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Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre

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Abstract

Three Lactobacillus strains were selected and used together as sourdough starter. Sourdough performances were evaluated for 30 days. Three breads were manufactured: wheat sourdough bread (WSB), WSB enriched with oat and rye fibres (WSB-DF) and wheat yeasted bread (WYB) fermented with baker’s yeast alone. WSB-DF and WSB showed higher specific volume and lower firmness than WYB. Sensory analysis showed that WSB-DF and WSB were preferred due to acidulous smell, taste and aroma. Compared to WYB and WSB, WSB-DF had high level of dietary fibre (DF). WYB was used as the control to estimate the hydrolysis index (HI = 100). WSB-DF had values of HI lower than WSB (59 vs. 86%). As estimated on 20 volunteers, the value of GI for WSB-DF was ca. 41%. WSB-DF bread manufactured at industrial plant combined low-GI with physiologically significant supply of DF and high standard structure and sensory features.

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Abbreviations

GI:

Glycemic index

WSB:

Wheat sourdough bread

WYB:

Wheat flour fermented with baker’s yeast

WSB-DF:

Wheat flour enriched with oat and rye fibres and fermented with defined multi-species sourdough starter

HI:

Hydrolysis index

DF:

Dietary fibre

IAUC:

Incremental area under the blood glucose curve

CVD:

Cardiovascular disease

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Authors and Affiliations

  1. Department of Plant Protection and Applied Microbiology, University of Bari, Via G. Amendola 165/a, 70126, Bari, Italy

    M. De Angelis, C. G. Rizzello, A. Cassone, R. Di Cagno & Marco Gobbetti

  2. Gruppo Novelli S.r.l., 05100, Terni, Italy

    N. Damiano

Authors
  1. M. De Angelis
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  2. N. Damiano
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  3. C. G. Rizzello
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  4. A. Cassone
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  5. R. Di Cagno
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  6. Marco Gobbetti
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Correspondence to Marco Gobbetti.

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De Angelis, M., Damiano, N., Rizzello, C.G. et al. Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre. Eur Food Res Technol 229, 593–601 (2009). https://doi.org/10.1007/s00217-009-1085-1

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  • DOI: https://doi.org/10.1007/s00217-009-1085-1

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