bon à savoir pour ceux qui cuisine leur pain
Influence of inulin on physical characteristics and staling rate of gluten-free bread
Rafał Ziobro Journal of Food Engineering New Articles in Press, 22 January-28 January 2013
Inulin preparations with different degree of polymerization (HSI with a DP < 10, GR − DP ⩾ 10 and HPX − DP > 23) were used for the production of gluten-free bread. It was found that an addition of investigated compounds resulted in an increase of loaf volume and reduction of crumb hardness. However, internal structure of the obtained loaves was less uniform and more open than in control bread. Generally, inulin preparations with lower degree of polymerization had stronger effect on all analyzed parameters than that with higher DP. A decrease in staling was observed (measured as the rate of crumb hardening), which was caused by the presence of inulin. The highest content of retrograded amylopectin was found for crumb with HSI, and the lowest for samples with HPX.
