Department of Food Engineering and Technology, UNESP-São Paulo State University, São Paulo, Brazil.
IFAC-Federal Institute of Acre, Acre, Brazil.
Food Sci Technol Int. 2022 Jan;28(1):32-39. doi: 10.1177/1082013221991259. Epub 2021 Jan 31.
The objective of this study was to evaluate the changes that occurred during processing white breads enriched with 5, 7.5, and 10% of medium-polymerized inulin (MPI). Farinographic analysis revealed that enrichment caused the development time and dough stability to increase by up to 69.9% and 62.8%, respectively, when 7.5% of MPI was incorporated into wheat flour. This indicated that the added MPI strengthened the doughs. Conversely, alveographic analysis demonstrated that MPI was harmful to the gluten network. The specific volume and humidity of breads with up to 7.5% MPI were similar to those of the control (MPI-free) bread. During bread storage for 10 days, we noticed that the retrogradation rate increased only for the bread sample with 10% MPI. However, MPI enrichment, regardless of concentration, promoted an increase in the Avrami exponent and affected bread firmness. Bread staling analysis indicated that the moisture difference between crumb and crust was higher for the MPI-enriched breads than for the control. Moreover, we prepared more consistent doughs and fresh breads with MPI contents of up to 7.5%, which presented good quality and were good fiber sources; however, we determined that inulin did not present an anti-staling effect.
本研究旨在评估在加工富含 5%、7.5%和 10%中聚合度菊粉（MPI）的白面包过程中发生的变化。粉质分析表明，当向小麦粉中添加 7.5%的 MPI 时，面团的形成时间和稳定性分别增加了高达 69.9%和 62.8%。这表明添加的 MPI 增强了面团。相反，拉伸分析表明 MPI 对面筋网络有害。添加高达 7.5%MPI 的面包的比容和湿度与对照（无 MPI）面包相似。在面包储存 10 天期间，我们注意到仅在添加 10%MPI 的面包样品中观察到回生率增加。然而，MPI 的富集，无论浓度如何，都会增加 Avrami 指数并影响面包的硬度。面包陈化分析表明，与对照相比，MPI 富集面包的面包屑和面包皮之间的水分差异更高。此外，我们用高达 7.5%MPI 含量制备了更一致的面团和新鲜面包，它们的质量很好，是很好的纤维来源；然而，我们确定菊粉没有抗老化效果。
