The Influence of Native Inulin and Oligofructosis Addition to Flour and Its Effects on the Rheological Characteristics of the Dough

Abstract

The aim of this paper was to study the effect of native inulin (IN) addition and oligofructosis (FOS) addition in wheat flour of 1250 type on gluten quality, dough rheological properties and amylase activity. The wheat flour has been enriched with IN and FOS in a proportion of 0-10%. The gluten quality were analyzed by it extensibility and elasticity. The dough rheological properties were analyzed with a Farinograph device the fallowing characteristic being determinate: water absorption, time of development, stability and degree of softening. The samples with a 5% content of IN and FOS were the ones which presented the lowest time values for dough formation. Furthermore, it has been noted that the time during which the dough maintains its consistency (stability) registers higher values for the flour with a 5% addition of IN and FOS. Water absorption in dough decreased direct proportional with the increase level of inulin and oligofructosis addition in wheat flour. The amylase activity of the wheat flour with inulin and oligofructose addition were analysed by using the Amilograh and Falling Number device. The amylase activity were higher with the increase level of inulin and oligofructose addition. 

Türkiye’nin Güneydoğu Anadolu Bölgesi’nde (GAP) yetiştirilen bazı durum buğdayı çeşitlerinin kalite özellikleri

“…In the study of Kaya (2018), the stretching and relaxation values of refined durum wheat were 82.50 s and 534 BU, respectively. Gluten extensibility was higher in wheat samples with native inulin in percentages of 2.5-7.7 % (571-535 s) than in the control dough (499 s) (Codina et al, 2018).…”

Nutritional Improvement and Rheological Characteristics of Tere (Rokak) Bread Supplemented with Inulin or Wheat Bran

“…The results of the effect of inulin and bran addition on Farinograph parameters for the mixture of flour (Table 2) shows that increasing inulin addition caused a significant decrease in water absorption due to the dilution effect of inulin on gluten. Substitution of flour by inulin may cause weakening of dough since it does not cooperate in gluten formation, therefore it must decrease the added water to keep on the dough consistency (Codina et al, 2018). The results also showed that increasing inulin increases development time which may attribute to the competition on the water between inulin and gluten causes slowing the formation of the dough gluten network.…”