Effect of Acetylated Retrograded Starch (Resistant Starch RS4) On the Nutritional Value and Microstructure of the Crumb (SEM) of Wheat Bread

Recycling of by-products from the food industry has become a central part of research to help create a more sustainable future. Brewers’ spent grain is one of the main side-streams of the brewing industry, rich in protein and fibre. Its inclusion in bread, however, has been challenging and requires additional processing. Fermentation represents a promising tool to elevate ingredient functionality and improve bread quality. Wheat bread was fortified with spray-dried brewers’ spent grain (BSG) and fermented brewers’ spent grain (FBSG) at two addition levels to achieve “source of fibre” and “high in fibre” claims according to EU regulations. The impact of BSG and FBSG on bread dough, final bread quality and nutritional value was investigated and compared to baker’s flour (BF) and wholemeal flour (WMF) breads. The inclusion of BSG and FBSG resulted in a stronger and faster gluten development; reduced starch pasting capacity; and increased dough resistance/stiffness. However, fermentation improved bread characteristics resulting in increased specific volume, reduced crumb hardness and restricted microbial growth rate over time. Additionally, the inclusion of FBSG slowed the release in reducing sugars over time during in vitro starch digestion. Thus, fermentation of BSG can ameliorate bread techno-functional properties and improve nutritional quality of breads.

Download Full-text

Digestion and physiological properties of resistant starch in the human large bowel

British Journal Of Nutrition ◽

10.1079/bjn19960177 ◽

1996 ◽

Vol 75 (5) ◽

pp. 733-747 ◽

Cited By ~ 240

Author(s):

John H Cummings ◽

Emily R Beatty ◽

Susan M Kingman ◽

Sheila A Bingham ◽

Hans N Englyst

Keyword(s):

Resistant Starch ◽

Short Chain Fatty Acid ◽

Chain Fatty Acid ◽

Wheat Starch ◽

Starch Granules ◽

Human Gut ◽

Physiological Properties ◽

Retrograded Starch ◽

Wet Weight ◽

Stimulation Of

The digestion of four sources of resistant starch (RS) has been studied in twelve healthy volunteers who ate controlled diets for 15 d periods. RS from potato, banana, wheat and maize (17−30 g/d) was compared with a starch-free diet, a diet containing wheat starch that was fully digested in the small intestine, and with 18·4 g NSP from bran/d. RS increased stool wet weight by 1·6 g/d per g RS fed for potato, 1·7 for banana, 2·5 for wheat and 2·7 for maize, but this was significantly less than bran NSP at 4·9 g/g. RS was extensively digested in twenty-seven of thirtyfour diet periods but five subjects were unable to break down one or two of the RS sources. Faecal N and energy excretion were increased. RS decreased NSP breakdown and RS2(resistant starch granules) tended to prolong transit time. All forms of RS increased faecal total short-chain fatty acid excretion. RS2(from potato and banana) gave greater proportions of acetate in faeces, and RS3(retrograded starch from wheat and maize) more propionate. We have concluded that RS2and RS3are broken down in the human gut, probably in the colon although in 26% of cases this breakdown was impaired. RS exerts mild laxative properties, predominantly through stimulation of biomass excretion but also through some sparing of NSP breakdown.

Download Full-text

Effects of the intake of white wheat bread added with garlic and resistant starch: action on calcium bioavailability and metabolic parameters of growing Wistar rats

Food & Function ◽

10.1039/c8fo01407h ◽

2018 ◽

Vol 9 (11) ◽

pp. 5707-5714 ◽

Cited By ~ 4

Author(s):

Adriana R. Weisstaub ◽

María Victoria Salinas ◽

María Jimena Correa ◽

Magalí Barchuk ◽

Gabriela Berg ◽

...

Keyword(s):

Gut Microbiota ◽

Resistant Starch ◽

Wistar Rats ◽

Metabolic Parameters ◽

Wheat Bread ◽

White Wheat ◽

Calcium Bioavailability ◽

Functional Bread

Functional bread with resistant starch and garlic improved the metabolism of calcium and lipids and the growth of beneficial gut microbiota.

