Glycaemic response to frozen stored wholemeal-flour rolls enriched with fresh sourdough and whey proteins

Barbara Borczak , Elżbieta Sikora , Marek Sikora , Duška Ćurić

Abstract

The 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.
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
, Duška Ćurić
Duška Ćurić,,
-
Journal seriesStarch-Starke, ISSN 0038-9056, (A 25 pkt)
Issue year2013
Vol65
No11-12
Pages969-975
Publication size in sheets0.5
Keywords in Englishfresh sourdough, frozen storage, wheat rolls, whey proteins
DOIDOI:10.1002/star.201200262
URL http://onlinelibrary.wiley.com/doi/10.1002/star.201200262/pdf
Internal identifierWTŻ/2013/17
Languageen angielski
Score (nominal)25
ScoreMinisterial score = 25.0, 26-07-2017, ArticleFromJournal
Ministerial score (2013-2016) = 25.0, 26-07-2017, ArticleFromJournal
Publication indicators WoS Citations = 3
Citation count*2 (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.
Cite
Share Share

Get link to the record


* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
Back
Confirmation
Are you sure?