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Glycaemic response to frozen stored wholemeal-flour rolls enriched with fresh sourdough and whey proteins
- Source :
- Starch - Stärke. 65:969-975
- Publication Year :
- 2013
- Publisher :
- Wiley, 2013.
-
Abstract
- The aim of this study was to examine the effect of addition of fresh sourdough and whey proteins to partially baked and frozen wholemeal wheat-flour rolls on the glycaemic index (GI). The study was performed on healthy humans (n = 15). Each human tested five types of wholemeal wheat rolls: (1) fully baked, non-frozen (FBNF), (2) partially baked and frozen (PBF), (3) fully baked, non- frozen with the addition of fresh sourdough (FBNF + FS), (4) partially baked and frozen with the addition of fresh sourdough (PBF + FS), and (5) partially baked and frozen with the addition of fresh sourdough and whey proteins (PBF + FS + WP). The results of the study show that supplementing whole-wheat rolls with sourdough, or freezing separately and supplementing with sourdough and whey proteins combined with frozen storage, significantly reduced the glycaemic response.
Details
- ISSN :
- 00389056
- Volume :
- 65
- Database :
- OpenAIRE
- Journal :
- Starch - Stärke
- Accession number :
- edsair.doi.dedup.....045c0a40e3845cf6e3583962bb6a829a