Application of inulin in bread: A review of technological properties and factors affecting its stability

Application of inulin in bread: A review of technological properties and factors affecting its stability

Abstract Due to its dual function, inulin is an important prebiotic compound in the cereal industry, especially in bread production. In other words, improving technological features and creating health properties (such as reducing the risk of type 2 diabetes, heart disease, metabolic syndrome, and o...

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Bibliographic Details
Main Authors: Faezeh Mohammadi, Ameneh Shiri, Sima Tahmouzi, Neda Mollakhalili‐Meybodi, Amene Nematollahi
Format: Article
Language:English
Published: Wiley 2023-02-01
Series:Food Science & Nutrition
Subjects:
bread
inulin
prebiotics
stability
technological characteristics
Online Access:https://doi.org/10.1002/fsn3.3141

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