% bean flour, and 7.5% egg powder.

Development and characterization of gluten-free fried dough (magwinya) using sorghum flour.

Magwinya, a deep-fried cereal dough, is usually produced using cake or bread wheat flour due to the naturally beneficial proteins found in wheat. In this study, sorghum flour, a gluten-free cereal grain, was used to produce magwinya. The aim was to develop and characterize gluten-free fried dough using sorghum flour. Xanthan and guar gum hydrocolloids were added to the sorghum flour in ratios of 0.5%, 1.0%, and 1.5% and 1.5%, 2.0%, and 2.5%, respectively, for magwinya production. The physicochemical characteristics of the magwinya were compared. The hardness of magwinya was significantly lower in sorghum: guar gum (SGG) samples due to their high moisture content. Ash and fiber content were also significantly higher in SGG samples. Increasing the level of SGG increased the volume (63.33-66.67 cm3). There was no significant difference in the weight of the samples. An increase in diameter (50.33-52.17 mm) was observed in SGG samples. Color analysis showed a significant increase in the L* (Lightness) of the crumb (46.28-49.12) compared to the crust (26.96-30.11) in the SX (sorghum: xanthan gum) and SGG samples. Redness (12.28-13.77) increased with levels, while yellowness (11.86-14.02) decreased with levels in SX and SGG crust. This study's findings are significant as they indicate that guar gum was the better binder for developing cereal fried dough (magwinya) from sorghum. These findings could have practical applications in the food industry, particularly in the development of gluten-free products and in the use of alternative grains like sorghum.

Technological Properties of Inulin-Enriched Doughs and Breads, Influence on Short-Term Storage and Glycemic Response.

The use of inulin in food is highly appreciated by consumers because of its prebiotic effect. In this study, the effects of increasing additions (5, 10 and 20%) of inulin as a substitute for wheat flour in bread production were investigated with regard to the physical, technological and rheological properties of the flour blends. Inulin reduced the water-binding capacity from 1.4 g/100 g with 0 flour to 0.80 g/100 g with the 20% inulin addition, while there were no statistical differences in the oil-binding capacity. The addition of inulin also influenced the yeast rates, especially in the samples with 5 and 10% addition. On the farinograph, inulin caused a reduction in water absorption (40.75 g/100 g with 20% inulin), an increase in dough development time (18.35 min with 10% inulin) and dough stability (13.10 min with 10% inulin). The mixograph showed a longer kneading time for the sample with 20% inulin (8.70 min) than for the control (4.61 min). In addition, there was an increase in dough firmness and tightness due to the addition of inulin (W: 203 × 10-4 J; P/L: 4.55 for the 20% inulin sample) compared with the control. The physical and technological properties of the loaves were evaluated at time 0 and after 4 days (T4). The addition of inulin reduced the volume of the bread while increasing the weight, albeit with a weight loss at T4 (compared to T0) of 4.8% for the 20% inulin and 14.7% for the control. The addition of inulin caused a darkening of the crust of the enriched bread, proportional to the increase in inulin content. In addition, the inulin content ranged from 0.82 g/100 g in the control to 14.42 g/100 g in the 20% inulin bread, while the predicted glycemic index ranged from 94.52 in the control to 89.39 in the 20% inulin bread. The available data suggest that the formulation with 5% inulin provides the highest performance.

Impact of Sprouted Chickpea Grits and Flour on Dough Rheology and Bread Features.

This study investigated the effects of incorporating sprouted chickpeas, at a 25% enrichment level, into bread production as either grits (90% of particles ≥500 µm) or flour (90% of particles ≤250 µm). The focus was to investigate the role of particle size on dough and bread. In addition to the functional, mixing and pasting properties of ingredients, gluten aggregation, mixing, extensional, leavening, and pasting properties of the blends were assessed during bread-making, as well as bread volume and texture. Chickpea particle size influenced water absorption capacity (1.8 for grits vs. 0.75 g/g for flour) and viscosity (245 for grits vs. 88 BU for flour), with flour showing a greater decrease in both properties. With regard to dough properties, dough development time (16.6 vs. 5.3 min), stability (14.6 vs. 4.6 min), and resistance to extension (319 vs. 235 BU) was higher, whereas extensibility was lower (105 vs. 152 mm) with grits, compared to flour. During bread-making, grits resulted in a higher specific volume (2.5 vs. 2.1 mL/g) and softer crumb (6.2 vs. 17.4 N) at all the considered storage times. In conclusion, sprouted chickpea grits can be effectively used as a new ingredient in bread-making favouring the consumption of chickpea, without compromising product quality.

