Psyllium optimizes baking quality of bread.Psyllium psyllium /psyl·li·um/ (sil´e-um) 1. a plant of the genus Plantago. 2. the husk (psyllium husk) or seed (plantago or psyllium seed) of various species of Plantago is a soluble fiber that comes from a plant most commonly grown in India. Soluble fiber becomes gelatinous gelatinous /ge·lat·i·nous/ (je-lat´i-nus) like jelly or softened gelatin. ge·lat·i·nous adj. 1. Of, relating to, or containing gelatin. 2. Resembling gelatin; viscous. and sticky in water. It is not absorbed in the small bowel, but is broken down in the large bowel and becomes a food source for the bacteria that live in the colon. Psyllium is a bulking agent that promotes bowel regularity. Recent interest in psyllium has arisen primarily due to its use in high-fiber breakfast cereals and from claims that high-fiber cereals containing psyllium are effective in reducing cholesterol levels. The goal of scientists in Kuwait was to develop a high-fiber pan bread using psyllium as a source of soluble dietary fiber. They found that adding up to 5% psyllium can improve the baking characteristics of bread. The researchers conducted farinograph tests for whole wheat flour Noun 1. whole wheat flour - flour made by grinding the entire wheat berry including the bran; (`whole meal flour' is British usage) graham flour, whole meal flour, graham wheat flour - flour prepared from wheat Britain, Great Britain, U.K. (WWF), white flour (WF) and WF containing 1% to 5% psyllium. They used the straight-dough bread manufacturing method of the AACC AACC American Association of Community Colleges (formerly American Association of Junior Colleges) AACC American Association for Clinical Chemistry AACC American Association of Cereal Chemists AACC Anne Arundel Community College to make pan bread. Specific loaf volume was determined by using the rapeseed rapeseed the seed of Target rape grown specifically for the seed and its oil. rapeseed meal as oil cake or meal after rapeseed oil is removed this is a high-protein feed supplement used in cattle. displacement technique. The scientists measured texture using a commercial texture analyzer. The farinograph water absorption (FWA) value for WWF was 68.5%, compared with 64.5% for WF. Every 1% of psyllium added to wheat flour resulted in a 4% increase in FWA values. The peak time was 6 min for WWF and 8 min for WF. The addition of psyllium increased the peak time to 11 min. Dough stability values were 16.5 min for WF, 9 min for WWF, 13 min to 14 min for WF containing 1% to 3% psyllium, and 11 min to 12 min for WF containing 4% to 5% psyllium. The specific loaf volumes of white pan bread containing 1% to 5% psyllium were 4.0 cc per g to 4.4 cc per g, compared with 4.1 cc per g for the control bread. The loaf volumes totaled 3.5 cc per g to 3.3 cc per g for whole wheat bread containing 1% to 5% psyllium, compared with 3.3 cc per g for the control bread. The test white bread with 5% psyllium had a compression force of 252.8 g compared with 420.4 g for the control bread. The compression force for the whole wheat bread with 5% psyllium was 348.0 g, compared with 492.5 for the control bread. Further information. H. Alomirah, Biotechnology Department, Kuwait Institute for Scientific Research Kuwait Institute for Scientific Research (KISR) is an organization in Kuwait which engages in scientific and applied research for several purposes including preserving the environment, serving the economy, advising the government of scientific issues, and others. , P.O. Box 24885, safat, 13109 Kuwait; phone: +965 3980466; fax: +965 3989495; URL URL in full Uniform Resource Locator Address of a resource on the Internet. The resource can be any type of file stored on a server, such as a Web page, a text file, a graphics file, or an application program. : http://www.kisr.edu.kw. |
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