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Chen S.,Zhejiang University | Chen S.,Zhejiang Provincial Key Laboratory of Food Microbiology | He G.,Zhejiang University | He G.,Zhejiang Provincial Key Laboratory of Food Microbiology | And 2 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2014

Inulin is one kind of soluble dietary fibre. Effects of inulin addition on rheological properties of wheat flour dough were investigated in this paper. The farinograph mixing curve showed a decrease in water absorption, a rise in dough development time and a rise in stability time with less weakening, when the substitution level increases. The resistance to extension values as well as extensibility of the dough increased with increase in the inulin level. Inulin addition to wheat flour contributed to extending gelatinization time, lowering the viscosity, and reducing breakdown and setback of wheat flour. There was no significant change in all TPA parameters at up to 7.5% insulin addition.

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