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Glycemic index and firming kinetics of partially baked frozen gluten-free bread with sourdough (CROSBI ID 175963)

Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija

Novotni, Dubravka ; Čukelj, Nikolina ; Smerdel, Bojana ; Bituh, Martina ; Dujmić, Filip ; Ćurić, Duška Glycemic index and firming kinetics of partially baked frozen gluten-free bread with sourdough // Journal of cereal science, 55 (2012), 2; 120-125. doi: 10.1016/j.jcs.2011.10.008

Podaci o odgovornosti

Novotni, Dubravka ; Čukelj, Nikolina ; Smerdel, Bojana ; Bituh, Martina ; Dujmić, Filip ; Ćurić, Duška

engleski

Glycemic index and firming kinetics of partially baked frozen gluten-free bread with sourdough

Gluten-free bread often has low nutritive value, high glycemic index (GI) and short shelf-life. The aim of this research was to investigate the influence of sourdough addition on GI, quality parameters and firming kinetics of gluten-free bread produced by partially baked frozen technology. Sourdough was fermented with a commercial starter of Lactobacillus fermentum and added to bread batter at four levels (7.5 ; 15 ; 22.5 or 30 %). We determined biochemical characteristics of the sourdough and bread chemical composition, glycemic index in vivo, physical properties and firming kinetics after final rebaking. All breads were enriched with inulin and were high in fibre (>6g/100g). Control bread that was prepared without sourdough had medium GI (68). Sourdough addition decreased bread GI. However, only breads with 15 and 22.5 % of sourdough had low GI. Moreover, addition of 15 and 22.5 % of sourdough had positively affected the quality parameters of partially baked frozen bread: specific volume increased, crumb firmness decreased and firming was delayed. In conclusion, the combined application of sourdough and partially baked frozen technology can decrease glycemic index, improve quality and shelf-life of gluten-free bread. Such breads can be recommended as a part of well balanced gluten-free diet.

firming kinetics; gluten-free partially baked frozen bread; glycemic index; sourdough

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Podaci o izdanju

55 (2)

2012.

120-125

objavljeno

0733-5210

10.1016/j.jcs.2011.10.008

Povezanost rada

Prehrambena tehnologija

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