Download Full-text

The Effect of Chia Seeds (Salvia hispanicaL.) Addition on Quality and Nutritional Value of Wheat Bread

Journal of Food Quality ◽

10.1155/2017/7352631 ◽

2017 ◽

Vol 2017 ◽

pp. 1-7 ◽

Cited By ~ 16

Author(s):

Daria Romankiewicz ◽

Waleed Hameed Hassoon ◽

Grażyna Cacak-Pietrzak ◽

Małgorzata Sobczyk ◽

Magdalena Wirkowska-Wojdyła ◽

...

Keyword(s):

Nutritional Value ◽

Total Phenolics ◽

Content Volume ◽

Control Sample ◽

Wheat Bread ◽

Fatty Acids Composition ◽

Control Product ◽

Mineral Components ◽

Phenolics Content ◽

Bread Properties

The aim of the study was to analyze and characterize the influence of chia seeds (CS) addition (0, 2, 4, 6, and 8%) on wheat bread properties. Bread properties that underwent evaluation included chemical composition, fatty acid composition, total phenolics content, volume, baking losses, crumb texture, and color and sensory analysis. The addition of CS decreased baking losses and the volume of bread. The color of the crumb with CS was much darker as compared with the control sample. The texture analysis showed that the CS caused a decrease in the hardness of the crumb. Most importantly, the addition of CS increased the nutritional value of the bread. Bread with CS contained more dietary fiber and mineral components. Moreover, it has been observed that in comparison to the control product bread with CS was characterized by a rich fatty acids composition and higher level of phenolic compounds. Most importantly, the results showed that the substitution of wheat flour with chia seeds up to 6% did not negatively affect the final product acceptance.

Download Full-text

Tecnología del almidón resistente / Technology of resistant starch

Food Science and Technology International ◽

10.1177/108201329700300301 ◽

1997 ◽

Vol 3 (3) ◽

pp. 149-161 ◽

Cited By ~ 6

Author(s):

A. Escarpa ◽

M.C. González

Keyword(s):

High Pressure ◽

Resistant Starch ◽

Point Of View ◽

Heating And Cooling ◽

Technological Control ◽

Different Types ◽

Retrograded Starch ◽

Fresh Foods ◽

Resistant Starches ◽

Starch Fraction

In recent years the discovery of the starch fraction called resistant starch (RS) has lead to numerous investigations. The nature of this fraction is very heterogeneous, and it comprises different types of resistant starches. From a technological point of view, RS type III or retrograded starch is the most important fraction. This resistant starch is formed after heating and cooling processes which therefore may occur in numerous fresh foods and foodstuffs. This brief review describes the gela tinization and retrogradation, which occur during heating and cooling, involved in the formation of resistant starch. The influence on RS formation of technological processes used in the manu facture of cereals has been studied as well as the influence of certain treatments used in legumes. In addition, the interactions between starch and nutrients such as proteins, lipids and sugars have also been studied. Recently, a high pressure autoclave has been used in a gelatinization system, which allows a better technological control and an increase in RS yields in comparison to conven tional systems.

Download Full-text

The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production

Frontiers in Microbiology ◽

10.3389/fmicb.2021.652548 ◽

2021 ◽

Vol 12 ◽

Author(s):

Elena Bartkiene ◽

Vadims Bartkevics ◽

Iveta Pugajeva ◽

Anastasija Borisova ◽

Egle Zokaityte ◽

...

Keyword(s):

