The effect of Plantago seeds and husk on wheat dough and bread functional properties

Among the tested materials, the POH addition had the greatest contribution to the positive changes namely increasing the dough hydration (by 54.56% at 8 g/100 g contribution), dough development time and dough stability and by reducing dough softening and retrogradation (by 50.76% at 8 g/100 g contribution). The bread enriched with Plantago enriched bread had a significantly higher dietary fibre content, the POH had the greatest impact on its concentration (up to 13.4% at 8 g/100 g contribution). The seeds (PPS and POS), on the other hand, increased the protein content in the studied breads. The analysis of the antioxidant properties of the breads with Plantago additions showed that the PPS addition had the highest potential of increasing the antioxidant activity of the bread.