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The influence of psyllium and water level on dough rheological properties during fermentation and wheat bread properties was modeled by response surface methodology. Sixteen breads with different combinations of psyllium (0, 2, 4 and 6%) and water levels (60, 65, 70 and 75%) according to the full factorial design were formulated. Dough behavior during fermentation and bread quality characteristics like loaf volume, porosity and elasticity were measured. Negative effects of psyllium on all Rheofermentometer values were recorded whereas on bread quality characteristics only when low water level was incorporated in bread recipe. When the amount of water was increased, there was an improvement of psyllium-enriched white bread, the optimum dose of psyllium addition being obtained at 3.53% for 75% dough hydration level. The models developed shown optimum combinations of psyllium and dough hydration level in order to produce a psyllium-enriched white bread of desired bread quality.

Optimization of Bread Quality of Wheat Flour with Psyllium Addition by Using Response Surface Methodology