ArticleFoods (Basel, Switzerland)2022
The Influence of Prebiotics on Wheat Flour, Dough, and Bread Properties; Resistant Starch, Polydextrose, and Inulin.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 16 citations in OpenAlex.
- Effect of Polydextrose and Its Complex on the Pasting, Function, and Microstructural Characteristics of Low-Gluten Wheat Dough and Steamed Buns.Gels (Basel, Switzerland) · 2026Article
- Whole and Sprouted Cereals as Nutritional Modulators of the Gut Microbiota and Intestinal Inflammation in IBD.Nutrients · 2026Review
- Insights into the textural characteristics andFood chemistry: X · 2026Article
- The Combination of Enzymes in the Enhancement of Fibre-Enriched Product Quality: Effects of the Interactions of Dietary Fibre, Gluten Proteins, and Starch Granules on Dough Rheological Properties and Bubble Dynamics.Foods (Basel, Switzerland) · 2025Review
- Polydextrose Addition Improves the Chewiness and Extended Shelf-Life of Chinese Steamed Bread Through the Formation of a Sticky, Elastic Network Structure.Gels (Basel, Switzerland) · 2025Article
- A Review of the Influence of Prebiotics, Probiotics, Synbiotics, and Postbiotics on the Human Gut Microbiome and Intestinal Integrity.Journal of clinical medicine · 2025Review
- Short-term effects of a synbiotic diet on thyroid and sex hormones in Sarabi Dogs.BMC veterinary research · 2025Article
- Nutrition and Gut Health: Preparation and Efficacy of Resistant Starch.Foods (Basel, Switzerland) · 2025Review
- Soluble fibres modulate dough rheology and gluten structure via hydrogen bond density and Flory-Huggins water interaction parameter.Current research in food science · 2025Article
- A Review on Regulation of Irrigation Management on Wheat Physiology, Grain Yield, and Quality.Plants (Basel, Switzerland) · 2023Review
Corrections and comments
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Authors and funding
5 authors at 5 institutions in 5 countries.
Funding
Abstract
The addition of prebiotics to bread is one of the most important ways to improve its techno-functional properties. In this study, the effects of resistant starch, polydextrose, and inulin on wheat flour, dough, and bread properties were investigated. The farinography results showed that resistant starch significantly increased the development time (2:18) via a boosting effect; however, polydextrose (1:48) and inulin (1:36) weakened the dough (p < 0.05). Inulin, polydextrose, and resistant starch had the greatest effect on reducing water absorption (40, 43.2, and 48.9), respectively, (p < 0.05). According to extensography data, the addition of inulin produced the best result in baking compared to other polysaccharides. In terms of baked breads, the samples containing resistant starch had high moisture content that could be due to starch gelatinization and moisture-retention, which delays the staling process of the bread. Inulin, polydextrose, and resistant starch prebiotic ingredients affected the rheological properties of the dough, overall bread quality and organoleptic characteristics; however, resistant starch was the best prebiotic used in this study.
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