date:Jul 27, 2021
A recipe combining chickpea flour and psyllium, a plant-derived soluble fiber, has been developed by the Federal University of So Paulo, Brazil. A nutritionist at the university is pursuing a study line that focuses on improving gluten-free products in the country.
We succeeded in producing bread with 17 percent psyllium. Because it absorbs water, dough made with psyllium can be molded into many shapes, just like rolls and loaves made with conventional wheat flour, says Vanessa Dias Capriles, a