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For the production of the low-caloric gluten-free cookies, the fat content was reduced by 50, 60 and 70% in the cookie formula. As the fat level decreased, the hardness of the gluten-free dough increased, and the ejection time of the gluten-free dough rose. The texture analysis showed an increase of the dough hardness. The fat replacing with an equal amount of inulin to some extent reduced the consistency of the dough and its hardness, and its cohesive, elastic and adhesive properties increased. The effect of fat reduction negatively affected the texture of gluten-free cookies. The research showed that the texture of gluten-free cookies is highly dependent on the texture of the gluten-free dough. In addition to the fact that fat is responsible for the dough softness and the cookies crisp texture, it also gives an aroma, taste, mouthfeel and general impression to the finished product. The texture of the cookies improved significantly when the fat was replaced by inulin. Accordingly, the quality indexes of the gluten-free cookies could be significantly improved by the fat replacing with inulin.

The influence of inulin on the structural and mechanical properties of dough for the gluten-free biscuit