Influence of added inulin on the Alveograph rheological characteristics of dough from 800 wheat flour type and bread quality

摘要

The aim of this study is to analyze the effect of inulin addition of the level of 0, 5, 10, 15 and 20% on the rheological properties of the dough and bread making quality. The rheological properties of the dough, added with inulin were recorded in the Alveograph device. From this point of view the addition has the effect of decreasing the dough extensibility simultaneously with the increase dose of the inulin addition level. Baking samples test obtained were analyzed from the point of view of loaf volume, porosity and elasticity. General data on basis of both rheological and bread making characteristics indicated better results for a dose of 5% inulin addition.