RT info:eu-repo/semantics/article
T1 Effect of psyllium on physical properties, composition and acceptability of whole grain breads
A1 Franco, María
A1 Gómez Pallarés, Manuel
K1 Psyllium
K1 Bread
K1 Pan
K1 Food - Biotechnology
K1 Alimentos -  Biotecnología
K1 Nutrición - Alimentos
K1 Fiber in human nutrition
K1 Fibra alimentaria
K1 Food - Fiber content
K1 Whole foods
K1 Nutrition
K1 Food - Analysis
K1 Alimentos - Análisis
K1 Food - Composition
K1 Alimentos - Composición
K1 Mixolab
K1 Nutrition
K1 Wholemeal bread
K1 Pan integral
K1 3102 Ingeniería Agrícola
K1 3206 Ciencias de la Nutrición
K1 3309 Tecnología de Los Alimentos
AB 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.
PB MDPI
SN 2304-8158
YR 2022
FD 2022
LK https://uvadoc.uva.es/handle/10324/61835
UL https://uvadoc.uva.es/handle/10324/61835
LA eng
NO Foods, 2022, Vol. 11, Nº. 12, 1685
NO Producción Científica
DS UVaDOC
RD 02-dic-2024