TY - JOUR
T1 - Can fermentation methods and granulometry modulate bread starch digestibility without hindering its technological quality?
AU - Tagliasco, Marianna
AU - Boukid, Fatma
AU - Renzetti, Stefano
AU - Marti, Alessandra
AU - Bancalari, Elena
AU - Vittadini, Elena
AU - Pellegrini, Nicoletta
PY - 2024/11
Y1 - 2024/11
N2 - Reducing starch digestibility in bread while maintaining its quality has been a trending topic in recent decades. This study explores the effects of different fermentation methods—Direct Method (DM), Poolish (PO), and Sourdough (SD)—combined with semolina of varying granulometry (Fine Semolina (FS), ∼150 µm; Coarse Semolina (CS), ∼550 µm) on bread properties. A full factorial design was employed to assess the influence of these variables on dough properties (pH and total titratable acidity (TTA)), bread quality (porosity, texture profile analysis, and volume), and in vitro digestibility (using Englyst's method). Results indicate that SD-fermented doughs exhibited higher TTA and lower pH, leading to bread with reduced porosity and volume compared to PO and DM, and a reduced starch digestibility due to a dense crumb structure. CS produced slightly more porous bread with lower resistant starch than FS. To conclude, the fermentation method was the major factor influencing bread quality and digestibility.
AB - Reducing starch digestibility in bread while maintaining its quality has been a trending topic in recent decades. This study explores the effects of different fermentation methods—Direct Method (DM), Poolish (PO), and Sourdough (SD)—combined with semolina of varying granulometry (Fine Semolina (FS), ∼150 µm; Coarse Semolina (CS), ∼550 µm) on bread properties. A full factorial design was employed to assess the influence of these variables on dough properties (pH and total titratable acidity (TTA)), bread quality (porosity, texture profile analysis, and volume), and in vitro digestibility (using Englyst's method). Results indicate that SD-fermented doughs exhibited higher TTA and lower pH, leading to bread with reduced porosity and volume compared to PO and DM, and a reduced starch digestibility due to a dense crumb structure. CS produced slightly more porous bread with lower resistant starch than FS. To conclude, the fermentation method was the major factor influencing bread quality and digestibility.
KW - Durum wheat bread
KW - Fermentation
KW - In vitro starch digestion
KW - Particle size
KW - Semolina
KW - Textural properties
U2 - 10.1016/j.jff.2024.106464
DO - 10.1016/j.jff.2024.106464
M3 - Article
AN - SCOPUS:85204183521
SN - 1756-4646
VL - 122
JO - Journal of Functional Foods
JF - Journal of Functional Foods
M1 - 106464
ER -