Why use Inulin for Baking?
The physiological function and processing performance of Inulin for Baking are more prominent, which is attributed to its good water solubility, suitable molecular weight, good color, powder properties similar to flour, and excellent gel texture.
This obviously helps inulin to maintain the good texture properties of flour products. Due to the low yield stress of inulin, inulin gel also has shear thinning and thixotropic properties. In oscillatory rheology experiments,Inulin gel gradually loses the gel solid properties, the elastic coefficient decreases, and the fluid properties and viscosity coefficient gradually increase, that is, the operating performance is good, and it is easy to be used in the processing of various foods.
Appearance | White Fine Powder |
Odor | Characteristic |
Taste | Characteristic |
Ash Content | ≤7.0% |
Total Heavy Metals | ≤10.0ppm |
Total plate count | ≤5000cfu/g |
Yeast & Mold | ≤500cfu/g |
Effects of Inulin for Baking:
Compared with common dietary fibers, the molecular weight of inulin is smaller, which determines its good hygroscopicity, which is conducive to its participation in the formation of gluten protein network structure, thus affecting the moisture content, crumb hardness, volume, and storage period of bread. Have an effect. Usually, the addition of inulin will reduce the volume of bread, increase the moisture content and hardness of bread, and prolong the shelf life of bread, which is also affected by the type and amount of inulin and the quality of the flour.
Inulin has a low degree of polymerization, especially short-chain inulin, which often contains a high proportion of fructooligosaccharides and a small number of monosaccharides and disaccharides. A certain amount of reducing sugars promotes the Maillard reaction between reducing sugars and amino acids or proteins, causing changes in bread baking time, appearance color and flavor substances, and finally the sensory evaluation score and acceptability of the product. obvious impact.
The effect of inulin on dough properties:
The water absorption, rheological properties, and fermentation properties of dough depend to a large extent on the type and content of its protein and starch. On the one hand, the addition of inulin will reduce their content, especially protein, which will affect the network structure of gluten protein.
On the other hand, inulin has good hydrophilicity, especially short-chain inulin is more hygroscopic, and they compete with protein and starch with water molecules, thereby affecting the bonding between protein and starch and water molecules and The interaction between protein and starch, some inulin molecules may even participate in the network structure of gluten protein.
Influence of Inulin on Noodle Quality:
The evaluation criteria for the quality of noodles are obviously different from those of fermented bread products. People pay more attention to the cooking properties, tensile strength, elongation, and stickiness of noodles. The effect of inulin on noodle quality may be mainly by changing the network structure of gluten protein and the degree of gelatinization and hydration of starch.
The addition of inulin can shorten the cooking time of noodles, and has no effect on the viscosity and swelling of noodles; when the addition of inulin is small (<7.5%), the cooking loss rate of noodles does not change significantly, but the short chain Inulin will cause the water absorption and swelling of noodles to decrease.
Where to buy Inulin for Baking?
Yansheng International Group Ltd. and its factories are one of the most professional inulin manufacturers in China and one of the industry leaders. You only need to buy high-quality inulin through this page or medical@ysgcn.com
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