Rheological parameters of dough with inulin addition and its effect on bread quality

1st International Conference on Rheology and Modeling of Materials

物理学;材料科学

Bojnanska, T.^1 ; Tokar, M.^1 ; Vollmannova, A.^2

Department of Storing and Processing Plant Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra

94976, Slovakia^1

Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra

94976, Slovakia^2

关键词: Bread quality;    Development time;    Resistance to deformation;    Rheological parameter;    Rheological property;    Sensory acceptance;   

Others  :  https://iopscience.iop.org/article/10.1088/1742-6596/602/1/012015/pdf
DOI  :  10.1088/1742-6596/602/1/012015

学科分类：材料科学（综合）

来源: IOP

【 摘 要 】

The rheological properties of enriched flour prepared with an addition of inulin were studied. The addition of inulin caused changes of the rheological parameters of the recorder curve. 10% and more addition significantly extended development time and on the farinogram were two peaks of consistency, what is a non-standard shape. With increasing addition of inulin resistance to deformation grows and dough is difficult to process, over 15% addition make dough short and unsuitable for making bread. Bread volume, the most important parameter, significantly decreased with inulin addition. Our results suggest a level of 5% inulin to produce a functional bread of high sensory acceptance and a level of 10% inulin produce a bread of satisfactory sensory acceptance. Bread with a level over 10% of inulin was unsatisfactory.