Effect of the addition of inulin on the nutritional, physical and sensory parameters of bread

• Main Authors: Jacira Antonia Brasil (Author), Karina Correia da Silveira (Author), Silvana Magalhães Salgado (Author), Alda Verônica Souza Livera (Author), Zelyta Pinheiro de Faro (Author), Nonete Barbosa Guerra (Author)
• Formato: Livro
• Publicado em: Universidade de São Paulo, 2011-03-01T00:00:00Z.
• Assuntos: article
• Acesso em linha: Connect to this object online.

The present work evaluated the effect of the addition of inulin on sensory, nutritional and physical parameters of white bread. Three formulations containing 0%, 6% and 10% of inulin were produced. Physical analyses of mass, volume, specific volume, density, centesimal composition, glycemic index (G...