The use of topinambur (Jerusalem artichoke) syrup to improve the nutritional value and quality of bakery products

Abstract

The paper analyzes the effect of inulooligosaccharide syrup made from topinambur (Jerusalem artichoke) in an amount of 5, 10, and 15% by flour weight on organoleptic, physical and chemical quality indicators, nutritional value and storage stability of bakery products made from wheat flour and a mixture of wheat and rye flour. Bread samples from wheat flour were made by straight dough, sponge and dough, and quick dough methods, and samples from a mixture of wheat and rye were made using thick rye sourdough. Bakery products made by different methods with inulooligosaccharide syrup added in the amount of 10 and 15% showed a brighter color of the crust with a sweet flavor compared to the control sample and bakery products made with the addition of 5% syrup. The mass fraction of sugar in bakery products was found to increase on average 2–7 fold in comparison with that in the control sample. The lowest rate of staleness was observed in products made with syrup added in the amount of 15%, baked from wheat flour by the sponge and dough method and those made from a mixture of wheat and rye flour using thick rye sourdough; it amounted to 147 g/day and 140 g/day, respectively. The actual content of inulin in bakery products made with the addition of inulooligosaccharide syrup was 4.9 g for products made from wheat flour, and 5.3 g for products made from a mixture of wheat and rye flour. The daily physiological need for inulin averages 50% for people who consume 100 g of bakery products made with the studied syrup added; therefore, these products can be classified as enriched and functional.