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Article

Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread

1
Department of Biosciences, Institute of Health and Society (Campus Baixada Santista), Federal University of São Paulo, Rua Silva Jardim, 136, Santos CEP 11015-020, Brazil
2
Department Research, Pro Rectory of Research and Post-Graduation, Federal University of Technology—Paraná, Av. Silva Jardim, 775, Curitiba CEP 85504-311, Brazil
3
Department of Chemical Engineering, Campus Diadema, Federal University of São Paulo, Rua São Nicolau 201, Diadema CEP 09972-270, Brazil
*
Author to whom correspondence should be addressed.
Academic Editor: Antonio Piga
Foods 2021, 10(5), 954; https://doi.org/10.3390/foods10050954
Received: 16 April 2021 / Accepted: 22 April 2021 / Published: 27 April 2021
Psyllium husk powder was investigated for its ability to improve the quality and shelf life of gluten-free bread. Gluten-free bread formulations containing 2.86%, 7.14%, and 17.14% psyllium by flour weight basis were compared to the control gluten-free bread and wheat bread in terms of performance. The effect of time on crumb moisture and firmness, microbial safety, and sensory acceptability using a 10-cm scale was assessed at 0, 24, 48, and 72 h postproduction. Crumb firming was observed during the storage time, especially for the control gluten-free bread, which had a crumb firmness 8-fold higher than that of the wheat bread. Psyllium addition decreased the crumb firmness values by 65–75% compared to those of the control gluten-free bread during 72 h of storage. The longest delay in bread staling was observed with a 17.14% psyllium addition. The psyllium-enriched gluten-free bread was well accepted during 72 h of storage, and the acceptability scores for aroma, texture, and flavor ranged from 6.8 to 8.3, which resembled those of wheat bread. The results showed that the addition of 17.14% psyllium to the formulation improved the structure, appearance, texture, and acceptability of gluten-free bread and delayed bread staling, resembling physical and sensory properties of wheat bread samples during 72 h of storage. Therefore, according to the obtained results, this approach seems to be promising to overcome some of the limitations of gluten-free breadmaking. View Full-Text
Keywords: bread quality; gluten-free; acceptability; multiple factor analysis; staling process bread quality; gluten-free; acceptability; multiple factor analysis; staling process
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MDPI and ACS Style

Fratelli, C.; Santos, F.G.; Muniz, D.G.; Habu, S.; Braga, A.R.C.; Capriles, V.D. Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread. Foods 2021, 10, 954. https://doi.org/10.3390/foods10050954

AMA Style

Fratelli C, Santos FG, Muniz DG, Habu S, Braga ARC, Capriles VD. Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread. Foods. 2021; 10(5):954. https://doi.org/10.3390/foods10050954

Chicago/Turabian Style

Fratelli, Camilly, Fernanda G. Santos, Denise G. Muniz, Sascha Habu, Anna R.C. Braga, and Vanessa D. Capriles 2021. "Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread" Foods 10, no. 5: 954. https://doi.org/10.3390/foods10050954

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