Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre
In: European food research & technology (Print), Jg. 229 (2009), Heft 4, S. 593-601
Online
academicJournal
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Zugriff:
Three Lactobacillus strains were selected and used together as sourdough starter. Sourdough performances were evaluated for 30 days. Three breads were manufactured: wheat sourdough bread (WSB), WSB enriched with oat and rye fibres (WSB-DF) and wheat yeasted bread (WYB) fermented with baker's yeast alone. WSB-DF and WSB showed higher specific volume and lower firmness than WYB. Sensory analysis showed that WSB-DF and WSB were preferred due to acidulous smell, taste and aroma. Compared to WYB and WSB, WSB-DF had high level of dietary fibre (DF). WYB was used as the control to estimate the hydrolysis index (HI = 100). WSB-DF had values of HI lower than WSB (59 vs. 86%). As estimated on 20 volunteers, the value of GI for WSB-DF was ca. 41 %. WSB-DF bread manufactured at industrial plant combined low-GI with physiologically significant supply of DF and high standard structure and sensory features.
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Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre
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| Autor/in / Beteiligte Person: | DE ANGELIS, M ; DAMIANO, N ; RIZZELLO, C. G ; CASSONE, A ; DI CAGNO, R ; GOBBETTI, Marco |
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| Zeitschrift: | European food research & technology (Print), Jg. 229 (2009), Heft 4, S. 593-601 |
| Veröffentlichung: | Heidelberg: Springer, 2009 |
| Medientyp: | academicJournal |
| Umfang: | print, 42 ref |
| ISSN: | 1438-2377 (print) |
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