Cargando…

The impact of replacing wheat flour with cellular legume powder on starch bioaccessibility, glycaemic response and bread roll quality: A double-blind randomised controlled trial in healthy participants

The global rise in obesity and type 2 diabetes has generated significant interest in regulating the glycaemic impact of staple foods. Wheat breads (white or wholemeal) are popular staples, but have a high-glycaemic index, due to the highly digestible wheat starch. Reducing the glycaemic potency of w...

Descripción completa

Detalles Bibliográficos
Autores principales:	Bajka, Balazs H., Pinto, Ana M., Ahn-Jarvis, Jennifer, Ryden, Peter, Perez-Moral, Natalia, van der Schoot, Alice, Stocchi, Costanza, Bland, Catherine, Berry, Sarah E., Ellis, Peter R., Edwards, Cathrina H.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7859705/ https://www.ncbi.nlm.nih.gov/pubmed/33941996 http://dx.doi.org/10.1016/j.foodhyd.2020.106565

Ejemplares similares

Enzyme kinetic approach for mechanistic insight and predictions of in vivo starch digestibility and the glycaemic index of foods
por: Butterworth, Peter J., et al.
Publicado: (2022)

Effect of high-amylose starch branching enzyme II wheat mutants on starch digestibility in bread, product quality, postprandial satiety and glycaemic response
por: Corrado, Marina, et al.
Publicado: (2022)

Plant Cell Walls: Impact on Nutrient Bioaccessibility and Digestibility
por: Holland, Claire, et al.
Publicado: (2020)

Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread
por: Rocchetti, Gabriele, et al.
Publicado: (2021)

Novel Gluten-Free Cinnamon Rolls by Substituting Wheat Flour with Resistant Starch, Lupine and Flaxseed Flour
por: Maghaydah, Sofyan, et al.
Publicado: (2022)

α-Amylase action on starch in chickpea flour following hydrothermal processing and different drying, cooling and storage conditions
por: Edwards, Cathrina H., et al.
Publicado: (2021)

Influence of sprouted oat flour substitution on the texture and in vitro starch digestibility of wheat bread
por: Cao, Hongwei, et al.
Publicado: (2022)

The Influence of Prebiotics on Wheat Flour, Dough, and Bread Properties; Resistant Starch, Polydextrose, and Inulin
por: Ansari, Fereshteh, et al.
Publicado: (2022)

Fine Flour Bread
Publicado: (1875)

Manipulation of starch bioaccessibility in wheat endosperm to regulate starch digestion, postprandial glycemia, insulinemia, and gut hormone responses: a randomized controlled trial in healthy ileostomy participants(1)(2)
por: Edwards, Cathrina H, et al.
Publicado: (2015)

Incorporation of a novel leguminous ingredient into savoury biscuits reduces their starch digestibility: Implications for lowering the Glycaemic Index of cereal products
por: Delamare, Gael Y.F., et al.
Publicado: (2020)

Influence of Whole Wheat Flour Substitution and Sugar Replacement with Natural Sweetener on Nutritional Composition and Glycaemic Properties of Multigrain Bread
por: Olagunju, Aderonke Ibidunni
Publicado: (2019)

Impact of supplement of Qingke flours on physiochemical properties, sensory and in vitro starch digestibility of wheat bread and its enhancement by bread quality improvers
por: Lin, Shang, et al.
Publicado: (2023)

Effects of Stone-Made Flour Bread and Roller Flour Bread on the Soundness of the Teeth and Nutrition Generally
por: Read, Thomas G.
Publicado: (1913)

Effect of Hulless Barley Flours on Dough Rheological Properties, Baking Quality, and Starch Digestibility of Wheat Bread
por: Yu, Liwei, et al.
Publicado: (2021)

Yellow Mealworm (Tenebrio molitor) Powder Promotes a High Bioaccessible Protein Fraction and Low Glycaemic Index in Biscuits
por: Mihaly Cozmuta, Anca, et al.
Publicado: (2023)

