Glycaemic response to frozen stored wheat rolls enriched with inulin and oat fibre

The influence of prolonged frozen storage of wheat‐flour rolls on resistant starch development

“…According to the literature data, the content of dry matter in wheat bread ranged between 51 and 86.3% . Dry matter of the tested rolls was within this range (Table ).…”

“…Baking parameters of the tested rolls (control, partially baked rolls, and fully baked rolls) were the same as those presented in the previous studies conducted by Borczak et al .…”

Application of the response surface methodology in optimizing oat fiber particle size and flour replacement in wheat bread rolls

“…Since insoluble fibers have influence on bowel function, the gel forming soluble fibers are considered to reduce glycaemic response. On the other hand, it is also accepted that the insoluble dietary fibers may slow gastric emptying through their water binding capacity delaying the absorption of glucose (Borczak, Sikora, Sikora, Rosell, & Collar, 2012). Moreover, scientific authorities like FDA or EFSA pay great attention to the oat fiber functions issuing health claims connected with increasing fecal bulk (EFSA, 2010) or showing the connection between oat fiber consumption and lowering the risk of coronary heart disease (FDA, 2006).…”

Processing, Quality and Storage of Part-Baked Products

“…The authors concluded that frozen storage of part baked breads combined with fi bre addition signifi cantly reduced (i.e. 35 %) the glycaemic index (Borczak et al 2012 ). Similarly, other nutritional effects have been reported for the frozen stored part baked breads with the addition of fi bres (Kopec et al 2011 ).…”

“…Borczak et al ( 2012 ) investigated the effect of 10 % addition of dietary fi bre (oat fi bre 75 % and inulin 25 %) to partially baked frozen wheat rolls on the glycaemic index considering 15 healthy humans volunteers. The authors concluded that frozen storage of part baked breads combined with fi bre addition signifi cantly reduced (i.e.…”