Optimization of calcium–magnesium–inulin formulation on wheat flour dough rheological properties

Abstract

The aim of our study was to optimize the inulin (In), calcium lactate (Ca), and magnesium gluconate (Mg) content in order to obtain the best wheat flour dough rheological properties by using response surface methodology. The Farinograph, Falling Number, Amylograph, and Rheofermentometer properties were evaluated. The results of the study revealed that from the three independent variables used, In has the most significant effect on response variables. The increase in In, Ca, and Mg content produced a decrease of water absorption and of all Rhefermentometer parameters studied. Mg presented a significant (p < .1) positive effect on Amylograph properties. An interaction effect of the combined In and Mg (p < .01), Mg and Ca (p < .05) was observed on maximum height of gaseous production. The optimum formulation obtained in order to achieve the desirable dough rheological properties contained 1.46 g/kg Ca, 1.34 g/kg Mg, and 5.74 g/100 g In. Practical applications Incorporation of inulin, a prebiotic with calcium and magnesium salts in wheat flour facilitates obtaining of bakery products with health effect on the human body. Also, the use of inulin in combination with calcium and magnesium salts improves calcium and magnesium bioavailability, a fact that help us combat calcium and magnesium deficiency. Knowledge of dough rheological properties of wheat flour dough with inulin in combination with calcium and magnesium salts will provide a better understanding of bread making process during mixing, pasting, and fermentation in order to obtain bakery products of a good quality. The information presented in this work will be useful for the bakery industry in order to predict bread making process engineering and bread quality.

Effect of fat substitution using long‐chain inulin and fortification with microencapsulated calcium in the rheological and sensory properties of yogurt mousse

“…Fat substitutes are used to address the negative effects of fat reduction in dairy products. One of the most studied fiber‐based fat substitutes is inulin, a storage carbohydrate (fructose molecules linked by β‐2,1‐glycosidic bonds and glucosyl‐ending chains) that is mainly obtained from the chicory roots (Codină, Ropciuc, & Dabija, 2019; J. D. Torres, Tárrega, & Costell, 2010). Long‐chain inulin (23–25 degree of polymerization [DP]) is less soluble and more viscous than short‐chain inulin (11 DP) and it acts as a texture modifier (Meyer et al, 2011).…”