Influence of inulin on physical characteristics and staling rate of gluten-free bread

Rafał Ziobro , Jarosław Korus , Lesław Juszczak , Teresa Witczak


Inulin 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.
Author Rafał Ziobro (FoFT / DoToC)
Rafał Ziobro,,
- Department of Technology of Carbohydrates
, Jarosław Korus (FoFT / DoToC)
Jarosław Korus,,
- Department of Technology of Carbohydrates
, Lesław Juszczak (FoFT / DoAaEFQ)
Lesław Juszczak,,
- Department of Analysis and Evaluation Food Quality
, Teresa Witczak (FoFT / DoEaEFI)
Teresa Witczak,,
- Department of Engineering and Equipment Food Industry
Journal seriesJournal of Food Engineering, ISSN 0260-8774, (A 40 pkt)
Issue year2013
Publication size in sheets0.5
Keywords in EnglishStarch, inulin, polymerization degree, gluten-free bread, bread quality, bread staling
Internal identifierWTŻ/P/50/2013; WTŻ/4/17
Languageen angielski
Score (nominal)40
ScoreMinisterial score = 40.0, 08-06-2019, ArticleFromJournal
Ministerial score (2013-2016) = 40.0, 08-06-2019, ArticleFromJournal
Publication indicators WoS Citations = 47
Citation count*31 (2016-09-12)
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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