Utilisation Glucagel® in the β-glucan enrichment of breads: A physicochemical and nutritional evaluation

Traditional white bread is a poor source of dietary fibre, containing typically less than 2.5%. A demand exists for the development of high fibre white breads of nutritional benefit to the consumer. This paper explores the possibility of using Glucagel®, a β-glucan isolate, from barley (Hordeum vulgare) to raise the nutritional status of bread products. Glucagel® was incorporated into breads at 2.5 and 5% inclusion rates. Negative changes were observed in dough quality and baking performance with the addition of Glucagel®. In vitro analysis of the bread samples revealed a significant decrease in reducing sugar release over a 300 m digestion in breads supplemented with 5% Glucagelsample. However, incorporation of Glucagelincrease starch availability for digestion. This has implications in the reduction of hyperglycaemia and hyperinsulinaemia, with reference to the control of diabetes and development of degenerative diseases.