Effects of inulin on farinograph and gel texture properties of flour with different gluten

Through adding different proportions of inulin(0%,2.5%,5%,7.5%) in different gluten flour,the effects of inulin on farinograph and gel texture properties of flour with different gluten flour were studied.Used farinograph and texture analyzer measuring the corresponding index.The results showed that the dough water absorption and the weakening degree was reduced, the time of dough developing and stability were extended with the increment of inulin added. Meanwhile, the hardness, chewiness and adhesion of the flour gel were reduced,the cohesiveness and recovery firstly decreased,and then increased with the addition of inulin.The study about a comparison of different gluten flour showed that the descent speed of water absorption of all-purpose flour was the fastest,strong flour was slower than soft flour.And the sorting of increased degree of the stabilization time from high to low was:soft flour,all-purpose flour,strong flour.The sorting of decreased degree of the weakening degree from high to low was:soft flour,all-purpose flour,strong flour.When the amount of inulin was more than 5%,the hardness of all-purpose flour was greater than soft flour while strong flour was the biggest; gel elasticity of all-purpose flour was bigger than soft flour while strong flour was the biggest; the cohesiveness of strong flour was bigger than soft flour while all-purpose flour was the biggest.When the amount of inulin was 7.5%,the chewiness of all-purpose flour was equal to strong flour.Generally speaking,inulin enhanced the gluten strength of flour and had the strongest enhancement to the gluten strength of the low gluten flour.Inulin would change the texture index of the flour gel,for the different gluten of flour,the impact was not the same.