Biomaterial Database

Prolonged frozen storage of partially-baked wheat bread increases in vitro slowly digestible starch after final bake. 2010

Felicidad Ronda, and Manuel Gomez, and Joan Quilez

Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Spain.

We have studied the effect of the frozen storage time of industrially produced partially-baked wheat bread on starch digestibility, as the conventional production process is substantially modified for this type of bread, and alterations in its nutritional characteristics are therefore possible. The objective of the present study was to determine the effects of frozen storage on in vitro starch digestibility of partially-baked bread after final bake, with the Englyst analytical method. The rapidly digestible starch, expressed as percentage of dry matter +/- 95% confidence interval, fell significantly at 63 days, from 51.9 +/- 2.9 to 42.7 +/- 2.9 whereas the slowly digestible starch increased over this period, from 18.8 +/- 5.5 to 29.9 +/- 2.7 (P < 0.05). During the frozen storage, changes occur in the composition and structure of partially-baked bread, modifying the in vitro starch digestibility, with a significant reduction in rapidly digestible starch, which is associated with a lower glycaemic response.

UI	MeSH Term	Description	Entries
D001939	Bread	Baked food product made of flour or meal that is moistened, kneaded, and sometimes fermented. A major food since prehistoric times, it has been made in various forms using a variety of ingredients and methods.	Breads
D004040	Dietary Carbohydrates	Carbohydrates present in food comprising digestible sugars and starches and indigestible cellulose and other dietary fibers. The former are the major source of energy. The sugars are in beet and cane sugar, fruits, honey, sweet corn, corn syrup, milk and milk products, etc.; the starches are in cereal grains, legumes (FABACEAE), tubers, etc. (From Claudio & Lagua, Nutrition and Diet Therapy Dictionary, 3d ed, p32, p277)	Carbohydrates, Dietary,Carbohydrate, Dietary,Dietary Carbohydrate
D004063	Digestion	The process of breakdown of food for metabolism and use by the body.
D005511	Food Handling	Any aspect of the operations in the preparation, processing, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food.	Food Processing,Handling, Food,Processing, Food
D005519	Food Preservation	Procedures or techniques used to keep food from spoiling.	Preservation, Food
D005615	Freezing	Liquids transforming into solids by the removal of heat.	Melting
D006801	Humans	Members of the species Homo sapiens.	Homo sapiens,Man (Taxonomy),Human,Man, Modern,Modern Man
D013213	Starch	Any of a group of polysaccharides of the general formula (C6-H10-O5)n, composed of a long-chain polymer of glucose in the form of amylose and amylopectin. It is the chief storage form of energy reserve (carbohydrates) in plants.	Amylomaize Starch,Amylum,Cornstarch,Keoflo,Starch, Amylomaize
D013997	Time Factors	Elements of limited time intervals, contributing to particular results or situations.	Time Series,Factor, Time,Time Factor
D014908	Triticum	A plant genus of the family POACEAE that is the source of EDIBLE GRAIN. A hybrid with rye (SECALE CEREALE) is called TRITICALE. The seed is ground into FLOUR and used to make BREAD, and is the source of WHEAT GERM AGGLUTININS.	Wheat,Durum Wheat,Triticum aestivum,Triticum durum,Triticum spelta,Triticum turgidum,Triticum turgidum subsp. durum,Triticum vulgare,Durum Wheats,Wheat, Durum