Abstract：
OBJECTIVE:This study investigated whether postprandial metabolic responses to bread could be lowered by substituting high amylose maize starch for a part of the flour. DESIGN AND SUBJECTS:Eight healthy subjects consumed test meals of equivalent nutritional composition based on white wheat bread, bread rich in amylose (HAWB) and spaghetti as a breakfast meal. Blood samples were collected to measure insulin and glucose concentration during two hours after consumption. The degree of starch crystallinity was investigated by X-ray diffraction and DSC analysis. RESULTS:HAWB produced low glycaemic (60 +/- 18) and insulinaemic (57 +/- 20) indexes similar to those of spaghetti (83 +/- 46, 61 +/- 16). In vitro amylase hydrolysis of the three foods showed that high amylose content in HAWB significantly lowered starch degradation in bread without affecting hydrolysis kinetics. Addition of amylose in dough increased the resistant starch content of HAWB (14% of dry matter). The resistant starch fraction was mainly composed of crystalline amylose (B-type X-ray diffraction pattern, melting temperature 105 degrees C) attributable to native high amylose maize starch incompletely gelatinised during bread-cooking. CONCLUSIONS:Bread produced by the substitution of high amylose maize starch for a part of wheat flour showed a low glycaemic index. Resistant starch in HAWB corresponded to native crystalline amylose not gelatinised during normal bread-processing conditions.
journal_name
Eur J Clin Nutrjournal_title
European journal of clinical nutritionauthors
Hoebler C,Karinthi A,Chiron H,Champ M,Barry JLdoi
10.1038/sj.ejcn.1600718subject
Has Abstractpub_date
1999-05-01 00:00:00pages
360-6issue
5eissn
0954-3007issn
1476-5640journal_volume
53pub_type
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journal_title：European journal of clinical nutrition
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更新日期：2008-12-01 00:00:00
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journal_title：European journal of clinical nutrition
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journal_title：European journal of clinical nutrition
pub_type： 临床试验,杂志文章,随机对照试验
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pub_type： 杂志文章,随机对照试验
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更新日期：2005-08-01 00:00:00
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更新日期：2003-05-01 00:00:00
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journal_title：European journal of clinical nutrition
pub_type： 杂志文章,评审
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更新日期：2004-01-01 00:00:00
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journal_title：European journal of clinical nutrition
pub_type： 杂志文章
doi：
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journal_title：European journal of clinical nutrition
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journal_title：European journal of clinical nutrition
pub_type： 杂志文章,评审
doi：10.1038/sj.ejcn.1600986
更新日期：2000-03-01 00:00:00
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journal_title：European journal of clinical nutrition
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journal_title：European journal of clinical nutrition
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更新日期：2017-09-01 00:00:00
