Plantago Mucilage Enhances Gluten-Free Breads
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Australian Plantago could replace psyllium husk in gluten-free breads
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73% Informative
Australian Plantago seeds identified as producing mucilage that can be used as a natural additive to make gluten-free bread dough more elastic.
Mucilage is a sticky gel of pure dietary fibre that is produced by many seeds when they are wetted.
The research was conducted by a team led by the University of Adelaide's Dr James Cowley .
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