Effects of wheat and rye bread structure on mastication process and bolus properties

Food Research International

Volumn 66, Issue , 2014, Pages 356-364

  Pentikäinen, Saara ^a   Sozer, Nesli ^a   Närväinen, Johanna ^a   Ylätalo, Saara ^a   Teppola, Pekka ^a   Jurvelin, Jukka ^b   Holopainen Mantila, Ulla ^a   Törrönen, Riitta ^b   Aura, Anna Marja ^a   Poutanen, Kaisa ^a,b  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^b UNIVERSITY OF EASTERN FINLAND   (Finland)

Author keywords

Bolus; Bread; Digestion; Mastication; Rye; Structure; Wheat

Indexed keywords

MASTICATION; STRUCTURE (COMPOSITION);

BOLUS; BREAD; RYE; WHEAT;

SLUDGE DIGESTION;

EID: 84908289087     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.09.034     Document Type: Article

References (30)

1. Andersson A.A., Landberg R., Söderman T., Hedkvist S., Katina K., Juvonen R., et al. Effects of alkylresorcinols on volume and structure of yeast-leavened bread. Journal of the Science of Food and Agriculture 2011, 91(2):226-232. 10.1002/jsfa.4174.
2. Autio K., Parkkonen T., Fabritius M. Observing structural differences in wheat and rye bread. Cereal Foods World 1997, 42(8):702-705.
3. Bornhorst G.M., Singh R.P. Bolus formation and disintegration during digestion of food carbohydrates. Comprehensive Reviews in Food Science and Food Safety 2012, 11(2):101-118. 10.1111/j.1541-4337.2011.00172.x.
4. Butterworth P.J., Warren F.J., Ellis P.R. Human alpha-amylase and starch digestion: An interesting marriage. Starch - Stärke 2011, 63(7):395-405. 10.1002/star.201000150.
5. Fardet A., Leenhardt F., Lioger D., Scalbert A., Remesy C. Parameters controlling the glycaemic response to breads. Nutrition Research Reviews 2006, 19(1):18-25. 10.1079/NRR2006118.
6. Forsberg T., Åman P., Landberg R. Effects of whole grain rye crisp bread for breakfast on appetite and energy intake in a subsequent meal: Two randomised controlled trails with different amounts of test foods and breakfast energy content. Nutrition Journal 2014, 13(26). 10.1186/1475-2891-13-26.
7. Goesaert H., Brijs K., Veraverbeke W.S., Courtin C.M., Gebruers K., Delcour J.A. Wheat flour constituents: How they impact bread quality, and how to impact their functionality. Trends in Food Science & Technology 2005, 16(1-3):12-30. 10.1016/j.tifs.2004.02.011.
8. Granfeldt Y., Bjorck I., Drews A., Tovar J. An in vitro procedure based on chewing to predict metabolic response to starch in cereal and legume products. European Journal of Clinical Nutrition 1992, 46:649-660.
9. Hoebler C., Karinthi A., Devaux M., Guillon F., Gallant D., Bouchet B., et al. Physical and chemical transformations of cereal food during oral digestion in human subjects. British Journal of Nutrition 1998, 80:429-436. 10.1017/S0007114598001494.
10. Juntunen K.S., Laaksonen D.E., Autio K., Niskanen L.K., Holst J.J., Savolainen K.E., et al. Structural differences between rye and wheat breads but not total fiber content may explain the lower postprandial insulin response to rye bread. The American Journal of Clinical Nutrition 2003, 78(5):957-964.
11. Keogh J., Atkinson F., Eisenhauer B., Inamdar A., Brand-Miller J. Food intake, postprandial glucose, insulin and subjective satiety responses to three different bread-based test meals. Appetite 2011, 57(3):707-710. 10.1016/j.appet.2011.08.015.
12. Le Bleis F., Chaunier L., Della Valle G., Panouillé M., Réguerre A.L. Physical assessment of bread destructuration during chewing. Food Research International 2013, 50(1):308-317. 10.1016/j.foodres.2012.10.042.
13. Leinonen K., Liukkonen K., Poutanen K., Uusitupa M., Mykkänen H. Rye bread decreases postprandial insulin response but does not alter glucose response in healthy Finnish subjects. European Journal of Clinical Nutrition 1999, 53(4):262-267.
