The objective of this work was to study quality parameters of enriched wheat bread with calcium citrate (Ca 3 CI 2 ) or lactate (CaLA 2 ) and inulin (In), also to optimize bread formulation. Fermentation time (t f ), specific volume (Vs), browning index of crust (BI) and crumb properties (moisture, alveolus, texture) were studied. Generally, t f and Vs decreased with prebiotic increment. Ca 3 CI 2 did not change Vs at equal inulin quantity, whereas with CaLA 2 smaller breads were obtained (at 6.5 % In). Moisture of crumbs decreased with an increase in Ca 3 CI 2 (at ≤ 6.5 %); while for CaLA 2 was more influenced by the prebiotic. Up to 6.5 % In, the addition of both salts decreased crumb firmness and increased cohesiveness. Using a desirability function, the optimum calcium-prebiotic bread obtained with Ca 3 CI 2 contained 2.40 g/kg Ca and 7.49 % In and with CaLA 2 presented 1.33 g/kg Ca and 4.68 % In. Breads of high-quality with higher calcium and prebiotic quantity were able to obtain with Ca 3 CI 2 .
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