The Influence of Prebiotics on Wheat Flour, Dough, and Bread Properties; Resistant Starch, Polydextrose, and Inulin

Abstract

The addition of prebiotics to bread is one of the most important ways to improve its techno-functional properties. In this study, the effects of resistant starch, polydextrose, and inulin on wheat flour, dough, and bread properties were investigated. The farinography results showed that resistant starch significantly increased the development time (2:18) via a boosting effect; however, polydextrose (1:48) and inulin (1:36) weakened the dough (p < 0.05). Inulin, polydextrose, and resistant starch had the greatest effect on reducing water absorption (40, 43.2, and 48.9), respectively, (p < 0.05). According to extensography data, the addition of inulin produced the best result in baking compared to other polysaccharides. In terms of baked breads, the samples containing resistant starch had high moisture content that could be due to starch gelatinization and moisture-retention, which delays the staling process of the bread. Inulin, polydextrose, and resistant starch prebiotic ingredients affected the rheological properties of the dough, overall bread quality and organoleptic characteristics; however, resistant starch was the best prebiotic used in this study.

A Review on Regulation of Irrigation Management on Wheat Physiology, Grain Yield, and Quality

“…Medium gluten wheat has moderate gluten strength, which is the best material for steamed bread and noodles. With lower protein content and shorter stabilization time, weak gluten wheat is mostly used in making crisp foods such as cakes and biscuits [ 100 ]. With the continuous improvement of people’s living standards and the optimization of daily diet structures, a variety of high-quality wheat cultivars and cultivation practices are demanded.…”

Effect of Resistant Starch from Green Banana Flour on Sensorial Properties of Noodles

“…The farinograph measures the rheological properties of dough by imparting mechanical energy to it using its kneading arms and measuring the force exerted by the dough throughout the kneading process(Tamba-Berehoiu et al, 2018). The addition of resistant starch may enhance the dough's mixing behavior significantly since it highly impacts the water absorption in the dough (Ansari et al, 2022). The difference in water adsorption could be attributed to the resistant starch's abundance of hydroxyl group, which allows for increased water adsorption via hydrogen bonding (Noor et al, 2021).…”

“…However, an addition of more than 20% of the resistant starch sources may cause a decline in the stability and breakdown time of dough. This impact could be attributed to the reduced gluten content, which gives the dough its viscoelastic properties and stability (Ansari et al, 2022). Another parameter used to assess the stability of the dough is the mixing tolerance index (MTI), which measures the dough's resistance to breakdown during mixing.…”