| As a kind of staple food,flour loses most of dietary fiber during the refining process,and long-term consumption of such flour only will lead to varieties of diseases because fiber can be lacking in one’s diets.Quality of bread flour is higher.In recent years,with unique taste and tasty flavor bread is loved by everyone,therefore,developed a new kind of high-dietary fiber bread is a trend in baking industry.Natural inulin,as a soluble dietary fiber,has not only a wide range of sources but also a good processing performance.In this paper,the natural inulin was added to high-gluten flour,the making of which the dough rheological properties,fermentation characteristics,texture characteristics and bread quality were studied in order to develop a kind of fiber-rich bread.Research indicates:1.Natural inulin improves rheological properties and processing quality of dough to some extent.With the addition of natural inulin the dough development time,stability time and farinograph quality number significantly increased,while the softness and water absorption of dough reduced,and the decreasing extension ennergy of dough is delayed.The total amount of CO2 and the maximum height of the CO2 releasing curve increased with the addition of natural inulin,while coefficient of CO2 reserves increased with the addition of inulin.2.The hardness,chewiness,and gumminess of the dough decreased firstly and then increased with the increase of the inulin ratio.Springiness and cohesiveness increased firstly and then decreased with upgoing of the inulin addition of inulin,then increased.The adhesiveness is contrary to hardness.3.Natural inulin in bread reduces the hardness of bread,increase the springiness,while the bread specific volume increased significantly,which indicates that natural inulin improves the texture and quality of the bread.The best technological formulation was determined by single factor experiment analyse and response surface experiment,that is,based on flour,the ratio of natural inulin was 4.43%,the fermentation time was 86.1 min,and the amount of yeast was 1.08%. |
