Journal
CARBOHYDRATE POLYMERS
Volume 98, Issue 2, Pages 1657-1666Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2013.08.007
Keywords
Gluten-free bread; Psyllium; Sugar beet fibre; Dough consistency; Leavening; Baking
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Celiac patients generally have a low intake of protein and fibre attributed to their gluten-free (GF) diet. To satisfy the increasing demand for healthier products, this research focused on the effects of the supplementation of Psyllium (P) and sugar beet fibre (SB) on the mixing and leavening behaviour of gluten-free doughs. Four doughs, having different consistencies that made them suitable to be poured into moulds or to be shaped, and their corresponding breads were evaluated. The results obtained suggested that a lower consistency is preferred to assure good dough performances during leavening, in particular when ingredients having a high water affinity are included into the recipe. Both P and SB improved the workability of the doughs, but P played a central role on GF bread development, thanks to its film forming ability, and evidenced a more effective antistaling effect, thanks to its high water binding capacity. (C) 2013 Elsevier Ltd. All rights reserved.
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