The potential of Psyllium husk in re-shaping dough rheology of wholegrain spelt wheat flour
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Date
2020-11-19
Authors
Dapčević-Hadnađev, Tamara 
Škrobot, Dubravka
Tomić, Jelena
Hadnađev, Miroslav
Journal Title
Journal ISSN
Volume Title
Publisher
Editura Universitara, Ex Terra Aurum, Universitatea de Stiinte Agronomice si Medicina Veterinara Bucuresti
Abstract
Since spelt wheat (Triticum aestivum subsp. spelta) is characterized with poor breadmaking properties, strategies to improve its rheological performance would contribute to satisfying the increasing demand for spelt flour based products and facilitate their large-scale production. It was shown that psyllium husk can improve workability of gluten‐free dough while acting as structure forming agent. On the contrary, addition of psyllium husk to wheat flour results in bread with deteriorated quality due to gluten dilution effect. Considering that, unlike common wheat, rheological properties of spelt gluten are predominated by gliadins, responsible for formation of weak, soft and sticky dough, difficult to handle, the aim of this study was to investigate the effect of psyllium husk addition on the rheological properties of spelt flour dough during mixing and heating. For that purpose, psyllium husk was added to wholegrain spelt flour at 0, 5 and 10% replacement level and evaluated for dough Mixolab® parameters. Incorporation of psyllium husk led to significantly increased water absorption, dough elasticity and stability to mechanical and thermal constraints of wholegrain spelt flour dough. Upon heating, there was a decrease in maximum starch paste consistency as well as final baked dough consistency, due to lower starch retrogradation rate in psyllium husk substituted dough. The obtained results indicate that psyllium husk can be successfully employed to modify rheological properties of wholegrain spelt wheat flour towards production of spelt bread with better handling and shelf-life properties, while preserving product health‐related composition.
Description
This data represents a poster presentation at ISEKI Food Association E-Conference "Food Quality and Texture in Sustainable Production and Healthy Consumption", 18-19 November, Bucharest, Romania.
Keywords
psyllium husk, spelt wheat flour, dough rheology
Citation
Dapčević-Hadnađev, T., Škrobot, D., Tomić, J., Hadnađev, M. (2020) The potential of Psyllium husk in re-shaping dough rheology of wholegrain spelt wheat flour. ISEKI Food Association E-Conference "Food Quality and Texture in Sustainable Production and Healthy Consumption", 18-19 November, Bucharest, Romania, Book of Abstracts, 107.