Jerusalem artichoke powder as a food additive in bakery products

Sárosi, R. and Manninger-Kóczán, K. and Penksza, P. and Juhász, R. and Szabó-Nótin, B. and Szakács, L. and Barta, J. (2013) Jerusalem artichoke powder as a food additive in bakery products. Acta Alimentaria, 42 (Supple). pp. 73-80. ISSN 0139-3006

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Abstract

The aim of the present study was to investigate whether Jerusalem artichoke powder produced by a simple drying method is suitable for replacing inulin as a dietary fibre in bread. Baking probe was performed using 0, 5, and 10% Jerusalem artichoke (JA) powder and 2.5 and 5% inulin (IN) on wheat flour weight basis. Functional properties of bread loafs were tested by Stable Micro System TA TX2i Texture Analyser (SMS) after 0, 24, 48, and 72 h storage. It was concluded that using inulin as a dietary fibre did not deteriorate the baking quality of bread, however, shelflife slightly decreased. Jerusalem artichoke powder compared to inulin had similar effect on the baking properties of bread. Based on our results, JA powder proved to be a promising alternative for fibre enhancement in bread.

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