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

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