Glycemic index and phenolics of partially-baked frozen bread with sourdough

References

• AACC. 2000. Approved Methods of the AACC. St. Paul, MN: The American Association of Cereal Chemists.
   Google Scholar
• AOAC. 2002. Official Methods of Analysis of AOAC International. Gaithersburg, MD: AOAC International.
   Google Scholar
• Arvola A, Lähteenmäki L, Dean M, Vassallo M, Winkelmann M, Claupein E, Sab A, Shepherd R. 2007. Consumers' beliefs about whole and refined grain products in the UK, Italy and Finland. J Cereal Sci. 46:197–206.
   Web of Science ®Google Scholar
• Björck IM, Nyman ME. 2006. In vitro effects of phytic acid and polyphenols on starch digestion and fiber degradation. J Food Sci. 52:1588–1594.
   Google Scholar
• Borczak B, Pisulewski P, Sikora M, Krawontka J. Comparison of glycemic responses to frozen and non-frozen wheat rolls in human volunteers—a short report. Pol J Food Nutr Sci. 2008a; 58:377–380.
   Google Scholar
• Borczak B, Pisulewski P, Sikora M, Krawontka J, Perronnet A, Roelens G, Chevallier S, Boumali K, Le-Bail AImpact du procédé de cuisson sur l'indice glycemique d'un pain de type français. B. Paris: Industries des Céréales. 2008b.
   Google Scholar
• Brand-Miller J, Foster-Powell K. 1999. Diets with a low glycemic index: From theory to practice. Nutr Today. 34:64–72.
   Google Scholar
• Brouns F, Björck I, Frayn KN, Gibbs AL, Lang V, Slama G, Wolever TMS. 2005. Glycaemic index methodology. Nutr Res Rev. 18:145–171.
   PubMed Web of Science ®Google Scholar
• Buyken AE, Toeller M, Heitkamp G, Karamanos B, Rottiers R, Muggeo M, Fuller JH, EURODIAB IDDM Complications Study Group. 2001. Glycemic index in the diet of European outpatients with type 1 diabetes: Relations to glycated hemoglobin and serum lipids. Am J Clin Nutr. 73:574–581.
   PubMed Web of Science ®Google Scholar
• Carreira MC, Lajolo FM, de Menezes EW. 2004. Glycemic index: Effect of food storage under low temperature. Braz Arch Biol Technol. 47:569–574.
   Google Scholar
• Coda R, Rizzello CG, Gobbetti M. 2010. Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of γ-aminobutyric acid (GABA). Int J Food Microbiol. 137:236–245.
   PubMed Web of Science ®Google Scholar
• Curic D, Novotni D, Skevin D, Rosell CM, Collar C, Le Bail A, Colic-Baric I, Gabric D. 2008. Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making. Food Res Int. 41:714–719.
   Web of Science ®Google Scholar
• Dal Bello F, Clarke CI, Ryan LAM, Ulmer H, Schober TJ, Ström K, Sjögren J, van Sinderen D, Schnürer J, Arendt EK. 2007. Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7. J Cereal Sci. 45:309–318.
   Web of Science ®Google Scholar
• De Angelis M, Rizzello CG, Alfonsi G, Arnault P, Capelle S, Di Cagno R, Gobbetti M. 2007. Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread. Br J Nutr. 98:1196–1205.
   PubMed Web of Science ®Google Scholar
• FAO/WHO. 1998. Carbohydrates in Human Nutrition: Report of a Joint FAO/WHO Expert Consultation. FAO Food and Nutrition Paper 66. Rome, Italy: FAO.
   Google Scholar
• Foster-Powell K, Holt SHA, Brand-Miller JC. 2002. International table of glycemic index and glycemic load values: 2002. Am J Clin Nutr. 76:5–56.
   PubMed Web of Science ®Google Scholar
• Hamdami N, Pham QT, Le Bail A, Monteau JY. 2007. Two stage freezing of part-baked breads: Application and optimization. J Food Eng. 82:418–426.
   Web of Science ®Google Scholar
• Henry CJ, Lightowler HJ, Dodwell LM, Wynne JM. 2007. Glycaemic index and glycaemic load values of cereal products and weight-management meals available in the UK. Br J Nutr. 98:147–153.
