The behaviour and susceptibility to degradation of high and low molecular weight barley beta-glucan in wheat bread during baking and in vitro digestion

Abstract

The behaviour and susceptibility to degradation of a high molecular weight (HMW) and low molecular weight (LMW) barley beta-glucan in white bread during manufacture and in vitro digestion were investigated. The incorporation of both HMW and LMW barley beta-glucan resulted in stiffer dough, lowered loaf volume and height compared to the control. The HMW barley beta-glucan caused the greatest loss of dough and bread quality. Breads with HMW and LMW barley beta-glucan exhibited attenuated reducing sugars release (RSR) over a 300 min in vitro digestion compared to the control, with generally no difference between the breads. HMW barley beta-glucan was degraded during bread manufacture; however, degradation of the LMW barley beta-glucan was not apparent. An in vitro digestion did not result in any further degradation of the molecular weight (MW) of either barley beta-glucan. (c) 2006 Elsevier Ltd. All rights reserved

Published in

Food Chemistry
2007, volume: 102, number: 3, pages: 889-897
Publisher: ELSEVIER SCI LTD

SLU Authors

• Andersson, Roger

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Food Science

Publication identifier

• DOI: https://doi.org/10.1016/j.foodchem.2006.06.027

Permanent link to this page (URI)

https://res.slu.se/id/publ/16884