Comparison of nutritional, antioxidant, physicochemical, and rheological characteristics of whole and sprouted wheat flour

Wheat (Triticum aestivum L.) is a staple food used to prepare various ready-to-eat items. Germination increases the nutritional content of grains while decreasing the anti-nutrient content. The current study investigated the effects of sprouting on the nutritional, antioxidant, physicochemical, and rheological properties of wheat flour.Sprouting of whole wheat flour was performed, and comparisons were made for nutritional composition, gluten content, soluble dietary fibers, total phenolic and antioxidant activity, anti-nutrients, and rheological properties of whole wheat flour and sprouted wheat flour.Sprouting improved the nutritional composition of wheat flour. Results revealed significant improvements in ash, proteins, dietary fibers, insoluble fibers, and protein digestibility. The study indicated a positive correlation of sprouting time with phenolics and antioxidant activities of processed wheat flours. Sprouting reduced tannin and phytates contents and anticipated elevation in water absorption, dough stability, dough development time, the mixing time and sedimentation time. However, a significant decrease in the falling number of germinated wheat flours was observed, along with an improved color profile of the treated flours.This study suggests 72 h sprouting as a viable approach to improve the nutrient digestibility, nutritional profile, and antioxidant potential of wheat, thus depicting processed flour with improved functional attributes.

Technological Evaluation of Fiber Effects in Wheat-Based Dough and Bread.

Dietary fiber incorporation in bread offers potential health benefits but poses challenges due to its impact on dough rheology and bread quality. This study evaluated the effects of pea, cocoa, and apple fiber on wheat-based dough and bread properties using rheological methods (farinograph, alveograph, pasting, and proofing) and baking trials. Substituting flour with fiber at 1%, 5%, or 10% increased water absorption and affected dough development, stability, and extensibility, particularly at high fiber concentrations. Pasting properties showed varying gelatinization behaviors influenced by fiber type and concentration. Principal component analysis (PCA) highlighted the clustering of dough and bread characteristics based on fiber concentration and type. At low fiber concentrations (up to 5% of flour replacement), negative effects were minimal, suggesting no need for comprehensive compositional analysis. However, high fiber concentrations (10%) introduced significant variability and complexity in dough properties. New farinographic parameters (FU4, FU6, FU8, FU10, and FU12) improved the explanatory power of PCA, enhancing the understanding of fiber-rich dough dynamics. The significant alterations in moisture content and texture underscore the intricate relationship between type of fiber, concentration, and dough functionality. Optimizing rheological parameters for fiber-enriched flour is crucial for adapting the bread-making process to produce high-quality bread with desired characteristics and enhanced nutritional benefits.

Effects of fish skin collagen peptide on physicochemical properties of frozen dough and quality and antioxidant activity of steamed bread

Fish skin collagen peptide (FSCP), as a bioactive peptide, holds significant potential in the food industry, particularly in enhancing the quality and nutritional attributes of frozen dough products. This research examined the impacts of FSCP addition and freezing time on water distribution, rheo-fermentation, rheological, and structural properties of dough, as well as the textural properties, internal structure, and antioxidant activity of steamed bread. The results showed that adding FSCP inhibited water migration and reduced freezable water content. After 4 weeks of freezing, the freezable water content of the FSCP-added groups decreased by 0.42%–4.77% compared with the control. Rheo-fermentation analysis indicated that the total CO2 release volume, maximum dough development height, and CO2 retention volume initially increased with FSCP concentration, peaking at 1.5%, before decreasing with further increases in FSCP concentration. Moreover, FSCP effectively mitigated gluten freeze damage, resulting in a slower decline in disulfide bond content and viscoelasticity. Additionally, it improved the textural properties and antioxidant activity of the steamed bread. X-ray micro-CT images revealed that FSCP improved gas pore distribution and network density in the steamed bread. Overall, FSCP proved effective in improving the attributes of frozen dough and the final steamed bread, particularly at a 1.5% concentration. These findings suggest a promising application of FSCP in frozen dough-based products, especially in the development of functional foods.

