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Prolonged frozen storage of partially-baked wheat bread increases in vitro slowly digestible starch after final bake.
Int J Food Sci Nutr. 2010 Sep; 61(6):624-9.IJ

Abstract

We have studied the effect of the frozen storage time of industrially produced partially-baked wheat bread on starch digestibility, as the conventional production process is substantially modified for this type of bread, and alterations in its nutritional characteristics are therefore possible. The objective of the present study was to determine the effects of frozen storage on in vitro starch digestibility of partially-baked bread after final bake, with the Englyst analytical method. The rapidly digestible starch, expressed as percentage of dry matter +/- 95% confidence interval, fell significantly at 63 days, from 51.9 +/- 2.9 to 42.7 +/- 2.9 whereas the slowly digestible starch increased over this period, from 18.8 +/- 5.5 to 29.9 +/- 2.7 (P < 0.05). During the frozen storage, changes occur in the composition and structure of partially-baked bread, modifying the in vitro starch digestibility, with a significant reduction in rapidly digestible starch, which is associated with a lower glycaemic response.

Authors+Show Affiliations

Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Spain.No affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

20345329

Citation

Ronda, Felicidad, et al. "Prolonged Frozen Storage of Partially-baked Wheat Bread Increases in Vitro Slowly Digestible Starch After Final Bake." International Journal of Food Sciences and Nutrition, vol. 61, no. 6, 2010, pp. 624-9.
Ronda F, Gomez M, Quilez J. Prolonged frozen storage of partially-baked wheat bread increases in vitro slowly digestible starch after final bake. Int J Food Sci Nutr. 2010;61(6):624-9.
Ronda, F., Gomez, M., & Quilez, J. (2010). Prolonged frozen storage of partially-baked wheat bread increases in vitro slowly digestible starch after final bake. International Journal of Food Sciences and Nutrition, 61(6), 624-9. https://doi.org/10.3109/09637481003670824
Ronda F, Gomez M, Quilez J. Prolonged Frozen Storage of Partially-baked Wheat Bread Increases in Vitro Slowly Digestible Starch After Final Bake. Int J Food Sci Nutr. 2010;61(6):624-9. PubMed PMID: 20345329.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Prolonged frozen storage of partially-baked wheat bread increases in vitro slowly digestible starch after final bake. AU - Ronda,Felicidad, AU - Gomez,Manuel, AU - Quilez,Joan, PY - 2010/3/30/entrez PY - 2010/3/30/pubmed PY - 2010/12/14/medline SP - 624 EP - 9 JF - International journal of food sciences and nutrition JO - Int J Food Sci Nutr VL - 61 IS - 6 N2 - We have studied the effect of the frozen storage time of industrially produced partially-baked wheat bread on starch digestibility, as the conventional production process is substantially modified for this type of bread, and alterations in its nutritional characteristics are therefore possible. The objective of the present study was to determine the effects of frozen storage on in vitro starch digestibility of partially-baked bread after final bake, with the Englyst analytical method. The rapidly digestible starch, expressed as percentage of dry matter +/- 95% confidence interval, fell significantly at 63 days, from 51.9 +/- 2.9 to 42.7 +/- 2.9 whereas the slowly digestible starch increased over this period, from 18.8 +/- 5.5 to 29.9 +/- 2.7 (P < 0.05). During the frozen storage, changes occur in the composition and structure of partially-baked bread, modifying the in vitro starch digestibility, with a significant reduction in rapidly digestible starch, which is associated with a lower glycaemic response. SN - 1465-3478 UR - https://www.unboundmedicine.com/medline/citation/20345329/Prolonged_frozen_storage_of_partially_baked_wheat_bread_increases_in_vitro_slowly_digestible_starch_after_final_bake_ L2 - https://www.tandfonline.com/doi/full/10.3109/09637481003670824 DB - PRIME DP - Unbound Medicine ER -