Glycaemic response to frozen stored wholemeal-flour rolls enriched with fresh sourdough and whey proteins

被引：4

作者：

Borczak, Barbara ^{[1
]}

Sikora, Elzbieta ^{[1
]}

Sikora, Marek ^{[2
]}

Curic, Duska ^{[3
]}

机构：

[1] Fac Food Technol, Dept Human Nutr, Krakow, Poland

[2] Agr Univ Krakow, Dept Carbohydrate Technol, Fac Food Technol, PL-30149 Krakow, Poland

[3] Univ Zagreb, Fac Food Technol & Biotechnol, Zagreb 41000, Croatia

来源：

STARCH-STARKE | 2013年 / 65卷 / 11-12期

关键词：

Fresh Sourdough; Frozen storage; Wheat rolls; Whey proteins; IMPROVES GLUCOSE-TOLERANCE; LACTIC-ACID; RESISTANT STARCH; ORGANIC-ACIDS; BREAD; PRODUCTS; FERMENTATION; STORAGE; BAKING; INDEX;

D O I：

10.1002/star.201200262

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：969 / 975

页数：7

共 34 条

[1]

[Anonymous], 2006, Official methods of analysis, VI.

[2]

[Anonymous], 2001, IND CCRCALES

[3] Effect of freezing and frozen storage on the staling of part-baked bread [J].