1. Dry psyllium husk incorporated dough products and method of preparation thereof comprising flour, salt, sugar, leavening agent, oil, water, additional water for psyllium husk and dry psyllium or processed source of psyllium

5 which may contain maximum 10% moisture with particle size from whole psyllium to 300 mesh size particles 95% to 99.99% purity and upto 14% of total amount flour.

2. Dry psyllium husk incorporated dough products as claimed in claim 1 wherein psyllium husk is either whole, fragmented, slitted, normal, bleached, snow 0 white or processed source of psyllium husk powder.

3. Dry psyllium husk incorporated dough products as claimed in claim 1 wherein flour is selected from wheat flour, whole wheat flour, rye flour, corn flours and sorghum flour.

4. Dry psyllium husk incorporated dough products as claimed in claim 1 wherein 5 leaving agent is selected from yeast, sodium bicarbonate and potassium bicarbonate.

5. Dry psyllium husk incorporated dough products as claimed in claim 4 wherein leaving agent is used alone or in combination with a leavening acid such as monocalcium phosphate, dicalcium phosphate, sodium acid pyrophosphate,

!0 sodium aluminum sulfate, sodium aluminum phosphate, potassium acid tartrate and the like.

6. Dry psyllium husk incorporated dough products as claimed in claim 1 wherein dough products included are bread, a muffin, a pizza crust, a pretzel, a sweet roll, a croissant, a bagel, an English muffin, a cookie, a pancake, a biscuit, a

5 donut, a piecrust, etc. wherein leavening agents are used and noodles, pastas, spaghetti, macroni, and Indian breads (like roti, puri, paratha, tandoori naan, and khakhra etc.), etc. wherein leavening agents are not used.

7. Dry psyllium husk incorporated dough products as claimed in claim 6 wherein pasta, noodles, spaghetti, macroni, and Indian breads (like roti, puri, paratha, tandoori naan, and khakhra etc.), etc prepared with whole psyllium husk or fragmented or slitted psyllium husk to 300 mesh sized psyllium husk powder and without leavening agent.

8. Dry psyllium husk incorporated dough products as claimed in claim 7 wherein 20 to 80 mesh sized psyllium husk powder is used.

9. Dry psyllium husk incorporated dough products as claimed in claim 8 wherein 30 to 50 mesh sized psyllium husk powder is used. ' 10. Dry psyllium husk incorporated dough products as claimed in claim 6 wherein the said dough product is bread.

11. Dry psyllium husk incorporated dough products as claimed in claim 1 wherein 8% psyllium husk powder is used in the dough products.

12. Dry psyllium husk incorporated dough products claimed in claim 1 wherein gluten flour upto 2% can increase psyllium husk powder incorporation upto 14

% in the dough products where leavening agent is used.

13. Dry psyllium husk incorporated dough products as claimed in claim 6 wherein whole psyllium husk or fragmented or slitted psyllium husk to 300 mesh sized psyllium husk powder is used in the dough products containing leavening agent. 14. Dry psyllium husk incorporated dough products as claimed in claim 13 wherein 60 to 150 mesh sized psyllium husk powder is used.

15. Dry psyllium husk incorporated dough products as claimed in claim 14 wherein 80 to 120 mesh sized psyllium husk powder is used.

16. Dry Psyllium husk incorporated dough products as claimed in claim 1 wherein psyllium seeds and psyllium husk powder having purity below 95% can be used to impart brownish color to the food products.

17. Dry psyllium husk incorporated dough products as claimed in claim 1 wherein additional water used for psyllium is 4.5 gm ± 20% water per gm of psyllium husk.

18. The method of preparation of dry psyllium husk incorporated dough products comprises steps of:

(a) mixing dry psyllium husk with the flour during making of a dough product or adding to the grains during grinding of the grains or mixing with the flour at any suitable stage of manufacture of the flour ;

(b) adding remaining ingredients and mixing well; (c) adding water and additional water for psyllium husk;

(d) preparing the dough;

(e) further processing the dough depending upon the dough product required.

19. Dry psyllium husk incorporated dough products and method of preparation thereof as substantially herein describes with foregoing description and examples.