To increase the dietary fiber content in bread, the study explored the formula and quality changes of bread made by partially replacing flour with long-chain inulin.The effects of the substitution ratio of long-chain inulin, yeast addition, and fermentation time on the texture and sensory quality of bread were investigated.Furthermore, the response surface methodology was employed to optimize the formula, and the bread quality was analyzed.Results indicated that the bread achieved the highest weighted comprehensive score when a long-chain inulin substitution ratio was 4.24%, fermentation time was 96 minutes, and yeast proportion was 1.12%.No significant change in the texture characteristic was observed between the control and long-chain inulin groups.However, there was a significant improvement in the crumb structure for the long-chain inulin group, with a 17.58% decrease in average pore size, a 10.57% increase in pore density, as well as a more uniform distribution of air bubbles.The addition of long-chain inulin helped delay the aging process of bread during storage, especially to inhibit short-term aging.Generally, an appropriate amount of long-chain inulin substitution (≤5%) can improve the nutritional value and extend the shelf life of bread on the premise of ensuring its quality.
CHE Jiaxin
,
LUO Denglin
,
LI Peiyan
,
WU Yanhui
,
YUE Chonghui
,
BAI Zhouya
,
WANG Libo
. Formula optimization and quality analysis of bread incorporated with long-chain inulin[J]. Food and Fermentation Industries, 2024
, 50(16)
: 118
-124
.
DOI: 10.13995/j.cnki.11-1802/ts.036530
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