Effect of Bake-Off Technology and Added Sourdough on in Vitro Glycemic Index and on Content of Total Starch and Polyphenols in Wheat Flour Rolls

Borczak, Barbara; Sikora, Elżbieta; Sikora, Marek; Kapusta‐Duch, Joanna; Hrusavov, Dimitar

doi:10.15193/zntj/2014/96/155-167

Cited by 2 publications

(3 citation statements)

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“…Contrary to Borczak, Sikora, Sikora, Kapusta‐Duch, and Hrusavov () who found an increase in slowly digestible starch (SDS) fraction in frozen bread rolls, in comparison to those baked in a standard way, a statistically significant decrease in this fraction content was found in this study. However, one should note that the contribution of resistant starch (RS) increases in the frozen bread when compared to the bread baked using the standard method (Table ).…”

Section: Resultscontrasting

confidence: 99%

“…However, one should note that the contribution of resistant starch (RS) increases in the frozen bread when compared to the bread baked using the standard method (Table ). The observed differences may result from both differences in the chemical composition of the analyzed bread, as well as from the deferred baking technology being used, as the author used freezing of the prebaked bread (Borczak, Sikora, Sikora, Kapusta‐Duch, & Hrusavov, ). In the case of resistant starch fraction, a statistically significant increase in its share, when compared to the standard bread, was observed only in the bread rolls baked from prefrozen dough.…”

Section: Resultsmentioning

confidence: 99%

“…through the addition of ingredients: the ones increasing bread's nutritional value or the ones decreasing the glycemic index. It turns out that the technology of baking, and particularly postponed baking, can affect, for example, the glycemic index value of the bread (Borczak, Sikora, Sikora, Kapusta-Duch, & Hrusavov, 2014).…”

Section: Introductionmentioning

confidence: 99%

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The impact of postponed bread baking technology on the quality properties of Kaiser rolls and in vitro starch digestibility

Mikulec

Kowalski

Łukasiewicz

2017

J Food Process Engineering

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The article presents the results of sensory and textural properties, volume, moisture, and porosity of the crumb, as well as in vitro digestibility of the starch, of the Kaiser rolls baked using traditional and deferred baking methods, particularly using the method of stopping or slowing down the fermentation process. The frozen Kaiser rolls were characterized by the highest total baking loss, and thus the smallest overbake, whereas the standard ones were characterized by the lowest total baking loss. Kaiser rolls baked from frozen dough were characterized by the highest content of resistant starch (16.4 ± 0.3 g/100 g). In contrast, products obtained via initial prebaking were characterized by the highest contribution of rapid digestible starch (38.2 ± 1.8 g/100 g). Prebaking also influenced on the highest 5‐hydroxymethylfurfural formation (44.04 ± 0.71 mg/kg) in opposite to Kaiser rolls obtained from frozen dough (5.10 ± 0.37 mg/kg). Practical applications This work consists of a study of the Kaiser rolls baked using traditional and postponed baking methods such as freezing raw chunks of dough (frozen), freezing prebaked chunks (prebaked), and stopping the fermentation process in temperatures above 0 °C (postponed method). Comparison of sensory and textural properties, volume, moisture, and porosity of the crumb and in vitro starch digestibility of the Kaiser rolls baked using traditional and deferred baking method gives possibility to compare quality features of bakery products obtained with different baking technology. The results will be used to assess production methods of Kaiser rolls, both in terms of consumer acceptance and their beneficial impact on the human body.

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Section: Resultscontrasting

confidence: 99%

Section: Resultsmentioning

confidence: 99%