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Spatial Variation of In Vitro Starch and Protein Digestibility in White Wheat Bread
Author(s) -
AlvarezRamirez Jose,
RodriguezHuezo Eva,
Meraz Monica,
GarciaDiaz Samuel,
FloresSilva Pamela C.,
MondragonReinoso Lorena
Publication year - 2018
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201800025
Subject(s) - starch , differential scanning calorimetry , food science , starch gelatinization , fourier transform infrared spectroscopy , moisture , chemistry , protein digestibility , zoology , biology , chemical engineering , physics , engineering , thermodynamics , organic chemistry
The digestibility of bread components is an important issue for the design of healthy food products. The in vitro starch and protein digestibility, and the associated morphology, moisture content, thermal (differential scanning calorimetry), and structural (Fourier transform infrared spectroscopy) changes are determined on samples obtained from different radial locations of white wheat bread slices immediately after baking. Experimental results indicated that starch in the crumb region was more digestible (≈86% RDS), while the crust region contained higher amount of slowly digestible starch (≈22%). On the other hand, the crust region had lower protein content than the crumb region, but the latter showed higher digestibility (≈96%). The results shows that digestibility of starch and proteins in wheat bread is not uniform, but exhibits important variations from crumb to crust likely induced by spatial moisture and temperature profiles during baking.