Technological Properties of Inulin-Enriched Doughs and Breads, Influence on Short-Term Storage and Glycemic Response
Abstract
:1. Introduction
2. Materials and Methods
2.1. Flour and Inulin
- −
- Inulin ≥ 90%;
- −
- Fructose, glucose and sucrose ≤ 10%;
- −
- The average chain length is 8–13 monomers;
- −
- Ash ≤ 0.2%.
2.2. Technological Tests
2.2.1. Water-Binding Capacity and Oil-Binding Capacity
2.2.2. Leavening Test
- V = volume measured after n minutes;
- V0 = initial volume at time 0;
- The analyses were carried out in triplicate.
2.3. Rheological Tests
2.4. Bread Production and Physical Analyses
- RHT0 = bread moisture at T0;
- RHTX = bread moisture at T2 or T4.
2.5. Color Determinations
- BI = brown index;
- a = red index;
- b = yellow index.
2.6. Determination of Bread Staling Rate
2.7. Inulin Extraction and Quantification
2.8. Predicted Glycemic Index (pGI) Evaluation
2.9. Statistical Analysis
3. Results and Discussion
3.1. Water-Binding Capacity and Oil-Binding Capacity
3.2. Rheological Data of Flours and Leavening Rate of the Dough
3.3. Physico-Chemical Characteristics of the Breads for Short Storage
3.4. Nutritional Characteristics of the Breads
3.5. Principal Component Analysis
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Bread Type | Flour (g) | Commercial Inulin (g) | Commercial Yeast (g) | NaCl (g) | Water (g) |
---|---|---|---|---|---|
Flour 0 | 100 | - | 1.5 | 2.2 | 58 |
INU 5 | 95 | 5 | 1.5 | 2.2 | 48 |
INU 10 | 90 | 10 | 1.5 | 2.2 | 45 |
INU 20 | 80 | 20 | 1.5 | 2.2 | 41 |
Sample | Farinograph | Mixograph | Alveograph | ||||
---|---|---|---|---|---|---|---|
Dough Development Time (min) | Stability (min) | Water Absorption at 500 B.U. * (%) | Mixing Time (min) | Peak Dough Height (M.U.) ** | W (10−4 × J) | P/L | |
Flour 0 | 1.80 ± 0.28 b | 8.15 ± 0.35 b | 57.50 ± 0.28 a | 4.61 ± 0.08 d | 5.78 ± 0.11 | 154 ± 8.49 b | 0.82 ± 0.02 c |
INU5 | 14.80 ± 0.85 a | 8.20 ± 0.42 b | 48.25 ± 0.21 b | 6.90 ± 0.37 c | 5.48 ± 0.04 | 150 ± 2.83 b | 2.45 ± 0.17 bc |
INU10 | 18.35 ± 0.07 a | 13.10 ± 0.28 a | 44.85 ± 1.06 bc | 7.32 ± 0.02 b | 5.93 ± 0.11 | 175 ± 2.83 ab | 3.21 ± 0.20 ab |
INU20 | 16.65 ± 0.07 a | 6.35 ± 0.21 b | 40.75 ± 0.21 c | 8.70 ± 0.04 a | 5.95 ± 0.35 | 203 ± 1.41 a | 4.55 ± 0.04 a |
