Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate
  • Scott Adams
    Scott Adams

    Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread

    Reviewed and edited by a celiac disease expert.

    The results showed that the addition of approximately 17% psyllium husk yielded gluten-free bread with structure, appearance, texture, and acceptability similar to wheat bread.

    Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread - Image: CC BY 2.0--Mark Bonica
    Caption: Image: CC BY 2.0--Mark Bonica

    Celiac.com 08/09/2021 - Improving the quality of shelf stable gluten-free bread is an ongoing mission, and psyillium husk powder has shown some early promise. A team of researchers recently set out to assess the ability of psyllium husk powder to improve the quality and shelf life of gluten-free bread. 

    The research team included Camilly Fratelli, Fernanda Garcia Santos, Denise Garcia Muniz, Sascha Habu, Anna Rafaela Cavalcante Braga, and Vanessa Dias Capriles. They are variously affiliated with the Department of Biosciences, Institute of Health and Society (Campus Baixada Santista), Federal University of São Paulo, Rua Silva Jardim, Brazil; the Department Research, Pro Rectory of Research and Post-Graduation, Federal University of Technology in Paraná, Brazil; the Department of Chemical Engineering, Campus Diadema, Federal University of São Paulo in Brazil.

    Celiac.com Sponsor (A12):
    The researchers tried gluten-free bread mixtures containing about 3%, 7%, and 17% psyllium by flour weight. They then compared the performance of their bread to control gluten-free bread and to wheat bread. Using a 10-cm scale, they measured crumb moisture and firmness, microbial safety, and sensory acceptability at 0, 24, 48, and 72 hours after production. 

    They found that crumb firming was common during the storage period, especially for the control gluten-free bread, which had a crumb firmness eight times higher than the wheat bread. Psyllium husk reduced the crumb firmness by 65–75% compared with control gluten-free bread over the 72 hour storage period. 

    The mixture containing 17% psyllium husk showed the longest delay in bread staling, and was well accepted during 72 hours of storage, with acceptability scores for aroma, texture, and flavor resembled those of wheat bread. 

    The results showed that the addition of approximately 17% psyllium husk yielded gluten-free bread with structure, appearance, texture, and acceptability similar to wheat bread, with delayed bread staling during 72 hours of storage. 

    The research team suggests that this approach might yield softer, chewier, better tasting gluten-free breads that stay soft longer.

    Read more in Foods 2021, 10(5), 954



    User Feedback

    Recommended Comments



    sc'Que?
    On 8/17/2021 at 3:41 AM, sc'Que? said:

    What about dried apple fibre?  

    I guess what I'm asking is... is there something inherently special about psyllium or could this work with other added fibre sources? 

    Perhaps some readers are missing a poignant point here:  psyllium husk is used primarily as an naturopathic laxative, even within the modern medical community. That it may "tear your gut apart" could be it simply acting as it is prescribed by medical practitioners to many. 

    Hence the reason for my original reply, regarding apple fibre powder.   

    My "gut" instinct is that this article needs a follow-up--and not three years from now.  @Scott Adamscan you please provide better linkage or scientific follow-up on this topic.  This thread might be going a bit loosey-goosey, which is of benefit to no one if lies and half-truths are being spread!  (And, yes, I'll admit that I might be part of the problem.) 

    Thanks, Scott! 

    Link to comment
    Share on other sites
    sc'Que?
    16 hours ago, Guest Randall said:

    Thankfully, I can handle psyllium. It's Sorghum flour that does a number on me, so I can't have a large % of the store bought gluten-free breads like Udi's and Canyon breads since they contain it.

    @Guest Randall:  A "number one"... or a "number two"?   ;{P

    Link to comment
    Share on other sites
    Distressed
    9 hours ago, Whitepaw said:

    The puff pastry dough looks dangerous  ... chicory, inulin,  and psyllium husks.

