The Influence of Prebiotics on Wheat Flour, Dough, and Bread Properties; Resistant Starch, Polydextrose, and Inulin

Abstract

The addition of prebiotics is one of the most important ways to improve the techno-functional properties of bread. In this study, the effects of resistant starch, polydextrose, and inulin on the wheat flour, dough, and bread properties were investigated. In farinography results, resistant starch significantly increased the development time (2:18) with a boosting effect, but polydextrose (1:48) and inulin (1:36) weakened the dough (P <0.05). Inulin, polydextrose, and resistant starch had the most effect on reducing water absorption (40, 43.2, and 48.9) respectively (P <0.05). According to extensography data, inulin had the best result in baking compared to other polysaccharides. In terms of baked breads, samples containing resistant starch had high moisture that could be due to starch gelatinization and moisture-retaining, which delays the staling process of bread. Inulin, polydextrose, and resistant starch prebiotic ingredients affected dough rheological properties and bread quality, and organoleptic characteristics, however, resistant starch was the best.

The effect of polydextrose on fecal bulk and bowel function in mildly constipated healthy adults: a double-blind, placebo controlled study

“…Even though traditional sources of fibre (such as whole grains, fruits, and vegetables) are first indicated to increase fibre intake, fibre fortification has also shown to help adhering to fibre intake recommendations, while providing additional public health benefits, without an additional energy intake that could potentially derive from the above-mentioned sources [11,58,59]. Indeed, recent studies have shown how PDX fortification could deliver health benefits in addition to increase the nutritional quality and sensory properties of different types of packaged goods (e.g., yoghurt, biscuits, jams, bread), as well as functional foods intended, as "natural or processed foods containing biologically active compounds that, when consumed in defined, effective, non-toxic amounts, provide a clinically proven and documented health benefit by utilizing specific biomarkers to promote optimal health and reduce the risk of chronic/viral diseases and manage their symptoms" [60][61][62][63][64][65].…”