14. Lorenz K. Rye bread: Fermentation processes and products in the United States. Handbook of dough fermentations 2003, 159-191. Marcel Dekker Inc., New York. K. Kulp, K. Lorenz (Eds.).
15. Minekus M., Alminger M., Alvito P., Ballance S., Bohn T., Bourlieu C., et al. A standardised static in vitro digestion method suitable for food - An international consensus. Food & Function 2014, 10.1039/c3fo60702j.
16. Pilichiewicz A.N., Chaikomin R., Brennan I.M., Wishart J.M., Rayner C.K., Jones K.L., et al. Load-dependent effects of duodenal glucose on glycemia, gastrointestinal hormones, antropyloroduodenal motility, and energy intake in healthy men. American Journal of Physiology. Endocrinology and Metabolism 2007, 293(3):E743-E753. 10.1152/ajpendo.00159.2007.
17. Poutanen K., Flander L., Katina K. Sourdough and cereal fermentation in a nutritional perspective. Food Microbiology 2009, 26(7):693-699. 10.1016/j.fm.2009.07.011.
18. Rizkalla S.W., Laromiguiere M., Champ M., Bruzzo F., Boillot J., Slama G. Effect of baking process on postprandial metabolic consequences: Randomized trials in normal and type 2 diabetic subjects. European Journal of Clinical Nutrition 2007, 61(2):175-183. 10.1038/sj.ejcn.1602514.
19. Rosen L., Silva L., Andersson U.K., Holm C., Ostman E.M., Bjorck I. Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile. Nutrition Journal 2009, 8:42. 10.1186/1475-2891-8-42.
20. Scazzina F., Siebenhandl-Ehn S., Pellegrini N. The effect of dietary fibre on reducing the glycaemic index of bread. The British Journal of Nutrition 2013, 109(7):1163-1174. 10.1017/S0007114513000032.
21. Singh J., Dartois A., Kaur L. Starch digestibility in food matrix: A review. Trends in Food Science & Technology 2010, 21(4):168-180.
22. Smeets P.A., Erkner A., De Graaf C. Cephalic phase responses and appetite. Nutrition Reviews 2010, 68(11):643-655. 10.1111/j.1753-4887.2010.00334.x.
23. Sozer N., Bruins R., Dietzel C., Franke W., Kokini J.L. Improvement of shelf life stability of cakes. Journal of Food Quality 2011, 34(3):151-162.
24. Sozer N., Dogan H., Kokini J.L. Textural properties and their correlation to cell structure in porous food materials. Journal of Agricultural and Food Chemistry 2011, 59(5):1498-1507.
25. Teff K.L. Cephalic phase pancreatic polypeptide responses to liquid and solid stimuli in humans. Physiology & Behavior 2010, 99(3):317-323. 10.1016/j.physbeh.2009.11.009.
26. Törrönen R., Kolehmainen M., Sarkkinen E., Poutanen K., Mykkanen H., Niskanen L. Berries reduce postprandial insulin responses to wheat and rye breads in healthy women. The Journal of Nutrition 2013, 143(4):430-436. 10.3945/jn.112.169771.
27. Tournier C., Grass M., Zope D., Salles C., Bertrand D. Characterization of bread breakdown during mastication by image texture analysis. Journal of Food Engineering 2012, 113(4):615-622. 10.1016/j.jfoodeng.2012.07.015.
28. Vinkx C.J.A., Delcour J.A. Rye (Secale cereale L.) arabinoxylans: A critical review. Journal of Cereal Science 1996, 24(1):1-14. 10.1006/jcrs.1996.0032.
29. Wood P., Fulcher R., Stone B. Studies on the specificity of interaction of cereal cell wall components with Congo Red and Calcofluor. Specific detection and histochemistry of (1->3), (1->4) -beta-D-glucan. Journal of Cereal Science 1983, (1):95-110.
30. Yabe D., Seino Y. Two incretin hormones GLP-1 and GIP: Comparison of their actions in insulin secretion and beta cell preservation. Progress in Biophysics and Molecular Biology 2011, 107(2):248-256. (http://dx.doi.org/10.1016/j.pbiomolbio.2011.07.010). 10.1016/j.pbiomolbio.2011.07.010.