Psyllium Successful in Gluten-Free Formulating

MILANAs the market for gluten-free products expands, so do formulation strategies for mimicking the structure of gluten-containing products. One ingredient that shows promise, according to research done at University of Milan and Michigan State University, East Lansing, is psyllium fiber.

Researchers evaluated doughs made with different levels of several ingredients: corn starch, amaranth flour, added for nutritional benefits; pea protein isolate; and psyllium fiber, which works as a viscosifier as well as a fiber source. They examined how these formulas affected the doughs rheological properties and ultrastructures. They found that psylliums film-forming ability enhanced the structure and the physical properties of the dough. The scientists also reported that they had designed several formulations that could  improve on current bread technology and nutrition when compared to commercial gluten-free mixes.