Using inulin in bakery products

Authors:
Georgiana Gabriela Codină, Elena Bilan
Abstract:
Inulin, a soluble fiber may be added in bakery products to increase their fiber and calorie content, to develop new functional claims or health claims like a bifidogenic or prebiotic effect. In our technical study we used rolls as bakery products. The general effect of Instant Fibruline from Enzymes &Derivates Romania on processing and the final product characteristics will be described. We will consider modifications of recipe and production methods to develop healthy rolls with inulin in order to meet quality expectations (a good taste and texture).
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