Kinetics of in vitro starch hydrolysis and relevant starch nutritional fractions in heat-moisture treated blended wheat-based bread matrices: impact of treatment of non-wheat flours

Abstract

Impact of wheat flour replacement at 34% by ternary blends of 20% Teff (T), 7% chestnut (CN) and 7% chickpea flours (CP) used native and submitted to heat moisture treatment (HMT) on in vitro starch digestibility were investigated in breads thereof. During the early stages of hydrolysis (0-60 min), HMT breads were hydrolyzed to a smaller extent than their native counterparts depending on the flour. All samples practically reached the plateau after 120 min and approached the equilibrium percentage of starch hydrolysed C∞ to an extent higher than 99.5% in all cases. Higher and delayed resistance towards the action of digestive enzymes was provided by CP flour on HMT when incorporated to bread formulations. The lowest value for hydrolysis index corresponded to samples with thermally treated T and CP flours that reached the lowest equilibrium percentage of starch hydrolyzed C∞, and hence leading to the lowest expected Glycaemic Index. Maximum formation of slowly digestible starch was achieved in breads with thermally treated T and native CP flours.

Effects of cassava flour on the stickiness properties of wheat bread dough: unleavened, leavened and frozen dough

“…Cassava flour has no gluten type proteins as found in wheat and hence has a diluent effect against a wheat gluten development. Similar was observed in Collar and Armero (2018). Inclusion of cassava flour favours more starchstarch interaction which decreases migration of water to proteins resulting in weak gluten structure.…”

Impact of microwave radiation on in vitro starch digestibility, structural and thermal properties of rice flour. From dry to wet treatments

“…However, in samples treated at 20% and 30% MC, k increased by 65% and 77% respectively. This evidenced that the hydrolysis kinetics of starch depend strongly on the MC of the flour during the thermal treatment [28]. The starch hydrolysis kinetic constant k was negatively correlated to the gelatinization enthalpy (ΔH-gel-1 st + ΔH-gel-2 nd ) (r=-0.981, p<0.001) and positively correlated with the 1022:995 ratio (r=0.926, p<0.01).…”

“…The percentage of starch hydrolyzed in each flour was calculated based on the total starch content. A first order kinetic equation [C = C∞ (1 − e −kt )] was applied to describe the kinetics of starch hydrolysis, where C, C∞ and k were the hydrolysis degree at a time t, the maximum hydrolysis extent and the kinetic constant, respectively [28]. All measurements were made at least in quadruplicate.…”

Development of a New Pasta Product by the Incorporation of Chestnut Flour and Bee Pollen

“…The increase of fiber content is attributable to the partial replacement of wheat flour by chestnut flour in pasta formulation, because the chestnut flour contains a much higher amount of total dietary fiber (12.31 g/100 g flour, dm) than wheat flour (2.56 g/100 g flour, dm) [63]. The fat content of enriched pasta (FC4-C50P10) is higher when compared with control (FC4), but it is also with noting that it has a high quality, taking into account the higher percentage of unsaturated fatty acids in chestnut flour as compared with wheat flour.…”

“…In fact, bee pollen is one of the most protein-rich products, with content ranging between 10% and 40% and with a proportion of essential amino acids ranging between 34.59% and 48.49%, depending on the botanical origin [65]. However, the protein content of chestnut flour (6.44 g/100 g flour, dm) presents high-quality proteins, with essential amino acids (~5.8%) contributing to the protein quality of FC4-C50P10 pasta [63,64].…”