TY - JOUR
T1 - Monitoring the effect of cell wall integrity in modulating the starch digestibility of durum wheat during different steps of bread making
AU - Tagliasco, Marianna
AU - Tecuanhuey, Maria
AU - Reynard, Reynard
AU - Zuliani, Rachel
AU - Pellegrini, Nicoletta
AU - Capuano, Edoardo
PY - 2022/12/1
Y1 - 2022/12/1
N2 - Reduction of starch digestibility in starchy foods is beneficial for lowering the risks for major non-communicable diseases. Preserving cell integrity is known to delay starch digestibility in flour but its effect in bread is not clear. In this study, the effect of increasing particle size on in vitro starch digestibility of durum wheat flour, dough, and bread was investigated. Cell integrity was retained during bread processing for medium (1000 µm-1800 µm), and large (>1800 µm) flour, whereas in small one cell walls were mostly damaged (<350 µm). In vitro starch digestibility of flour decreased increasing particle size, but no difference was found in dough. In bread, instead, a modest decrease of starch digestibility for the bread made by large particle was observed, likely due to its dense structure. In conclusion, a high particle size could limit starch digestibility in durum wheat flour but not in bread.
AB - Reduction of starch digestibility in starchy foods is beneficial for lowering the risks for major non-communicable diseases. Preserving cell integrity is known to delay starch digestibility in flour but its effect in bread is not clear. In this study, the effect of increasing particle size on in vitro starch digestibility of durum wheat flour, dough, and bread was investigated. Cell integrity was retained during bread processing for medium (1000 µm-1800 µm), and large (>1800 µm) flour, whereas in small one cell walls were mostly damaged (<350 µm). In vitro starch digestibility of flour decreased increasing particle size, but no difference was found in dough. In bread, instead, a modest decrease of starch digestibility for the bread made by large particle was observed, likely due to its dense structure. In conclusion, a high particle size could limit starch digestibility in durum wheat flour but not in bread.
KW - Bread quality
KW - Confocal laser scanning microscopy
KW - In vitro starch digestibility
KW - Intact cells
KW - Particle size
KW - Wheat durum
U2 - 10.1016/j.foodchem.2022.133678
DO - 10.1016/j.foodchem.2022.133678
M3 - Article
C2 - 35849983
AN - SCOPUS:85134606103
SN - 0308-8146
VL - 396
JO - Food Chemistry
JF - Food Chemistry
M1 - 133678
ER -