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The Influence of Native Inulin and Oligofructosis Addition to Flour and Its Effects on the Rheological Characteristics of the Dough

Georgiana Gabriela Codină 1, Dumitru Zaharia 2, Silvia Mironeasa 1, Adriana Dabija 1, and Sorina Ropciuc 1
1. Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
2. S.C. Dizing S.R.L. Brusturi, Neamţ, Romania
Abstract—The aim of this paper was to study the effect of native inulin (IN) addition and oligofructosis (FOS) addition in wheat flour of 1250 type on gluten quality, dough rheological properties and amylase activity. The wheat flour has been enriched with IN and FOS in a proportion of 0 – 10%. The gluten quality were analyzed by it extensibility and elasticity. The dough rheological properties were analyzed with a Farinograph device the fallowing characteristic being determinate: water absorption, time of development, stability and degree of softening. The samples with a 5% content of IN and FOS were the ones which presented the lowest time values for dough formation. Furthermore, it has been noted that the time during which the dough maintains its consistency (stability) registers higher values for the flour with a 5% addition of IN and FOS. Water absorption in dough decreased direct proportional with the increase level of inulin and oligofructosis addition in wheat flour. The amylase activity of the wheat flour with inulin and oligofructose addition were analysed by using the Amilograh and Falling Number device. The amylase activity were higher with the increase level of inulin and oligofructose addition. 
 
Index Terms—farinograph, soluble fibre, glutograph, rheology

Cite: Georgiana Gabriela Codină, Dumitru Zaharia , Silvia Mironeasa, Adriana Dabija, and Sorina Ropciuc, "The Influence of Native Inulin and Oligofructosis Addition to Flour and Its Effects on the Rheological Characteristics of the Dough," International Journal of Food Engineering, Vol. 4, No. 1, pp. 1-7, March 2018. doi: 10.18178/ijfe.4.1.1-7
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