The effect of Plantago seeds and husk on wheat dough and bread functional properties
Ewa Pejcz , Radosław Spychaj , Agata Wojciechowicz-Budzisz , Zygmunt Gil
AbstractThe aim of the study was the evaluation of the effect of the Plantago products of different origins and their addition levels on the rheological properties of the wheat dough as well as the technological and nutritional quality of the supplemented wheat bread. Plantago psyllium seeds (PPS), Plantago ovata seeds (POS) and Plantago ovata husk (POH) were incorporated into wheat dough at 4 and 8 g/100 g levels of substitution. Among the tested materials, the POH addition had the greatest contribution to the positive changes namely increasing the dough hydration (by 54.56% at 8 g/100 g contribution), dough development time and dough stability and by reducing dough softening and retrogradation (by 50.76% at 8 g/100 g contribution). The bread enriched with Plantago enriched bread had a significantly higher dietary fibre content, the POH had the greatest impact on its concentration (up to 13.4% at 8 g/100 g contribution). The seeds (PPS and POS), on the other hand, increased the protein content in the studied breads. The analysis of the antioxidant properties of the breads with Plantago additions showed that the PPS addition had the highest potential of increasing the antioxidant activity of the bread.
|Journal series||LWT-Food Science and Technology, ISSN 0023-6438, (A 40 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||Wheat bread, Dough rheology, Bread quality, Plantago, Psyllium|
|Internal identifier||65724; PX-5b238b3fd5de79ce9d0211e8|
|Score||= 40.0, 14-05-2021, ArticleFromJournal|
|Publication indicators||= 8; = 8; : 2017 = 1.476; : 2018 = 3.714 (2) - 2018=4.0 (5)|
|Citation count*||14 (2021-06-10)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.