The effect of inulin and fructo-oligosaccharide supplementation on the textural, rheological and sensory properties of bread and their role in weight management: A review

► Inulin supplementation may help a proportion of the population manage their weight. ► Inulin addition to bread results in smaller loaves, harder crumb and darker colour. ► Sensory studies reflect this and acceptability decreases with inulin content. ► Yeast invertase and dry heat degrade inulin. ► Fructo-oligosaccharide/inulin fortification in bread at 5% seems achievable.