Oat β-glucan containing bread increases the glycaemic profile

- Commercial β-glucan preparations vary widely in molecular weight.
- Commercial oat β-glucans is suitable for use in baking with retained molecular weight.
- Oat β-glucans in breads reduce the GI and glucose iPeak compared to a reference bread.

A net postprandial glucose increment beyond 2 h has been shown to improve glucose and appetite regulation at a subsequent meal. Such an improved glycaemic profile (GP) has been reported for bread containing guar gum. In the present study three commercially available β-glucans from barley and oat were baked into yeast leavened bread products. Only oat beta-glucan containing bread met the criteria of β-glucan molecular weight and was included in a meal study. The three levels of oat β-glucans reduced the GI and glucose iPeak by 32-37% compared to a white wheat reference bread. Furthermore, the highest oat β-glucan level increased GP by 66% compared to the reference bread. It is concluded that the oat β-glucans were suitable for use in baking, since the MW remained relatively high. Thus, the oat ingredient showed an interesting potential to be used when tailoring the glycaemic profile of bread products.