Scientist cracks the code for better gluten-free bread with psyllium
Scientist cracks the code for better gluten-free bread with psyllium
Scientist cracks the code for better gluten-free bread with psyllium
A new study by Vanessa Dias Capriles, a professor at the Federal University of São Paulo (UNIFESP), offers a way to improve gluten-free bread. Her research, published in the journal Foods, explores how psyllium can enhance texture, nutrition, and shelf life. The work comes as demand for gluten-free products rises worldwide.
Gluten, a protein found in wheat, rye, and barley, gives bread its elasticity and extends freshness. But for those with celiac disease, wheat allergies, or non-celiac gluten sensitivity, avoiding it is essential. Unfortunately, many gluten-free alternatives lack fibre, protein, and key nutrients, relying instead on refined starches.
Capriles' research, supported by FAPESP, focuses on solving these problems. By incorporating psyllium—a natural fibre—she has developed over 15 formulations using wholemeal gluten-free flour. These recipes boost nutritional value while improving taste, texture, and durability.
The gluten-free market is expanding, but creating products that meet consumer expectations remains difficult. Capriles' findings suggest psyllium could be a practical solution, making gluten-free bread both healthier and more appealing.
The study provides a clear method for producing better gluten-free bread. With psyllium, bakers can now increase fibre content and extend shelf life without sacrificing quality. This advancement could help meet the growing demand for nutritious, gluten-free options.
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