The Functionality of Inulin as a Sugar Replacer in Cakes and Biscuits; Highlighting the Influence of Differences in Degree of Polymerisation on the Properties of Cake Batter and Product

Sugar has multiple roles in baked products; competing for water and as such reducing starch gelatinisation gluten development, behaving a fluid during cooking, recrystallising on cooling; which influence properties aeration, texture mouthfeel. Partial replacement with inulin, can provide beneficial nutritional functional properties. This paper investigated the degree of polymerisation (DP) two commercial inulins their product 30% sugar replacer. The varied substantially proportion longer fructans (32.7% compared to 17.5% DP > 11). lower inulin led cake batter very similar viscoelastic standard batter, subsequently crumb structure, higher more viscous less homogenous structure that was perceived be dryer mouthcoating. subsequent use biscuit formulation resulted slightly elastic dough consequently softer crunchy biscuit. In summary, success providing enable reduction products is dependent rheological parameters needed specific bakery matrix.