MUMBAI, India, Sept. 22 -- Intellectual Property India has published a patent application (202611088937 A) filed by Sharda University on July 21, 2026, for Gluten-Free Lentil And Psyllium Husk Bread Composition And Method Thereof.
Inventors include Dr Rahul Saxena; Dr Nimmi Agarwal; Dr Manoj Kumar Nandkeoliar; and Dr Suman Bala Sharma.
The application for the patent was published on September 18, 2026, under issue no. 38/2026.
Abstract: Disclosed herein is a gluten-free lentil and psyllium husk bread composition that comprises lens culinaris, psyllium husk, baking powder, and baking soda is disclosed. Lens culinaris is present in an amount ranging from 75 percent to 90 percent by weight of a total dry composition weight, psyllium husk is present in an amount ranging from 10 percent to 20 percent by weight, baking powder is present in an amount ranging from 1 percent to 3 percent by weight, and baking soda is present in an amount ranging from 0.5 percent to 2 percent by weight. Lens culinaris and psyllium husk form a hydrated compositional matrix, while psyllium husk establishes a continuous hydrocolloid network. A preparation method comprises soaking, grinding, incubating, mixing, shaping, baking, cooling, packaging, and sealing for producing a gluten- free bread composition comprising protein and dietary fiber.
Disclaimer: Curated by HT Syndication.
