Monitoring the effect of cell wall integrity in modulating the starch digestibility of durum wheat during different steps of bread making. (1st December 2022)

• Record Type: Journal Article
• Authors: Tagliasco, Marianna; Tecuanhuey, Maria; Reynard, Reynard; Zuliani, Rachel; Pellegrini, Nicoletta; Capuano, Edoardo
• Is Part Of: Food chemistry. Volume 396(2022)
• Publication Date: 2022-12-01
• Subjects: Wheat durum -- Particle size -- Intact cells -- In vitro starch digestibility -- Bread quality -- Confocal laser scanning microscopy; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.133678
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Durum wheat flour of small, medium and large particle size was produced. Dough and bread produced with flours of different particle size were analysed. Cell wall integrity in coarse durum wheat flour is preserved during bread process. Particle sizes of durum wheat flour affect starch digestibility in flour. Particle sizes of wheat flour do not affect starch digestibility in dough and bread. Abstract: Reduction of starch digestibility in starchy foods is beneficial for lowering the risks for major non-communicable diseases. Preserving cell integrity is known to delay starch digestibility in flour but its effect in bread is not clear. In this study, the effect of increasing particle size on in vitro starch digestibility of durum wheat flour, dough, and bread was investigated. Cell integrity was retained during bread processing for medium (1000 µm-1800 µm), and large (>1800 µm) flour, whereas in small one cell walls were mostly damaged (<350 µm). In vitro starch digestibility of flour decreased increasing particle size, but no difference was found in dough. In bread, instead, a modest decrease of starch digestibility for the bread made by large particle was observed, likely due to its dense structure. In conclusion, a high particle size could limit starch digestibility in durum wheat flour but not in bread.