date:Jun 13, 2012
es of gluten-free dough supplemented with inulin.
Alter formulation
They confirmed that inulin significantly modified the rheological and thermal properties of gluten-free dough, but changes could be offset by careful recipe selection.
In the design phase of gluten-free products with added inulin it is then especially important to choose a preparation with appropriate degree of polymerization (DP) and properly adjust amounts of water used in the recipe,they said.
Inulin with the highest DP w