Effect of β-glucan molecular weight on rice flour dough rheology, quality parameters of breads and in vitro starch digestibility

Abstract

The study aimed at investigating the effects of molecular weight(peak molecular weight, Mp, 83, 192 and 650 kDa) and level (1.3, 2.6 and 3.9 g/100 g flour basis) of enriched in β-glucan (BG) concentrates (from oat and barley) added into rice flour gluten-free (GF) doughs on their viscoelastic and pasting properties, as well as the quality parameters of bread and the in vitro starch digestibility. A purification process of a commercial BG concentrate, followed by an acid hydrolysis step were employed to reduce the content of interfering excipients (e.g. maltodextrins) and obtain preparations with a range of molecular weights. BG-enriched GF breads of improved quality, that can fulfil the EFSA claims (ingest of 3 g of BG per day with a daily bread intake of ∼200 g of bread), were obtained, exhibiting slower starch digestibility (in vitro assay) dependent on the molecular weight and concentration of BG. With the higher Mp BG used, showing the largest impact on dough rheology characteristics and having a greater potential for health benefits, higher specific volume and lower bread crumb hardness were noted among the GF breads. The medium and lowest Mp BG also had an influence on dough rheological behavior and bread quality attributes. The rapidly available glucose of the bread decreased from 81g/100 g to 72g/100 g as result of the 3.9g/100 g addition of the highest Mp BG in the GF formulations.

Effect of extruded finger millet on dough rheology and functional quality of pearl millet‐based unleavened flatbread

“…Lower FV portrays the decline in the ability to form a viscous paste (Awolu, 2017). The paste stability during the cooking process is shown by BV; lower BV indicates the resistance of starch granules toward cooking and shearing (Perez‐Quirce, Lazaridou, Biliaderis, & Ronda, 2017). Starch with lower BV has a better ability to withstand temperature and shear during cooking (Awolu, 2017).…”

Effect of fermentation on content, molecule weight distribution and viscosity of β‐glucans in oat sourdough

“…Moreover, the high MW β‐glucan was reported to be associated with viscosity enhancement and hypoglycaemic and hypocholesterolaemic effects (Pérez‐Quirce et al ., ), and the addition of β‐glucans with high MW resulted in higher loaf volumes than the incorporation of those with low MW (Skendi et al ., ). Reasonably, the high MW β‐glucans is preferred to be used in bakery.…”

A Review on the Gluten-Free Diet: Technological and Nutritional Challenges

“…Examples of dietary fiber that were used in gluten-free products are β-glucan, inulin, oligofructose, linseed mucilage, apple pomace, carob fiber, bamboo fiber, polydextrose, and resistant starch [ 32 , 33 , 34 , 35 , 36 , 37 ]. Fiber structure and molecular weight play a crucial role in gluten-free bread quality [ 38 ]. An alternative way of introducing fiber in the (sourdough) bread recipe was explored by Wolter and colleagues [ 39 ]: exopolysaccharide (essentially a dextran) production by bacteria, such as Weissella cibaria , was found to increase dough strength [ 39 ].…”