Fibre enrichment of wheat bread with Jerusalem artichoke inulin: Effect on dough rheology and bread quality

Effects of concentration of Jerusalem artichoke powder on the quality of artichoke-enriched bread fermented with mixed cultures of Saccharomyces cerevisiae, Torulaspora delbrueckii JK08 and Pichia anomala JK04

“…Wang et al (2002) reported that inulin addition reduced crumb moisture. In contrast, Rubel et al (2015) reported a comparable moisture content between control and JA inulin-enriched bread. During baking, the crust forms a resistant barrier, retaining moisture, which had been absorbed previously into the dough (Stear, 1990).…”

“…The specific effects of fiber intake are not always clearly visible or easy to explain because the fiber complex is multifunctional (Salovaara et al, 2007). In addition, previous studies have shown that fiber enrichment can have detrimental effects on bread quality, influencing consumer preference (Morris and Morris, 2012;Skendi et al, 2010;Rubel et al, 2015). Through experimentation, new applications, and product and process development, scientists and industries have attempted to help consumers increase fiber intake in a convenient manner (Salovaara et al, 2007).…”

“…However, the quality of bread enriched with these materials is far from optimal. Fiber enrichment can have detrimental effects on bread quality such us smaller loaves, a harder crumb and darker color (Morris and Morris, 2012;Skendi et al, 2010), as well as a decreased specific volume and cell (pore) area ratio (Rubel et al, 2015). However, improving the quality of enriched-bread is feasible through process innovations.…”

“…Previous studies have employed conventional yeast, Saccharomyces cerevisiae, as the leavening agent (Rubel et al, 2015;Bartkiene et al, 2013;Peressini and Sensidoni, 2009;Furlán et al, 2015). We found that co-culture with S. cerevisiae, T. delbrueckii JK08, and/or P. anomala JK04 was superior to single-culture with S. cerevisiae in nearly all quality parameters in wheat bread (Wahyono et al, In press).…”

An Analysis of the Composition, Health Benefits, and Future Market Potential of the Jerusalem Artichoke in Canada

“…A. Rubel, Pé rez, Manrique, & Genovese, 2015). Overall, Jerusalem artichoke inulin can be added to a variety of baked goods through a range of different processes.…”