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Dietary fiber content, texture, and in vitro starch digestibility of different white bread crusts

Agama-Acevedo, Edith ; Pacheco-Vargas, Glenda ; Gutierrez-Meraz, Felipe ; Tovar, Juscelino LU and Bello-Perez, Luis A. (2019) In Journal of Cereal Science 89.
Abstract

Different types of white bread are sold and widely consumed worldwide. The objective of this study was to evaluate the starch digestibility in the crust of different white breads. Three popular commercial white breads were analyzed for dietary fiber (DF), thermal properties, texture, starch hydrolysis and resistant starch (RS) contents, in freshly baked and stored samples. The DF content in fresh crusts “as eaten” (6.8–7.2%) represents about 25% of the recommended daily consumption. The hardness and elasticity, RS and DF contents increased upon storage, associated with incomplete starch gelatinization and retrogradation, corroborated by the thermal analysis. The hydrolysis rate suggested that the structural arrangement of the starch... (More)

Different types of white bread are sold and widely consumed worldwide. The objective of this study was to evaluate the starch digestibility in the crust of different white breads. Three popular commercial white breads were analyzed for dietary fiber (DF), thermal properties, texture, starch hydrolysis and resistant starch (RS) contents, in freshly baked and stored samples. The DF content in fresh crusts “as eaten” (6.8–7.2%) represents about 25% of the recommended daily consumption. The hardness and elasticity, RS and DF contents increased upon storage, associated with incomplete starch gelatinization and retrogradation, corroborated by the thermal analysis. The hydrolysis rate suggested that the structural arrangement of the starch components in the crust, possibly due to the low water content resulting from evaporation during baking and upon storage, restricts the susceptibility to digestive enzymes action. Consumption of bread crust may be suggested as a means to increase the DF intake.

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organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Bread, Crust, Dietary fiber, Resistant starch, Thermal analysis
in
Journal of Cereal Science
volume
89
article number
102824
publisher
Elsevier
external identifiers
  • scopus:85071138440
ISSN
0733-5210
DOI
10.1016/j.jcs.2019.102824
language
English
LU publication?
yes
id
1339a10e-806c-4ee7-bd5e-3d63f4166cf5
date added to LUP
2019-09-05 12:53:12
date last changed
2020-12-29 02:41:40
@article{1339a10e-806c-4ee7-bd5e-3d63f4166cf5,
  abstract     = {<p>Different types of white bread are sold and widely consumed worldwide. The objective of this study was to evaluate the starch digestibility in the crust of different white breads. Three popular commercial white breads were analyzed for dietary fiber (DF), thermal properties, texture, starch hydrolysis and resistant starch (RS) contents, in freshly baked and stored samples. The DF content in fresh crusts “as eaten” (6.8–7.2%) represents about 25% of the recommended daily consumption. The hardness and elasticity, RS and DF contents increased upon storage, associated with incomplete starch gelatinization and retrogradation, corroborated by the thermal analysis. The hydrolysis rate suggested that the structural arrangement of the starch components in the crust, possibly due to the low water content resulting from evaporation during baking and upon storage, restricts the susceptibility to digestive enzymes action. Consumption of bread crust may be suggested as a means to increase the DF intake.</p>},
  author       = {Agama-Acevedo, Edith and Pacheco-Vargas, Glenda and Gutierrez-Meraz, Felipe and Tovar, Juscelino and Bello-Perez, Luis A.},
  issn         = {0733-5210},
  language     = {eng},
  publisher    = {Elsevier},
  series       = {Journal of Cereal Science},
  title        = {Dietary fiber content, texture, and in vitro starch digestibility of different white bread crusts},
  url          = {http://dx.doi.org/10.1016/j.jcs.2019.102824},
  doi          = {10.1016/j.jcs.2019.102824},
  volume       = {89},
  year         = {2019},
}