Glycemic index and phenolics of partially-baked frozen bread with sourdough

Abstract

Different lactic acid bacteria starters were used to prepare sourdough to make partially-baked frozen wholemeal wheat bread. The sourdough was prepared with a pure culture of Lactobacillus plantarum or with commercial starters containing Lactobacillus brevis combined with Saccharomyces cerevisiae var. chevalieri (LV4), Lactobacillus fermentum (PL1), or Lactobacillus fermentum with phytase (PL3). We determined the acetic and lactic acid concentrations in sourdough, bread chemical composition, total phenolics content and glycemic index (GI) in vivo. Depending on the starter, the lactic to acetic acid ratio in the sourdough was significantly different. The GI of control bread without sourdough (70) was significantly higher than that of bread containing sourdough prepared with LV4 starter (50), PL1 starter (56) or PL3 starter (56), but not from bread with L. plantarum sourdough (60). The addition of 10% sourdough with a lower molar ratio of lactic to acetic acid ( ≤ 4) and higher total phenolics content is preferable for generating bread with medium and low GI.

Glycemic index and glycemic load of tropical fruits and the potential risk for chronic diseases

“…It is therefore likely that the acidity present in many of the fruits evaluated contributed to the findings of the present study Novotni et al, 2011;Brand-Miller et al, 2014).…”

Functional Components of Carob Fruit: Linking the Chemical and Biological Space

“…The concentration of polyphenols in carob fruits depends strongly on genetic, environmental and extraction methods and ranges between 45–5376 mg gallic acid equivalents per 100 g [53,54,55]. In carob fruits, phenolic compounds are found as free, as bound or as soluble conjugated forms; Dubravka et al reported that the majority of carob phenolics are covalently bound to the dietary fibers [56]. In addition, carob germ and carob seed are rich sources of phenolic compounds [1].…”

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

“…skrobi opornej [3,23,28]. Nie jest ona trawiona przez enzymy układu pokarmowego człowieka, tym samym produkty ją zawierające charakteryzują się obniżoną wartością indeksu glikemicznego [22].…”