Functional bread: Effect of inulin-type products addition on dough rheology and bread quality |
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| Affiliation: | 1. Constantin Brancoveanu University, FMMAE Ramnicu Valcea, 39 Nicolae Balcescu Bld., Romania;2. COPE Ltd., Conacul Cantacuzino-Pascanu, Costisa, Neamtz, Romania;1. Department of Food Science and Technology, Islamic Azad University of Sabzevar (IUM), Sabzevar, Iran;2. Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO Mashhad, Iran;3. Members of Scientific Board of Agricultural College of Ferdowsi University, Department of Food Science and Technology, Mashhad, Iran;1. College of Food and Bioengineering, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China;2. Henan Engineering Research Center of Food Material, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China;1. College of Food and Bioengineering, Henan University of Science & Technology, 471023, Luoyang, Henan Province, China;2. Henan Engineering Research Center of Food Material, Henan University of Science & Technology, 471023, Luoyang, Henan Province, China;1. National Council of Research, Institute of Science of Foods Production (CNR-ISPA), Via Amendola 122/O, 70126 Bari, Italy;2. National Council of Research, Institute for Agricultural and Forest Systems in the Mediterranean (CNR-ISAFOM), Via Empedocle 58, Catania, Italy |
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| Abstract: | The concerns for a healthy diet in terms of the consumption of baked products as fibre-enriched ones have been highlighted by increased consumers demand, food legislation and targeting manufacturers offer to healthy food. The objective of this study was to assess the effect of some inulin-type products added in bread-making aimed at producing functional bakery goods. In this purpose some physico-chemical characteristics and technological properties of the Romanian wheat flour half-white with addition of 5%, 10%, 15% and 20% inulin commercial products (% basis flour) were evaluated. Rheological behaviour was investigated using mixolab Chopin and baking tests for fibre-enriched products were performed. Changes of the rheological behaviour were noticed, in terms of a general decreasing trend of dough machinability due to enzymatic reactions probably influenced by changing the ratio of the main compounds and their interactions. Overall the bread loaves characteristics mainly affected by inulin addition were the volume and crust colour.Results indicated that inulin potential as fibre enrichment in wheat bread is limited, 15% Fibruline DS being a maximum percent to be used in bread-making of half-white flour, a dosage above being critically for dough rheological behaviour and the quality of high-fibre bread. |
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| Keywords: | Functional fibre and inulin Mixolab Rheological behaviour Half-white bread |
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