Inulin enrichment of wheat bread is important in improving its nutritional quality. Despite the preference of inulin enrichment of wheat bread, its efficiency may be frustrated by the inulin loss through bread making process. In this study, we aimed to investigate the nutritional and technological functionality of inulin enriched wheat bread. The different fermentation process [common yeast (Y) and mixed fermentation based on sourdough (MFSD)] were used to leaven wheat breads enriched with inulin at three different degree of polymerization (DP) as short chain, long chain and native. Inulin was replaced at 10% w w−1. Despite the gluten dilution impacts induced by inulin replacement, it has been alleviated by long chain inulin incorporation and MFSD in which no significant difference has been observed regarding its specific volume and textural assessment by the control sample. The most fructan hydrolysis occurred through baking process of wheat breads containing short chain inulin in the presence of MFSD reaching losses up to 41% after baking process. Inulin loss ratio is dependent to the type of fermentation process and polymerization degree of inulin. Results obtained in this study may provide further insight to inulin enrichment of wheat bread from technological and nutritional points of view.
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