“…Partial hydrolysis of inulin during baking into its two constitutive monomers, glucose and fructose, and the reduced moisture content of the inulin containing breads can enhance crust darkening through Maillard and caramelisation reactions (Blecker, Fougnies, Van Herck, Chevalier, & Paquot, 2002;Singla & Chakkaravarthi, 2017). (Khoshakhlagh, Hamdami, Shahedi, & Le-Bail, 2014) which has been attributed to bread staling (He & Hoseney, 1990;Ribotta, Cuffini, Leon, & Anon, 2004).…”