Tag: Baking with inulin

Inulin is only about 10-50% as sweet as table sugar (sucrose), depending on its type and concentration, meaning it offers a very mild sweetness. This stark difference is key to understanding whether inulin can truly serve as a sugar replacement in your diet.

According to a 2021 review in *Foods*, inulin can successfully replace a portion of sugar in baked goods like cakes and biscuits, but its effectiveness depends heavily on its degree of polymerization. The key question is, can I use inulin as a sweetener for all my needs, or is it better suited for specific applications?

Studies show that adding inulin can significantly improve the textural properties of certain baked goods, particularly gluten-free bread, by increasing crumb porosity and volume. This functional prebiotic fiber begs the question: what does inulin do in baking, and how can home bakers harness its unique properties?

Around 36,000 plant species naturally contain inulin, a prebiotic fiber that has become a popular supplement and food additive. This raises a common question for home chefs and bakers: can inulin be cooked without losing its valuable health benefits?