| Effects of barley β-glucan-enriched flour fractions on the glycaemic index of bread. | |
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MedLine Citation:
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PMID: 21707450 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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The aim of this research was to evaluate β-glucan-enriched flours, obtained from barleys with either normal or waxy starch, for their effects on the glycaemic index (GI) and the quality of bread. Rheological results confirmed that when barley flour was included in the dough the overall quality of bread slightly worsened. However, positive consequences on glycaemia were obtained with the normal starch barley: the GI of all-wheat bread (82.8 ± 7.2) was significantly reduced (57.2 ± 7.9) when 40% of wheat flour was substituted with β-glucan-enriched barley flour (6.0% ± 0.1 β-glucan in the final flour blend). In contrast, this positive effect was significantly reduced (GI: 70.1 ± 9.1) when 40% of wheat flour was substituted with the β-glucan-enriched flour of a waxy barley (CDC Alamo; 6.6 ± 0.2 β-glucan in the final flour blend), suggesting that the ability of β-glucans to lower the GI was affected by the barley starch-type. |
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Authors:
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Franca Finocchiaro; Barbara Ferrari; Alberto Gianinetti; Francesca Scazzina; Nicoletta Pellegrini; Rosita Caramanico; Claudia Salati; Vigen Shirvanian; Antonio Michele Stanca |
Publication Detail:
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Type: JOURNAL ARTICLE Date: 2011-6-28 |
Journal Detail:
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Title: International journal of food sciences and nutrition Volume: - ISSN: 1465-3478 ISO Abbreviation: - Publication Date: 2011 Jun |
Date Detail:
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Created Date: 2011-6-28 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 9432922 Medline TA: Int J Food Sci Nutr Country: - |
Other Details:
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Languages: ENG Pagination: - Citation Subset: - |
Affiliation:
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C.R.A. - GPG , Fiorenzuola d'Arda (PC) , Italy. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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