RT info:eu-repo/semantics/article
T1 Effect of b-glucan molecular weight on rice flour dough rheology, quality parameters of breads and in vitro starch digestibility
A1 Pérez Quirce, Sandra
A1 Lazaridou, Athina
A1 Biliaderis, Costas G.
A1 Ronda Balbás, María Felicidad
K1 Gluten free bread
K1 pasting properties
K1 oscillatory test
K1 creep-recovery test
K1 digestible starch
AB 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.
PB Elsevier
SN 0023-6438
YR 2017
FD 2017
LK http://uvadoc.uva.es/handle/10324/24269
UL http://uvadoc.uva.es/handle/10324/24269
LA eng
NO Food Science and Technology (2017), vol. 82, p. 446-453
NO Producción Científica
DS UVaDOC
RD 17-jul-2024