Research Information System
Food Hydrocolloids, vol.163, 2025 (SCI-Expanded)
Psyllium, a soluble dietary fiber, was combined with a commercial monoglyceride in the formulation of bread, replacing wheat flour with psyllium at ratios of 0:100, 2:98 and 5:95 (g psyllium: g flour weight), with the breads being prepared either with or without the addition of monoglyceride at a ratio of 1:100 g monoglyceride: g total flour. Pre-baking pasting evaluations showed that psyllium increased the peak and final viscosities of the wheat flour paste. The introduction of monoglyceride delayed the pasting process, leading to increase in both peak temperature and time, while not altering the peak viscosity significantly. The preserved starch granules observed in cryo-scanning electron microscopy images further confirmed this inhibitory effect on starch gelatinization. Psyllium fiber inhibited the formation of amylose-lipid complex during baking. Analyses via Fourier transform infrared spectroscopy revealed the loss of ordered double helices in the starch after baking. Furthermore, wide-angle and small-angle x-ray scattering analyses showed the loss of ordered structure of wheat flour after baking. While psyllium was successfully integrated into wheat bread with good consumer acceptance, the anticipated quality enhancements from monoglyceride incorporation were not evident at the levels investigated. Nevertheless, psyllium exhibited potential as a promising ingredient for developing breads with a reduced glycemic index, primarily by mitigating starch digestion through its substantial water-holding capacity.