Effect of ultra‐fine ground whole grain highland barley substitution on wheat dough properties and bread qualities

AbstractBackground and ObjectiveThere is a growing interest in incorporating whole grain highland barley (HB) to wheat bread for improving nutrients and potential health benefits. However, the qualities and sensory properties of whole grain‐based bread were reduced compared to refined wheat‐based bread due to the strong water absorption and large particle size of dietary fiber in whole grain. Therefore, ultra‐fine ground whole grain HB partially substituted 5%–40% wheat flour to make bread, and the relevant dough properties and bread qualities were studied.FindingsThe increased addition of ultra‐fine ground whole grain HB from 5% to 40% to wheat increased dough development time, whereas, decreased dough stability time, elasticity, pH, G′ modulus, and G″ modulus. The increased substitution of ultra‐fine ground whole grain HB to wheat further reduced the specific volume, cohesiveness, elasticity, and resilience of bread, whereas, increased the hardness, adhesiveness, and chewiness of bread.ConclusionsThe partial substitution of wheat with ultra‐fine ground whole grain HB from 5% to 40% wheat significantly affected wheat‐HB dough properties and resultant bread qualities mainly due to weakened gluten networking.Significance and NoveltyThe 5%–10% substitution of wheat by ultra‐fine ground whole grain HB showed the optimum dough properties and bread qualities compared to other treatments, which substituted 20%–40% wheat flour.

Microwave treatment enhances the physical and sensory quality of quinoa-enriched gluten-free bread

The suitability of microwave-assisted hydrothermally treated (MWT) quinoa flour was investigated as an ingredient for enhancing the quality of gluten-free (GF) bread fortified with quinoa. Different levels (0%, 25%, 37.5%, 50%, and 75%) of native/untreated (N) or MWT quinoa flour (30% moisture content, 9 W/g, total 8 min of microwave exposure) were evaluated to replace maize starch in a starch-based GF recipe. The hydration of the dough was adjusted to obtain similar consistency in terms of complex modulus, G1*, to compensate its increase due to quinoa addition and treatment (up to +737%). The incorporation of increasing amounts of native quinoa flour reduced dough viscosimetric profiles, delayed its gelatinization peak in DSC scans (up to +3.4 °C), and decreased the dough's development and stability during the fermentation test (the final height decreased from 88 mm for 0% quinoa to 4 mm for 75%). When substituting native by MWT quinoa flour at a certain substitution level, a reduction in the breakdown viscosity, an increase in pasting temperature, and an increase in dough development and stability during the fermentation test were noted. As a result, the MWT quinoa flour-fortified breads exhibited a higher specific volume, lower hardness, and retarded staling. In addition, sensory evaluation of the breads showed a reduction in the herbaceous off-flavour associated with the quinoa (untreated) flour, and no effect on bitterness. The experimental findings indicate the feasibility of using microwave hydrothermal treatment to improve the physical properties and sensory quality of quinoa-enriched GF bread.

The combined effects of weather conditions and fertilization on wheat fiber to protein ratio and on dough quality

Owing to the increasing role of fiber-rich wholegrain products in food preparation, it is necessary to determine the optimal ratio of protein to fiber in wholewheat flour. The effects of organic and mineral N fertilizers on the protein content (PC) and total content of arabinoxylans and β-glucans (AX+BG) and their ratio (PC:AX+BG) were investigated here. The effect of this ratio on the dough quality of winter wheat ‘Fredis’ was evaluated. The field experiment was conducted at the Estonian University of Life Sciences in 2014‒2017. The results showed that the total amount of AX+BG was significantly affected only by weather conditions (air temperature and precipitation). Higher total AX+BG was associated with higher water absorption capacity, longer dough development time, and a higher quality number of the dough. Better dough quality indicators were obtained when the PC:AX+BG ratio was in the range of 2‒2.2:1. The value of the PC:AX+BG ratio depended more on fiber content than on PC, because the variation in fiber values between trial years was up to three times greater than that of PC. Better dough quality was obtained from N treatments with higher organic and mineral N amounts and in years with lower or average grain yield.

Effect of Different Hydrocolloids on the Qualitative Characteristics of Fermented Gluten-Free Quinoa Dough and Bread.

The aim of this research was to optimize the production process of fermented gluten-free quinoa bread. To this end, the effect of different hydrocolloids on the technological, fermentative, and nutritional properties of quinoa-based gluten-free doughs and breads was evaluated. For this purpose, 3% of four different hydrocolloids (sodium alginate, k-carrageenan, xanthan gum, and hydroxypropyl methylcellulose (HPMC)) were used in gluten-free doughs composed of 50% quinoa flour, 20% rice flour, and 30% potato starch. The rheological and fermentative properties of the doughs were evaluated, as well as the chemical composition, specific volume, crust and crumb color, and alveolar structure profile of gluten-free breads. The results highlighted the differences in dough rheology during mixing and fermentation of the doughs. In particular, HPMC showed a good gas retention (93%) during the fermentation of quinoa dough by registering the highest maximum dough development height (Hm). The gluten-free quinoa breads obtained were characterized by significantly different quality parameters (p < 0.05). The use of 3% HPMC resulted in breads with the lowest baking loss, the highest volume, and the most open crumb structure.

