2026-04-27T13:00:19Zhttps://uvadoc.uva.es/oai/request

oai:uvadoc.uva.es:10324/242692025-03-26T16:41:31Zcom_10324_1166com_10324_931com_10324_894col_10324_1338

Pérez Quirce, Sandra Lazaridou, Athina Biliaderis, Costas G. Ronda Balbás, María Felicidad 2017-07-07T10:40:37Z 2017-07-07T10:40:37Z 2017 Food Science and Technology (2017), vol. 82, p. 446-453 0023-6438 http://uvadoc.uva.es/handle/10324/24269 10.1016/j.lwt.2017.04.065 446 82 453 Food Science and Technology 82 The study aimed at investigating the effects of molecular weight(peak molecular weight, Mp, 83, 192 and 650 kDa) and level (1.3, 2.6 and 3.9 g/100 g flour basis) of enriched in β-glucan (BG) concentrates (from oat and barley) added into rice flour gluten-free (GF) doughs on their viscoelastic and pasting properties, as well as the quality parameters of bread and the in vitro starch digestibility. A purification process of a commercial BG concentrate, followed by an acid hydrolysis step were employed to reduce the content of interfering excipients (e.g. maltodextrins) and obtain preparations with a range of molecular weights. BG-enriched GF breads of improved quality, that can fulfil the EFSA claims (ingest of 3 g of BG per day with a daily bread intake of ∼200 g of bread), were obtained, exhibiting slower starch digestibility (in vitro assay) dependent on the molecular weight and concentration of BG. With the higher Mp BG used, showing the largest impact on dough rheology characteristics and having a greater potential for health benefits, higher specific volume and lower bread crumb hardness were noted among the GF breads. The medium and lowest Mp BG also had an influence on dough rheological behavior and bread quality attributes. The rapidly available glucose of the bread decreased from 81g/100 g to 72g/100 g as result of the 3.9g/100 g addition of the highest Mp BG in the GF formulations. eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-nd/4.0/ Attribution-NonCommercial-NoDerivatives 4.0 International Effect of b-glucan molecular weight on rice flour dough rheology, quality parameters of breads and in vitro starch digestibility info:eu-repo/semantics/article