Effect of Bread Structure and In Vitro Oral Processing Methods in Bolus Disintegration and Glycemic Index.

Aleixandre Aleixandre,Benavent-Gil Benavent-Gil,Rosell Rosell

doi:10.3390/nu11092105

Aleixandre Aleixandre, Benavent-Gil Benavent-Gil + Show 1 more

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https://doi.org/10.3390/nu11092105

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Abstract

The growing interest in controlling the glycemic index of starchy-rich food has encouraged research about the role of the physical structure of food. The aim of this research was to understand the impact of the structure and the in vitro oral processing methods on bolus behavior and starch hydrolysis of wheat bread. Two different bread structures (loaf bread and bread roll) were obtained using different shaping methods. Starch hydrolysis during in vitro oro-gastro-intestinal digestion using the INFOGEST protocol was analyzed and oral processing was simulated by applying two different disintegration processes (basic homogenizer, crystal balls). The bread structure, and thus the shaping method during breadmaking, significantly affected the bolus particle size during all digestion stages. The different in vitro oral processing methods affected the bolus particle sizes after the oral phase in both breads, but they affected the particle size distribution after the gastric and intestinal phase only in the case of loaf bread. Aggregates were observed in the gastric phase, which were significantly reduced in the intestinal phase. When simulated oral processing with crystal balls led to bigger particle size distribution, bread rolls presented the highest in vitro starch hydrolysis. The type of in vitro oral processing allowed discrimination of the performance of the structures of the two breads during starch hydrolysis. Overall, crumb structure significantly affected texture properties, but also had a significant impact on particle size during digestion and starch digestibility.

Highlights

Dietary guidelines recommend the consumption of carbohydrate-rich foods as an important source of nutrients
The slice 2D area was significantly lower in L bread than in B bread, which might be related to the dough sheeting that forces the partial release of the carbon dioxide produced during bulk leavening
Starch hydrolysis through the in vitro digestion of bread showed a typical trend and it was affected by the bread structure

Summary

Introduction

Dietary guidelines recommend the consumption of carbohydrate-rich foods as an important source of nutrients. Carbohydrate-rich foods are broken down, releasing high amounts of sugars, which have been related to metabolic diseases [1] and are the foundation for several concerns about their long-term consumption [2,3]. There is not a direct relationship between food chemical composition and these effects on health because alterations in food matrix structures lead to differences in nutrient bioavailability, rates of absorption and post-prandial outcomes that might modify their potential health risks [4]. Clear attention should be given to the food matrix structure as well as to the food digestive process in order to understand how to control the glycemic index of carbohydrate-rich foods. Bread matrix structure has been described as an open-cell foam consisting of highly connected pores

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