Effect Of Short-chain Inulin On Steamed Bread Quality

Inulin is a new type of natural fiber, it not only has the nutritional benefits of dietary fibre, and has the special function of prebiotics. Adding inulin to the steamed bread, we can improve the intake of dietary fiber in people’s diet. This paper mainly studied the effect of steamed bread flour dough rheology characteristics with inulin, and the effect of steamed bread appearance quality and structure characteristics with inulin, while we analyzed the influence of inulin on steamed bread aging process. The main conclusions are as follows.1. The farinograph quality of blended features by the JFZD electronic farinograph. Adding inulin to steamed bread flour respectively with the mass fraction of0.0%,2.5%,5.0%and7.5%, Dough water absorption and weak value significantly reduced with the inulin content increasing; The dough stability time gradually increase with inulin content increasing; The dough formation time present the extended along with increasing the amount of inulin added, Inulin form the longest time when adding2.5%to7.90min, increased by22.1%compared to the controls. Comprehensive analysis, Inulin improve the powder quality characteristic of the dough, but the dough water absorption was reduced with adding inulin.2. The extensionograph quality of blended features by the JFZD electronic extensograph. Adding inulin to steamed bread flour respectively with the mass fraction of0.0%,2.5%,5.0%and7.5%, and respectively fermenting45min,90min,135min. The extensibility of the dough were presented to lengthen and shorten the trend with the inulin content increasing, and the mixed flour dough extensibility were greater than controls. The dough extention resistance gradually increase with inulin content increasing, that are all the largest when adding7.5%inulin. Tensile test results showed that inulin to add improved the tensile properties of the dough.3. Effects of inulin on the apparent quality of steamed bread were as follows: respectively, with the mass fraction of0.0%,2.5%,5.0%,7.5%,10.0%inulin added to bread flour, generally, specific volume of steamed bread appeared to a significant increasing trend, while diameter to height ratio had a downward trend with the increasing of inulin amounts added; The brightness of steamed bread had a tendency to increase, indicating that steamed bread containing inulin were whiter than the control; The sensory scores of steamed bread increased with the increasing of amounts of inulin added and when7.5%inulin added, it scored89.97which was the peak maximum. Comprehensively, all the apparent targets of bread containing inulin were improved.4. Effects of inulin on the bread texture and staling were as follows: respectively, with the mass fraction of0.0%,2.5%,5.0%,7.5%,10.0%inulin added to bread flour, effects of different amounts on bread texture properties were not significant after the bread was stored for1h while significant24and48h later, showing that textural properties of bread were improved. Inulin significantly delayed the aging process of bread, hardening rate reduced with the increasing of inulin amounts and elasticity and recovery values reduced significantly compared with the control after24h,48h, indicating that the aging rate of bread containing inulin was significantly delayed compared with the control. Comprehensively, the impact of inulin on bread texture properties was different after placed for different times, amelioration of bread was more significant with extending of the storage time; Inulin significantly delayed the aging process of bread, this effect is more significant24later.