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Influence of Prebiotic Additions on the Quality of Gluten-free Bread and on the Content of Inulin and Fructooligosaccharides

Agricultural University of Kraków, Department of Carbohydrates Technology, Balicka 122, 30–149 Kraków, Poland; rrkorus{at}cyf-kr.edu.pl

K. Grzelak

Technical University of Lódz, Institute of Chemical Technology of Food, Stefanowskiego 4/10, 90–924 Lódz, Poland

K. Achremowicz

NUTRICIA, Marka z Jemielnicy 1, 45–952 Opole, Poland

R. Sabat

Agricultural University of Kraków, Department of Carbohydrates Technology, Balicka 122, 30–149 Kraków, Poland

The aim of the work was to evaluate the influence of prebiotic additives on gluten-free breads, and to assess the effectiveness of gluten-free bread supplementation with the selected prebiotics: inulin, oligosaccharide syrup and bitter-free chicory flour. The breads with the 3, 5 or 8% additions of the mentioned prebiotics were baked and stored for 48h. During this period the following analyses were performed: a texture profile, the content of mono-and oligosaccharides, and of inulin. The best effects on sensory features of gluten-free bread were observed when applied medium doses of prebiotics, being a 5% inulin supplemented bread the highest sensory scored. The addition of 5 and 8% of inulin, FOS syrup and chicory flour at all applied doses reduced the crumb hardening rate during the 3 days storage period. Content of fructooligosaccharides with DP 3–5 in standard bread was 0.1%, and in the supplemented breads did not exceed 0.3%. Addition of Frutafit preparation and bitter-free chicory flour enriched bread with inulin up to 1–3.5g/100g, the highest preservation level was observed in the case of chicory flour addition.

Key Words: gluten-free bread • prebiotics • inulin • fructooligosaccharides

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