| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542865 | Food Chemistry | 2012 | 12 Pages |
Abstract
⺠Inulin supplementation may help a proportion of the population manage their weight. ⺠Inulin addition to bread results in smaller loaves, harder crumb and darker colour. ⺠Sensory studies reflect this and acceptability decreases with inulin content. ⺠Yeast invertase and dry heat degrade inulin. ⺠Fructo-oligosaccharide/inulin fortification in bread at 5% seems achievable.
Related Topics
Physical Sciences and Engineering
Chemistry
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Authors
Cécile Morris, Gordon A. Morris,