Seeds of Plantago psyllium and Plantago ovata: Mineral composition, grinding, and use for gluten‐free bread as substitutes for hydrocolloids

Abstract

The aim of the study was to evaluate the physicochemical characteristics, grinding, and possibility of whole seeds of Plantago psyllium (PP) and Plantago ovata (PO) application as an alternative to hydrocolloid for gluten‐free bread baking. The procedure of seeds swelling was proposed, trace elements and physical properties of seeds were determined. The grinding energy of seeds and the baking of gluten‐free bread with the addition of whole and grinded form of seeds was made. The seeds of PP and PO are a rich source of trace elements, such as zinc, manganese copper, potassium, magnesium, and calcium. These seeds swell very quickly. PO swells faster at lower temperatures than PP. Grinded seeds of two types of studied Plantago can be used as substitutes for hydrocolloids, they caused a considerable increase in the gluten‐free dough yield (from 200 to 240%) and beneficially affected the texture of the crumb. Practical applications Similarly to fiber the seeds of PP or PO can also be used as replacements for hydrocolloids in the production of gluten‐free bread. The use of whole seeds does not require complicated procedures of fiber extraction, it also has much higher efficiency. Our research allowed to identify a hummer mill on which satisfactory results of Plantago seeds were obtained. PO compared to PP has the seeds that are more susceptible to grinding, their grinding energy is much lower. Characterization of the physical properties of seeds will allow adaptation of processing in the future. Plantago seeds swell intensely in water at different rates depending on the temperature. As a source of trace elements such as zinc, manganese copper, potassium, magnesium, and calcium, whole seeds of Plantago can be a valuable functional food additive.

Impact of Whole and Ground-by-Knife and Ball Mill Flax Seeds on the Physical and Sensorial Properties of Gluten Free-Bread

“…Gluten-free bread was made according to a single-phase laboratory baking method [3,4]. Rice and corn flours (50%:50%) were used for the control sample (C) of gluten-free bread.…”

“…The specific volume of the bread was calculated according to the Ziemichód et al [3,4] method by dividing the loaf volume by their mass (cm 3 •g −1 ). The millet seeds replacement method was used to determine the loaf volume.…”

“…The colour (L*a*b*) of a bread crumb (middle slice with a thickness of 20 mm) was evaluated using a 4Wave colourimeter (CR30-16) as described by Ziemichód et al [3,4].…”

“…However, gluten-free diets may lead to possible nutrient imbalance, resulting in improper nutritional quality of diet [2]. In addition, gluten-free breads are often of unsatisfactory technological quality, which is why they are enriched with various additives, including hydrocolloids [3,4]. Korus et al [5] confirmed that the replacement of some hydrocolloids with linseed mucilage (water extract) improved the sensory quality and texture of the bread.…”

“…Grinding of other non-cereal seeds is also not widely described in the available literature. In our previous studies, we compared the grinding of Plantago psyllium and Plantago ovata [3] or holy basil and chia seeds [4]. The grinding of plantago seedswas made using a hummer mill, and grinding trials were also carried out on a knife grinder, but no satisfactory results were obtained [3].…”