Nutritional, antioxidant, and glycaemic characteristics of new functional bread

Chemical Papers

Volumn 67, Issue 3, 2013, Pages 284-291

  Mikušová, Lucia ^a   Gereková, Petra ^a   Kocková, Monika ^a   Šturdík, Ernest ^b   Valachovičová, Martina ^c   Holubková, Andrea ^a   Vajdák, Marek ^d   Mikuš, Äubomír ^a  

^a SLOVAK UNIVERSITY OF TECHNOLOGY   (Slovakia)

^b UNIVERSITY OF SS CYRIL AND METHODIUS   (Slovakia)

^c SLOVAK MEDICAL UNIVERSITY   (Slovakia)

^d Amylum Slovakia sro   (Slovakia)

Author keywords

bread; cereal glucan; glucose; insulin; lactobacilli starter culture; wheat bran

Indexed keywords

EID: 84873411235     PISSN: 03666352     EISSN: 13369075     Source Type: Journal    
DOI: 10.2478/s11696-012-0258-8     Document Type: Conference Paper

References (34)

1. Brennan, C. S., & Cleary, L. J. (2005). The potential use of cereal (1→3, 1→4)-β-d-glucans as functional food ingredients. Journal of Cereal Science, 42, 1-13. DOI: 10.1016/j.jcs.2005.01.002.
2. Brindzová, L., Zalibera, M., Šimon, P., Čertík, M., Takácsová, M., Mikulajová, A., Mikušová, L., & Rapta, P. (2009). Screening of cereal varieties for antioxidant and radical scavenging properties applying various spectroscopic and thermoanalytical methods. International Journal of Food Science & Technology, 44, 784-791. DOI: 10.1111/j.1365-2621.2008.01898.x.
3. Cavallero, A., Empilli, S., Brighenti, F., & Stanca, A. M. (2002). High (1→3, 1→4)-β-glucan barley fractions in bread making and their effects on human glycemic response. Journal of Cereal Science, 36, 59-66. DOI: 10.1006/jcrs.2002.0454.
4. Chillo, S., Ranawana, D. V., Pratt, M., & Henry, C. J. K. (2011). Glycemic response and glycemic index of semolina spaghetti enriched with barley β-glucan. Nutrition, 27, 653-658. DOI: 10.1016/j.nut.2010.07.003.
5. Fardet, A. (2010). New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre? Nutrition Research Reviews, 23, 65-134. DOI: 10.1017/s0954422410000041.
6. Fardet, A., Leenhardt, F., Lioger, D., Scalbert, A., & Rémésy, C. (2006). Parameters controlling the glycaemic response to breads. Nutrition Research Reviews, 19, 18-25. DOI: 10.1079/nrr2006118.
7. Friedewald, W. T., Levy, R. I., & Fredrickson, D. S. (1972). Estimation of the concentration of low-density lipoprotein cholesterol in plasma, without use of the preparative ultracentrifuge. Clinical Chemistry, 18, 499-502.
8. Gajdošová, A., Petruláková, Z., Havrlentová, M., Červená, V., Hozová, B., Šturdík, E., & Kogan, G. (2007). The content of water-soluble and water-insoluble β-d-glucans in selected oats and barley varieties. Carbohydrate Polymers, 70, 46-52. DOI: 10.1016/j.carbpol.2007.03.001.
9. Gereková, P., Hybenová, E., Petruláková, Z., Kocková, M., & Valík, Ä. (2010). Design of starter cultures for preparation of sourdough. In Proceedings of the 5th International Congress Flour-Bread' 09, October 21-23, 2009 (pp 354-360). Osijek, Croatia: University of Osijek.
10. Gereková, P., Petruláková, Z., & Šturdík, E. (2011). Importance of lactobacilli for bread-making industry. Acta Chimica Slovaca, 4, 118-135.
11. Hanhineva, K., Törrönen, R., Bondia-Pons, I., Pekkinen, J., Kolehmainen, M., Mykkänen, H., & Poutanen, K. (2010). Impact of dietary polyphenols on carbohydrate metabolism. International Journal of Molecular Sciences, 11, 1365-1402. DOI: 10.3390/ijms11041365.
12. Holubková, A., Mikušová, L., & Šturdík, E. (2010). The health benefits of products with whole grain fractions. In Stretnutie mladých vedeckých pracovníkov v potravinárstve, December 2-3, 2010 (pp. 130-144). Gabčíkovo, Slovakia: Slovak University of Technology, Bratislava.
13. International Organization for Standardization (1998). Starch derivates - Determination of the composition of glucose syrups, fructose syrups and hydrogenated glucose syrups, method using high-performance liquid chromatography. ISO 10504:1998. Geneva, Switzerland.
14. International Organization for Standardization (2006). Cereals and pulses - Determination of the nitrogen content and calculation of the crude protein content - Kjeldahl method. ISO 20483:2006. Geneva, Switzerland.
15. International Organization for Standardization (2007). Cereals, pulses and by-products - Determination of ash yield by incineration. ISO 2171:2007. Geneva, Switzerland.