Food Industry ◽

Nutritional Value ◽

Quality Parameters ◽

Wheat Bread ◽

Overall Acceptability ◽

Ph Values ◽

Volume Porosity ◽

Direct Incorporation ◽

By Products

During plant-based drinks production a significant amount of valuable by-products (BPs) is obtained. The valorization of BPs is beneficial for both the environment and the food industry. The direct incorporation of the fermented and/or ultrasonicated almond, coconut, and oat drinks production BPs in other food products, such as wheat bread (WB) could lead to the better nutritional value as well as quality of WB. Therefore, in this study, various quantities (5, 10, 15, and 20%) of differently treated [ultrasonicated (37 kHz) or fermented with Lacticaseibacillus casei LUHS210] almond, coconut, and oat drinks preparation BPs were used in wheat bread (WB) formulations. Microbiological and other quality parameters (acidity, color, specific volume, porosity, moisture content, overall acceptability) as well as bread texture hardness during the storage and acrylamide content in the WB were evaluated. Among the fermented samples, 12-h-fermented almond and oat, as well as 24-h-fermented coconut drinks preparation BPs (pH values of 2.94, 2.41, and 4.50, respectively; total enterobacteria and mold/yeast were not found) were selected for WB production. In most cases, the dough and bread quality parameters were significantly (p ≤ 0.05) influenced by the BPs used, the treatment of the BPs, and the quantity of the BPs. The highest overall acceptability of the WB prepared with 20% fermented almond drink preparation by-product (AP), 15% fermented oat drink preparation by-product (OP), and 15% ultrasonicated OP was established. After 96 h of storage, the lowest hardness (on average, 1.2 mJ) of the breads prepared with 5% fermented AP, coconut drink preparation by-product (CP), and OP and ultrasonicated CP was found. The lowest content of acrylamide in the WB prepared with OP was found (on average, 14.7 μg/kg). Finally, 15% fermented OP could be safely used for WB preparation because the prepared bread showed high overall acceptability, as well as low acrylamide content.

Download Full-text

Does wheat yield depend on variety and planting time?

E3S Web of Conferences ◽

10.1051/e3sconf/202125804033 ◽

2021 ◽

Vol 258 ◽

pp. 04033

Author(s):

Sotvoldi Tursunov

Keyword(s):

Winter Wheat ◽

Nutritional Value ◽

Wheat Yield ◽

Biological Properties ◽

Wheat Bread ◽

Sowing Time ◽

Planting Time ◽

Sowing Dates ◽

Growth Development ◽

Vital Factor

This article describes in detail the influence of sowing dates on the growth, development and productivity of various varieties of winter wheat. Wheat occupies a special place among grain crops in terms of nutritional value and yield. It is known that Uzbekistan, winter wheat is saturated with a vital factor - light. On average, 2,500-3,000 hours of sunshine per year fall on the soil of our country. Therefore, in agriculture, it is possible to determine the sowing time, which corresponds to the biological properties of winter wheat. Wheat bread is superior to other products in its deliciousness, nutritional value and ease of digestion.

Download Full-text

Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread

British Journal Of Nutrition ◽

10.1017/s0007114507772689 ◽

2007 ◽

Vol 98 (6) ◽

pp. 1196-1205 ◽

Cited By ~ 56

Author(s):

Maria De Angelis ◽

Carlo G. Rizzello ◽

Giuditta Alfonsi ◽

Philip Arnault ◽

Stefan Cappelle ◽

...

Keyword(s):

Lactic Acid ◽

Resistant Starch ◽

Specific Volume ◽

Response Curve ◽

Lactobacillus Brevis ◽

Glycaemic Index ◽

Wheat Bread ◽

Glucose Response ◽

White Wheat ◽

Crumb Structure

This work was aimed at decreasing the glycaemic index (GI) of white wheat bread. Breads made with wheat flour (WF) or wholemeal flour (WMF) and fermented with baker's yeast had similar values of resistant starch (RS; 1·4–1·7 %, starch basis). Sourdough Lactobacillus plantarum P1 and Lactobacillus brevis P2 favoured the highest formation of RS (approximately 5 %) when fermented with WF and WMF. The mixture (1:1) of WF and WMF (WF/WMF) was selected. The effect of dietary fibres, chemical or sourdough acidification on the hydrolysis index (HI) of WF/WMF bread was determined. Among fibres, only the addition of oat fibre (5 %) decreased the HI to 90·84 %. Lactic acid determined the lowest HI, and the effect was related to the decrease of pH. For the same decrease of pH, breads fermented with L. plantarum P1 and L. brevis P2 (sourdough WF/WMF) showed values of HI lower than chemical acidification. The glucose response and GI of WF bread or sourdough WF/WMF bread enriched with oat fibre was determined by using fifteen healthy volunteers. Anhydrous glucose was used as reference. The area under the glucose response curve and the value of GI (72 %) of WF bread were significantly (P < 0·05) higher than sourdough WF/WMF bread enriched with oat fibre (GI = 53·7 %). The decrease of GI of the sourdough WF/WMF bread may be due to both fibre content and decreased pH. Compared to WMF bread, sourdough WF/WMF bread, enriched with oat fibre, had higher specific volume, better cell crumb structure and more appreciated acidulous smell, taste and aroma.

Download Full-text