The effect of Plantago seeds and husk on wheat dough and bread functional properties

Pejcz, Ewa; Spychaj, Radosław; Wojciechowicz-Budzisz, Agata; Gil, Zygmunt

doi:10.1016/j.lwt.2018.05.060

Cited by 27 publications

(29 citation statements)

References 23 publications

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“…A 5% share of Plantago seeds was considered to be more acceptable by consumers. This is consistent with the study by Pejcz et al (), where authors less rated bread with 8 g/100 g in comparison with bread with 4 g/100 g of Plantago seeds.…”

Section: Resultssupporting

confidence: 93%

“…In the case of whole seeds addition, the component L * of the crumb color was similar, this is due to the fact that these seeds in amount of 5% occurred locally in the bread crumb and the color measurements using a 16 mm probe averaged the results. Pejcz et al () similarly noticed that increasing amount of Plantago seeds contributed to the decrease in crumb brightness. As authors explained it could be due to higher content of phenolic compounds in seeds, which easily undergo enzymatic browning oxidation by polyphenol oxidase.…”

Section: Resultsmentioning

confidence: 95%

“…The index b * of the bread crumb color decreased for each type of the additive, the lowest value was observed for the bread with grinded seeds of Plantago ovata (POG). Pejcz et al () similarly noticed that increasing contribution of Plantago seeds resulted in an increase in a * and the decrease in b * parameters of wheat bread crumbs, changing their shade toward red.…”

Section: Resultsmentioning

confidence: 97%

“…As showed before (Glore, Van Treeck, Knehans, & Guild, ) psyllium has the highest level of soluble dietary fiber of any grain source. Pejcz et al () showed that, the seeds and husk of Plantago plants have high potential for food products enrichment as sources of protein and dietary fiber structure‐forming agents through their high water‐binding and gelling abilities.…”

Section: Resultsmentioning

confidence: 99%

“…Bakery products such as wheat breads were prepared from various doses of psyllium husk (Man, Păucean, Muste, Pop, & Mureşan, ) and psyllium or ovata seeds (Pejcz, Spychaj, Wojciechowicz‐Budzisz, & Gil, ). Previous research on the use of psyllium husk or fiber in gluten‐free bread making has shown promising results (Cappa, Lucisano, & Mariotti, ; Fratelli, Muniz, Santos, & Capriles, ; Mancebo et al, ; Mariotti, Lucisano, Pagani, & Ng, ; Zandonadi, Botelho, & Araujo, ).…”

Section: Introductionmentioning

confidence: 99%

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

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2018

J Food Process Engineering

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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.

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Section: Resultssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 95%

Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 99%