450
Views
39
CrossRef citations to date
0
Altmetric
Papers

Effects of barley β-glucan-enriched flour fractions on the glycaemic index of bread

, , , , , , , & show all
Pages 23-29 | Received 05 May 2011, Accepted 31 May 2011, Published online: 28 Jun 2011

References

  • AACC International Methods 10-10.03 and 54-10.01. 2009. AACC International approved methods of analysis. St. Paul: AACC PRESS.
  • Alminger M, Eklund-Jonsson C. 2008. Whole-cereal products based on a high-fibre barley or oat genotype lower post-prandial glucose and insulin responses in healthy humans. Eur J Nutr. 47:294–300.
  • Amelsvoort JMM, Westrate JA. 1992. Amylose–amylopectin ratio in a meal affects postprandial variables in male volunteers. Am J Clin Nutr. 55:712–718.
  • Anderson JW, Chen WL. 1979. Plant fiber: carbohydrate and lipid metabolism. Am J Clin Nutr. 32:346–363.
  • Andersson AAM, Armö E, Grangeon E, Fredriksson H, Andersson R, Åman P. 2004. Molecular weight and structure units of (1 → 3) (1 → 4)-β-glucans in dough and bread made from hull-less barley milling fractions. J Cereal Sci. 40:195–204.
  • Anttila H, Sontag-Strohm T, Salovaara H. 2004. Viscosity of beta-glucan in oat products. Agr Food Sci. 13:80–87.
  • Augustin LS, Franceschi S, Jenkins DJA, Kendall CWC, La Vecchia C. 2002. Glycemic index in chronic disease: a review. Eur J Clin Nutr. 56:1049–1071.
  • Baik B-K, Ullrich SE. 2008. Barley for food: characteristics, improvement, and renewed interest. J Cereal Sci. 48:233–242.
  • Behall KM, Hallfrisch J. 2002. Plasma and insulin reduction after consumption of breads varying in amylose content. Eur J Clin Nutr. 56:913–920.
  • Behall KM, Scholfield DJ, Canary J. 1988. Effect of starch structure on glucose and insulin responses in adults. Am J Clin Nutr. 47:428–432.
  • Behall KM, Scholfield DJ, Yuhaniak I, Canary J. 1989. Diets containing high amylose vs. amylopectin starch: effects on metabolic variables in human subjects. Am J Clin Nutr. 49:337–344.
  • Behall KM, Scholfield DJ, Hallfrisch J, Liljeberg HGM. 2006. Consumption of both resistant starch and β-glucans improves postprandial plasma glucose and insulin in women. Diabetes Care. 29:976–981.
  • Benini L, Castellani G, Brighenti F, Heaton KW, Brentegani MT, Casiraghi MC, . 1995. Gastric emptying of a solid meal is accelerated by the removal of dietary fibre naturally present in food. Gut. 36:825–830.
  • Björck I, Liljeberg H, Östman E. 2000. Low glycaemic-index foods. Br J Nutr. 83:S149–S155.
  • Brand-Miller J, Pang E, Bramali L. 1992. Rice: a high or a low glycemic index food?. Am J Clin Nutr. 56:1034–1036.
  • Brand-Miller JC, Stockman K, Atkinson F, Petocz P, Denyer G. 2009. Glycemic index, postprandial glycemia, and the shape of the curve in healthy subjects: analysis of a database of more than 1000 foods. Am J Clin Nutr. 89:97–105.
  • Brennan CS, Cleary LJ. 2007. Utilisation Glucagel® in the β-glucan enrichment of breads: a physicochemical and nutritional evaluation. Food Res Int. 40:291–296.
  • Cavallero A, Empilli S, Brighenti F, Stanca AM. 2002. High (1 → 3) (1 → 4)-β-glucan barley fractions in bread making and their effects on human glycemic response. J Cereal Sci. 36:59–66.
  • Fardet A, Leenhardt F, Lioger D, Scalbert A, Rémésy C. 2006. Parameters controlling the glycaemic response to breads. Nutr Res Rev. 19:18–25.
  • Ferrari B, Finocchiaro F, Stanca AM, Gianinetti A. 2009. Optimization of air classification for the production of β-glucan enriched barley flours. J Cereal Sci. 50:152–158.
  • Fredriksson H, Silverio J, Andersson R, Eliasson A-C, Åman P. 1998. The influence of amylopectin characteristics on gelatinization and retrogradation properties of different starches. Carbohyd Polym. 35:119–134.
  • Frost G, Leeds AA, Doré CJ, Madeiros S, Brading S, Dornhorst A. 1999. Glycaemic index as a determinant of serum HDL-cholesterol concentration. Lancet. 353:1045–1048.
  • Gill S, Vasanthan T, Ooraikul B, Rossnagel B. 2002. Wheat bread quality as influenced by the substitution of waxy and regular barley flours in their native and extruded forms. J Cereal Sci. 36:219–237.
