Effect of baking on nutritional properties of starch in organic spelt whole grain products

Food Chemistry

Volumn 111, Issue 1, 2008, Pages 150-156

  Abdel Aal, El Sayed M ^a   Rabalski, Iwona ^a  

^a GUELPH RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Biscuit; Bread; Common wheat; Cookie; Muffin; Organic spelt; Starch digestibility in vitro; Whole grain food

Indexed keywords

GLUCOSE; STARCH;

ARTICLE; BREAD; COOKING; DOUGH; FERMENTATION; GRAIN; NUTRIENT CONTENT; WHEAT; YEAST;

TRITICUM AESTIVUM; TRITICUM AESTIVUM SUBSP. SPELTA;

EID: 43649104869     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.03.050     Document Type: Article

References (31)

1. AACC, (2000). Approved methods of the American association of cereal chemists (10th ed.). St. Paul, MN: The Association.
2. E.-S.M. Abdel-Aal P. Hucl Spelt: A specialty wheat for emerging food uses E.-S.M. Abdel-Aal P. Wood Specialty grains for food and feed 2005 American Association of Cereal Chemists MN 109 141
3. E.-S.M. Abdel-Aal P. Hucl F.W. Sosulski Compositional and nutritional characteristics of spring einkorn and spelt wheats Cereal Chemistry 72 1995 621 624
4. E.-S.M. Abdel-Aal P. Hucl F.W. Sosulski Food uses for ancient wheats Cereal Foods World 43 1998 763 767
5. E.-S.M. Abdel-Aal P. Hucl F.W. Sosulski Optimizing the bread formulation for soft spelt wheat Cereal Foods World 44 1999 480 483
6. E.-S.M. Abdel-Aal F.W. Sosulski P. Hucl Origins, characteristics and potentials of ancient wheats Cereal Foods World 43 1998 708 715
7. E.K. Arendt L.A.M. Ryan F.D. Bello Impact of sourdough on the texture of bread Food Microbiology 24 2007 165 174
8. K.M. Behall D.J. Schoofield Food amylose content affects postprandial glucose and insulin responses Cereal Chemistry 82 2005 654 659
9. G. Bonafaccia V. Galli R. Francisci V. Mair V. Skranbanja I. Kreft Characteristics of spelt wheat products and nutritional value of spelt wheat-based bread Food Chemistry 68 2000 437 441
10. A. Cassidy S.A. Bingham J.H. Cummings Starch intake and colorectal cancer risk: An international comparison British Journal of Cancer 69 1994 937 942
11. E.A.M. De Deckere W.J. Kloots J.M.M. Van Amelsvoort Both raw and retrograded starch decrease serum triacylglycerol concentration and fat accretion in the rat British Journal of Nutrition 73 1995 287 289
12. EN, (2007). Euromonitor International March 2007, Available from http://www.euromonitor.com/ .
13. H.N. Englyst S.M. Kingman J.H. Cummings Classification and measurement of nutritionally important starch fractions European Journal of Clinical Nutrition 46 1992 S33 S50
14. FAO/WHO. (1998). Carbohydrates in human nutrition. Report of a joint FAO/WHO expert consultation Rome, 14–18 April 1997.
15. D.J.A. Jenkins T.M.S. Wolever G.R. Collier A. Ocana A.V. Rao D.J.A. Bukley Metabolic effects of a low-glycemic index diet American Journal of Clinical Nutrition 46 1987 968 975
16. G.H.J. Kema W. Lange Resistance in spelt wheat to yellow rust II. Monosomic analysis of the Iranian accession 415 Euphytica 63 1992 219 224
17. Q. Liu Z. Gu E. Donner I. Tetlow M. Emes Investigation of digestibility in vitro and physicochemical properties of A- and B-type starch from soft and hard wheat flour Cereal Chemistry 84 2007 15 21
18. S. Mahadevamma R.N. Tharanathan Processed rice starch characteristics and morphology European Food Research and Technology 225 2007 603 612
19. E. Marconi M. Carcea M. Graziano R. Cubadda Kernel properties and pasta-making quality of five European spelt wheat ( Triticum spelta L) cultivars Cereal Chemistry 76 1999 25 29
20. E. Marconi M. Carcea M. Schiavone R. Cubadda Spelt ( Triticum spelta L) Pasta quality: combined effect of flour properties and drying conditions Cereal Chemistry 79 2002 634 639
21. C. Marques L. D’auria P.D. Cani C. Baccelli R. Rozenberg N.L. Ruibal-Mendieta Comparison of glycemic index of spelt and wheat bread in human volunteers Food Chemistry 100 2007 1265 1271
22. R.A. Miller R.C. Hoseney Factors in hard wheat flour responsible for reduced cookie spread Cereal Chemistry 74 1997 330 336
23. J. Moudrý V. Dvořáček Chemical composition of grain of different spelt ( Triticum spelta L) varieties Rostlinná Výroba 45 1999 533 538
24. G.S. Ranhotra J.A. Gelroth B.K. Glaser Effect of resistant starch on blood and liver lipids in hamsters Cereal Chemistry 73 1996 176 178
25. G.S. Ranhotra J.A. Gelroth S.D. Leinen Resistant starch in selected grain-based foods Cereal Foods World 44 1999 357 359
26. R. Rendon-Villalobos L.A. Bello-Prérez P. Osorio-Díaz J. Tovar O. Paredes-López Effect of storage time on in vitro digestibility and resistant starch content on nixtamal masa and tortilla Cereal Chemistry 79 2002 340 344
27. A. Ruegger H. Winzeler J. Nosberger Studies on the germination behaviour of spelt ( Triticum spelta L.) and wheat ( Triticum aestivum L.) under stress conditions Seed Science and Technology 18 1990 311 320
28. M.B. Schulze S. Liu E.B. Rimm J.A. Manson W.C. Willett F.B. Hu Glycemic index, glycemic load and dietary fiber intake and incidence of type 2 diabetes in younger and middle-aged women American Journal of Clinical Nutrition 80 2004 348 356
29. V. Skrabanja H.G.M.L. Elmståhl I. Kreft I.M.E. Björck Nutritional properties of starch in buckwheat products: Studies in vitro and in vivo Journal of Agricultural and Food Chemistry 49 2001 490 496
30. V. Skrabanja B. Kovac T. Golob H.G.M.L. Elmståhl I.M.E. Björck I. Kreft Effect of spelt wheat flour and kernel on bread composition and nutritional characteristics Journal of Agricultural and Food Chemistry 49 2001 497 500
31. O. Vincentini F. Maialetti L. Gazza M. Silano M. Dessi M. De Vincenzi Environmental factors of celiac disease: Cytotoxicity of hulled wheat species Triticum monococcum , T. turgidum ssp. dicoccum and T. aestivum ssp. spelta Journal of Gastroenterology and Hepatology 22 2007 1816 1822