Celiac disease (CD) with the global prevalence ratio of 1% is an autoimmune response in genetically susceptible persons exposed to certain oligopeptides sequence found in prolamine proteins like gliadin in gluten protein (Nejad et al., 2011;Wang et al., 2017). People who suffer from CD should follow a severe lifelong gluten-free diet (Wang et al., 2017). Considering the unique characteristics of gluten protein, the desired characteristics of gluten-free bakery products

Due to its dual function, inulin is an important prebiotic compound in the cereal industry, especially in bread production. In other words, improving technological features and creating health properties (such as reducing the risk of type 2 diabetes, heart disease, metabolic syndrome, and osteoporosis) have led to the widespread use of this compound. Inulin has many important technological functions in bread, including its ability to interact with water, create structure, and influence rheological properties, texture, and overall acceptability of the final product. Nevertheless, bread processing conditions can influence the structural integrity of inulin and thus affect its technological efficiency. Therefore, this review article aims to investigate the technological properties and factors affecting the stability of inulin during bread processing conditions. Generally, the addition of inulin could considerably improve the technical performance of bread. However, the stability of inulin depends on the formulation components, type of fermentation, and baking process.

Introduction: Wheat bread is the staple food all over the world. Gluten sensitivity in some people has led to the development of gluten-free ones. Inulin is a soluble dietary fiber with beneficial nutritional effects is able to restore the function of gluten in gluten-free products by increasing water absorption and creating a structure. The function of gluten depends on its polymerization degree. This study is aimed to investigate the effect of inulin polymerization degree on the technological and nutritional characteristics of rice-acorn flour based gluten-free bread. Methods: This study is an experimental type. To investigate the effect of the inulin polymerization degree on technological and nutritional characteristics of rice:acorn flour based gluten-free bread, the textural, physicochemical, sensory characteristics and inulin stability of samples enriched inulin with different polymerization degree were assessed. All tests were done in triplicate. Data analysis was done with SPSS 25 software Results: Results indicated that the optimized technological characteristics and lowest inulin loss ratio (31% w/w-1) is found at gluten-free bread samples containing 30% w/w-1 of acorn flour and long-chain inulin fermented by MF-SD (A30R70SL). Long-chain inulin is found to be able to restore gases produced during the fermentation and expanded through cooking process, which seems to be induced by its potential ability to form a gel. Conclusion: Using long-chain inulin is recommended to achieve desirable technological characteristics and high nutritional value in the formulation of gluten-free bread.