TY - JOUR
T1 - Dietary fiber content, texture, and in vitro starch digestibility of different white bread crusts
AU - Agama-Acevedo, Edith
AU - Pacheco-Vargas, Glenda
AU - Gutierrez-Meraz, Felipe
AU - Tovar, Juscelino
AU - Bello-Perez, Luis A.
N1 - Publisher Copyright:
© 2019 Elsevier Ltd
PY - 2019/9
Y1 - 2019/9
N2 - Different types of white bread are sold and widely consumed worldwide. The objective of this study was to evaluate the starch digestibility in the crust of different white breads. Three popular commercial white breads were analyzed for dietary fiber (DF), thermal properties, texture, starch hydrolysis and resistant starch (RS) contents, in freshly baked and stored samples. The DF content in fresh crusts “as eaten” (6.8–7.2%) represents about 25% of the recommended daily consumption. The hardness and elasticity, RS and DF contents increased upon storage, associated with incomplete starch gelatinization and retrogradation, corroborated by the thermal analysis. The hydrolysis rate suggested that the structural arrangement of the starch components in the crust, possibly due to the low water content resulting from evaporation during baking and upon storage, restricts the susceptibility to digestive enzymes action. Consumption of bread crust may be suggested as a means to increase the DF intake.
AB - Different types of white bread are sold and widely consumed worldwide. The objective of this study was to evaluate the starch digestibility in the crust of different white breads. Three popular commercial white breads were analyzed for dietary fiber (DF), thermal properties, texture, starch hydrolysis and resistant starch (RS) contents, in freshly baked and stored samples. The DF content in fresh crusts “as eaten” (6.8–7.2%) represents about 25% of the recommended daily consumption. The hardness and elasticity, RS and DF contents increased upon storage, associated with incomplete starch gelatinization and retrogradation, corroborated by the thermal analysis. The hydrolysis rate suggested that the structural arrangement of the starch components in the crust, possibly due to the low water content resulting from evaporation during baking and upon storage, restricts the susceptibility to digestive enzymes action. Consumption of bread crust may be suggested as a means to increase the DF intake.
KW - Bread
KW - Crust
KW - Dietary fiber
KW - Resistant starch
KW - Thermal analysis
UR - http://www.scopus.com/inward/record.url?scp=85071138440&partnerID=8YFLogxK
U2 - 10.1016/j.jcs.2019.102824
DO - 10.1016/j.jcs.2019.102824
M3 - Artículo
AN - SCOPUS:85071138440
SN - 0733-5210
VL - 89
JO - Journal of Cereal Science
JF - Journal of Cereal Science
M1 - 102824
ER -