Modelling the effects of psyllium and water in gluten-free bread: An approach to improve the bread quality and glycemic response

• Main Authors: Camilly Fratelli, Denise G. Muniz, Fernanda G. Santos, Vanessa D. Capriles
• Format: Article
• Language: English
• Published: Elsevier 2018-03-01
• Series: Journal of Functional Foods
• Subjects: Gluten-free bread; Dietary fibre; Sensory acceptability; Glycemic index
• Online Access: http://www.sciencedirect.com/science/article/pii/S1756464618300227

A 22 factorial design with three centre points was used to study psyllium (P) and water (W) addition level effects on gluten-free bread (GFB) physical properties and sensory acceptability. The P levels ranged from 2.86 to 17.14% and W levels from 82.14 to 117.86% on a flour basis. The results show that the P and W interactions improve the bread quality by yielding a better loaf volume, softer crumbs, and improved bread appearance and enhancing the sensory acceptability scores. The optimum formulation (desirability of 0.89) was prepared with 2.86% P and 82.14% W, increasing the dietary fibre content from 2.5% in the control formulation to 4.0%. The results also show that it is possible to add 17.14% P and 117.86% W to obtain an acceptable GFB with nearly a four-fold increase in the fibre content and a 33% decrease in the glycemic response compared to that of the control formulation.