Influence of Psyllium, sugar beet fibre and water on gluten-free dough properties and bread quality

Celiac patients generally have a low intake of protein and fibre attributed to their gluten-free (GF) diet. Tosatisfy the increasing demand for healthier products, this research focused on the effects of the supple-mentation of Psyllium (P) and sugar beet fibre (SB) on the mixing and leavening behaviour of gluten-freedoughs. Four doughs, having different consistencies that made them suitable to be poured into mouldsor to be shaped, and their corresponding breads were evaluated. The results obtained suggested that alower consistency is preferred to assure good dough performances during leavening, in particular wheningredients having a high water affinity are included into the recipe. Both P and SB improved the work-ability of the doughs, but P played a central role on GF bread development, thanks to its film formingability, and evidenced a more effective antistaling effect, thanks to its high water binding capacity.