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Bibliographic record number: 479703

Journal

Authors: Novotni, Dubravka; Ćurić, Duška; Bituh, Martina; Colić Barić, Irena; Škevin, Dubravka; Čukelj, Nikolina
Title: Glycemic index and phenolics of partially-baked frozen bread with sourdough
Source: International Journal of Food Sciences and Nutrition (0963-7486) 62 (2011), 1; 26-33
Paper type: article
Keywords: Glycemic index; partially-baked frozen; sourdough; wholemeal wheat bread; lactic acid bacteria
Abstract:
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.
Project / theme: 058-0580696-0702
Original language: ENG
Citation databases: Current Contents Connect (CCC)
MEDLINE
Scopus
SCI-EXP, SSCI i/ili A&HCI
Science Citation Index Expanded (SCI-EXP) (sastavni dio Web of Science Core Collectiona)
Category: Znanstveni
Research fields:
Food processing technology
URL: http://informahealthcare.com/doi/abs/10.3109/09637486.2010.506432
URL cjelovitog rada:
Google Scholar: Glycemic index and phenolics of partially-baked frozen bread with sourdough
Contrib. to CROSBI by: dnovotni2@pbf.hr (dnovotni2@pbf.hr), 2. Ruj. 2010. u 11:52 sati



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