Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread
Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread
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DOI：
10.1017/s0007114507772689
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发表时间：
2007-12-01
影响因子：
3.6
通讯作者：
Gobbetti, Marco
中科院分区：
文献类型：
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作者：
De Angelis, Maria;Rizzello, Carlo G.;Gobbetti, Marco
本工作旨在降低白色小麦面包的血糖指数（GI）。用小麦粉（WF）或全麦面粉（WMF）和面包酵母发酵的面包具有相似的抗性淀粉值（RS; 1.4- 1.7%，淀粉基础）。酸面团植物乳杆菌P1和短乳杆菌P2有利于RS的最高形成（约5%）时，发酵WF和WMF。选择WF和WMF的混合物（1：1）（WF/WMF）。研究了膳食纤维、化学品或酸面团酸化对WF[WMF]面包水解指数（HI）的影响。在纤维中，只有燕麦纤维（5%）的添加降低HI至90- 84%。乳酸使面包的HI值最低，其影响与pH值的降低有关。plantarum PI和L. brevis P2（酸面团WF/ WMF）的HI值低于化学酸化。采用15名健康志愿者测定了富含燕麦纤维的WF面包和酸面团WF/WMF面包的葡萄糖反应和GI。使用无水葡萄糖作为参比。WF面包的葡萄糖反应曲线下面积和GI值（72%）显著高于对照组（P
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 PI 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