Relations between in vitro starch digestibility of commercial baked products and their macronutrients

Abstract

Background Baked products such as biscuits and breads are the staple foods for a large population, with the starch digestion rate having a crucial effect on human health. Currently, there is a lack of information on general starch digestibility in commercial baked products and its correlation with macronutrient content. Results The present study investigated the starch digestibility of 35 commercial baked products, ranging from low to high moisture contents. Biscuits generally had a slower starch digestion rate than mini‐breads, whereas breads including whole wheat bread had the fastest digestion rate. Additionally, starch digestibility was negatively correlated with the calorie (R2 = 0.71) and fat content (R2 = 0.56) in per serving size, possibly because of the formation of amylose‐lipid complex. Conclusion The present study provides a database for the in vitro starch digestibility of a large number of food items, which gives general indications on the performance of starch components of commercial products in the human gastrointestinal tract. © 2022 Society of Chemical Industry.

Effect on bread properties of partial substitution of wheat flour with oat flour and flour from oat grain germinated in the light or dark

“…Bread with oat flour contained more ferulic acid and p ‐coumaric acid, which prevented blood sugar spiking (Zduńska et al ., 2018). Additionally, it may be because the high content of lipids and amylose in oat flour resulted in the formation of amylose–lipid complex, which hindered enzymatic access (Li & Li, 2022). The pGI value of bread with LOF and DOF was lower than that of bread with NOF, which could be due to the high content of polyphenols in germinated oat.…”