Psyllium fibre improves gluten-free dough

Monday, 25 May 2009 20:50

Using corn starch, amaranth flour, pea isolate, and Psyllium fiber, researchers from the University of Milan and Michigan State University formulated different types of gluten-free dough, and found that dough containing 2 per cent Psyllium fiber had the best structure and workability.

The dough mixtures included in the experiments contained different levels of the ingredients: 0 or 40 per cent amaranth flour, 1 or 6 per cent pea isolate, and 0 or 2 per cent Psyllium fibre. Corn starch levels were varied in response to the amounts of the other ingredients used. The researchers maintain that the more complex formulations (containing corn starch, amaranth flour, pea isolate and Psyllium fiber) investigated in this study had improved technological and nutritional quality compared to commercial mixtures already present on the market.

In terms of handling and workability, the researchers found that the worst product was made mainly of corn starch (94 per cent).

Reference: Mariotti et al. Food Research International Published online ahead of print, 7 May 2009