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Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread.
Br J Nutr. 2007 Dec; 98(6):1196-205.BJ

Abstract

This work was aimed at decreasing the glycaemic index (GI) of white wheat bread. Breads made with wheat flour (WF) or wholemeal flour (WMF) and fermented with baker's yeast had similar values of resistant starch (RS; 1.4-1.7 %, starch basis). Sourdough Lactobacillus plantarum P1 and Lactobacillus brevis P2 favoured the highest formation of RS (approximately 5 %) when fermented with WF and WMF. The mixture (1:1) of WF and WMF (WF/WMF) was selected. The effect of dietary fibres, chemical or sourdough acidification on the hydrolysis index (HI) of WF/WMF bread was determined. Among fibres, only the addition of oat fibre (5 %) decreased the HI to 90.84 %. Lactic acid determined the lowest HI, and the effect was related to the decrease of pH. For the same decrease of pH, breads fermented with L. plantarum P1 and L. brevis P2 (sourdough WF/WMF) showed values of HI lower than chemical acidification. The glucose response and GI of WF bread or sourdough WF/WMF bread enriched with oat fibre was determined by using fifteen healthy volunteers. Anhydrous glucose was used as reference. The area under the glucose response curve and the value of GI (72 %) of WF bread were significantly (P < 0.05) higher than sourdough WF/WMF bread enriched with oat fibre (GI = 53.7 %). The decrease of GI of the sourdough WF/WMF bread may be due to both fibre content and decreased pH. Compared to WMF bread, sourdough WF/WMF bread, enriched with oat fibre, had higher specific volume, better cell crumb structure and more appreciated acidulous smell, taste and aroma.

Authors+Show Affiliations

Dipartimento di Protezione delle Piante e Microbiologia Applicata, Università degli Studi di Bari, Via G. Amendola 165/a, 70126 Bari, Italy.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

17697425

Citation

De Angelis, Maria, et al. "Use of Sourdough Lactobacilli and Oat Fibre to Decrease the Glycaemic Index of White Wheat Bread." The British Journal of Nutrition, vol. 98, no. 6, 2007, pp. 1196-205.
De Angelis M, Rizzello CG, Alfonsi G, et al. Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread. Br J Nutr. 2007;98(6):1196-205.
De Angelis, M., Rizzello, C. G., Alfonsi, G., Arnault, P., Cappelle, S., Di Cagno, R., & Gobbetti, M. (2007). Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread. The British Journal of Nutrition, 98(6), 1196-205.
De Angelis M, et al. Use of Sourdough Lactobacilli and Oat Fibre to Decrease the Glycaemic Index of White Wheat Bread. Br J Nutr. 2007;98(6):1196-205. PubMed PMID: 17697425.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread. AU - De Angelis,Maria, AU - Rizzello,Carlo G, AU - Alfonsi,Giuditta, AU - Arnault,Philip, AU - Cappelle,Stefan, AU - Di Cagno,Raffaella, AU - Gobbetti,Marco, Y1 - 2007/08/15/ PY - 2007/8/19/pubmed PY - 2008/3/14/medline PY - 2007/8/19/entrez SP - 1196 EP - 205 JF - The British journal of nutrition JO - Br J Nutr VL - 98 IS - 6 N2 - This work was aimed at decreasing the glycaemic index (GI) of white wheat bread. Breads made with wheat flour (WF) or wholemeal flour (WMF) and fermented with baker's yeast had similar values of resistant starch (RS; 1.4-1.7 %, starch basis). Sourdough Lactobacillus plantarum P1 and Lactobacillus brevis P2 favoured the highest formation of RS (approximately 5 %) when fermented with WF and WMF. The mixture (1:1) of WF and WMF (WF/WMF) was selected. The effect of dietary fibres, chemical or sourdough acidification on the hydrolysis index (HI) of WF/WMF bread was determined. Among fibres, only the addition of oat fibre (5 %) decreased the HI to 90.84 %. Lactic acid determined the lowest HI, and the effect was related to the decrease of pH. For the same decrease of pH, breads fermented with L. plantarum P1 and L. brevis P2 (sourdough WF/WMF) showed values of HI lower than chemical acidification. The glucose response and GI of WF bread or sourdough WF/WMF bread enriched with oat fibre was determined by using fifteen healthy volunteers. Anhydrous glucose was used as reference. The area under the glucose response curve and the value of GI (72 %) of WF bread were significantly (P < 0.05) higher than sourdough WF/WMF bread enriched with oat fibre (GI = 53.7 %). The decrease of GI of the sourdough WF/WMF bread may be due to both fibre content and decreased pH. Compared to WMF bread, sourdough WF/WMF bread, enriched with oat fibre, had higher specific volume, better cell crumb structure and more appreciated acidulous smell, taste and aroma. SN - 0007-1145 UR - https://www.unboundmedicine.com/medline/citation/17697425/Use_of_sourdough_lactobacilli_and_oat_fibre_to_decrease_the_glycaemic_index_of_white_wheat_bread_ DB - PRIME DP - Unbound Medicine ER -