Functional bread: Effect of inulin-type products addition on. dough rheology and bread quality

The concerns for a healthy diet in terms of the consumption of baked products as fibre-enriched ones have been highlighted by increased consumers demand, food legislation and targeting manufacturers offer to healthy food. The objective of this study was to assess the effect of some inulin-type products added in bread-making aimed at producing functional bakery goods. In this purpose some physicochemical characteristics and technological properties of the Romanian wheat flour half-white with addition of 5%, 10%, 15% and 20% inulin commercial products (% basis flour) were evaluated. Rheological behaviour was investigated using mixolab Chopin and baking tests for fibre-enriched products were performed. Changes of the rheological behaviour were noticed, in terms of a general decreasing trend of dough machinability due to enzymatic reactions probably influenced by changing the ratio of the main compounds and their interactions. Overall the bread loaves characteristics mainly affected by inulin addition were the volume and crust colour. Results indicated that inulin potential as fibre enrichment in wheat bread is limited, 15% Fibruline DS being a maximum percent to be used in bread-making of half-white flour, a dosage above being critically for dough rheological behaviour and the quality of high-fibre bread. (C) 2017 Elsevier Ltd. All rights reserved.