The potential of Psyllium husk in re-shaping dough rheology of wholegrain spelt wheat flour

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dc.contributor.authorDapčević-Hadnađev, Tamara
dc.contributor.authorŠkrobot, Dubravka
dc.contributor.authorTomić, Jelena
dc.contributor.authorHadnađev, Miroslav
dc.date.accessioned2023-02-21T14:12:21Z
dc.date.available2023-02-21T14:12:21Z
dc.date.issued2020-11-19
dc.descriptionThis 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.en_US
dc.description.abstractSince 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.en_US
dc.description.sponsorshipThis research was supported by the Science Fund of the Republic of Serbia, PROMIS, grant No 6062634, acronym ReTRA.en_US
dc.identifier.citationDapčević-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.en_US
dc.identifier.otherhttps://www.iseki-food.net/events/iseki-e-conference-food-quality-and-texture-sustainable-production-and-healthy-consumption
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/120
dc.language.isoenen_US
dc.publisherEditura Universitara, Ex Terra Aurum, Universitatea de Stiinte Agronomice si Medicina Veterinara Bucurestien_US
dc.subjectpsyllium husken_US
dc.subjectspelt wheat flouren_US
dc.subjectdough rheologyen_US
dc.titleThe potential of Psyllium husk in re-shaping dough rheology of wholegrain spelt wheat flouren_US
dc.typeinfo:eu-repo/semantics/otheren_US

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