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Impact of ¿-Amylase During Breadmaking on In Vitro Kinetics of Starch Hydrolysis and Glycaemic Index of Enriched Bread with Bran

AuthorsSanz Penella, Juan Mario ; Laparra, José Moisés ; Haros, Monika
KeywordsKinetics of starch hydrolysis
Glycaemic index
Wheat bran
Bran particle size distribution
Issue Date2014
PublisherKluwer Academic Publishers
CitationPlant Foods for Human Nutrition 69: 216- 221 (2014)
AbstractNowadays, the use of enzymes has become a common practice in the bakery industry, as they can improve dough quality and texture of final product. However, the use of α-amylases could have a negative effect in the glycaemic load of product, due to the released sugars from the starch hydrolysis that are not used by yeasts during the fermentation process. This study evaluated the effect of the addition of α-amylase in bakery products with bran on in vitro kinetics of starch hydrolysis. The use of flour with a high degree of extraction or high bran amount could decrease the GI even with the inclusion of α-amylase in the formulation. It should be taken into account the amount of bran and α-amylase when formulating breads in order to obtain products with lower GI than white bread. However, the fact that kinetics of starch hydrolysis remained unaltered indicates that the use of α-amylase in bread-making processes could provide technological advantages improving quality of breads without markedly changes in their glycaemic index.
Identifiersdoi: 10.1007/s11130-014-0436-7
issn: 0921-9668
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