Impact of adding flour from Jerusalem artichoke (topinambur, Helianthus tuberosus L.) tubers to wheat flour on the nutritional value of bread

Jerusalem artichoke (Тopinambur, Helianthus tuberosus L.) tubers, due to their high content of inulin-type fructans, are ideal ingredients for improving the nutritional value of bread and bread products. In this study, the experimental materials were Bulgarian commercial wheat flours (type 500 and 1150), wheat bran and flour from Jerusalem artichoke tubers. The mixes comprise of wheat flour, flour from Jerusalem artichoke tubers, wheat bran, yeast and salt. The Jerusalem artichoke flour’s amount was added at 3% and 6% in relation to 100 g of wheat flour. The results showed that adding Jerusalem artichoke flour to the wheat flour increases the ash content and the total fiber content of the floury mixes. The studied floury mixes contain inulin-type fructans, which act as prebiotic and have good effect on the human organism function, especially on the gut flora. The bread enriched with Jerusalem artichoke flour had higher content of fructans, as a part of the total dietary fibers, which content is also higher if compared to the controls. The breads obtained could be a part of healthy nutrition, due to their composition and the low calorie value.