  • Goddard MS, Young G, Marcus R. 1984. The effect of amylose content on insulin and glucose responses to ingested rice. Am J Clin Nutr. 39:388–392.
  • Holm J, Björck IME, Drews A, Asp N-G. 1986. A rapid method for the analysis of starch. Starch/Stärke. 38:224–226.
  • Holtekjølen AK, Olsen HHR, Færgestad EM, Uhlen AK, Knutsen SH. 2008. Variations in water absorption capacity and baking performance of barley varieties with different polysaccharide content and composition. LWT-Food Sci Technol. 41:2085–2091.
  • ICC-Standards. Methods 115/1, 123/1. 2008. International Association for Cereal Science and TechnologyWien.
  • Izydorczyk MS, Hussain A, McGregor AW. 2001. Effect of barley and barley components on rheological properties of wheat dough. J Cereal Sci. 34:251–260.
  • Jacobs MS, Izydorczyk MS, Preston KR, Dexter JE. 2008. Evaluation of baking procedures for incorporation of barley roller milling fractions containing high levels of dietary fibre into bread. J Sci Food Agr. 88:558–568.
  • Juliano BO, Goddard MS. 1986. Cause of varietal difference in insulin and glucose responses to ingested rice. Plant Foods Hum Nutr. 36:35–41.
  • Kabir M, Rizkalla SW, Champ M, Luo J, Boillot J, Bruzzo F, Slama G. 1997. Dietary amylose–amylopectin starch content affects glucose and lipid metabolism in adipocytes of normal and diabetic rats. J Nutr. 128:35–432.
  • Knuckles BE, Hudson CA, Chiu MM, Sayre RN. 1997. Effect of β-glucan barley fractions in high-fiber bread and pasta. Cereal Food World. 42:94–99.
  • Lazaridou A, Biliaderis CG. 2007. Molecular aspects of cereal β-glucan functionality: physical properties, technological application and physiological effects. J Cereal Sci. 46:101–118.
  • Liljeberg HGM, Granfeldt YE, Björck IME. 1996. Products based on a high fiber barley genotype, but not on common barley and oats, lower postprandial glucose and insulin response in healthy humans. J Nutr. 126:458–466.
  • Liu S, Manson JE, Stampfer MJ, Hu FB, Giovannucci E, Colditz GA, . 2000. A prospective study of whole-grain intake and risk of type 2 diabetes mellitus in US women. Am J Public Health. 90:1409–1415.
  • Liu S, Manson JE, Buring JE, Stampfer MJ, Willett WC, Ridker PM. 2002. Relation between a diet with a high glycemic load and plasma concentrations of high-sensitivity C-reactive protein in middle-aged women. Am J Clin Nutr. 75:492–498.
  • McCleary BV, Codd R. 1991. Measurement of (1 → 3), (1 → 4)-β-d-glucan in barley and oats: a streamlined enzymic procedure. J Sci Food Agric. 55:303–312.
  • Morell MK, Kosar-Hashemi B, Cmiel M, Samuel MS, Chandler P, Rahman S, . 2003. Barley sex6 mutants lack starch synthase IIa activity and contain a starch with novel properties. Plant J. 34:173–185.
  • Nilsson AC, Östman EM, Granfeldt Y, Björck IME. 2008. Effect of cereal test breakfasts differing in glycemic index and content of indigestible carbohydrates on daylong glucose tolerance in healthy subjects. Am J Clin Nutr. 87:645–654.
  • Östman E, Rossi E, Larsson H, Brighenti F, Björck I. 2006. Glucose and insulin response in healthy men to barley bread with different levels of (1 → 3;11 → 44)-β-glucans; predictions using fluidity measurements of in vitro enzyme digests. J Cereal Sci. 43:230–235.
  • Pomeranz Y. 1987. Grain quality. In: Pomeranz Y. editors. Modern cereal science and technology. New York: VCH Publisher Inc72–149.
  • Symons LJ, Brennan CS. 2004. The influence of (1 → 3;1 → 4)-β-d-glucan-rich fractions from barley on the physicochemical properties and in vitro reducing sugar release of white wheat breads. J Food Sci. 69:463–467.
  • Trogh I, Courtin CM, Andersson AAM, Åman P, Sørensen JF, Delcour JA. 2004. The combined use of hull-less barley flour and xylanase as a strategy for wheat/hull-less barley flour breads with increased arabinoxylan and (1 → 3;1 → 4)-β-d-glucan levels. J Cereal Sci. 40:257–267.
  • Wolever TMS, Jenkins DJA, Jenkins AL, Josse RG. 1991. The glycemic index: methodology and clinical implications. Am J Clin Nutr. 54:846–854.
  • Wood PJ, Weisz J, Beer MU, Newmann CW, Newmann RK. 2003. Structure of (1 → 3;1 → 4)-β-d-glucan in waxy and nonwaxy barley. Cereal Chem. 80:329–332.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.