Changes in rheology, quality, and staling of white breads enriched with medium-polymerized inulin

Abstract

The objective of this study was to evaluate the changes that occurred during processing white breads enriched with 5, 7.5, and 10% of medium-polymerized inulin (MPI). Farinographic analysis revealed that enrichment caused the development time and dough stability to increase by up to 69.9% and 62.8%, respectively, when 7.5% of MPI was incorporated into wheat flour. This indicated that the added MPI strengthened the doughs. Conversely, alveographic analysis demonstrated that MPI was harmful to the gluten network. The specific volume and humidity of breads with up to 7.5% MPI were similar to those of the control (MPI-free) bread. During bread storage for 10 days, we noticed that the retrogradation rate increased only for the bread sample with 10% MPI. However, MPI enrichment, regardless of concentration, promoted an increase in the Avrami exponent and affected bread firmness. Bread staling analysis indicated that the moisture difference between crumb and crust was higher for the MPI-enriched breads than for the control. Moreover, we prepared more consistent doughs and fresh breads with MPI contents of up to 7.5%, which presented good quality and were good fiber sources; however, we determined that inulin did not present an anti-staling effect.

Investigation of antioxidant and sensory properties and in vitro bioaccessibility of low‐fat functional cookies substituted with wheat germ flour and coffee silverskin

“…The results of the analysis also support this prediction. The studies of Barros and Franco, 69 and Wang et al 70 on bread and the analysis results of the cake products in which Ateş and Elmacı 22 used CSS instead of oil reported similar results.…”

Effect of Inulin on Thermal Properties, Pasting, Rheology, and In Vitro Digestion of Potato Starch

“…The reason was that IN had a certain plasticity, which was equivalent to adding a large amount of water molecules into the complex system, thus accelerating the aging and rejuvenation of starch. [ 19,20 ]…”

“…The reason was that IN had a certain plasticity, which was equivalent to adding a large amount of water molecules into the complex system, thus accelerating the aging and rejuvenation of starch. [19,20] The initial temperature (T 0g ), peak temperature (T Pg ), and termination temperature (T Cg ) of the PoS complex system increased from 61.38 to 67.73 °C, from 65.99 to 72.51 °C, and from 79.91 to 85.91 °C, respectively. In the experiment, the presence of IN might restrict water from entering the amorphous region of starch particles, thereby increasing the gelatinization temperature and delaying gelatinization of starch.…”

Bread‐making performance of wheat flours enriched with vital gluten treated with non‐thermal plasma

“…Thus, due to this moisture gradient, water migrated from the crumb to the crust in all bread samples, independent of VG content. Crumb moisture content is directly related to bread texture and freshness sensation, and the redistribution of water in the product influences its staling (Barros & Franco, 2021). There were no significant differences in the moisture content between the samples during storage.…”