Bieniek Angelika, Buksa Krzysztof
Department of Carbohydrate Technology and Cereal Processing, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland.
Molecules. 2025 Apr 11;30(8):1722. doi: 10.3390/molecules30081722.
The aim of this study was to characterize in vitro digestion of wheat breads baked with sourdough or the postponed baking method without and with arabinoxylan (AX) of different molar mass. The influence of the AX share on the rate of starch digestion, the molar mass of resistant starch (RS) and the pasting characteristics of crumb suspensions of breads baked by the sourdough and postponed baking methods were investigated. Sourdough wheat breads were characterized by contents of very slowly digestible starch (DS) of 1.3% and RS of 1% higher in the crumb, compared to breads baked by the postponed baking method. In the crumb of sourdough breads, after storage for 1 and 3 days, in all variants of the samples (especially with the 2% share of high molar mass AXs), the content of the rapidly digested starch (RDS) fraction decreased, the content of the slowly digestible (SDS) and DS fractions did not change significantly, while the content of the RS fraction increased. In addition, the RS fraction present in the crumb of sourdough breads was generally characterized by a lower molar mass than the RS isolated from the crumb of breads baked by the postponed baking method. The crumb of wheat breads baked using sourdough was characterized by higher viscosity, compared to those baked by the postponed baking method.
本研究的目的是表征用酸面团或延迟烘焙法烘焙的小麦面包在有无不同摩尔质量阿拉伯木聚糖（AX）情况下的体外消化情况。研究了AX含量对淀粉消化速率、抗性淀粉（RS）摩尔质量以及酸面团法和延迟烘焙法烘焙面包的面包屑悬浮液糊化特性的影响。与延迟烘焙法烘焙的面包相比，酸面团小麦面包的面包屑中极慢消化淀粉（DS）含量高1.3%，RS含量高1%。在酸面团面包的面包屑中，储存1天和3天后，在所有样品变体中（尤其是高摩尔质量AX含量为2%的变体），快速消化淀粉（RDS）部分的含量降低，慢消化（SDS）和DS部分的含量没有显著变化，而RS部分的含量增加。此外，酸面团面包面包屑中的RS部分的摩尔质量通常低于从延迟烘焙法烘焙面包的面包屑中分离出的RS。与延迟烘焙法烘焙的面包相比，用酸面团烘焙的小麦面包面包屑具有更高的粘度。
