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Rheological characteristics of model gluten-free dough with plantago seeds and husk incorporation

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dc.title Rheological characteristics of model gluten-free dough with plantago seeds and husk incorporation en
dc.contributor.author Pejcz, Ewa
dc.contributor.author Burešová, Iva
dc.relation.ispartof Foods
dc.identifier.issn 2304-8158 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2022
utb.relation.volume 11
utb.relation.issue 4
dc.type article
dc.language.iso en
dc.publisher MDPI
dc.identifier.doi 10.3390/foods11040536
dc.relation.uri https://www.mdpi.com/2304-8158/11/4/536
dc.subject bread quality en
dc.subject physical properties en
dc.subject texture en
dc.subject shelf-life en
dc.subject plantago psyllium en
dc.subject plantago ovata en
dc.description.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. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1010872
utb.identifier.obdid 43883772
utb.identifier.scopus 2-s2.0-85124830477
utb.identifier.wok 000775022900001
utb.identifier.pubmed 35206013
utb.source j-scopus
dc.date.accessioned 2022-03-11T08:48:28Z
dc.date.available 2022-03-11T08:48:28Z
dc.description.sponsorship Polish National Agency for Academic ExchangePolish National Agency for Academic Exchange (NAWA) [PPN/BIL/2018/1/3/CZE/UMOWA/1]; Wroclaw University of Environmental and Life Sciences
dc.rights Attribution 4.0 International
dc.rights.uri https://creativecommons.org/licenses/by/4.0/
dc.rights.access openAccess
utb.ou Department of Food Technology
utb.contributor.internalauthor Burešová, Iva
utb.fulltext.affiliation Ewa Pejcz 1,* https://orcid.org/0000-0001-9427-1722 and Iva Burešová 2 https://orcid.org/0000-0003-2488-0076 1 Department of Fermentation and Cereals Technology, Wrocław University of Environmental and Life 2 Sciences, Norwida 25, 50-375 Wrocław, Poland,, Department of Food Technology, Tomas Bata University in Zlín, Vavrečkova 275, 760 01 Zlín, Czech Republic; buresova@utb.cz * Correspondence: ewa.pejcz@upwr.edu.pl
utb.fulltext.dates Received: 25 January 2022 Accepted: 11 February 2022 Published: 13 February 2022
utb.fulltext.sponsorship This research was funded by Polish National Agency for Academic Exchange, grant number PPN/BIL/2018/1/3/CZE/UMOWA/1. The APC was funded by Wroclaw University of Environmental and Life Sciences.
utb.wos.affiliation [Pejcz, Ewa] Wroclaw Univ Environm & Life Sci, Dept Fermentat & Cereals Technol, Norwida 25, PL-50375 Wroclaw, Poland; [Buresova, Iva] Tomas Bata Univ Zlin, Dept Food Technol, Vavreckova 275, Zlin 76001, Czech Republic
utb.scopus.affiliation Department of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Sciences, Norwida 25, Wrocław, 50-375, Poland; Department of Food Technology, Tomas Bata University in Zlín, Vavrečkova 275, Zlín, 760 01, Czech Republic
utb.fulltext.projects PPN/BIL/2018/1/3/CZE/UMOWA/1
utb.fulltext.faculty Faculty of Technology
utb.fulltext.ou Department of Food Technology
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Attribution 4.0 International Except where otherwise noted, this item's license is described as Attribution 4.0 International