Journal ArticleDOI
Effect of soluble dietary fibre addition on rheological and breadmaking properties of wheat doughs
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TLDR
In this article, the effect of inulin addition on the rheological properties of common wheat doughs and bread quality was evaluated using farinograph and dynamic Rheological measurements.About:
This article is published in Journal of Cereal Science.The article was published on 2009-03-01. It has received 291 citations till now. The article focuses on the topics: Inulin & Farinograph.read more
Citations
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Journal ArticleDOI
Effect of insoluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti
TL;DR: In this article, the authors compared the quality of high-fiber pasta prepared from durum semolina with various amounts of either durum bran or germ (pollard) dried at high temperature.
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Influence of hydroxypropylmethylcellulose (HPMC), xanthan gum and their combination on loaf specific volume, crumb hardness and crumb grain characteristics of gluten-free breads based on rice, maize, teff and buckwheat
Anna-Sophie Hager,Elke K. Arendt +1 more
TL;DR: In this article, the effect of hydrocolloids such as xanthan gum and hydroxypropylmethylcellulose (HPMC) on the wheat-free model systems was investigated.
Journal ArticleDOI
The effects of dietary fibre addition on the quality of common cereal products
TL;DR: The focus of this review paper is on the influence of DFs (inulin, fructo-oligofructose, β-glucans, arabinoxylans and resistant starch) supplementation on the quality and nutritional aspects of common foods containing cereals- pasta, bread, muffins/cakes and extruded snacks.
Journal ArticleDOI
Functional and therapeutic potential of inulin: A comprehensive review
Waqas Ahmed,Summer Rashid +1 more
TL;DR: Inulin has been adopted in various efficacy studies involving animal and human studies to function as a prebiotic, in promoting good digestive health, influencing lipid metabolism and has some beneficial roles in ensuring optimum levels of glucose and insulin.
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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
Cecile Morris,Gordon A. Morris +1 more
TL;DR: This review looks at the evidence published so far on FOS or inulin supplementation and weight management and establishes whether prebiotic enriched breads are feasible in terms of dough machinability, bread characteristics and consumers acceptance.
References
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Journal ArticleDOI
The Bifidogenic Nature of Chicory Inulin and Its Hydrolysis Products
TL;DR: In vitro fermentation of inulin revealed that molecules with a chain length (degree of polymerization or DP) > 10 are fermented on average half as quickly as molecule with a DP < 10, and all beta(2-1)fructans are bifidogenic and classified as biobiotics.
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Introducing inulin-type fructans.
TL;DR: A series of animal studies demonstrate that inulin-type fructans affect the metabolism of lipids primarily by decreasingtriglyceridaemia because of a reduction in the number of plasma VLDL particles and the human data largely confirm the animal experiments.
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Dietary fiber, inulin, and oligofructose: a review comparing their physiological effects
TL;DR: It is concluded from this review that "nondigestible fructo-oligosaccharides," even though they are not included in the carbohydrate fraction that is quantified as dietary fiber by classic analytical methods, have most of the physiological effects of a dietary fiber.
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Effect of the addition of different fibres on wheat dough performance and bread quality
TL;DR: In this article, the potential use of various commercial fibres (carob fibre, inulin and pea fibre), as fibre-enriching agents in breadmaking, is reported.
Journal ArticleDOI
Nutritional and Physicochemical Characteristics of Dietary Fiber Enriched Pasta
TL;DR: Results show that both the type and amount of added fiber influence the overall quality of both raw and cooked pasta.
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Effect of the addition of different fibres on wheat dough performance and bread quality
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
Cecile Morris,Gordon A. Morris +1 more