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izvor podataka: crosbi

Glycemic index and phenolics of partially-baked frozen bread with sourdough (CROSBI ID 165544)

Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija

Novotni, Dubravka ; Ćurić, Duška ; Bituh, Martina ; Colić Barić, Irena ; Škevin, Dubravka ; Čukelj, Nikolina Glycemic index and phenolics of partially-baked frozen bread with sourdough // International journal of food sciences and nutrition, 62 (2011), 1; 26-33

Podaci o odgovornosti

Novotni, Dubravka ; Ćurić, Duška ; Bituh, Martina ; Colić Barić, Irena ; Škevin, Dubravka ; Čukelj, Nikolina

engleski

Glycemic index and phenolics of partially-baked frozen bread with sourdough

Different lactic acid bacteria starters were used to prepare sourdough to make partially-baked frozen wholemeal wheat bread. The sourdough was prepared with a pure culture of Lactobacillus plantarum or with commercial starters containing Lactobacillus brevis combined with Saccharomyces cerevisiae var. chevalieri (LV4), Lactobacillus fermentum (PL1), or Lactobacillus fermentum with phytase (PL3). We determined the acetic and lactic acid concentrations in sourdough, bread chemical composition, total phenolics content and glycemic index (GI) in vivo. Depending on the starter, the lactic to acetic acid ratio in the sourdough was significantly different. The GI of control bread without sourdough (70) was significantly higher than that of bread containing sourdough prepared with LV4 starter (50), PL1 starter (56) or PL3 starter (56), but not from bread with L. plantarum sourdough (60). The addition of 10% sourdough with a lower molar ratio of lactic to acetic acid ( ≤ 4) and higher total phenolics content is preferable for generating bread with medium and low GI.

Glycemic index; partially-baked frozen; sourdough; wholemeal wheat bread; lactic acid bacteria

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Podaci o izdanju

62 (1)

2011.

26-33

objavljeno

0963-7486

Povezanost rada

Prehrambena tehnologija

Indeksiranost