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In vitro starch digestion rate of breads baked with added polar lipids

Liu, Bao LU (2026) KLTM02 20261
Food Technology and Nutrition (M.Sc.)
Abstract
This study investigated the effect of polar lipids from different sources on the in vitro starch digestion rate of bread. Postprandial glycaemic response is strongly influenced by the rate of starch digestion, and polar lipids have been suggested to modulate this process, although the underlying mechanisms remain unclear. Bread was used as a model food matrix, and five types of bread were prepared: white bread, bread with sunflower oil, and breads with sun-flower lecithin, soy lecithin, and egg lecithin.
Starch digestion was evaluated using an in vitro method based on simulated human intestinal digestion with the addition of an initial chewing step. The degree of starch hydrolysis over time was measured, and hydrolysis index (HI) and... (More)
This study investigated the effect of polar lipids from different sources on the in vitro starch digestion rate of bread. Postprandial glycaemic response is strongly influenced by the rate of starch digestion, and polar lipids have been suggested to modulate this process, although the underlying mechanisms remain unclear. Bread was used as a model food matrix, and five types of bread were prepared: white bread, bread with sunflower oil, and breads with sun-flower lecithin, soy lecithin, and egg lecithin.
Starch digestion was evaluated using an in vitro method based on simulated human intestinal digestion with the addition of an initial chewing step. The degree of starch hydrolysis over time was measured, and hydrolysis index (HI) and predicted glycaemic index (pGI) were calculated.
The results showed that all lipid-enriched breads exhibited lower starch hydrolysis compared to white bread. Breads with egg lecithin and sunflower lecithin produced significantly lower HI values compared to white bread. In addition, the bread with egg lecithin also differed statistically significantly from the bread with sunflower oil. The predicted glycaemic indices followed a similar trend.
These findings suggest that starch digestion behaviour of bread may be influenced by the presence and type of added lipids. The results further indicate that breads with polar lipids, particularly those with egg or sunflower lecithin, may have potential for reducing starch di-gestion rate and influencing glycaemic response. Therefore, selected polar lipids may represent a promising formulation strategy for developing bread products with lower glycaemic impact. (Less)
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Please use this url to cite or link to this publication:
author
Liu, Bao LU
supervisor
organization
course
KLTM02 20261
year
type
H2 - Master's Degree (Two Years)
subject
keywords
Bread, Lecithin, In vitro digestion, Starch digestibility, Hydrolysis index, Food enringeering nutrition and food chemistry
language
English
id
9230096
date added to LUP
2026-06-03 12:45:39
date last changed
2026-06-03 12:45:39
@misc{9230096,
  abstract     = {{This study investigated the effect of polar lipids from different sources on the in vitro starch digestion rate of bread. Postprandial glycaemic response is strongly influenced by the rate of starch digestion, and polar lipids have been suggested to modulate this process, although the underlying mechanisms remain unclear. Bread was used as a model food matrix, and five types of bread were prepared: white bread, bread with sunflower oil, and breads with sun-flower lecithin, soy lecithin, and egg lecithin.
Starch digestion was evaluated using an in vitro method based on simulated human intestinal digestion with the addition of an initial chewing step. The degree of starch hydrolysis over time was measured, and hydrolysis index (HI) and predicted glycaemic index (pGI) were calculated.
The results showed that all lipid-enriched breads exhibited lower starch hydrolysis compared to white bread. Breads with egg lecithin and sunflower lecithin produced significantly lower HI values compared to white bread. In addition, the bread with egg lecithin also differed statistically significantly from the bread with sunflower oil. The predicted glycaemic indices followed a similar trend.
These findings suggest that starch digestion behaviour of bread may be influenced by the presence and type of added lipids. The results further indicate that breads with polar lipids, particularly those with egg or sunflower lecithin, may have potential for reducing starch di-gestion rate and influencing glycaemic response. Therefore, selected polar lipids may represent a promising formulation strategy for developing bread products with lower glycaemic impact.}},
  author       = {{Liu, Bao}},
  language     = {{eng}},
  note         = {{Student Paper}},
  title        = {{In vitro starch digestion rate of breads baked with added polar lipids}},
  year         = {{2026}},
}