title: Glycemic index and phenolics of partially-baked frozen bread with sourdough.
abstract: Different lactic acid bacteria starters were used to prepare sourdough to make partially-baked frozen wholemeal wheat bread. The sourdough was prepared with a pure culture of Lactobacillus plantarum or with commercial starters containing Lactobacillus brevis combined with Saccharomyces cerevisiae var. chevalieri (LV4), Lactobacillus fermentum (PL1), or Lactobacillus fermentum with phytase (PL3). We determined the acetic and lactic acid concentrations in sourdough, bread chemical composition, total phenolics content and glycemic index (GI) in vivo. Depending on the starter, the lactic to acetic acid ratio in the sourdough was significantly different. The GI of control bread without sourdough (70) was significantly higher than that of bread containing sourdough prepared with LV4 starter (50), PL1 starter (56) or PL3 starter (56), but not from bread with L. plantarum sourdough (60). The addition of 10% sourdough with a lower molar ratio of lactic to acetic acid ( ≤ 4) and higher total phenolics content is preferable for generating bread with medium and low GI.
authors: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, Zagreb, Croatia.
authors: Dubravka
authors: D
authors: Novotni
authors: Duška
authors: D
authors: Curić
authors: Martina
authors: M
authors: Bituh
authors: Irena
authors: I
authors: Colić Barić
authors: Dubravka
authors: D
authors: Skevin
authors: Nikolina
authors: N
authors: Cukelj
mesh_terms: D019342:Acetic Acid / Q000032:analysis*; D000328:Adult; D001939:Bread / Q000032:analysis* / Q000382:microbiology; D003296:Cooking; D005260:Female; D005285:Fermentation; D005433:Flour; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D005524:Food Technology; D005615:Freezing; D038321:Glycemic Index; D006801:Humans; D019344:Lactic Acid / Q000032:analysis*; D007778:Lactobacillus / Q000302:isolation & purification; D008297:Male; D010636:Phenols / Q000032:analysis*; D012441:Saccharomyces cerevisiae / Q000302:isolation & purification; D014908:Triticum; D055815:Young Adult
chemical_list: D010636:Phenols; D019344:Lactic Acid; D019342:Acetic Acid