date:Jun 13, 2012
as found to have the strongest impact on viscoelasticity in the dough.
The researchers also suggested that an added benefit of inulin could be extended shelf-life.
The addition of inulin significantly reduces enthalpy of retrograded amylopectin, which may suggest its role in bread staling retardation,said the study.
Citation: Lesław Juszczaka, Teresa Witczakb, Rafał Ziobroc, Jarosław Korusc, Ewa Cieślikd, Mariusz Witczakb (2012)Effect of inulin on rheological and thermal properties of glu