Monitoring the effect of cell wall integrity in modulating the starch digestibility of durum wheat during different steps of bread making
| Autor: | Marianna, Tagliasco, Maria, Tecuanhuey, Reynard, Reynard, Rachel, Zuliani, Nicoletta, Pellegrini, Edoardo, Capuano |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2022 |
| Předmět: |
Bread quality
Confocal laser scanning microscopy In vitro starch digestibility Intact cells Particle size Wheat durum Cell Wall Starch Triticum Bread Flour Sub-department of Agricultural Engineering and Physics General Medicine Analytical Chemistry Food Quality and Design Sectie Agrotechniek en -fysica Food Science |
| Zdroj: | Food Chemistry, 396 Food Chemistry 396 (2022) |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2022.133678 |
| Popis: | Reduction of starch digestibility in starchy foods is beneficial for lowering the risks for major non-communicable diseases. Preserving cell integrity is known to delay starch digestibility in flour but its effect in bread is not clear. In this study, the effect of increasing particle size on in vitro starch digestibility of durum wheat flour, dough, and bread was investigated. Cell integrity was retained during bread processing for medium (1000 µm-1800 µm), and large (>1800 µm) flour, whereas in small one cell walls were mostly damaged ( |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect