Effect of Storage Conditions on the Solubility and Viscosity of β‐Glucan Extracted from Bread under In Vitro Conditions

Abstract

Previous research has demonstrated that solubility and thus viscosity of β-glucan, which is an important property associated with its health benefits can be impacted by different storage conditions applied to some bakery products, like muffins. This study demonstrates the extent of changes in the solubility and viscosity of β-glucan incorporated into bread. Therefore, storage time and temperature should be optimized to minimize changes in β-glucan for maintaining its efficacy for its health benefits.

Response surface methodology in β‐glucan wheat rolls production using microwave convection

“…The increasing BG content in rolls was responsible for decreasing the firmness of the crumb. This tendency is caused by the increasing of total number of gas cells which are responsible for reducing the crumb firmness in bread fortified with BG (Moriartey et al ., ). Comparing the values to the samples from convection oven, the firmness of rebaked bread rolls was higher in the samples without BG addition and smaller in the samples with BG addition.…”

Comparative study of the in vitro fermentative characteristics of fenugreek gum, white bread and bread with fenugreek gum using human faecal microbes

“…Lan-Pidhainy, Brummer, Tosh, Wolever, and Wood (2007) found subjecting muffins to freeze-thaw cycles reduced β-glucan solubility in muffins, Burton and Lightowler (2006) found storage, including frozen storage, affected the glucose response of human subjects to white bread, while Moriartey, Temelli, and Vasanthan (2011) determined that freezing bread with β-glucan reduced the solubility of this dietary fibre. Test breads were analysed by Maxxam Laboratories in Mississauga, Ontario.…”

Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber

“…Most studies investigating the effect of baking on the solubility of cereal β-glucan have shown an unchanged [135,136] or increased solubility [137,142] in the baked product (bread, muffin, crisp bread) compared to the raw material. This is, however, not a continuous process and the different processing steps during baking have different impacts on β-glucan extractability.…”

“…Fermentation of the dough, on the other hand, resulted in a time dependent decrease in β-glucan extractability [135,136,138], which has been attributed to the formation of unextractable β-glucan aggregates [135]. The effect of heat treatment in the oven on βglucan extractability varies greatly and has been reported to dramatically increase [142], moderately decrease [135] or have no effect [136] compared to the dough. This may be due to differences in the solubility of β-glucan in the doughs prior to baking, since low β-glucan solubility in dough has been shown to result in increased β-glucans extractability in breads [135,142].…”

“…The effect of heat treatment in the oven on βglucan extractability varies greatly and has been reported to dramatically increase [142], moderately decrease [135] or have no effect [136] compared to the dough. This may be due to differences in the solubility of β-glucan in the doughs prior to baking, since low β-glucan solubility in dough has been shown to result in increased β-glucans extractability in breads [135,142]. Soluble β-glucans in the dough may easily form complexes with other macromolecules [143] which may result in decreased extractability.…”