Wheat-based breads with slowly digestible starch properties by increasing the amylose content: an in vitro approach

Article type: Research Article

Authors: Giuberti, G.a; * | Gallo, A.a | Fortunati, P.a | Rossi, F.a; b

Affiliations: [a] Institute of Food Science and Nutrition, Agriculture, Food and Environmental Sciences Università Cattolica del Sacro Cuore, Piacenza, Italy | [b] CriBeNS, Centro di Ricerca in Biochimica e Nutrizione dello Sport, Università Cattolica del Sacro Cuore, Roma, Italy

Correspondence: [*] Corresponding author: Gianluca Giuberti, Institute of Food Science and Nutrition, Agriculture, Food and Environmental Sciences Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29121 Piacenza, Italy. Tel.: +39 0523 599 433; Fax: +39 0523 599 259; E-mail: gianluca.giuberti@unicatt.it.

Abstract: BACKGROUND: Previous experiences revealed that increasing the amylose content through the substitution of normal amylose (NA) with high amylose (HA) flours can improve slowly digestible starch properties of cereal-based foods. However, data for wheat-based breads are not clear, since HA sources are frequently used in combination with organic acids and/or specific baking conditions know to reduce rate and extent of starch digestion. OBJECTIVE: The aim was to conduct an in vitro evaluation of starch digestibility of wheat-based breads characterised by increasing amylose levels. METHODS: Wheat-based breads were formulated with increasing amylose levels derived from the substitution of NA white wheat (NAWW) flour with HA maize starch (HAMS) represented by substitution ratio of 0%, 15% and 30% on a total flour basis. RESULTS: Dietary fibre increased (p < 0.05) whereas crude protein decreased (p < 0.05) when the level of HAMS increased in the recipe. The resistant starch and slowly digestible starch fractions increased (p < 0.05), whereas the predicted glycemic index and the in vitro rate of starch hydrolysis decreased (p < 0.05) when HAMS increased in the formulation. CONCLUSIONS: Present findings suggested that the use of HA ingredients could contribute to formulate wheat-based breads with overall slowly digestible starch properties. 

Keywords: Bread, high amylose, predicted glycemic index, resistant starch, wheat

DOI: 10.3233/MNM-160063

Journal: Mediterranean Journal of Nutrition and Metabolism, vol. Preprint, no. Preprint, pp. 1-9, 2016

Published 8 June 2016

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