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High insoluble fibre content increasesin vitrostarch digestibility in partially baked breads
- Source :
- International Journal of Food Sciences and Nutrition. 63:971-977
- Publication Year :
- 2012
- Publisher :
- Informa UK Limited, 2012.
-
Abstract
- Wheat breads prepared from frozen partially baked breads were characterized by their content of rapidly digestible starch (RDS) and slowly digestible starch (SDS) by the in vitro starch digestibility method developed by Englyst. Breads with different contents and types of fibre and breads prepared with different fermentation processes were studied. Bread with inulin and with a double fermentation had the lowest RDS content of 58.8 ^ 1.7 and 60.0 ^ 1.9 (% dry matter), respectively. Wheat bran bread, seeded bread, triple fermentation white bread and baguette-type bread showed values of RDS between 63.1 ^ 1.7 and 65.7 ^ 1.7 with no significant differences between them (p , 0.05). The fraction of SDS was higher in wheat breads than in breads with added fibre. The highest values of the starch digestive rate index (SDRI) were obtained by the three types of breads with added fibre, which ranged from 91.8 ^ 3.5 to 95.8 ^ 3.5 versus 80.2 ^ 3.5 to 87.5 ^ 3.5 for white wheat breads. A significant (p , 0.01) positive linear correlation between the insoluble fibre content and SDRI was obtained (R 2 ¼ 0.96). Insoluble fibre dilutes and disrupts gluten network and probably weakens the interaction between gluten and starch, which protects starch from digestive enzymes action. Scanning electronic microscopy microstructure of bread crumbs corroborated this statement.
- Subjects :
- Dietary Fiber
Chemical Phenomena
Glutens
Food Handling
Surface Properties
Starch
Inulin
Food technology
chemistry.chemical_compound
Humans
Dry matter
Cooking
Food science
Mechanical Phenomena
chemistry.chemical_classification
Bran
business.industry
Hydrolysis
digestive, oral, and skin physiology
food and beverages
Bread
Gluten
Kinetics
Solubility
chemistry
Fermentation
Food, Fortified
Microscopy, Electron, Scanning
Digestion
business
Frozen Foods
Food Science
Subjects
Details
- ISSN :
- 14653478 and 09637486
- Volume :
- 63
- Database :
- OpenAIRE
- Journal :
- International Journal of Food Sciences and Nutrition
- Accession number :
- edsair.doi.dedup.....d90355ec0b1a4a2b724a6fa59876e919