The impact of sourdough addition to frozen stored wheat-flour rolls on glycemic response in human volunteers

Barbara Borczak , Elżbieta Sikora , Marek Sikora , Ingrid Van Haesendonck

Abstract

The aim of this study was to examine the effect of sourdough addition to partially baked and frozen (PBF) wheat rolls on the glycemic index (GI). The study was performed on healthy humans (n = 15). The volunteers were asked to attend six times in the early morning, over 3 weeks. Each human tested four types of wheat rolls – two without sourdough addition: (i) fully baked, non-frozen (FBNF); (ii) PBF; and two with the addition of 3% dehydrated sourdough: (iii) FBNF (FBNF + S), (iv) PBF (PBF + S). Glucose solution was used as a reference food and tested twice. Blood glucose concentrations were measured before consumption, as well as at 15, 30, 45, 60, 90, and 120 min after the start of the meal. In the study, the addition of 3% dehydrated sourdough to fresh and frozen wheat rolls resulted in a significant decrease in the glycemic response, by 24% – FBNF + S (GI = 63 ± 7) and PBF + S (GI = 43 ± 4) – compared to the samples without sourdough: FBNF (GI = 87 ± 11), PBF (GI = 67 ± 3) (p ≤ 0.05). Both factors (freezing and sourdough), applied to the wheat rolls at the same time, statistically significantly reduced the GI, by 44% (p ≤ 0.05). The results of the study show that sourdough supplementation separately and sourdough supplementation combined with frozen storage of white wheat rolls have a significant impact on the glycemic response
Author Barbara Borczak (FoFT / DoHN)
Barbara Borczak,,
- Department of Human Nutrition
, Elżbieta Sikora (FoFT / DoHN)
Elżbieta Sikora,,
- Department of Human Nutrition
, Marek Sikora (FoFT / DoToC)
Marek Sikora,,
- Department of Technology of Carbohydrates
, Ingrid Van Haesendonck
Ingrid Van Haesendonck,,
-
Journal seriesStarch-Starke, ISSN 0038-9056, (A 25 pkt)
Issue year2011
No63
Pages801-807
Publication size in sheets0.5
Keywords in EnglishFrozen storage, Glycemic index, Sourdough, Wheat rolls
DOIDOI:10.1002/star.201100055
URL http://onlinelibrary.wiley.com/doi/10.1002/star.201100055/pdf
Internal identifierWTŻ/2011/2
Languageen angielski
Score (nominal)30
Publication indicators WoS Citations = 9
Citation count*7 (2016-08-23)
Additional fields
FinansowanieThis study has been carried out with financial support from the Commission of the European Communities, FP 6, Thematic Area ‘‘Food quality and safety’’, FOOD-2006-36302 EU-FRESH BAKE. It does not necessarily reflect its views and in no way anticipates the Commission’s future policy in this area. This study was also supported by the Polish Ministry of Science and Higher Education, grant No. 162/6 PR UE/2007/7.
Udział procentowyM. Sikora: 30%
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