The effect of inulin addition on the rheological properties of wheat doughs and bread quality was evaluated.
The influence of polymerisation degree (DP) of fructans was investigated using three commercial products
(Raftiline® ST: DP≥10; Raftiline® HP; and Raftilin®e HP gel: DP≥23). Inulin contents from 2.5 to 7.5% on dry
matter, as wheat flour plus inulin, were used. Fibre addition increased mixing time and dough stability and
decreased softening degree and farinograph water absorption, which depend on DP. Bread quality was evaluated
using loaf volume, crumb moisture, and texture.
