date:Aug 29, 2012
te design, together with 4 control breads,explained the researchers.
They revealed that bread enriched with inulin had higher crumb hardness, lower specific volume, shape, moisture content, and crumb cohesiveness than control bread, but improved flavour.
Pectin and guar improved moisture content and crumb cohesiveness.
There was no interaction between inulin and pectin for any of the bread attributes investigated, while interactions between inulin and guar were small,revealed Ćurić and his