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Effects of dietary fibres, polyphenols and proteins on the estimated glycaemic index, physicochemical, textural and microstructural properties of steamed bread

文献类型： 外文期刊

作者： Liu, Sijing 1 ; Sun, Hongnan 1 ; Ma, Mengmei 1 ; Mu, Taihua 1 ;

作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, 2 Yuan Ming Yuan West Rd,POB 5109, Beijing 100193, Peoples R China

关键词： Dietary fibre; glycaemic index; polyphenol; protein; wheat steamed bread

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.3； 五年影响因子：3.5 ）

ISSN： 0950-5423

年卷期： 2024 年 59 卷 6 期

页码：

收录情况： SCI

摘要： The effects of dietary fibres, polyphenols, proteins and their combination on the estimated glycaemic index (eGI) of steamed bread, as well as the specific volume, height-to-diameter ratio, textural and microstructural properties thereof were studied. The results showed that supplementation of 7% soybean dietary fibre, 10% gallic acid combined with 25% soybean protein isolate significantly reduced the starch digestibility of wheat steamed bread, as evidenced by the significant decrease of eGI value from 88.16 to 49.16, which was classified as low GI steamed bread. While, the addition of soybean dietary fibre, gallic acid and soybean protein isolate together negatively affected the fermentation properties of dough, resulting in lower specific volume, chewiness, springiness and higher hardness of steamed bread compared to wheat bread without any addition. The above results in this study might provide theoretical guidance for the development of healthier and blood glucose-friendly steamed bread in the staple food industry. Supplementation of 7% soybean dietary fibre +10% gallic acid + 25% soybean protein isolate could reduce the eGI value from 88.16 to 49.16 of steamed bread, which was classified as low GI food, while, resulting in lower specific volume, chewiness, springiness and higher hardness thereof. image

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