Guest guest Posted March 18, 2011 Report Share Posted March 18, 2011 Yup, cooking inulin breaks it down a little but commercial inulin is a boiled product I think so should be pretty stable up to around that temperature. When you really cook it, it can gel and the gel is somewhat sweeter, probably indicating a higher sugar content. I think baking is lower temperature than gelling it so it should break down less. There might be industry information as inulin has been baked into bread for some time, especially in the UK. all good, Duncan > > Can inulin be used for baking ? as in pancakes for instance ? > Quote Link to comment Share on other sites More sharing options...
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