Psyllium Husk
01 Jul, 2020
Psyllium Husk has many uses as a bakery ingredient. It is an excellent source of fibre, and can hold up to 20 times its own weight in water. It is Gluten Free, and has no odour or flavour. When added to a Gluten Free mix, it forms a dough rather than a batter making it easy to form and shape into a variety of bakery products.
Benefits
- Holds 20x its weight in water
- Forms a dough, not a batter
- Healthy and natural!
- Non-GMO
- Gluten Free
- Clean Label
Applications
| Grade Names | Psyllium Husk Powder 60 Mesh 98% Pure | Psyllium Husk Powder 100 Mesh 99% Pure | Psyllium Husk Whole 98% Pure |
| Description | White to off White Coloured Odourless Husk | Super White Coloured Odourless Husk | White to off White Coloured Odourless Husk |
| Psyllium Mucilloid Content | 98% Pure | 99% Pure | 98% Pure |
| Taste | Bland Mucilaginous | ||
| Moisture | 10% Max | ||
| Swell Volume | Min 50 ML/Gram | Min 70 ML/Gram | Min 50 ML/Gram |
| Total Ash | 3% Max | 3% Max | 4% Max |
| Acid Insoluble Ash | 1% Max | 0.50% Max | 1% Max |
| Light Extraneous Matter | 2% Max | 1% Max | 2% Max |
| Total Consumable Fibre | About 88% | About 90% | About 88% |
Psyllium husk consists of the outer flaky part of the seeds of the plant known as Plantago Ovata, or Isabgol. The production of psyllium husk is a sophisticated process of seed cleaning and dehusking. The raw seeds are cleaned and polished repeatedly, then passed through special grinding mills for husk removal. The dehusked material, consisting of husk and kernel, is sieved to remove the kernels. Pure husk is obtained by processing and removing the impurities with aspirators and blowers.
Psyllium Husk Whole and Powder is virtually tasteless and odourless and is commonly used as an additive in many high fibre breakfast cereals and supplements.
Psyllium Husk Powder makes an excellent bakery ingredient; it adds fibre (99%) and is excellent at retaining moisture – it can hold up to 20 times its own weight in water which is music to any bakers ears! Once the water absorption process is completed the mix does not break down easily when exposed to new moisture, allowing it to keep its original form.
When added to Gluten Free mixes it forms a dough rather than a batter, making it easy to form and shape into a variety of bakery products. It can be used as a cold swell product (works at normal water temperature). The ground psyllium seed husks bind moisture and help make the bread less crumbly.
Psyllium Husk can also be added to fresh fruit or flavoured drinks to improve the mouth feel, making it richer and providing a better consistency.
