Features
By adding Psyl to doughs, they are easier to work with and stick less to the hands. It is also used as a substitute for eggs (as in the case of chia or flax seeds, but with better results).
Hydrocolloid (absorbs a large amount of water and retains it) similar in properties to Xanthan gum (Xtan).
Comes in a refined powder form, neutral in smell and taste.
Applications
It is basically used to provide fluffiness and improve the texture in gluten-free doughs such as bread, pastries and cakes, but it can have a great potentiality in other uses, due to its resemblance to xanthan gum.
Curiosities
It provides a great contribution of vitamins, iron and potassium. It comes from a herb mainly grown in India and Iran; the psyllium husk is the inner mucilage contained in the seeds of the fruit of this plant. In India, psyllium is known and used since ancient times in Ayurveda for its dietary properties (as a remedy for intestinal problems).
In the mixture with carbohydrates (rice, bread, potato), psyllium reduces the release of glucose in the intestine (decreasing the glycemic index).
In addition to its nutritional benefits, psyllium has a commercial advantage that is its nature: being a natural fiber is not considered an additive, therefore, it’s great for clean labeling.
In the gluten-free market, psyllium is gaining more and more notoriety for its assets as a natural and healthy ingredient, as well as for the juiciness and texture advantages it offers to bread and pastries: better crusts and juicier crumbs, which are more structured, humid, and lighter.
Dosage
20 – 40 gr / Kg of flour
