LIVIA APOSTOL, NASTASIA BELC, LIVIU GACEU, VALENTIN VLADUT, OANA BIANCA OPREA CHEMICAL COMPOSITION AND RHEOLOGICAL PARAMETRS OF HELIANTHUS TUBEROSUS FLOUR USED AS A SOURCES OF BIOACTIVE COMPOUNDS IN BAKERY The main aim of this study was to establish the optimum dose of Jerusalem artichoke (Helianthus tuberosus L.) flour to be used as a functional ingredient in the bakery products industry, from both a nutritional and technological point of view. H. tuberosus has an important functional potential given by its high content of inulin, minerals, amino acids, and organic silicon. In this work, H. tuberosus flour was used for the enrichment of wheat flour with functional biocompounds. The experiments evaluated the functional potential of wheat flour enriched with H. tuberosus flour, in different proportions, by examining the chemical composition and rheological behaviour of the doughs. It was found that incorporation up to a 5% into the formulation of wheat flour yielded an acceptable product in terms of rheological parameters, with improved nutritional and functional properties.
Keywords: bakery functional ingredient, inulin, mineral