Days | Type of Bread | Moisture (g/100 g) | ΔRH (%) | Weight (g) | Volume (cm3) | Height (cm) | Porosity (1–8) * |
---|---|---|---|---|---|---|---|
T0 | Flour 0 | 35.72 ± 0.01 a | - | 153.99 ± 0.89 c | 773.33 ± 10.41 a | 9.23 ± 0.06 a | 4.33 ± 0.29 b |
INU5 | 33.50 ± 0.01 a | - | 156.70 ± 0.76 ab | 574.17 ± 10.10 b | 8.39 ± 0.03 ab | 4.50 ± 0.25 b | |
INU10 | 32.15 ± 0.01 ab | - | 159.44 ± 0.74 ab | 449.17 ± 1.44 c | 6.54 ± 0.25 c | 7.07 ± 0.38 a | |
INU20 | 27.06 ± 0.01 b | - | 160.92 ± 1.81 a | 465.00 ± 9.01 c | 7.32 ± 0.17 b | 7.53 ± 0.35 a | |
T2 | Flour 0 | 31.67 ± 0.02 a | 11.3 | 142.70 ± 1.09 c | 746.67 ± 20.21 a | 8.35 ± 0.06 a | 4.33 ± 0.29 b |
INU5 | 29.81 ± 0.01 ab | 11.0 | 148.01 ± 0.75 bc | 541.67 ± 12.58 b | 7.71 ± 0.03 ab | 4.50 ± 0.25 b | |
INU10 | 29.87 ± 0.00 ab | 7.1 | 153.02 ± 0.40 ab | 449.17 ± 6.61 c | 6.33 ± 0.25 c | 7.07 ± 0.38 a | |
INU20 | 25.73 ± 0.01 b | 4.9 | 156.19 ± 1.86 a | 460.83 ± 9.46 c | 7.20 ± 0.17 b | 7.53 ± 0.35 a | |
T4 | Flour 0 | 27.80 ± 0.01 a | 22.2 | 131.32 ± 1.09 c | 615.00 ± 7.07 a | 8.00 ± 0.14 a | 5.13 ± 0.18 c |
INU5 | 27.21 ± 0.01 a | 18.8 | 141.29 ± 0.57 bc | 520.50 ± 7.78 ab | 7.53 ± 0.15 ab | 6.13 ± 0.18 bc | |
INU10 | 27.05 ± 0.00 ab | 15.9 | 144.79 ± 0.47 ab | 422.50 ± 3.54 ab | 6.00 ± 0.10 c | 7.38 ± 0.18 b | |
INU20 | 24.32 ± 0.00 b | 10.1 | 153.20 ± 1.46 a | 443.75 ± 8.84 b | 6.77 ± 0.32 b | 7.53 ± 0.35 a |
Days after Baking | Type of Bread | Hardness (N) | Springiness | Gumminess (N) | Chewiness (N × mm) | Cohesiveness |
---|---|---|---|---|---|---|
T0 | Flour 0 | 8.59 ± 0.45 b | 0.95 ± 0.01 | 3.13 ± 0.02 d | 3.01 ± 0.05 d | 0.90 ± 0.01 a |
INU5 | 4.19 ± 0.88 c | 0.95 ± 0.02 | 7.25 ± 0.01 c | 6.97 ± 0.08 c | 0.90 ± 0.01 a | |
INU10 | 8.66 ± 0.53 b | 0.96 ± 0.01 | 15.81 ± 0.03 a | 15.23 ± 0.19 a | 0.81 ± 0.04 ab | |
INU20 | 12.63 ± 0.90 a | 0.94 ± 0.02 | 10.30 ± 0.16 b | 9.78 ± 0.08 b | 0.76 ± 0.05 b | |
T2 | Flour 0 | 17.67 ± 0.06 a | 0.81 ± 0.01 b | 11.63 ± 0.01 d | 9.50 ± 0.13 c | 0.65 ± 0.05 a |
INU5 | 14.70 ± 1.55 ab | 0.90 ± 0.02 a | 27.76 ± 0.11 c | 5.09 ± 0.07 d | 0.69 ± 0.03 a | |
INU10 | 13.37 ± 1.08 b | 0.94 ± 0.03 a | 39.00 ± 0.17 b | 36.60 ± 0.05 a | 0.71 ± 0.02 a | |
INU20 | 16.17 ± 1.87 ab | 0.76 ± 0.01 b | 41.74 ± 0.17 a | 32.17 ± 0.04 | 0.64 ± 0.01 a | |
T4 | Flour 0 | 22.96 ± 3.09 a | 0.75 ± 0.01 c | 21.26 ± 0.47 d | 15.01 ± 1.03 c | 0.34 ± 0.01 c |
