Glycaemic response to frozen stored wholemeal-flour rolls enriched with fresh sourdough and whey proteins

et al. 2016

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This study aims at evaluating the impact of wild‐grown fruits (elderberry, sea‐buckthorn, rowan, and hawthorn) on the nutritional properties of wheat‐flour breads. The following parameters were measured: the content of the total starch (TS), slowly digestible starch (SDS), rapidly digestible starch (RDS), resistant starch (RS), the starch digestion index (SDI), the chemical composition (dry matter, protein, fat, dietary fiber, and ash). The breads enriched with wild‐grown fruits had higher nutritional value due to significantly higher contents of fat and dietary fiber as well as ash in comparison with the control bread. Bread with sea‐buckthorn had the lowest value of total starch (TS). All enriched breads had significantly lower content of rapidly digestible starch (RDS), except the hawthorn bread. Only the sea‐buckthorn bread had significantly higher amount of slowly digestible starch (SDS), while the elderberry bread had significantly higher content of resistant starch (RS). Elderberry and sea‐buckthorn breads had the lowest starch digestion index (SDI). The bread with elderberry fruits had the highest content of total polyphenols. All enriched breads had much greater antioxidant capacities than the control bread. The breads with elderberry exerted the strongest antioxidant capacity.

Section: Starch Digestibility Of the Tested Breadssupporting

confidence: 87%

Section: Chemical Compositionmentioning

confidence: 94%

Nutritional properties of wholemeal wheat‐flour bread with an addition of selected wild grown fruits

et al. 2016

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“…According to the literature data, the content of dry matter in wheat bread ranged between 51 and 86.3% . Dry matter of the tested rolls was within this range (Table ).…”

Section: Resultsmentioning

confidence: 70%

“…Bárcenas et al [1] has reported dry matter losses when wheat bread was stored in a frozen state for a period of 42 days. Similarly, wheat-flour rolls baked by bakeoff technology (partially baked) had significantly lower content of dry matter, as compared with traditionally baked rolls in the study by Borczak et al [19][20][21].…”

Section: ]mentioning

confidence: 85%

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The influence of prolonged frozen storage of wheat‐flour rolls on resistant starch development

et al. 2013

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The objective of this study was to determine the impact of prolonged frozen storage on the resistant starch (RS) content in wheat-flour rolls baked by the use of partially baked and fully baked technologies. Three types of wheat-flour rolls were tested: (i) control (no frozen storage), (ii) partially baked rolls (frozen for 0, 1, 2, 3, 7, 14, 30, and 60 days), and (iii) fully baked rolls, which were kept in a freezer for 0, 1, 2, 3, 7, 14, 30, and 60 days. RS contents of partially baked and fully baked rolls were significantly higher in frozen stored rolls compared with the control rolls (p<0.05). RS level of fully baked rolls increased significantly after 7 days of frozen storage compared with rolls stored for 0, 1, and 2 days (p<0.05). The highest level of RS of partially baked rolls was recorded after 3 days of frozen storage, compared with rolls stored for 0, 1, 7, 14, 30, and 60 days (p<0.05). Once the highest RS level is reached, RS content remain unchanged (fully baked rolls) or decreased (partially baked rolls). This confirms that there is no adverse effect on RS with prolonged storage of wheat-flour rolls.

Glycaemic index of wheat bread

et al. 2017

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Here, the concept and critical reviews concerning the glycaemic index are presented and the influence on human health with regard to the diets of various glycaemic indices are thoroughly reviewed. It is stated that wheat bread is regarded as high glycaemic index food, with some solutions having been proposed in order to reduce this indicator in three research areas: (i) the raw materials, (ii) the milling process, and (iii) bread-making along with the post-baking processes. Regarding the use of raw materials, future trends in bakery production might include the application of some plants that are rich in antioxidants, along with some selected, edible byproducts. Jet milling -with high air pressure -was proposed as a modification of the traditional method. With regard to bread-making, together with the post-baking process, it has been proposed that the kneading time should be reduced, along with extended fermentation, sourdough fermentation, reduced yeast quantity, decreasing bread volume, post-baking processes with the application of freezing and frozen storage before final baking, and a combination of sourdough or dietary fibre with the freezing and frozen storage before final baking. Growing consumer demands have led to the search for more innovative ingredients. In this context, further studies on the impact of newly designed breads on the glycaemic index are required.