Effects of inulin with different polymerisation degrees on dough rheology and water distribution in the fresh noodles

Abstract

SummaryOver the past few years, the growing market demand for functional food leads to the development of inulin‐containing staple food. Comparing to previous works, this study investigate the effect of inulin with different polymerization degrees on dough rheology and water distribution in the fresh noodles. Rheological properties of gluten, either using empirical or fundamental methods illustrate the distinctly improved farinograph properties. The tensile properties of the noodles added with LCI increased. Both SCI and LCI reduced the gelatinization temperature and viscosity of the mixed powder, inhibited the retrogradation of starch. The relaxation time of weakly bound water of fresh noodles with LCI was shortened, the proportion of tightly bound water increased by 3.33%, and the content of freezable water decreased by 1.97%. Results showed that LCI inhibits the fluidity of water and increases the toughness and stability of gluten protein network structure. Noodles with LCI were of higher quality than those in the control group and those with SCI. Both groups inhibit the fluidity of water in noodles and enhance the toughness and stability of the gluten protein network structure. These results show that comparing to SCI, LCI improve the quality of fresh noodles more effectively.

The Effect of Inulin Addition on Rice Dough and Bread Characteristics

“…When water was released from proteins denatured by temperature, inulin bound to a portion of this water, thereby reducing the dough viscosity. Furthermore, due to its hydrophilic nature, inulin competed with starch for the water necessary for starch gelatinization, resulting in an increase in the gelatinization temperature [37][38][39].…”