Effect of Bread Structure and In Vitro Oral Processing Methods in Bolus Disintegration and Glycemic Index

The growing interest in controlling the glycemic index of starchy-rich food has encouraged research about the role of the physical structure of food. The aim of this research was to understand the impact of the structure and the in vitro oral processing methods on bolus behavior and starch hydrolysi...

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Detalles Bibliográficos
Autores: Aleixandre, Andrea, Benavent Gil, Yaiza, Rosell, Cristina M.
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2019
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/191378
Acceso en línea:http://hdl.handle.net/10261/191378
Access Level:acceso abierto
Palabra clave:Bread
Matrix structure
Oral digestion
Bolus particle size
Glycemic index
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spelling Effect of Bread Structure and In Vitro Oral Processing Methods in Bolus Disintegration and Glycemic IndexAleixandre, AndreaBenavent Gil, YaizaRosell, Cristina M.BreadMatrix structureOral digestionBolus particle sizeGlycemic indexThe growing interest in controlling the glycemic index of starchy-rich food has encouraged research about the role of the physical structure of food. The aim of this research was to understand the impact of the structure and the in vitro oral processing methods on bolus behavior and starch hydrolysis of wheat bread. Two different bread structures (loaf bread and bread roll) were obtained using different shaping methods. Starch hydrolysis during in vitro oro-gastro-intestinal digestion using the INFOGEST protocol was analyzed and oral processing was simulated by applying two different disintegration processes (basic homogenizer, crystal balls). The bread structure, and thus the shaping method during breadmaking, significantly affected the bolus particle size during all digestion stages. The different in vitro oral processing methods affected the bolus particle sizes after the oral phase in both breads, but they affected the particle size distribution after the gastric and intestinal phase only in the case of loaf bread. Aggregates were observed in the gastric phase, which were significantly reduced in the intestinal phase. When simulated oral processing with crystal balls led to bigger particle size distribution, bread rolls presented the highest in vitro starch hydrolysis. The type of in vitro oral processing allowed discrimination of the performance of the structures of the two breads during starch hydrolysis. Overall, crumb structure significantly affected texture properties, but also had a significant impact on particle size during digestion and starch digestibility.Authors acknowledge the financial support of the Spanish Ministry of Science, Innovation and Universities (Project RTI2018-095919-B-C21) and the European Regional Development Fund (FEDER) and Generalitat Valenciana (Project Prometeo 2017/189).Peer reviewedMultidisciplinary Digital Publishing InstituteAgencia Estatal de Investigación (España)Ministerio de Ciencia, Innovación y Universidades (España)European CommissionGeneralitat ValencianaConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2019201920192019info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/191378reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#RTI2018-095919-B-C21/AEI/10.13039/501100011033info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-095919-B-C21https://doi.org/10.3390/nu11092105Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1913782026-05-22T06:33:51Z
dc.title.none.fl_str_mv Effect of Bread Structure and In Vitro Oral Processing Methods in Bolus Disintegration and Glycemic Index
title Effect of Bread Structure and In Vitro Oral Processing Methods in Bolus Disintegration and Glycemic Index
spellingShingle Effect of Bread Structure and In Vitro Oral Processing Methods in Bolus Disintegration and Glycemic Index
Aleixandre, Andrea
Bread
Matrix structure
Oral digestion
Bolus particle size
Glycemic index
title_short Effect of Bread Structure and In Vitro Oral Processing Methods in Bolus Disintegration and Glycemic Index
title_full Effect of Bread Structure and In Vitro Oral Processing Methods in Bolus Disintegration and Glycemic Index
title_fullStr Effect of Bread Structure and In Vitro Oral Processing Methods in Bolus Disintegration and Glycemic Index
title_full_unstemmed Effect of Bread Structure and In Vitro Oral Processing Methods in Bolus Disintegration and Glycemic Index
title_sort Effect of Bread Structure and In Vitro Oral Processing Methods in Bolus Disintegration and Glycemic Index
dc.creator.none.fl_str_mv Aleixandre, Andrea
Benavent Gil, Yaiza
Rosell, Cristina M.
author Aleixandre, Andrea
author_facet Aleixandre, Andrea
Benavent Gil, Yaiza
Rosell, Cristina M.
author_role author
author2 Benavent Gil, Yaiza
Rosell, Cristina M.
author2_role author
author
dc.contributor.none.fl_str_mv Agencia Estatal de Investigación (España)
Ministerio de Ciencia, Innovación y Universidades (España)
European Commission
Generalitat Valenciana
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Bread
Matrix structure
Oral digestion
Bolus particle size
Glycemic index
topic Bread
Matrix structure
Oral digestion
Bolus particle size
Glycemic index
description The growing interest in controlling the glycemic index of starchy-rich food has encouraged research about the role of the physical structure of food. The aim of this research was to understand the impact of the structure and the in vitro oral processing methods on bolus behavior and starch hydrolysis of wheat bread. Two different bread structures (loaf bread and bread roll) were obtained using different shaping methods. Starch hydrolysis during in vitro oro-gastro-intestinal digestion using the INFOGEST protocol was analyzed and oral processing was simulated by applying two different disintegration processes (basic homogenizer, crystal balls). The bread structure, and thus the shaping method during breadmaking, significantly affected the bolus particle size during all digestion stages. The different in vitro oral processing methods affected the bolus particle sizes after the oral phase in both breads, but they affected the particle size distribution after the gastric and intestinal phase only in the case of loaf bread. Aggregates were observed in the gastric phase, which were significantly reduced in the intestinal phase. When simulated oral processing with crystal balls led to bigger particle size distribution, bread rolls presented the highest in vitro starch hydrolysis. The type of in vitro oral processing allowed discrimination of the performance of the structures of the two breads during starch hydrolysis. Overall, crumb structure significantly affected texture properties, but also had a significant impact on particle size during digestion and starch digestibility.
publishDate 2019
dc.date.none.fl_str_mv 2019
2019
2019
2019
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/191378
url http://hdl.handle.net/10261/191378
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
RTI2018-095919-B-C21/AEI/10.13039/501100011033
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-095919-B-C21
https://doi.org/10.3390/nu11092105
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
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