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Inulin can up nutritional profile of gluten-free bakery – study
date:Jun 13, 2012
es of gluten-free dough supplemented with inulin.

Alter formulation

They confirmed that inulin significantly modified the rheological and thermal properties of gluten-free dough, but changes could be offset by careful recipe selection.

In the design phase of gluten-free products with added inulin it is then especially important to choose a preparation with appropriate degree of polymerization (DP) and properly adjust amounts of water used in the recipe,they said.

Inulin with the highest DP w

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