Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy.
Food Quality and Design Group, Wageningen University, Wageningen, The Netherlands.
Food Chem. 2022 Dec 1;396:133678. doi: 10.1016/j.foodchem.2022.133678. Epub 2022 Jul 15.
Reduction of starch digestibility in starchy foods is beneficial for lowering the risks for major non-communicable diseases. Preserving cell integrity is known to delay starch digestibility in flour but its effect in bread is not clear. In this study, the effect of increasing particle size on in vitro starch digestibility of durum wheat flour, dough, and bread was investigated. Cell integrity was retained during bread processing for medium (1000 µm-1800 µm), and large (>1800 µm) flour, whereas in small one cell walls were mostly damaged (<350 µm). In vitro starch digestibility of flour decreased increasing particle size, but no difference was found in dough. In bread, instead, a modest decrease of starch digestibility for the bread made by large particle was observed, likely due to its dense structure. In conclusion, a high particle size could limit starch digestibility in durum wheat flour but not in bread.
减少淀粉类食物的淀粉消化率有助于降低主要非传染性疾病的风险。已知保持细胞完整性会延迟面粉中的淀粉消化率，但在面包中其效果尚不清楚。本研究旨在探讨增加颗粒大小对硬质小麦粉、面团和面包体外淀粉消化率的影响。在面包加工过程中，中粒径（1000 µm-1800 µm）和大粒径（>1800 µm）的硬质小麦粉保留了细胞完整性，而小粒径（<350 µm）的面粉中大部分细胞壁被破坏。体外淀粉消化率随着颗粒大小的增加而降低，但面团中没有差异。相反，在面包中，大粒径面包的淀粉消化率略有下降，这可能是由于其致密的结构。总之，高颗粒大小可以限制硬质小麦粉的淀粉消化率，但不能限制面包的淀粉消化率。
