Can bread processing conditions alter glycaemic response?

被引：59

作者：

Lau, Evelyn ^{[1
]}

Soong, Yean Yean ^{[1
]}

Zhou, Weibiao ^{[2
]}

Henry, Jeyakumar ^{[1
,3
]}

机构：

[1] Singapore Inst Clin Sci, Clin Nutr Res Ctr, Singapore 117599, Singapore

[2] Natl Univ Singapore, Dept Chem, Food Sci & Technol Programme, Singapore 117543, Singapore

[3] Natl Univ Singapore, Yong Loo Lin Sch Med, Dept Biochem, Singapore 117599, Singapore

来源：

FOOD CHEMISTRY | 2015年 / 173卷

关键词：

Bread; Glycaemic response; Processing; STARCH DIGESTIBILITY; BLOOD-GLUCOSE; POTATO STARCH; INDEX; FOODS; MICROSTRUCTURE; PREVENTION; SATIETY; GLUTEN; HEALTH;

D O I：

10.1016/j.foodchem.2014.10.040

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Bread is a staple food that is traditionally made from wheat flour. This study aimed to compare the starch digestibility of western baked bread and oriental steamed bread. Four types of bread were prepared: western baked bread (WBB) and oriental steamed bread (OSB), modified baked bread (MBB) made with the OSB recipe and WBB processing, and modified steamed bread (MSB) made with the WBB recipe and OSB processing. MBB showed the highest starch digestibility in vitro, followed by WBB, OSB and MSB. A similar trend was observed for glycaemic response in vivo. MBB, WBB, OSB and MSB had a glycaemic index of 75 +/- 4, 71 +/- 5, 68 +/- 5 and 65 +/- 4, respectively. Processing differences had a more pronounced effect on starch digestibility in bread, and steamed bread was healthier in terms of glycaemic response. The manipulation of processing conditions could be an innovative route to alter the glycaemic response of carbohydrate-rich foods. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：250 / 256

页数：7

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