Significance of thermal transitions on starch digestibility and firming kinetics of restricted water mixed flour bread matrices.

Impact of visco-metric profile of composite dough matrices on starch digestibility and firming and 1 retrogradation kinetics of breads thereof: additive and non additive interactive effects of non-wheat

Digestibility of gluten proteins is reduced by baking and enhanced by starch digestion

SCOPE Resistance of proteins to gastrointestinal digestion may play a role in determining immune-mediated adverse reactions to foods. However, digestion studies have largely been restricted to purified proteins and the impact of food processing and food matrices on protein digestibility is poorly understood. METHODS AND RESULTS Digestibility of a total gliadin fraction (TGF), flour (cv Herewa...

Application of resistant starch in bread: processing, proximate composition and sensory quality of functional bread products from wheat flour and African locust bean (Parkia biglobosa) flour

Application of resistant starch prepared from parkia flour was produced by replacement of wheat flour with 0, 5%, 10%, 15%, 20%, 30% and 40% Parkia flour. Processing, proximate composition, digestibility of resistant starch in bread and sensory quality were evaluated. Resistant starch was significantly (p < 0.05) increased as Parkia flour level increase in all breads. The resistant starch prepa...

Effects of sugarcane, palm sugar, coconut sugar and sorbitol on starch digestibility and physicochemical properties of wheat based foods

Wheat flours mixed with four types of sweeteners; sugarcane, palm sugar, coconut sugar and sorbitol were evaluated for their in vitro starch digestibility, estimated glycemic index (GI) and physicochemical properties. It was found that sorbitol which is a sugar alcohol gave the best starch digestibility results providing the lowest estimated GI values. Palm and coconut sugars provided better st...

Effect of thermal processing and storage on digestibility of starch in whole wheat grains

Gelatinisation and retrogradation of starch in wheat flour systems and whole wheat grains were studied using differential scanning calorimetry (DSC) and the impact of these events on starch digestibility was investigated. Retrogradation of starch was studied with partially and fully cooked (boiled at 100°C for 12 min and 32 min, respectively) wheat grains that were subjected to storage at 22°C ...