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Wolf Logan
Posted on Saturday, June 26, 2004 - 2:02 am:   Edit PostDelete PostView Post/Check IPPrint Post   Move Post (Moderator/Admin Only)Ban Poster IP (Moderator/Admin only)

I was recently introduced to the ingredient inulin, which is starting to show up in more foods these days. it's manufactured from chicory, and has some very interesting properties: it's hygroscopic, and when wet, it behaves something like a fat (it has a similar mouth feel). since it's a modified starch, it can feed yeast in baked goods made with low-carbohydrate flours, while it's virtually indigestible by humans.

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