The aim of this experimental work was to evaluate the effect of inulin addition on dough rheological properties and quality of extruded snacks. Two commercial inulin products of different degree of polymerisation (DPn) were used at levels from 2% to 7% (DPn = 10 for inulin GR; DPn =23 for inulin HPX). Dough rheological properties were investigated using dynamic measurements in the linear viscoelastic range (frequency sweep and time cure tests).
Development of extruded snacks enriched with soluble dietary fibre
PERESSINI, Donatella;SENSIDONI, Alessandro
2016-01-01
Abstract
The aim of this experimental work was to evaluate the effect of inulin addition on dough rheological properties and quality of extruded snacks. Two commercial inulin products of different degree of polymerisation (DPn) were used at levels from 2% to 7% (DPn = 10 for inulin GR; DPn =23 for inulin HPX). Dough rheological properties were investigated using dynamic measurements in the linear viscoelastic range (frequency sweep and time cure tests).File in questo prodotto:
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