date:Jun 13, 2012
In a study published in the Carbohydrate Polymers journal,Jaroslav Korus and other Polish researchers found that it is the water binding properties of inulin that are mainly responsible for changes to dough properties. Findings showed that this could be limited by selecting inulin with adequate degrees of polymerisation and adjusting water in the recipe.
Earlier studies found that inulin could enrich gluten-free bakery with functional properties.
Inulin can unlock functionality
Koruset al.sai