Influence of inulin on bread: Kinetics and physico-chemical indicators of the formation of volatile compounds during baking

Poinot, Pauline; Arvisenet, Gaëlle; Grua‐Priol, Joëlle; Fillonneau, Catherine; Le‐Bail, Alain; Prost, Carole

doi:10.1016/j.foodchem.2009.09.029

Cited by 98 publications

(45 citation statements)

References 27 publications

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“…Frutos et al (2008) also found that the increase of amount of artichoke fiber up to 12 % incremented bread colour. A darker curst colour was reported by Peressini and Sensidoni (2009) for all levels (2.5; 5 and 7.5 %) and two types of inulin; and by Poinot et al (2010) and Hager et al (2011) with inulin between 3 and 10 %. Control bread crumb was the wettest one; calcium salts without inulin (1.80 g/kg Ca) caused significantly decrease in crumb moisture, consistent with a lower water absorption (Fig.…”

Section: Quality Of Breadmentioning

confidence: 78%

Wheat bread enriched with organic calcium salts and inulin. A bread quality study

et al. 2015

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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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Section: Quality Of Breadmentioning

confidence: 78%

Wheat bread enriched with organic calcium salts and inulin. A bread quality study

et al. 2015

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“…An enhancement of bread crust coloration was also reported for breads prepared with as little as 3% and up to 10% inulin (Hager, Ryan, Schwab, Gaenzle, O'Doherty & Arendt, 2011, Poinot, Arvisenet, Grua-Priol, Fillonneau, Le-Bail & Prost, 2010. No significant difference in crust colour was observed for inulin addition at 3% in freshly baked breads (Mandala, Polaki & Yanniotis, 2009).…”

Section: Maillard Reaction: Colour and Volatilesmentioning

confidence: 78%

“…Shorter chain inulins result thus in even darker colour as it possesses more low molecular weight fructans (Peressini & Sensidoni, 2009). However, an analysis of the volatiles generated during baking, as well as colour, has led to the speculation that inulin accelerates bread baking (Poinot, Arvisenet, Grua-Priol, Fillonneau, Le-Bail & Prost, 2010). …”

Section: Maillard Reaction: Colour and Volatilesmentioning

confidence: 99%

“…The colour of the inulin / FOS enriched products was found to be darker. This may be the result of accelerated baking (Mandala, Polaki & Yanniotis, 2009, Peressini & Sensidoni, 2009, Poinot, Arvisenet, Grua-Priol, Fillonneau, Le-Bail & Prost, 2010. Overall, the appearance and textural properties of breads enriched in FOS or inulin are different to those of the standard breads.…”

Section: Maillard Reaction: Colour and Volatilesmentioning

confidence: 99%

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The effect of inulin and fructo-oligosaccharide supplementation on the textural, rheological and sensory properties of bread and their role in weight management: A review

Morris¹,

Morris²

2012

Food Chemistry

184

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There is evidence that fructo-oligosaccharides (FOS) and inulin can impart a range of health benefits if consumed on a regular basis. The health benefits include increased mineral absorption and improved immune response and while there is mounting evidence that prebiotics play a role in colorectal cancer prevention, their role in feeling of satiety and weight management is still being investigated.In this review we look at the evidence published so far on FOS or inulin supplementation and weight management. We also establish whether prebiotic enriched breads are feasible in terms of dough machinability, bread characteristics and consumers acceptance.Addition of inulin to bread generally resulted in smaller loaves with a harder crumb and darker colour. The limited sensory studies on those products reflect those findings and acceptability decreased with inulin content. However, a fortification of 5% seems achievable. Despite evidence that yeast invertase and dry heat degrade inulin, the extent to which this is the case and whether the prebiotics maintain their activity is not known.There is still a great deal of work to be done to establish whether a bread prepared with enough inulin to retain a significant activity can be manufactured without compromising consumer acceptance.Keywords: Fructo-oligosaccharides (FOS); inulin; bread; satiety; texture; consumer acceptance 3 HighlightsThere is tentative evidence that inulin supplementation may help a certain proportion of the population actively manage their weight Addition of inulin to bread generally resulted in smaller loaves with a harder crumb and darker colour.Limited sensory studies on those products reflect those findings and acceptability decreased with inulin content.Yeast invertase and dry heat degrade inulin.Fructo-oligosaccharides / inulin fortification in bread at a level of 5% seems achievable. 4 Prebiotics: documented health benefits and market growthThere is evidence that prebiotics can impart a range of health benefits if consumed on a regular basis. There have been a number of excellent papers and reviews on the topic of prebiotics and their health benefits (Macfarlane, Macfarlane & Cummings, 2006, Roberfroid et al., 2010. The health benefits include increased mineral absorption (Hawthorne & Abrams, 2008, Rastall, 2010 and improved immune response (Macfarlane, Steed & Macfarlane, 2007, Seifert & Watzl, 2008) and while there is mounting evidence that prebiotics play a role in colorectal cancer prevention (Asad, Emenaker & Milner, 2008) or cancer therapy (Taper & Roberfroid, 2008), their role in feelings of satiety and weight management is still being investigated.It has been suggested that there is an interaction between body weight and the effect of fibre on satiety and energy intake (Burton-Freeman, 2000). Beyond the direct (prebiotic effect) and indirect (fat / sugar substitution) health benefits to be gained from the incorporation of prebiotics to food, the resulting sensory properties of the final products have to be adequately monitored ...

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“…As the dose of inulin is increased, the rate of the Maillard reaction is increased. During baking, the fructan chains of inulin were degraded to produce simpler sugars, which may have contributed to the Maillard reaction and caramelization of the crust (Poinot et al, 2010).…”

Section: Physical Properties Of Breadmentioning

confidence: 99%

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

Wahyono

Lee

Yeo

et al. 2016

Emir. J. Food Agric

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Influence of inulin on bread: Kinetics and physico-chemical indicators of the formation of volatile compounds during baking

Cited by 98 publications

References 27 publications

Wheat bread enriched with organic calcium salts and inulin. A bread quality study

Wheat bread enriched with organic calcium salts and inulin. A bread quality study

The effect of inulin and fructo-oligosaccharide supplementation on the textural, rheological and sensory properties of bread and their role in weight management: A review

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

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