Influence of Sprouted Oat Flour Substitution on the Texture and Starch Digestibility of Wheat Bread

Overview

Journal Food Chem X

Date 2022 Oct 10

PMID 36211788

Authors

Hongwei Cao

Chong Wang

Ranqing Li

Xiao Guan

Kai Huang

Yu Zhang

Affiliations

Soon will be listed here.

Abstract

The aim of this study was to investigate the effect of sprouted oats substitutions on the digestibility of starch in the wheat bread. The physical and nutritional quality of wheat bread enriched with 20 % sprouted oat flour was compared. The polyphenols and γ-aminobutyric acid increased, while the content of starch and β-glucan in the mixed bread was gradually decreased. The specific volume of mixed bread reached the maximum with a 19.79 % reduction of area fraction and a 31.36 % increase cell density when sprouting for 72 h. Two digestible starch fractions with different digestion rates were observed from the LOS-CPS fitted starch digestograms. The microstructure revealed that large type A wheat starch was gelatinized after baking, whereas small type B wheat starch and oat starch were wrapped in protein-β-glucan complexes. This study suggests that properly sprouting has the potential to obtain nutritional bread with low starch digestibility.

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