摘要：The seeds and husk of
Plantago origin are rich source of dietary fiber known for its medicinal use. Despite the use of both
Plantago psyllium and
Plantago ovata products due to their physicochemical and nutritional properties, only the effects of
Plantago ovata husk have been studied. Their structure-forming properties may positively affect gluten-free bread quality only if an adequate dough hydration is used. The aim of the work is to analyze the effect of different
Plantago products:
Plantago psyllium seeds and
Plantago ovata seeds and husk in quantities of 3, 6 and 9% share on the rheological profile of model gluten-free dough and bread and bread’s technological quality and shelf-life. The rheological parameters of the dough were determined with Mixolab protocols and uniaxial deformation test. Bread quality and its textural profile analysis after cooling and storage were determined. The addition of
Plantago psyllium seeds weakened the dough. All additives contributed to a reduction in starch retrogradation, bread hardness and water loss during baking, and to the improvement of the doughs’ resistance to extension, dough energy and bread yield. This influence is strongest when the
Plantago ovata husk was used. However, the consumer acceptance of the tested breads was low and, in this respect, the breads with the addition of seeds of both
Plantago psyllium and
ovata were considered to be better than the husk.
