Effect of short-chain inulin on the rheological properties of plain flour dough

In order to study the influence of short-chain inulin on the farinograph and extensigraph of plain flour dough, the theological parameters of dough have been determined with different inulin additions of 0.0%, 2.5%, 5.0% and 7.5% using farinograph and extensograph instruments. The results showed that the water absorption of dough decreased along with increasing inulin addition. The water absorption reached 42.57% with inulin addition of 7.5%, reducing by 21.8% compared to the control group. The development time of dough reached the maximum of 7.9 min with inulin addition of 2.5%, increasing by 22.1% compared to the control group. The stability time of dough increased along with increasing inulin addition, and it reached 19.3 min with inulin addition of 7.5%, increasing by 109.5% compared to the control group. The stretch strength of dough reached the maximum. The extension resistance, extension ratio and energy of dough increased along with increasing inulin addition, and they was 652 EU, 4.50 and 186 cm2 with inulin addition of 7.5% after the fermentation of 45 min respectively, increasing by 75.8%, 68.5% and 104.0% compared to the control group. The conclusion indicated that a proper addition of inulin in flour could increase dough strength and decrease the water absorption of dough. ©, 2015, Editorial Department, Chinese Cereals and Oils Association. All right reserved.