Hydratation properties of dough obtained from wheat flour fortified with calcium and inulin

MARIA VICTORIA SALINAS; ZULETA ANGELA; PATRICIA RONAYNE; MARIA CECILIA PUPPO

Santiago de Chile

Conferencia; II Conferencia Latinoamericana de cereales; 2011

ICC=Granotec

Inulin is a fructan formed by D-fructose (Roberfroid 2005) found in many plants like in chicory root and commonly used as ingredient in functional foods. Human digestive enzymes are not able to hydrolyzed inulin, therefore it can act as prebiotic. However, it is totally hydrolyzed and fermented in the colon by beneficial bacteria (bifidobacteria and lactobacilli). A daily intake of 4 to 5 g of inulin is enough to produce this beneficial effect (Gibson and Roberfroid, 1995) increasing, in addition, the bioavailability of minerals, especially calcium. An adequate intake of calcium can prevent diseases associated to the deficiency of this mineral. The aim of this study was to evaluate the effect of inulin and calcium lactate on the hydration properties of wheat flour dough. An experimental central composite design (star design) (two factors, five levels) was applied with a triplicate of the central point. Water absorption and development time (farinographic assays) were utilized in dough preparation. Dough was characterized by measurement of moisture content, water activity (aw) and pH. Molecular mobility of dough, measured through 1H spin-spin relaxation time (), was also assayed. No significant differences (p