Bread is one of the most widely consumed foods in the world. Among the different properties
that define its quality, the aroma of bread is considered essential to its approval by …

Fructans are water soluble, non-digestible fructose polymers found as storage
polysaccharides in certain plants. They are classified as inulin-type, graminan-type and …

The effects of three types of inulin, including FS (DP≤ 10), FI (DP of 2–60) and FXL (DP≥
23), on the gelatinization and retrogradation characteristics of wheat starch were …

Staling of bread is cause of significant product waste in the world. We reviewed the literature
of the last 10 y with the aim to give an up‐to‐date overview on processing/storage …

There is evidence that fructo-oligosaccharides (FOS) and inulin can impart a range of health
benefits if consumed on a regular basis. The health benefits include increased mineral …

Bread represents a suitable food product for the addition of functional ingredients, such as
the cholesterol-lowering dietary fibre oat β-glucan and the prebiotic inulin. Therefore, these …

The influence of the addition of four legume flours, chickpea, broad bean, common bean and
red lentil (in amounts of 5%, 10% and 15% to a wheat-rye composite flour (50: 50: 0-control …

The effect of adding increasing levels of prebiotic inulin-type fructans (ITFs)(0, 4, 8, 10 and
12%) on the sensory and nutritional quality of gluten-free bread (GFB) was assessed. ITFs …

Vegetables, cereals and fruit are foods rich in fibre with beneficial and nutritional effects as
their consumption reduces the onset of degenerative diseases, especially cardiovascular …

Inulin is a naturally soluble dietary fiber that is widely distributed and primarily derived from
plants. As a reserve biopolysaccharide in plants, inulin is considered an indigestible …