Effect of Psyllium fibre content on the textural and rheological characteristics of biscuit and biscuit dough

It is well supported that a significant intake of dietary fibre reduces the risk of several chronic diseases. The development of staple foods enriched with fibre is an important contribution to a broader supply of food products with health beneficial effect. In this sense, the objective of this work is the development of biscuits enriched with Psyllium fibre.The maximum level of Psyllium incorporation was studied. The effect of this fibre and wheat flour content on rheological behaviour and texture of the dough, and respective biscuits’ texture and colour were evaluated. Psyllium incorporation was tested from 3% to 15% (w/w), and the maximum fibre incorporated in this product was 9% (w/w), due to the high water holding capacity of Psyllium (17 g/g at 25 °C) and the mechanical characteristics of dough. For higher levels of fibre incorporation the dough fails to be moulding (the idea is malleable).