   PubMed Web of Science ®Google Scholar
• Hlebowicz J, Darwiche G, Bjorgell O, Almer LO. 2007. Effect of cinnamon on postprandial blood glucose, gastric emptying, and satiety in healthy subjects. Am J Clin Nutr. 85:1552–1556.
   PubMed Web of Science ®Google Scholar
• ICC. 1984. Standard methods of the ICC. ed. 2009. Vienna, Austria: International Association for Cereal Science and Technology.
   Google Scholar
• ISO. 1987. ISO standard 7954: Microbiology—General guidance for enumeration of yeasts and moulds—Colony count technique at 25 degrees C. Geneva, Switzerland: International Organization for Standardization.
   Google Scholar
• ISO. 1998. ISO standard 15214: Microbiology of food and animal feeding stuffs—Horizontal method for the enumeration of mesophilic lactic acid bacteria—Colony-count technique at 30 degrees C. Geneva, Switzerland: International Organization for Standardization.
   Google Scholar
• Jenkins AL, Jenkins DJA, Zdravkovic U, Würsch P, Vuksan V. 2002. Depression of the glycemic index by high levels of β-glucan fiber in two functional foods tested in type 2 diabetes. Eur J Clin Nutr. 56:622–628.
   PubMed Web of Science ®Google Scholar
• Jenkins DJ, Wolever TM, Taylor RH, Barker H, Fielden H, Baldwin JM, Bowling AC, Newman HC, Jenkins AL, Goff DV. 1981. Glycemic index of foods: A physiological basis for carbohydrate exchange. Am J Clin Nutr. 34:362–366.
   PubMed Web of Science ®Google Scholar
• Katina K, Arendt E, Liukkonen KH, Autio K, Flander L, Poutanen K. 2005. Potential of sourdough for healthier cereal products. Trends Food Sci Tech. 16:104–112.
   Web of Science ®Google Scholar
• Katina K, Laitila A, Juvonen R, Liukkonen KH, Kariluoto S, Piironen V, Landberg R, Åman P, Poutanen K. 2007. Bran fermentation as a means to enhance technological properties and bioactivity of rye. Food Microbiol. 24:175–186.
   PubMed Web of Science ®Google Scholar
• Kulp K, Ponte JG. 2000. Breads and yeast-leavened bakery foods. In: Kulp K, Ponte JG. editors. Handbook of Cereal Science and Technology. New York: Marcel Dekker. p 539–573.
   Google Scholar
• Lappi J, Selinheimo E, Schwab U, Katina K, Lehtinen P, Mykkänen H, Kolehmainen M, Poutanen K. 2010. Sourdough fermentation of wholemeal wheat bread increases solubility of arabinoxylan and protein and decreases postprandial glucose and insulin responses. J Cereal Sci. 51:152–158.
   Google Scholar
• Lee SH, Park HJ, Chun HK, Cho SY, Cho SM, Lillehoj HS. 2006. Dietary phytic acid lowers the blood glucose level in diabetic KK mice. Nutr Res. 26:474–479.
   Web of Science ®Google Scholar
• Lefebvre D, Gabriel V, Vayssier Y, Fontagne-Faucher C. 2002. Simultaneous HPLC determination of sugars, organic acids and ethanol in sourdough process. Lebensm-Wiss Technol. 35:407–414.
   Google Scholar
• Li L, Shewry PR, Ward JL. 2008. Phenolic acids in wheat varieties in the HEALTHGRAIN diversity screen. J Agric Food Chem. 56:9732–9739.
   PubMed Web of Science ®Google Scholar
• Liljeberg H, Björck I. 1998. Delayed gastric emptying rate may explain improved glycaemia in healthy subjects to a starchy meal with added vinegar. Eur J Clin Nutr. 52:368–371.
   PubMed Web of Science ®Google Scholar
• Liljeberg HGM, Lönner CH, Björck IME. 1995. Sourdough fermentation or addition of organic acids or corresponding salts to bread improves nutritional properties of starch in healthy humans. J Nutr. 125:1503–1511.
