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This study investigates the effects of three types of inulin with varying degrees of polymerization on the gelatinization and retrogradation of wheat starch. It was found that inulin increases gelatinization temperature and decreases breakdown values, while also suppressing short-term retrogradation of starch, particularly with lower DP inulin. Overall, inulin can retard retrogradation performance in long-term storage, with lower DP inulin showing stronger effects.

Author

Bambang Afrinaldi

Language

EN