Influence of technological processing of wheat grain on starch digestibility and resistant starch content

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F16%3A43902075" target="_blank" >RIV/60461373:22330/16:43902075 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/00027006:_____/16:00003640

Výsledek na webu

<a href="http://onlinelibrary.wiley.com/doi/10.1002/star.201500162/epdf" target="_blank" >http://onlinelibrary.wiley.com/doi/10.1002/star.201500162/epdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1002/star.201500162" target="_blank" >10.1002/star.201500162</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Influence of technological processing of wheat grain on starch digestibility and resistant starch content

Popis výsledku v původním jazyce

The grain of six standard wheat cultivars and one high-amylose wheat cultivar was ground and milled to produce common white flour used to prepare bread, biscuits and wafers. Changes in rapidly and slowly digestible starch (RDS and SDS), resistant starch (RS) and fibre caused by different milling and by the preparation of bakery products were observed. Depending on the milling process, RDS ranged from 28.3 to 32.4% of dry matter and SDS from 18.3 to 35.2%. The preparation of bakery products increased RDS by 30?80% to the detriment of SDS. RS comprised on average 6.6% of ground grain, 3.9% of wheat flour and 3.5, 5.9 and 1.0% of bread, biscuits and wafers, respectively. Variance amongst standard wheat cultivars was low, with only the high-amylose wheat showing unique technological and nutritional properties. RS and total starch (TS) were measured using two different methods. TS determinations correlated closely, although the linear regression varied amongst the different matrices. The correlation between RS values measured by the two methods was loose, and no significant linear regression was found. The article brings new information on variability in starch digestibility in cereal products depending on wheat cultivar used for production. Â? 2016 The Authors. Starch/St?currency signrke Published by Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim.

Název v anglickém jazyce

Influence of technological processing of wheat grain on starch digestibility and resistant starch content

Popis výsledku anglicky

The grain of six standard wheat cultivars and one high-amylose wheat cultivar was ground and milled to produce common white flour used to prepare bread, biscuits and wafers. Changes in rapidly and slowly digestible starch (RDS and SDS), resistant starch (RS) and fibre caused by different milling and by the preparation of bakery products were observed. Depending on the milling process, RDS ranged from 28.3 to 32.4% of dry matter and SDS from 18.3 to 35.2%. The preparation of bakery products increased RDS by 30?80% to the detriment of SDS. RS comprised on average 6.6% of ground grain, 3.9% of wheat flour and 3.5, 5.9 and 1.0% of bread, biscuits and wafers, respectively. Variance amongst standard wheat cultivars was low, with only the high-amylose wheat showing unique technological and nutritional properties. RS and total starch (TS) were measured using two different methods. TS determinations correlated closely, although the linear regression varied amongst the different matrices. The correlation between RS values measured by the two methods was loose, and no significant linear regression was found. The article brings new information on variability in starch digestibility in cereal products depending on wheat cultivar used for production. Â? 2016 The Authors. Starch/St?currency signrke Published by Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

—

Projekt

<a href="/cs/project/QJ1310219" target="_blank" >QJ1310219: Pšenice se specifickým složením a vlastnostmi škrobu pro potravinářské a průmyslové účely</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2016

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Starch/Stärke

ISSN

0038-9056

e-ISSN

—

Svazek periodika

68

Číslo periodika v rámci svazku

7-8

Stát vydavatele periodika

DE - Spolková republika Německo

Počet stran výsledku

10

Strana od-do

593-602

Kód UT WoS článku

000380158500003

EID výsledku v databázi Scopus

2-s2.0-84977855136