INU5 | 20.20 ± 0.87 b | 0.86 ± 0.01 b | 104.14 ± 1.32 b | 85.18 ± 5.40 b | 0.64 ± 0.02 ab | |
INU10 | 21.87 ± 0.70 ab | 0.95 ± 0.01 a | 200.59 ± 2.81 a | 190.44 ± 2.93 a | 0.78 ± 0.01 a | |
INU20 | 21.34 ± 2.02 b | 0.81 ± 0.01 bc | 62.15 ± 2.84 c | 49.88 ± 2.36 bc | 0.58 ± 0.01 b |
Sample | Crust | Crumb | ||||||
---|---|---|---|---|---|---|---|---|
Brown Index (100 − L*) | a* | b* | ΔE | Brown index | a* | b* | ΔE | |
Flour 0 | 29.45 ± 0.43 c | 4.00 ± 1.05 d | 26.77 ± 2.40 b | 0.0 | 38.39 ± 1.75 a | −1.27 ± 0.03 b | 11.77 ± 1.14 c | 0.0 |
INU5 | 31.34 ± 1.70 bc | 8.33 ± 0.61 c | 32.40 ± 0.92 ab | 27.0 | 35.29 ± 0.79 ab | −1.00 ± 0.20 b | 15.40 ± 0.35 ab | 11.4 |
INU10 | 39.92 ± 2.36 b | 12.36 ± 0.25 b | 33.97 ± 1.53 a | 115.7 | 30.98 ± 0.69 b | −0.91 ± 0.06 b | 16.68 ± 0.11 a | 39.6 |
INU20 | 51.67 ± 2.31 a | 16.48 ± 0.78 a | 30.13 ± 1.73 ab | 330.4 | 23.47 ± 0.89 c | 0.05 ± 0.06 a | 13.05 ± 0.27 bc | 113.0 |
Bread | ||||
---|---|---|---|---|
Sample | Flour 0 | INU5 | INU10 | INU20 |
Inulin (g/100 g) | 0.18 ± 0.02 d | 3.53 ± 0.160 c | 6.32 ± 0.21 b | 14.42 ± 0.07 a |
Hydrolysis Index (HI) | 99.83 ± 1.39 a | 99.26 ± 1.34 a | 95.48 ± 1.49 b | 90.48 ± 0.52 c |
Predicted Glycemic Index (pGI) | 94.52 ± 0.76 a | 94.20 ± 0.74 a | 92.13 ± 0.82 b | 89.39 ± 0.28 c |
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Canale, M.; Sanfilippo, R.; Strano, M.C.; Bavaro, A.R.; Amenta, M.; Bizzini, M.; Allegra, M.; Blangiforti, S.; Spina, A. Technological Properties of Inulin-Enriched Doughs and Breads, Influence on Short-Term Storage and Glycemic Response. Foods 2024, 13, 2711. https://doi.org/10.3390/foods13172711
Canale M, Sanfilippo R, Strano MC, Bavaro AR, Amenta M, Bizzini M, Allegra M, Blangiforti S, Spina A. Technological Properties of Inulin-Enriched Doughs and Breads, Influence on Short-Term Storage and Glycemic Response. Foods. 2024; 13(17):2711. https://doi.org/10.3390/foods13172711
Chicago/Turabian StyleCanale, Michele, Rosalia Sanfilippo, Maria Concetta Strano, Anna Rita Bavaro, Margherita Amenta, Michele Bizzini, Maria Allegra, Sebastiano Blangiforti, and Alfio Spina. 2024. "Technological Properties of Inulin-Enriched Doughs and Breads, Influence on Short-Term Storage and Glycemic Response" Foods 13, no. 17: 2711. https://doi.org/10.3390/foods13172711