caa a22 4500 463157214 CHVBK 20180406164737.0 cr unu---uuuuu 170326e20070101xx s 000 0 eng 10.1007/s00217-006-0326-9 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0326-9 Influence of inulin modification and flour type on the sensory quality of prebiotic wafer crackers [Elektronische Daten] [Steffi Hempel, Annette Jacob, Harald Rohm] An inulin syrup made from Jerusalem artichoke tubers, either in its commercial form or after ultrafiltration, was freeze-dried and used as a prebiotic ingredient in the small-scale manufacture of wafer crackers. The flours used for the preparation of wafer batters were from wheat, rye or spelt wheat, or 1:1 combinations of wheat flour and rye flour or wheat flour and spelt wheat flour. Batter viscosity was strongly influenced by the selection of the flour type, but remained within technologically acceptable limits. The ultrafiltration of the inulin syrup, using a 1kDa membrane, resulted in a significant reduction of the content of free sugars and minerals which, in turn, had a significant impact on the CIE-Lab color values of the wafer crackers. Using spelt wheat flour instead of wheat flour significantly increased wafer cracker firmness measured by penetration, as did the incorporation of ultrafiltered freeze-dried instead of native freeze-dried Jerusalem artichoke syrup. Sensory analysis revealed a significant influence of product formulation on appearance, flavor and texture of the wafer crackers. It can be concluded from quality scores, which were calculated by using weighting factors assigned to the sensory attributes, that wheat flour may be partially replaced by rye flour or spelt wheat flour without negatively affecting the sensory properties of the wafer crackers. Springer-Verlag, 2006 Inulin nationallicence Wafer cracker nationallicence Jerusalem artichoke nationallicence Ultrafiltration nationallicence Sensory quality nationallicence Hempel Steffi Institute of Food Technology and Bioprocess Engineering, Technische Universität Dresden, 01062, Dresden, Germany aut Jacob Annette Institute of Food Technology and Bioprocess Engineering, Technische Universität Dresden, 01062, Dresden, Germany aut Rohm Harald Institute of Food Technology and Bioprocess Engineering, Technische Universität Dresden, 01062, Dresden, Germany aut European Food Research and Technology Springer-Verlag 224/3(2007-01-01), 335-341 1438-2377 224:3<335 2007 224 217 https://doi.org/10.1007/s00217-006-0326-9 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0326-9 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Hempel Steffi Institute of Food Technology and Bioprocess Engineering, Technische Universität Dresden, 01062, Dresden, Germany aut NATIONALLICENCE 700 1- Jacob Annette Institute of Food Technology and Bioprocess Engineering, Technische Universität Dresden, 01062, Dresden, Germany aut NATIONALLICENCE 700 1- Rohm Harald Institute of Food Technology and Bioprocess Engineering, Technische Universität Dresden, 01062, Dresden, Germany aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 224/3(2007-01-01), 335-341 1438-2377 224:3<335 2007 224 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer