Combined effects of added beta glucan and black tea in breads on starch functionality

Abstract

Bread and tea are usually consumed separately, but there may be different food-matrix interactions and changes in starch characteristics when they are combined in bread. This study developed breads (white bread, WF; black tea, BT; beta glucan, βG; beta glucan plus black tea, βGBT) and determined their starch functionalities. Breads were developed using a standard baking recipe and determined their starch characteristics. There was no significant difference in starch hydrolysis between BT and WF but βGBT reduced early (10 min) starch hydrolysis compared with βG. The starch granules in βG and βGBT were elliptical and closely packed together. These results suggest that the addition of beta glucan and black tea to bread preserved the elliptical starch granules and lowered short-term starch hydrolysis.

• Beta glucan bread
• food-matrix
• starch granules
• starch hydrolysis

Acknowledgements

The authors would like to acknowledge Dr. Matthis Riehl at the Centre for Cell Engineering Lab, University of Glasgow for the microscope facility and Ministry of Higher Education, Malaysia for the funding granted.

Declaration of interest

The authors would like to declare that there is no conflict of interest.