Influence of inulin on physical characteristics and staling rate of gluten-free bread
Rafał Ziobro , Jarosław Korus , Lesław Juszczak , Teresa Witczak
AbstractInulin preparations with different degree of polymerization (HSI with a DP < 10, GR − DP ⩾ 10 and HPX − DP > 23) were used for the production of gluten-free bread. It was found that an addition of investigated compounds resulted in an increase of loaf volume and reduction of crumb hardness. However, internal structure of the obtained loaves was less uniform and more open than in control bread. Generally, inulin preparations with lower degree of polymerization had stronger effect on all analyzed parameters than that with higher DP. A decrease in staling was observed (measured as the rate of crumb hardening), which was caused by the presence of inulin. The highest content of retrograded amylopectin was found for crumb with HSI, and the lowest for samples with HPX.
|Journal series||Journal of Food Engineering, ISSN 0260-8774, (A 40 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||Starch, inulin, polymerization degree, gluten-free bread, bread quality, bread staling|
|Internal identifier||WTŻ/P/50/2013; WTŻ/4/17|
|Score|| = 40.0, 08-06-2019, ArticleFromJournal|
= 40.0, 08-06-2019, ArticleFromJournal
|Publication indicators||= 47|
|Citation count*||31 (2016-09-12)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.