Psyllium Fibre Inclusion in Gluten-Free Buckwheat Dough Improves Dough Structure and Lowers Glycaemic Index of the Resulting Bread

Abstract

The demand for gluten-free (GF) bread is steadily increasing. However, the production of GF bread with improved baking quality and enhanced nutritional properties remains a challenge. In this study, we investigated the effects of adding psyllium fibre (PSY) in varying proportions to buckwheat flour on the dough characteristics, bread quality, and starch digestion properties of GF bread. Our results demonstrate that incorporating PSY contributes to the formation of a gluten-like network structure in the dough, leading to an increase in the gas holding capacity from 83.67% to 98.50%. The addition of PSY significantly increased the specific volume of the bread from 1.17 mL/g to 3.16 mL/g. Bread containing PSY displayed superior textural characteristics and colour. Our study also revealed that the inclusion of PSY reduced the digestibility of starch in GF bread. These findings highlight the positive impact of incorporating PSY into GF bread, suggesting its potential in guiding the production of GF bread with a lower glycaemic index. This may be particularly beneficial for individuals seeking to regulate their blood sugar levels or adopt a low-glycaemic diet.

Enhancing Gluten-Free Bread Production: Impact of Hydroxypropyl Methylcellulose, Psyllium Husk Fiber, and Xanthan Gum on Dough Characteristics and Bread Quality

“…The increase in psyllium in formula F2 significantly reduced the loss modulus (G″) compared to the other formulations, which also resulted in a decrease in the loss tangent, Tan δ. This effect was similar to the findings reported by Gao et al [ 3 ] and Mancebo et al [ 17 ], who documented a decrease in Tan δ with increased amounts of psyllium.…”

“…Regarding the results in the crust and crumb, the increase in psyllium did not affect the L* value, but it did decrease the a* and b* values, with the a* value in the crumb being significantly higher than in other formulations, suggesting an increase in the reddish tone due to the increase in psyllium in the formulation. Studies conducted by Gao et al [ 3 ] showed that increasing the amount of psyllium in a formulation containing buckwheat flour decreased the L* value in the crust, while a* and b* values increased; in the crumb, the L*, a*, and b* values also increased. Ziemichód et al [ 37 ] indicates that adding ground psyllium seeds to a gluten-free bread formulation containing rice flour resulted in a reduction in luminosity and a very significant increase in a*, as well as a decrease in b* in the bread crumb.…”

“…In recent years, an increase in consumer demand for gluten-free products has been observed [ 1 , 2 ]. This notable rise in the number of individuals following a gluten-free diet can be attributed to improved diagnoses and greater awareness of gluten allergy, intolerance, and sensitivity [ 3 , 4 , 5 ]. Additionally, some consumers believe that gluten-free foods are healthier than their gluten-containing counterparts [ 6 ].…”