Bioaccessibility and Bioavailability of (-)-Epigallocatechin Gallate in the Bread Matrix with Glycemic Reduction
por: Li, Lanqi, et al.
Publicado: (2022)

Conformational Changes in the Structure of Dough and Bread Enriched with Pumpkin Seed Flour
por: Litvynchuk, Svitlana, et al.
Publicado: (2022)

The Comparison of the Effect of Flour Particle Size and Content of Damaged Starch on Rice and Buckwheat Slurry, Dough, and Bread Characteristics
por: Burešová, Iva, et al.
Publicado: (2023)

Dynamics of Volatile Compounds in Triticale Bread with Sourdough: From Flour to Bread †
por: Galoburda, Ruta, et al.
Publicado: (2020)

5-Methyltetrahydrofolate Is a Crucial Factor in Determining the Bioaccessibility of Folate in Bread
por: Liu, Fengyuan, et al.
Publicado: (2022)

Effects of Lactic Acid Bacteria Fermentation on the Physicochemical Properties of Rice Flour and Rice Starch and on the Anti-Staling of Rice Bread
por: Dou, Xinlai, et al.
Publicado: (2023)

Effect of potato flour on quality and staling properties of wheat–potato flour bread
por: Ju, Qian, et al.
Publicado: (2020)

Pretreated Green Pea Flour as Wheat Flour Substitutes in Composite Bread Making
por: Moreno-Araiza, Oscar, et al.
Publicado: (2023)

Core–Shell Microcapsules from Unpurified Legume Flours
por: Li, Xiufeng, et al.
Publicado: (2021)

Re-evaluation of the mechanisms of dietary fibre and implications for macronutrient bioaccessibility, digestion and postprandial metabolism
por: Grundy, Myriam M.-L., et al.
Publicado: (2016)

Improving bioaccessibility and physicochemical property of blue-grained wholemeal flour by steam explosion
por: Kong, Feng, et al.
Publicado: (2022)

Health-Promoting Nutrients and Potential Bioaccessibility of Breads Enriched with Fresh Kale and Spinach
por: Czarnowska-Kujawska, Marta, et al.
Publicado: (2022)

Effects of wheat flour particle size on flour physicochemical properties and steamed bread quality
por: Pang, Jinyue, et al.
Publicado: (2021)

The Composition and Antioxidant Activity of Bound Phenolics in Three Legumes, and Their Metabolism and Bioaccessibility of Gastrointestinal Tract
por: Zhu, Liuying, et al.
Publicado: (2020)

Glycaemic and Appetite Suppression Effect of a Vegetable-Enriched Bread
por: Amoah, Isaac, et al.
Publicado: (2021)

In Vitro Bioaccessibility of Phenolic Acids from a Commercial Aleurone-Enriched Bread Compared to a Whole Grain Bread
por: Dall’Asta, Margherita, et al.
Publicado: (2016)

Sorghum Flour Application in Bread: Technological Challenges and Opportunities
por: Ari Akin, Pervin, et al.
Publicado: (2022)

Element Content in Different Wheat Flours and Bread Varieties
por: Fernández-Canto, María Nerea, et al.
Publicado: (2022)

Greek Landrace Flours Characteristics and Quality of Dough and Bread
por: Skendi, Adriana, et al.
Publicado: (2023)

Effect of Wholegrain Flour Particle Size in Bread on Glycaemic and Insulinaemic Response among People with Risk Factors for Type 2 Diabetes: A Randomised Crossover Trial
por: Mete, Evelyn, et al.
Publicado: (2021)

Legume flour as a natural colouring component in pasta production
por: Teterycz, Dorota, et al.
Publicado: (2019)

Effects of Adding Legume Flours on the Rheological and Breadmaking Properties of Dough
por: Bojňanská, Tatiana, et al.
Publicado: (2021)

Loss of starch synthase IIIa changes starch molecular structure and granule morphology in grains of hexaploid bread wheat
por: Fahy, Brendan, et al.
Publicado: (2022)

Consumer-Driven Improvement of Maize Bread Formulations with Legume Fortification
por: Cunha, Luís M., et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_ue86616i2rsm66etplith2iqhi