PDF(Pubmed)
Abstract：
Raw materials and process parameters in bread production can modulate the glycemic index, which on itself has been linked with provision of better hunger satisfaction and maintaining better satiation. The objective of this research was to investigate if using unrefined wheat flour or the addition of intact cereals in formulation or alternating the baking time would have an effect on physical characteristics, sensory quality, glycaemic index and appetite sensations in wheat sourdough bread. In the study, three types of commercial part-baked frozen sourdough bread, baked to the final baking for two different times (long and short baking time) were used. A randomized controlled crossover trial was performed with 10 healthy adults who consumed sufficient quantity of bread to ingest 50 g available carbohydrates. Participants self-reported appetite sensations (desire to eat, hunger, fullness, satisfaction, appetite) on a 10 cm visual analog scale (VAS) scale in a course of 180 min. In addition, bread products were subjected to overall acceptability and different sensory attributes were examined on JAR \"just about right\" scale. Different bread formulations (refined flour, unrefined wheat flour, cereal flour or intact cereals) and different length of baking time significantly influenced (p < 0.005) physical, textural and sensory features of products. The alternation of aforementioned parameters decreased the glycemic index, but not significantly (p > 0.005). No correlation was found between lower GI, satiety and satiation. Liking score and incremental area under the curve (iAUC) of satiety and satiation were calculated as highest in sourdough bread with added cereals.
摘要：
面包生产中的原料和工艺参数可以调节血糖指数，这本身与提供更好的饥饿满意度和保持更好的饱腹感有关。这项研究的目的是调查是否使用未精制的小麦粉或在配方中添加完整的谷物或交替烘烤时间会对物理特性产生影响，感官质量，小麦酸面团面包中的血糖指数和食欲感觉。在研究中,三种类型的商业部分烘焙冷冻酸面团面包，使用两次不同的时间(长烘烤时间和短烘烤时间)烘烤至最终烘烤。对10名健康成年人进行了随机对照交叉试验，他们食用了足够量的面包以摄取50克可用碳水化合物。参与者自我报告食欲感觉(想吃东西，饥饿,丰满度,满意,食欲）在180分钟的时间内使用10厘米的视觉模拟量表（VAS）量表。此外,面包产品具有整体可接受性，并在JAR“大约正确”的量表上检查了不同的感官属性。不同的面包配方（精制面粉，未精制的小麦粉，谷物粉或完整谷物）和不同长度的烘烤时间显着影响（p<0.005）物理，产品的质地和感官特征。上述参数的改变降低了血糖指数，但不显著(p>0.005)。低GI之间没有发现相关性，饱腹感和饱腹感。饱腹感和饱腹感的喜欢评分和曲线下面积（iAUC）的增量计算为添加谷物的酸面团面包中最高。
