Evaluation of the effects of fat replacers on the quality of wheat bread

The performance of different fat replacers at various levels (Inulin powder, Inulin gel and Simplesse) in wheat bread and dough compared to a control containing block fat was examined. Empirical and fundamental rheological tests were carried out on the doughs. Volume yield, crumb texture, crust colour and crumb image characteristics were measured for the baked loaves. The addition of inulin gel was found to increase water absorption. Dough complex modulus for doughs containing fat was significantly lower (P < 0.01) than the doughs containing the replacers. The addition of simplesse and inulin increased the complex modulus (P < 0.01). Loaves containing the control fat and inulin gel had similar volume yields, significantly higher (P < 0.01) than loaves containing simplesse or inulin powder. Inulin powder and simplesse had adverse effects on crumb hardness, producing slices significantly harder (P < 0.01) than slices with the control fat or inulin gel. Overall it was found that breads containing the inulin gel were similar in quality characteristics to the control breads containing fat.