کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7593605 1492118 2015 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Can bread processing conditions alter glycaemic response?
ترجمه فارسی عنوان
آیا شرایط پردازش نان می تواند پاسخ گلیسمی را تغییر دهد؟
کلمات کلیدی
نان، پاسخ گلیسمی، در حال پردازش،
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Bread is a staple food that is traditionally made from wheat flour. This study aimed to compare the starch digestibility of western baked bread and oriental steamed bread. Four types of bread were prepared: western baked bread (WBB) and oriental steamed bread (OSB), modified baked bread (MBB) made with the OSB recipe and WBB processing, and modified steamed bread (MSB) made with the WBB recipe and OSB processing. MBB showed the highest starch digestibility in vitro, followed by WBB, OSB and MSB. A similar trend was observed for glycaemic response in vivo. MBB, WBB, OSB and MSB had a glycaemic index of 75 ± 4, 71 ± 5, 68 ± 5 and 65 ± 4, respectively. Processing differences had a more pronounced effect on starch digestibility in bread, and steamed bread was healthier in terms of glycaemic response. The manipulation of processing conditions could be an innovative route to alter the glycaemic response of carbohydrate-rich foods.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 173, 15 April 2015, Pages 250-256
نویسندگان
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