Glycaemic response to frozen stored wholemeal-flour rolls enriched with fresh sourdough and whey proteins
Barbara Borczak , Elżbieta Sikora , Marek Sikora , Duška Ćurić
AbstractThe aim of this study was to examine the effect of addition of fresh sourdough and whey proteins to partially baked and frozen wholemeal wheat-flour rolls on the glycaemic index (GI). The study was performed on healthy humans (n = 15). Each human tested five types of wholemeal wheat rolls: (1) fully baked, non-frozen (FBNF), (2) partially baked and frozen (PBF), (3) fully baked, non-frozen with the addition of fresh sourdough (FBNF + FS), (4) partially baked and frozen with the addition of fresh sourdough (PBF + FS), and (5) partially baked and frozen with the addition of fresh sourdough and whey proteins (PBF + FS + WP). The results of the study show that supplementing whole-wheat rolls with sourdough, or freezing separately and supplementing with sourdough and whey proteins combined with frozen storage, significantly reduced the glycaemic response.
|Journal series||Starch-Starke, ISSN 0038-9056, (A 25 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||fresh sourdough, frozen storage, wheat rolls, whey proteins|
|Score|| = 25.0, 26-07-2017, ArticleFromJournal|
= 25.0, 26-07-2017, ArticleFromJournal
|Publication indicators||= 3|
|Citation count*||2 (2016-08-23)|
|Finansowanie||This 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.|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.