16. International Organization for Standardization (2008). Cereals and cereal products - Determination of total fat content. ISO 11085:2008. Geneva, Switzerland.
17. International Organization for Standardization (2009). Cereals and cereal products - Determination of moisture content - Reference method. ISO 712:2009. Geneva, Switzerland.
18. Katina, K., Arendt, E., Liukkonen, K. H., Autio, K., Flander, L., & Poutanen, K. (2005). Potential of sourdough for healthier cereal products. Trends in Food Science & Technology, 16, 104-112. DOI: 10.1016/j.tifs.2004. 03.008.
19. Kocková, M., Gereková, P., Petruláková, Z., Hybenová, E., Šturdík, E., & Valík, Ä. (2011). Evaluation of fermentation properties of lactic acid bacteria isolated from sourdough. Acta Chimica Slovaca, 4, 78-87.
20. Mikušová, L., Šturdík, E., & Holubková, A. (2011). Whole grain cereal food in prevention of obesity. Acta Chimica Slovaca, 4, 95-114.
21. Mošovská, S., Mikulášvá, M., Brindzová, L., Valík, Ä., & Mikušová, L. (2010). Genotoxic and antimutagenic activities of extracts from pseudocereals in the Salmonella mutagenicity assay. Food and Chemical Toxicology, 48, 1483-1487. DOI: 10.1016/j.fct.2010.03.015.
22. Ostman, E., Rossi, E., Larsson, H., Brighenti, F., & Bjorck, I. (2006). Glucose and insulin responses in healthy men to barley bread with different levels of (1→3;1→4)-β-glucans; predictions using fluidity measurements of in vitro enzyme digests. Journal of Cereal Science, 43, 230-235. DOI: 10.1016/j.jcs.2005.11.001.
23. Papathanasopoulos, A., & Camilleri, M. (2010). Dietary fiber supplements: Effects in obesity and metabolic syndrome and relationship to gastrointestinal functions. Gastroenterology, 138, 65-72. DOI: 10.1053/j.gastro.2009.11.045.
24. Parker, B. A., Sturm, K., MacIntosh, C. G., Feinle, C., Horowitz, M., & Chapman, I. M. (2004). Relation between food intake and visual analogue scale ratings of appetite and other sensations in healthy older and young subjects. European Journal of Clinical Nutrition, 58, 212-218. DOI: 10.1038/sj.ejcn.1601768.
25. Petruláková, Z., Hybenová, E., Mikuš ová, L., Gereková, P., Kocková, M., & Šturdík, E. (2009). The effect of lactobacilli starter culture on quality of bread. Acta Chimica Slovaca, 2, 120-128.
26. Poutanen, K., Flander, L., & Katina, K. (2009). Sourdough and cereal fermentation in a nutritional perspective. Food Microbiology, 26, 693-699. DOI: 10.1016/j.fm.2009.07.011.
27. Rizzello, C. G., Nionelli, L., Coda, R., De Angelis, M., & Gobbetti, M. (2010). Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ. Food Chemistry, 119, 1079-1089. DOI: 10.1016/j.foodchem.2009.08.016.
28. Sivam, A. S., Sun-Waterhouse, D., Quek, S. Y., & Perera, C. O. (2010). Properties of bread dough with added fiber polysaccharides and phenolic antioxidants: a review. Journal of Food Science, 75, R163-R174. DOI: 10.1111/j.1750-3841.2010.01815.x.
29. Slavin, J. L., Jacobs, D., Marquart, L., & Wiemer, K. (2001). The role of whole grains in disease prevention. Journal of the American Dietetic Association, 101, 780-785. DOI: 10.1016/s0002-8223(01)00194-8.
30. Slovak Standards Institute (1999). Slovak Technical Standard: Agricultural and food products. Determination of dietary fibre. STN 560031. Bratislava, Slovakia.
31. Smith, C. E., & Tucker, K. L. (2011). Health benefits of cereal fibre: a review of clinical trials. Nutrition Research Reviews, 24, 118-131. DOI: 10.1017/s0954422411000023.
32. Thondre, P. S., Ryan, L., & Henry, C. J. K. (2011). Barley β-glucan extracts as rich sources of polyphenols and antioxidants. Food Chemistry, 126, 72-77. DOI: 10.1016/j.foodchem.2010.10.074.
33. Vitaglione, P., Lumaga, R. B., Stanzione, A., Scalfi, L., & Fogliano, V. (2009). β-glucan-enriched bread reduces energy intake and modifies plasma ghrelin and peptide YY concentrations in the short term. Appetite, 53, 338-344. DOI: 10.1016/j.appet.2009.07.013.
34. Willis, H. J., Thomas, W., Eldridge, A. L., Harkness, L., Green, H., & Slavin, J. L. (2011). Glucose and insulin do not decrease in a dose-dependent manner after increasing doses of mixed fibers that are consumed in muffins for breakfast. Nutrition Research, 31, 42-47. DOI: 10.1016/j.nutres.2010.12.006.