Okra (Abelmoschus esculentus) Powder Production and Application in Gluten-Free Bread: Effect of Particle Size

Abstract Okra ( Abelmoschus esculentus ) has interesting nutritional and technological properties is naturally gluten-free (GF). This study investigated the physicochemical of okra powder obtained by a low-temperature drying process its impact on GF bread. Its potential synergy with other hydrocolloids (i.e., hydroxypropylmethylcellulose (HPMC) Psyllium fibre (Psy)) was also studied. As importance particle size in food design well known, whole (WOP; ≤ 1000 µm) fine (FOP; 250 were produced. Compared to standard formulation, WOP FOP doughs required less water reach desired dough consistency (200 ± 20 Brabender unit) generally showed higher stability during mixing. Dough development affected HPMC more than size. Breads containing or combination exhibited high specific volume soft texture, while Psy resulted less-developed, harder darker The guaranteed longer shelf-life, regardless These results may prove useful for agri-food industry, as they demonstrate that can be used an innovative natural hydrocolloid.