title: Effect of inulin on rheological and thermal properties of gluten-free dough.
abstract: The aim of the study was to evaluate the influence of inulins with varying degree of polymerization on rheological and thermal properties of gluten-free starch-based dough. The share of inulin reduced the values of consistency coefficient, as well as storage and loss moduli, and increased creep compliance. Inulin preparation with the highest average degree of polymerization had the strongest impact on viscoelastic properties of the obtained dough. The presence of inulin also caused a significant decrease of viscosity upon pasting, and an increase of gelatinization temperatures TOg, TP1g, TP2g, and TEg. Addition of inulin had no effect on gelatinization enthalpy (ΔHg), while it strongly reduced the enthalpies of retrograded amylopectin after storage. Water binding properties of inulin seem to be the key factor, responsible for modification of dough properties, because they influence solvent availability for other constituents of such system.
authors.affiliation: Department of Analysis and Evaluation of Food Quality, University of Agriculture, Balicka 122 Str., 30-149 Krakow, Poland.
authors.forename: Lesław
authors.initials: L
authors.lastname: Juszczak
authors.affiliation: Department of Engineering and Machinery for Food Industry, University of Agriculture, Balicka 122 Str., 30-149 Krakow, Poland.
authors.forename: Teresa
authors.initials: T
authors.lastname: Witczak
authors.affiliation: Department of Carbohydrates Technology, University of Agriculture, Balicka 122 Str., 30-149 Krakow, Poland.
authors.forename: Rafał
authors.initials: R
authors.lastname: Ziobro
authors.affiliation: Department of Carbohydrates Technology, University of Agriculture, Balicka 122 Str., 30-149 Krakow, Poland.
authors.forename: Jarosław
authors.initials: J
authors.lastname: Korus
authors.affiliation: Malopolska Centre of Food Monitoring and Certification, University of Agriculture, Balicka 122 Str., 30-149 Krakow, Poland.
authors.forename: Ewa
authors.initials: E
authors.lastname: Cieślik
authors.affiliation: Department of Engineering and Machinery for Food Industry, University of Agriculture, Balicka 122 Str., 30-149 Krakow, Poland.
authors.forename: Mariusz
authors.initials: M
authors.lastname: Witczak
mesh_terms: D001939:Bread / Q000032:analysis*; D055050:Diet, Gluten-Free; D005685:Galactans / Q000008:administration & dosage / Q000737:chemistry; D005983:Glutens / Q000737:chemistry; D006358:Hot Temperature; D007444:Inulin / Q000008:administration & dosage / Q000737:chemistry*; D008351:Mannans / Q000008:administration & dosage / Q000737:chemistry; D053149:Plant Gums / Q000008:administration & dosage / Q000737:chemistry; D012212:Rheology / Q000187:drug effects; D013213:Starch / Q000008:administration & dosage / Q000737:chemistry; D014783:Viscosity / Q000187:drug effects
chemical_list: D005685:Galactans; D008351:Mannans; D053149:Plant Gums; D005983:Glutens; D013213:Starch; D007444:Inulin; C007894:guar gum