The Effect of Inulin Addition on Rice Dough and Bread Characteristics

Inulin may be widely used in in the food industry due to its many health benefits. It has the potential to increase the insufficient nutritional quality of gluten-free bread. Therefore, the aim of this study was to test the applicability of inulin in rice baking. The impact of added inulin (5%, 10%,...

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主要な著者:	Iva Burešová, Romana Šebestíková, Jaromír Šebela, Anna Adámková, Magdalena Zvonková, Nela Skowronková, Jiří Mlček
フォーマット:	Artigo
言語:	Inglês
出版事項:	MDPI AG 2024-03-01
シリーズ:	Applied Sciences
主題:	dough extensibility bread texture bread volume baking losses sensory characteristics oligofructose
オンライン･アクセス:	https://www.mdpi.com/2076-3417/14/7/2882
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