Effect of pumpkin and psyllium husk seed powder on dough rheology, sensory and quality of pan bread

The present work was conducted to study the effect of pumpkin and psyllium husk seed powders as a source of dietary fiber on dough rheology and pan bread quality. Dietary fiber promoted several beneficial metabolic and physiological effects in human. Therefore, the present study was carried out to use plant sources rich in dietary fiber from pumpkin (P_k), and psyllium husks (P_s) in bread making. The physicochemical and functional properties of these plant sources rich in dietary fiber were also determined. Crude fiber of these plants ranged between 66.7% (P_s) as a maximum ratio to 16.1% (P_k) as minimum. On the other hand, the same samples had either very low levels of fat being 0.01 P_s, or relatively higher fat level being 2.03 in P_k on dry matter basis (DMB). As regard to the three dietary fiber fractions celluloses, hemicelluloses and lignin, they constitute about 66.4, 0.49 and 14.5% from total dietary fiber (TDF) in P_k and 7.3, 54.7 and 0.5 % in P_s, respectively.  All plants used in the present investigation as a source of dietary fibers contained relatively large amounts of both K (246.83 : 605.94), Fe (106.04 : 79.06) and Ca (99.60 :121.63 mg/100 g DMB) in (P_s and P_k), respectively. Differential Scanning Calorimetry (DSC) and Thermogravimetric Analysis (TGA) of the P_k, and P_s samples were carried out. Pan bread was baked from tested wheat flour supplemented with P_k and P_s powders at 2.5, 5, 7.5 and 10% and both dough and bread properties as well as the sensory attributes were tested.
In conclusion, psyllium husk powderwere the most successful additions because one can add as much as 10% dietary fiber source with slight less overall acceptability of ban bread which may be compensated when one can obtain the main benefits from eating functional food in a form of bread rich in dietary fibers.