Impact of texture modification and dietary fibre content on the glycemic index and the acceptability of French bread

Dietary Fibre: New Frontiers for Food and Health

Volumn , Issue , 2010, Pages 115-120

  Saulnier, L ^a   Ducasse, M ^a   Chiron, H ^a   Della Valle, G ^a   Martin, C ^b   Issanchou, S ^b   Rouau, X ^c   Rizkalla, S W ^d  

^a INRA   (France)

^b CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

^c UMR IATE   (France)

^d CENTRE DE RECHERCHE DES CORDELIERS   (France)

Author keywords

Bread texture; Consumer expectations; Dietary fibre; Glycemic index

Indexed keywords

EID: 84898596934     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.3920/978-90-8686-692-2     Document Type: Chapter

References (5)

1. Cavella, S., Romano, A., Giancone, T. and Masi, P., 2008. The influence of dietary fibres on bubble development during bread making. In: Campbell, G.M., Scanlon, M.G., Pyle, D.L. (eds.), Bubbles in Food 2-novelty, health and luxury. Eagan Press, St. Paul, USA, pp. 311-322.
2. Hemery, Y., Lullien-Pellerin, V., Rouau, X., Abecassis, J., Samson, M.-F., Aman, P., Von Reding, W., Spoerndli, C.C. and Barron, C., 2009. Biochemical markers: efficient tools for the assessment of wheat grain tissue proportions in milling fractions. Journal of Cereal Science 49: 55-64.
3. Martin C., Courcoux, P., Chiron, H. and Issanchou, S., 2008. Caractéristiques sensorielles clés de l'acceptabilité d'un pain de type baguette française. Industrie des Céréales 159: 6-19.
4. Ordaz-Ortiz, J.J. and Saulnier, L., 2005. Structural variability of arabinoxylans from wheat flour. Comparison of water-extractable and xylanase-extractable arabinoxylans. Journal of Cereal Science 42: 119-125.
5. Rizkalla S.W., Laromiguiere, M., Champ, M., Bruzzo, F., Boillot, J. and Slama, G., 2006. Effect of baking process on postprandial metabolic consequences: randomised trials in normal and type 2 diabetic subjects. European Journal of Clinical Nutrition 61: 1-9.