# The Effect of Inulin Addition on Rice Dough and Bread Characteristics
## 4 Conclusions  
The presence of inulin softened the dough and shifted the temperature of dough gelatinization toward higher temperatures. The added inulin positively decreased the crumb hardness, chewiness, and adhesiveness. A negative impact was recorded for the baking losses. This parameter, which is used to quantify the amount of water which evaporates from the dough during heating, was higher in the breads with added inulin. The added inulin had no significant effect on the springiness, cohesiveness, or resilience with up to 30% inulin, followed by a decrease in the values of these parameters in the bread with 40% added inulin. The addition of 30% inulin seemed to be optimal for obtaining rice bread with an acceptable loaf-specific volume, bread porosity, as well as other breadcrumb characteristics. The panelists favored this bread as well. It could be concluded that the addition of inulin should not exceed 30% to obtain rice bread with acceptable characteristics. The incorporation of inulin into commercially produced gluten-free bread could expand the range of nutritionally valuable bakery products. Consuming bread with 30% added inulin would equate to a daily intake of 23 g of inulin, which is close to the recommended value. Further research is required to test the applicability of inulin in the production of other types of bread. Given that inulin can replace fat and sugar, research focused on its applicability in pastry production may yield new results that can be applied in commercial bakeries.  
\begin{table}
\begin{tabular}{c c c c c c c c} \hline
**Inulin (\%)** & **Crust** & **Crumb** & **Crumb** & **Pore (Size,** & **Flavor** & **Flavor** & **Overall** \\
**Color** & **Color** & **Hardness** & **Uniformity** & **Intensity** & **Aftertaste** & **Acceptability** \\ \hline
0 & 5 a & 4 a & 5 ab & 4 ab & 3 b & 3 b & 3 ab \\
5 & 5 a & 4 a & 2 b & 3 b & 3 b & 3 b & 3 b \\
10 & 5 a & 4 a & 3 ab & 6 a & 3 b & 4 ab & 4 ab \\
20 & 5 a & 4 a & 3 ab & 5 a & 4 b & 4 ab & 4 b \\
30 & 5 a & 4 a & 6 a & 6 a & 8 a & 5 a & 8 a \\
40 & 5 a & 4 a & 2 b & 2 b & 2 b & 3 b & 2 b \\ \hline \end{tabular}  
* Score range: 1 = dislike extremely; 9 = like extremely. The median values (\(n=20\)) followed by different letters in the column differ significantly.  
\end{table}
Table 3: Medians of the sensory parameters of breads with added inulin 1.  
**Author Contributions:** Conceptualization, I.B.; methodology, I.B.; software, I.B.; validation, I.B.; formal analysis, R.S. and J.S.; investigation, I.B. and R.S.; resources, I.B. and J.M.; data curation, I.B.; writing--original draft preparation, I.B.; writing--review and editing, I.B., A.A., M.Z. and N.S.; visualization, I.B.; supervision, I.B. and J.M.; project administration, I.B.; funding acquisition, I.B. All authors have read and agreed to the published version of the manuscript.  
This research was funded by IGA, grant numbers IGA/FT/2024/009 and IGA/FT/2024/006.  
**Infrared Consent Statement:** Not applicable.  
**Data Availability Statement:** The raw data supporting the conclusions of this article will be made available by the authors on request.  
The authors sincerely thank [PERSON] for the language help.  
The authors declare no conflicts of interest.