Effect of psyllium on physical properties, composition and acceptability of whole grain breads
Franco, María | Gómez Pallarés, Manuel
Producción Científica
Показать больше [+] Меньше [-]Despite the clear nutritional advantages of wholemeal breads, their consumption is lower than recommended, mainly due to their lower organoleptic quality. This paper proposes the use of psyllium to improve the quality of these breads. For this aim, a wholemeal bread control is compared to breads with psyllium added in different amounts (1 to 10%). Mixolab was used to analyse dough behaviour. Specific volume, texture, macronutrient composition, and bread acceptability were also analysed. Increasing amounts of psyllium resulted in an increased dough hydration and stability, but a reduced kneading time. Specific volume and weight loss were not affected, despite the higher hydration level of the doughs. The addition of psyllium reduced bread hardness and increased its cohesiveness and resilience, thus lowering staling. The addition of psyllium also reduced the calorie content of the breads, due to increased moisture and fibre content. Moreover, the addition of up to 5% psyllium clearly improves the acceptability of wholemeal breads. The use of psyllium can improve the organoleptic and nutritional quality of wholemeal breads, improving their acceptability by consumers.
Показать больше [+] Меньше [-]Junta de Castilla y León - (Grant VA177P20)
Показать больше [+] Меньше [-]TRANSCOLAB FEDER-Interreg España-Portugal - (project 0612_TRANS_CO_LAB_2_P)
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил Universidad de Valladolid