| Glycemic index and phenolics of partially-baked frozen bread with sourdough. | |
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MedLine Citation:
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PMID: 20715901 Owner: NLM Status: In-Process |
Abstract/OtherAbstract:
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Different lactic acid bacteria starters were used to prepare sourdough to make partially-baked frozen wholemeal wheat bread. The sourdough was prepared with a pure culture of Lactobacillus plantarum or with commercial starters containing Lactobacillus brevis combined with Saccharomyces cerevisiae var. chevalieri (LV4), Lactobacillus fermentum (PL1), or Lactobacillus fermentum with phytase (PL3). We determined the acetic and lactic acid concentrations in sourdough, bread chemical composition, total phenolics content and glycemic index (GI) in vivo. Depending on the starter, the lactic to acetic acid ratio in the sourdough was significantly different. The GI of control bread without sourdough (70) was significantly higher than that of bread containing sourdough prepared with LV4 starter (50), PL1 starter (56) or PL3 starter (56), but not from bread with L. plantarum sourdough (60). The addition of 10% sourdough with a lower molar ratio of lactic to acetic acid ( ≤ 4) and higher total phenolics content is preferable for generating bread with medium and low GI. |
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Authors:
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Dubravka Novotni; Duška Curić; Martina Bituh; Irena Colić Barić; Dubravka Skevin; Nikolina Cukelj |
Publication Detail:
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Type: Journal Article; Research Support, Non-U.S. Gov't Date: 2010-08-17 |
Journal Detail:
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Title: International journal of food sciences and nutrition Volume: 62 ISSN: 1465-3478 ISO Abbreviation: Int J Food Sci Nutr Publication Date: 2011 Feb |
Date Detail:
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Created Date: 2011-01-10 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 9432922 Medline TA: Int J Food Sci Nutr Country: England |
Other Details:
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Languages: eng Pagination: 26-33 Citation Subset: IM |
Affiliation:
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Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, Zagreb, Croatia. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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