The effect of inulin addition on the rheological properties of wheat doughs and bread quality was evaluated. The influence of polymerisation degree (DP) of fructans was investigated using three commercial products (Raftiline® ST: DP≥10; Raftiline® HP; and Raftilin®e HP gel: DP≥23). Inulin contents from 2.5 to 7.5% on dry matter, as wheat flour plus inulin, were used. Fibre addition increased mixing time and dough stability and decreased softening degree and farinograph water absorption, which depend on DP. Bread quality was evaluated using loaf volume, crumb moisture, and texture.
Effect of inulin addition on rheological and bread-making properties of wheat doughs
PERESSINI, Donatella;SENSIDONI, Alessandro
2006-01-01
Abstract
The effect of inulin addition on the rheological properties of wheat doughs and bread quality was evaluated. The influence of polymerisation degree (DP) of fructans was investigated using three commercial products (Raftiline® ST: DP≥10; Raftiline® HP; and Raftilin®e HP gel: DP≥23). Inulin contents from 2.5 to 7.5% on dry matter, as wheat flour plus inulin, were used. Fibre addition increased mixing time and dough stability and decreased softening degree and farinograph water absorption, which depend on DP. Bread quality was evaluated using loaf volume, crumb moisture, and texture.File in questo prodotto:
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