Inulin enriched wheat bread: interaction of polymerization degree and fermentation type

Technological characteristics of sodium reduced wheat bread: Effects of fermentation type and partial replacement of salt with potassium chloride

“…The above‐mentioned samples have also the highest specific volume. Regarding, the raise of the specific volume seems to meet the expectation of consumers which is in accordance with (Mohammadi et al., 2021).…”

“…Reducing the salinity taste perception has also been reported to decrease the taste preference in MFSD‐fermented samples containing a high level of KCl (Antúnez et al., 2018). Destruction of the structure by MFSD‐fermented samples, (Mohammadi et al., 2021), the difference in diameter of sodium and potassium (Simsek & Martinez, 2016), and consequently its influensive impact on reducing the water absorption content (Kaur et al., 2011) are also potentially associated with a decrease in taste. Chewiness enhancement is also reported as a reason for the decrease in taste perception of MFSD‐fermented samples (Penget al, 2017).…”

Technological characteristics of inulin enriched gluten‐free bread: Effect of acorn flour replacement and fermentation type

“…Bread is staple foodstuff made and consumed in most countries around the world through its ease of use in an affordable cost (Mohammadi et al., 2021 ; Vatankhah et al., 2017 ). However, wheat flour is mainly used in making bread through its unique viscoelastic characteristics and textural behavior (Beltrão Martins, Gouvinhas, et al., 2020 ; Beltrão Martins, Nunes, et al., 2020 ; Meybodi et al., 2019 ), and its consumption is restricted in people suffering from celiac disease and other gluten‐related disorders (Mollakhalili Meybodi et al., 2015 ; Omedi et al., 2019 ).…”

Formulation optimization of functional wheat bread with low glycemic index from technological and nutritional perspective

“…Considering the flavor sensation, the highest score is found in samples containing S-type inulin which can be attributed to higher metabolites of Millard reaction as described by (Mohammadi et al, 2021). The overall acceptability is well matched with texture characteristics (r = 0.87, p < .05).…”

“…In other words, while the ability to absorb water is remained quite unaffected at formulation containing 8% w/w S-type inulin-containing IRWF (F1) (p > .05), it has been increased in the presence of 8% w/w L-type inulin-containing one (F10) compared to control (F16). The WA enhancement at formulations supplemented with IRWF-containing long chain inulin is mainly attributed to their ability to provide a gel-like structure potentially able to restore water as reported by (Mohammadi et al, 2021). Regardless of inulin DP, it is clear that supplementation level is also influential in WA quantity determination of wheat flour which is in the range of 2.05%-15.43%, 8.93%-17.66%, and 15.46%-23.53% w/w for S, N, and L inulin-containing IRWF (at ascending ratio), respectively.…”