     

    "water margarine (palm oil, water, sunflower seeds oil, citric acid, sodium citrate, salt) non GMO corn starch rice starch rice flour chicory inulin dextrose modified cellulose non GMO soy flour sunflower oil guar gum iodized salt potato flakes psyllium seed husks (vegetable fiber) rape seed oil ammonium bicarbonate natural flavor"

     Good New: chicory root contains up to 40% inulin, which is a zero on the glycemic index.  Insulin is broken down in the stomach & it helps with the rich starch/flour that is high glucose indexed. It is a stabilizer. Sunflower & rapeseed oil: oils not listed as x-virgin typically contain toxic residues from chemicals that were used to extract the oil. Potato contain lectins (lectins are inflammatory to the gut). The seed husks are harsh to say the least. Guar gum is an inflammatory product. Ammonium bicarbonate allows the batter to rise and toxic to me.  It causes voluminous diarrhea in me.  I avoid all products containing "ammonium" and cellulose. Unable to digest any of the above without consequences. It is good to read all ingredients labels & allergen warnings. I take magnifiers along in shopping as the labels are often "microscopic".  Also watch any meats infused with broth/solutions since these typically contain yeast. 

    Link to comment
    Share on other sites
    Scott Adams

    This is simply a summary of a study, and you can view the source here:
    Open Original Shared Link

    Psyllium fiber husks are used in this study, which are gluten-free and most celiacs can tolerate, but, like most things, not all celiacs will be able to tolerate--for those avoid this ingredient. There may be other fiber that would do the same thing, but this was not within the scope of this particular study.

    Link to comment
    Share on other sites
    Guest Coldwash

    Posted

    It's funny how folks think psyllium is the problem after a reaction to metamucil.  Metamucil is pretty irresponsible with gluten and wheat contamination and many people have been glutened by it.  They make benefiber which is made from deglutened wheat dextrin, and they think it is fine, just like the deglutened wheat flour companies are putting in pizza now.  It literally makes me bleed internally. 

     

    The problem isn't the psyllium its the other cross contamination.  Folks that have issues with roughage on a tender gut, thats because you are still getting some gluten contamination in your diet, but consistent long term fiber will still help.  Try Konsyl.

    Link to comment
    Share on other sites
    trents
    54 minutes ago, Guest Coldwash said:

    It's funny how folks think psyllium is the problem after a reaction to metamucil.  Metamucil is pretty irresponsible with gluten and wheat contamination and many people have been glutened by it.  They make benefiber which is made from deglutened wheat dextrin, and they think it is fine, just like the deglutened wheat flour companies are putting in pizza now.  It literally makes me bleed internally. 

     

    The problem isn't the psyllium its the other cross contamination.  Folks that have issues with roughage on a tender gut, thats because you are still getting some gluten contamination in your diet, but consistent long term fiber will still help.  Try Konsyl.

    Costco's Kirkland brand of orange psyllium husk fiber states on the container that it is gluten free which means it passes the 20ppm gluten-free labeling requirement. As always, that standard may not be stringent enough for sensitive celiacs.

    Link to comment
    Share on other sites
    Scott Adams
    2 hours ago, Guest Coldwash said:

    It's funny how folks think psyllium is the problem after a reaction to metamucil.  Metamucil is pretty irresponsible with gluten and wheat contamination and many people have been glutened by it.  They make benefiber which is made from deglutened wheat dextrin, and they think it is fine, just like the deglutened wheat flour companies are putting in pizza now.  It literally makes me bleed internally. 

    Please back up your statements with some evidence. According to their web site:

    https://www.metamucil.com/en-us/faqs/metamucil-faqs

    Quote

    Metamucil powders, capsules, and gummies are gluten free, following the FDA guideline that foods that carrying the label “gluten-free” can contain no more than 20 ppm (parts per million) of gluten. Metamucil Thins are not gluten free.

     

    Link to comment
    Share on other sites



    Create an account or sign in to comment

    You need to be a member in order to leave a comment

    Create an account

    Sign up for a new account in our community. It's easy!

    Register a new account

    Sign in

    Already have an account? Sign in here.

