Formulation optimization of functional wheat bread with low glycemic index from technological and nutritional...

Area of Science:

• Food Science
• Nutritional Science
• Cereal Chemistry

Background:

• Prebiotic compounds like inulin are increasingly added to wheat bread for health benefits.
• Incorporating inulin can potentially alter bread's technological properties due to gluten dilution.

Purpose of the Study:

• To assess the impact of different inulin types (long, native, short chain) and concentrations on wheat bread's technological and nutritional quality.
• To evaluate Inulin Reconstituted Wheat Flour (IRWF) at varying substitution levels on bread characteristics.

Main Methods:

• Wheat flour was substituted with IRWF containing L-, N-, and S-type inulin at 8-16% (w/w).
• Gluten:carbohydrate ratios were maintained constant across formulations (10-20% w/w).
• Technological properties (e.g., water absorption index) and nutritional values (hydrolysis index, predicted glycemic index, fructan loss) were analyzed.

Main Results:

• IRWF supplementation did not cause gluten dilution.
• Technological characteristics were negatively impacted, particularly with higher levels of L-type inulin due to increased water absorption.
• Nutritional value improved, with the lowest hydrolysis index, predicted glycemic index, and fructan loss observed at 20% L-type inulin substitution.

Conclusions:

• L-type inulin significantly enhances the nutritional profile of wheat bread.
• Optimization of bread-making processes is necessary to mitigate the adverse technological effects of L-type inulin inclusion.