Caracterização de farinha de trigo suplementada com inulina e sua aplicação em pães Characterization of wheat flour supplemented with inulin and application in breads

Introduction: Inulin is a storage carbohydrate that is present in many plants, vegetables, fruits and cereals. It can be used as an ingredient, offering technological advantages and important benefits to health. Objective: The objective of this study was to characterize samples of wheat flour with added inulin and to evaluate the effect of the inulin in breads. Material and Methods: Physical and rheological analyses were performed to determine the influence of the inulin on the wheat flour. Breads were developed, with 2, 4 and 6% of inulin, varying the level of fat. The baked foods were submitted to a sensory acceptability evaluation, with a ninepoint hedonic scale, involving untrained testers. The test of intent to purchase was performed with the sample prepared with 6% inulin because it did not have fat in its composition. The scale used for this evaluation had five points. Results: The addition of inulin to the wheat flour caused modifications, including a reduction in water absorption, increased stability, a reduction in consistency and a reduction in the gluten network. All the samples were accepted, but the highest score in the acceptability test was for sample A. The test for intent to purchase was performed for sample C and consumers showed interest in the product. Conclusion: The addition of inulin to the wheat flour caused modifications physical and rheological, but did not cause influence in the sensory test.