Minimizing molecular weight reduction of β-glucan during barley bread making

Rieder, Anne; Ballance, Simon; Løvaas, Andre; Knutsen, Svein Halvor

doi:10.1016/j.lwt.2015.06.034

Cited by 26 publications

(28 citation statements)

References 21 publications

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“…Incubation in the intestinal phase was 2 h, after which the samples were centrifuged at 4,000 rpm for 10 min (Heraeus Multifuge 4 KR). An aliquot of the supernatant was boiled for 5 min, diluted, filtered through a 0.8-m syringe filter, and injected into a HPSEC system with calcofluor detection to determine ␤-glucan M w as previously described (30). The ␤-glucan concentrations were calculated from the area under the chromatographic peak using ␤-glucan standards of known concentration as reference.…”

Section: Methodsmentioning

confidence: 99%

Oatmeal particle size alters glycemic index but not as a function of gastric emptying rate

Mackie

Bajka

Rigby

et al. 2017

American Journal of Physiology-Gastrointestinal and Liver Physi

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The aim of this study was to determine the extent to which oat particle size in a porridge could alter glucose absorption, gastric emptying, gastrointestinal hormone response, and subjective feelings of appetite and satiety. Porridge was prepared from either oat flakes or oat flour with the same protein, fat, carbohydrate, and mass. These were fed to eight volunteers on separate days in a crossover study, and subjective appetite ratings, gastric contents, and plasma glucose, insulin, and gastrointestinal hormones were determined over a period of 3 h. The flake porridge gave a lower glucose response than the flour porridge, and there were apparent differences in gastric emptying in both the early and late postprandial phases. The appetite ratings showed similar differences between early- and late-phase behavior. The structure of the oat flakes remained sufficiently intact to delay their gastric emptying, leading to a lower glycemic response, even though initial gastric emptying rates were similar for the flake and flour porridge. This highlights the need to take food structure into account when considering relatively simple physiological measures and offering nutritional guidance. The impact of food structure on glycemic response even in simple foods such as porridge is dependent on both timing of gastric emptying and the composition of what is emptied as well as duodenal starch digestion. Thus structure should be accounted for when considering relatively simple physiological measures and offering nutritional guidance.

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Section: Methodsmentioning

confidence: 99%

Oatmeal particle size alters glycemic index but not as a function of gastric emptying rate

Mackie

Bajka

Rigby

et al. 2017

American Journal of Physiology-Gastrointestinal and Liver Physi

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“…Kilning and subsequent steaming and flaking also reduce oat endogenous β-glucanase activity to a very low level. Ames et al (2015) [130], Andersson et al (2004) [131] and [132] demonstrated that β-glucan viscosity and MW were dramatically lower in extracts of raw oats than those of the corresponding kilned material. Depending on the production process, degradation of β-glucan is therefore expected to occur when raw oats are used as an ingredient in food production.…”

Section: Milling and Fractionationmentioning

confidence: 99%

Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber

Maina

Rieder

Bondt

et al. 2021

Foods

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Daily use of wholegrain foods is generally recommended due to strong epidemiological evidence of reduced risk of chronic diseases. Cereal grains, especially the bran part, have a high content of dietary fiber (DF). Cereal DF is an umbrella concept of heterogeneous polysaccharides of variable chemical composition and molecular weight, which are combined in a complex network in cereal cell walls. Cereal DF and its distinct components influence food digestion throughout the gastrointestinal tract and influence nutrient absorption and other physiological reactions. After repeated consumption of especially whole grain cereal foods, these effects manifest in well-demonstrated health benefits. As cereal DF is always consumed in the form of processed cereal food, it is important to know the effects of processing on DF to understand, safeguard and maximize these health effects. Endogenous and microbial enzymes, heat and mechanical energy during germination, fermentation, baking and extrusion destructurize the food and DF matrix and affect the quantity and properties of grain DF components: arabinoxylans (AX), beta-glucans, fructans and resistant starch (RS). Depolymerization is the most common change, leading to solubilization and loss of viscosity of DF polymers, which influences postprandial responses to food. Extensive hydrolysis may also remove oligosaccharides and change the colonic fermentability of DF. On the other hand, aggregation may also occur, leading to an increased amount of insoluble DF and the formation of RS. To understand the structure–function relationship of DF and to develop foods with targeted physiological benefits, it is important to invest in thorough characterization of DF present in processed cereal foods. Such understanding also demands collaborative work between food and nutritional sciences.

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“…The optimal barley bread formulations (1-3) were characterized by lower cell density in relation to composite wheat/barley (60:40) breads reported by Rieder et al (2015) and Collar and Angioloni (2014).…”

Section: Optimization Of the Formulation Of Barley Breadmentioning

confidence: 99%

Optimization of additive content and their combination to improve the quality of pure barley bread

Pojić

Hadnađev

et al. 2017

J Food Sci Technol

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The objective of this study was to model the influence of pregelatinized OSA starch (OSA), wheat gluten (Gl) and xylanase (Xyl) on breadmaking potential of barley flour by using response surface methodology. Addition of these ingredients had significant effect on specific bread volume, crust and crumb lightness, crumb texture, average cell size and crumb density. OSA showed the most pronounced effect on specific bread volume, average cell size, crumb density and hardness. Interaction between OSA and Gl, as well as Gl and Xyl, respectively, increased and decreased the specific bread volume and crumb chewiness, while the interaction between OSA and Xyl decreased the specific volume decrease and increased crumb chewiness. An optimal barley bread formulation appeared to be the one containing 9.68% OSA, 2.0% Gl and 4.51 g/100 kg Xyl. This optimal barley bread formulation predicted an increment of 14-28% in volume and a decrease of 105-217% in crumb chewiness in comparison to formulations containing medium amounts of improvers (1% Gl, 5% OSA, 2.5 g/100 kg Xyl).

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Minimizing molecular weight reduction of β-glucan during barley bread making

Cited by 26 publications

References 21 publications

Oatmeal particle size alters glycemic index but not as a function of gastric emptying rate

Oatmeal particle size alters glycemic index but not as a function of gastric emptying rate

Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber

Optimization of additive content and their combination to improve the quality of pure barley bread

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