Biscuits enriched with the edible powder of Angoumois grain moth (&lt;i&gt;Sitotroga cerealella&lt;/i&gt;): Optimization, characterization and consumer perception assessment

During this study, the dried powder of Angoumois grain moth (Sitotroga cerealella) (AGM) was used as an excellent source of protein to produce nutritional biscuits. Physical, chemical, rheological and microbiological characteristics of biscuits with the optimum AGM percentage (5%) were evaluated compared to the control. The response surface methodology (RSM) with optimal (custom) design was first employed for optimizing the percentage of the AGM powder in biscuits. The optimum selected percentage of the AGM powder was 5% and a quadratic model was found to yield the best fit. The evaluation of parameters of biscuits (ash, protein, fiber and fat content) showed that most of the values, except carbohydrate, significantly increased with AGM inclusion (5%) compared to the control. Also, an increase in diameter, spread ratio and weight values and a decrease in the thickness and break strength of the biscuits were observed with AGM powder inclusion. The presence of the 5% AGM powder slightly increased water absorption, and dough development time also increased compared to the control sample. However, stability of dough decreased. The sanitary conditions of the AGM biscuits were satisfactory as the analytical results were within the established values specified in the regulation. The study revealed that Angoumois grain moth is an excellent source of nutrients necessary for combating protein-energy-malnutrition rampant in our world today.

Assessment of Physicochemical Properties and Quality of the Breads Made from Organically Grown Wheat and Legumes.

This study aimed to explore the feasibility of substituting wheat flour with varying levels (10%, 15%, 20%, and 25%) of flour derived from field bean, chickpea, lentil, and pea seeds. The investigation focused on assessing the physical properties of wheat dough and the physicochemical characteristics of bread samples. The addition of legume seed flours significantly influenced the dough's development time, particularly with chickpea flour causing a notable increase in this parameter. While dough stability was generally shorter for mixtures containing wheat flour and legume seed flour, chickpea flour was an exception, significantly prolonging dough stability time. Furthermore, the inclusion of legume flours resulted in increased protein, ash, fiber, fat, and phenolic contents in the enriched bread, while the carbohydrate content decreased. Additionally, the crumb exhibited increased redness and yellowness and decreased lightness due to the enrichment of the bread. Notably, the antioxidant activity of bread containing legume flour also increased, with the most significant increase observed when pea flour was utilized. Conversely, negative effects on bread volume, crumb density, and texture parameters were noted with the incorporation of legume additives. Taking into consideration the results of both physicochemical analyses and sensory evaluation, it is recommended that the incorporation of the specified legume flours should not exceed 15% in relation to the quantity of wheat flour used.

Understanding the influence of the arabinoxylan-rich psyllium (Plantago ovata) husk on dough elasticity and bread staling: Interplay between biopolymer and water dynamics

Bread staling is a complex phenomenon in which multiple interconnected mechanisms involving water operate, including the formation of amylopectin crystallites sequestering water, crumb-to-crust moisture migration, and the escalating immobilization of water reducing gluten plasticization. Considering the pivotal role of water-gluten-starch interactions, the integration of the highly-soluble, water-avid, arabinoxylan-rich psyllium husk (PSY) into a wheat dough/bread system was explored, to understand the impact of PSY on the water and biopolymer dynamics that could lead to lower staling. With the addition of PSY, optimal dough development required more water (from 68.0 to 119.5 % in control and 10 % wheat flour replacement with PSY, respectively). LF-NMR showed a parallel increase in the proton population attributed to free water entrapped by the continuous network of biopolymers surrounding granular starch (A23), and its relaxation time (T23). PSY resulted in freshly baked bread with similar specific volume, porosity and starch gelatinization than the control, but with a much higher proportion of intergranular free water (A23). Importantly, PSY did not affect amylopectin retrogradation nor shortened the relaxation time of water protons in exchange with gluten, suggesting that PSY did not withdraw plasticizing water from starch or gluten, respectively. During storage, PSY resulted in a dose-dependent delay of both crumb hardening (correlated to T23, r = −0.76, p < 0.05) and loss of cohesiveness (correlated to T23, r = 0.71, p < 0.05 and A23, r = 0.74, p < 0.05). PSY also resulted in greater crumb resilience, which was related to the self-assembly of PSY molecules and its impact on dough elasticity (with up to two-fold increase in recovery strain).