   PubMed Web of Science ®Google Scholar
• Lopez HW, Krespine V, Guy C, Messager A, Demigne C, Remesy C. 2001. Prolonged fermentation of whole wheat sourdough reduces phytate level and increases soluble magnesium. J Agric Food Chem. 49:2657–2662.
   PubMed Web of Science ®Google Scholar
• Maioli M, Pes GM, Sanna M, Cherchi S, Dettori M, Manca E, Farris GA. 2008. Sourdough-leavened bread improves postprandial glucose and insulin plasma levels in subjects with impaired glucose tolerance. Acta Diabetol. 45:91–96.
   PubMed Web of Science ®Google Scholar
• Meignen B, Onno B, Gélinas P, Infantes M, Guilois S, Cahagnier B. 2001. Optimization of sourdough fermentation with Lactobacillus brevis and baker's yeast. Food Microbiol. 18:239–245.
   Web of Science ®Google Scholar
• Mettler S, Schwarz I, Colombani PC. 2009. Additive postprandial blood glucose-attenuating and satiety-enhancing effect of cinnamon and acetic acid. Nutr Res. 29:723–727.
   PubMed Web of Science ®Google Scholar
• Najjar AM, Parsons PM, Duncan AM, Robinson LE, Yada RY, Graham TE. 2009. The acute impact of ingestion of breads of varying composition on blood glucose, insulin and incretins following first and second meals. Br J Nutr. 101:391–398.
   PubMed Web of Science ®Google Scholar
• Ohnishi M, Matuo T, Tsuno T, Hosoda A, Nomura E, Taniguchi H, Sasaki H, Morishita H. 2004. Antioxidant activity and hypoglycemic effect of ferulic acid in STZ-induced diabetic mice and KK-Ay mice. BioFactors. 21:315–319.
   PubMed Web of Science ®Google Scholar
• Östman E, Nilsson M, Liljeberg-Elmståhl H, Molin G, Björck I. 2002. On the effect of lactic acid on blood glucose and insulin responses to cereal products: Mechanistic studies in healthy subjects and in vitro. J Cereal Sci. 36:339–346.
   Web of Science ®Google Scholar
• Ronda F, Gomez M, Quilez J. Prolonged frozen storage of partially-baked wheat bread increases in vitro slowly digestible starch after final bake. Int J Food Sci Nutr. 2010 [Epub ahead of print].
   PubMedGoogle Scholar
• Rosell CM, Santos E, Panella JMS, Harps M. 2009. Wholemeal wheat bread: A comparison of different breadmaking processes and fungal phytase addition. J Cereal Sci. 50:272–277.
   Web of Science ®Google Scholar
• Scazzina F, Del Rio D, Pellegrini N, Brighenti F. 2009. Sourdough bread: Starch digestibility and postprandial glycemic response. J Cereal Sci. 49:419–421.
   Web of Science ®Google Scholar
• Solomon TPJ, Blannin AK. 2007. Effects of short-term cinnamon ingestion on in vivo glucose tolerance. Diabetes Obes Metab. 9:895–901.
   PubMed Web of Science ®Google Scholar
• Sri Balasubashini M, Rukkumani R, Menon VP. 2003. Protective effects of ferulic acid on hyperlipidemic diabetic rats. Acta Diabetol. 40:118–122.
   PubMedGoogle Scholar
• Trüper HG, de Clari L. 1997. Taxonomic note: Necessary correction of specific epithets formed as substantives (nouns) ‘in apposition’. Int J Syst Bacteriol. 47:908–909.
   Google Scholar
• Wolever TMS, Jenkins DJA, Jenkins AL, Josse RG. 1991. The glycemic index: Methodology and clinical implications. Am J Clin Nutr. 54:846–854.
   PubMed Web of Science ®Google Scholar
• Yu L, Haley S, Perret J, Harris M. Antioxidant properties of hard winter wheat extracts. Food Chem. 2002a; 78:457–461.
   Web of Science ®Google Scholar
• Yu L, Haley S, Perret J, Harris M, Wilson J, Qian M. Free radical scavenging properties of wheat extracts. J Agric Food Chem. 2002b; 50:1619–1624.
   PubMed Web of Science ®Google Scholar