    Sign In Now

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate
  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Jefferson Adams
    Did the Japanese Just Nail the Secret to Great Gluten-free Bread?
    Celiac.com 04/12/2017 - Researchers at Hiroshima University say they have perfected the science behind a new bread-baking recipe. Developed by Japan's National Agriculture and Food Research Organization, NARO, the method uses rice-flour to produce gluten-free bread with a similar consistency and volume to traditional wheat-flour loaves.
    Now, rice-flour based gluten-free breads are old hat, but they've long had a reputation for being dry, crumbly, soulless creations that pale in comparison to even the cheapest traditional breads.
    The Japanese rice bread is 100% natural, and offers a consistency and texture similar to wheat breads. Breads made with wheat flour are soft, spongy and chewy in large part because of gluten's ability to form a flexible matrix. This matrix provides...


    Jefferson Adams
    Can Plant Proteins Make Better Gluten-Free Bread?
    Celiac.com 04/02/2019 - Anyone familiar with gluten-free bread knows the downsides. Dry structure, questionable texture, and sometimes inferior taste. Can plant proteins help to change that? Two groups in the UK, Innovate UK and Coeliac UK, are joining forces to develop gluten replacements from UK-grown crops. 
    The Nandi Proteins-led consortium includes Genius Foods, ingredients business AB Mauri, agronomy firm Agrii, Heriot-Watt University in Edinburgh. The project will focus on three ingredients currently underused by the food industry: fava beans, rapeseed by-products, and naked oats. As part of that goal, Nandi Proteins will use its proprietary technology to create protein concentrates from the raw materials.
    Nandi holds patents based on the fact that proteins change ...


    Scott Adams
    Cricket Flour Makes Really Good Gluten-Free Bread
    Celiac.com 07/28/2020 - Insects offer an edible, high protein alternative to traditional animal-based foods. Insects are consumed in many cultures, but are less commonly eaten in western cultures. One way around that is to produce goods using flour made from dried crickets. A team of researchers has been evaluating ways to use cricket flour effectively to create high quality gluten-free products that are also high protein, and rich in antioxidants.
    The research team included Lorenzo Nissen, Seyedeh Parya Samaei, Elena Babini, and Andrea Gianottia. They are variously affiliated with the Interdepartmental Centre of Agri-Food Industrial Research (CIRI), Alma Mater Studiorum at the University of Bologna in Cesena, Italy; the Department of Agricultural and Food Sciences (DISTAL), Alma ...


    Scott Adams
    Can Red Potato Pulp Improve Gluten-free Bread Nutrition and Quality?
    Celiac.com 02/25/2021 - Numerous starch-based gluten-free breads are made with corn, potato starch and hydrocolloids, all of which are low in nutrients and devoid of health promoting compounds. 
    These types of bread have some advantages. They are often shelf stable, and/or frozen.  However, their poor nutritional qualities makes them less appealing to many consumers. 
    One solution is to supplement such breads with pseudo-cereals, seeds, fruits and/or vegetables rich in nutritional components, especially antioxidants. 
    Pulp from red fleshed (Magenta Love) and purple fleshed (Violetta) potatoes is high in dietary fiber, along with endogenous polyphenols, namely flavonoids, flavonols, phenolic acids and anthocyanins with high antioxidant potential.
    Because of ...


  • Recent Activity

    1. - Scott Adams replied to sh00148's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Poo changes after 2 weeks

    2. - Scott Adams replied to Jordan Carlson's topic in Related Issues & Disorders
      1

      Neurological/Nervous System Symptoms

    3. - Scott Adams replied to Brianne03's topic in Gluten-Free Foods, Products, Shopping & Medications
      3

      Chapstick, gum, cough drops, medications...HELP!

    4. - trents replied to Brianne03's topic in Gluten-Free Foods, Products, Shopping & Medications
      3

      Chapstick, gum, cough drops, medications...HELP!


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      126,001
    • Most Online (within 30 mins)
      7,748

    Mememe
    Newest Member
    Mememe
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.1k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • Bindi
      38
    • gregoryC
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...