title: Impact of ancient cereals, pseudocereals and legumes on starch hydrolysis and antiradical activity of technologically viable blended breads.
abstract: Wheat flour replacement from 22.5% up to 45% by incorporation of ternary blends of teff (T), green pea (GP) and buckwheat (BW) flours provided technologically viable and acceptable sensory rated multigrain breads with superior nutritional value compared to the 100% wheat flour (WT) counterparts. Blended breads exhibited superior nutritional composition, larger amounts of bioaccessible polyphenols, higher anti-radical activity, and lower and slower starch digestibility. Simultaneous lower rapidly digestible starch (57.1%) and higher slowly digestible starch (12.9%) and resistant starch (2.8%) contents (g per 100g fresh bread), considered suitable nutritional trends for dietary starch fractions, were met by the blend formulated 7.5% T, 15% GP, 15% BK. The associated mixture that replaced 37.5% WT, showed a rather lower extent and slower rate of starch hydrolysis with medium-low values for C∞, and H90, and lowest k, and intermediate expected Glycaemic Index (86). All multigrain breads can be labelled as source of dietary fibre (≥ 3 g dietary fibre/100g bread).
authors.affiliation: Cereals and Cereal-based Products, Food Science Department, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avda. Catedrático Agustín Escardino, 7, 46980 Paterna, Spain. Electronic address: ccollar@iata.csic.es.
authors.forename: Concha
authors.initials: C
authors.lastname: Collar
authors.affiliation: Cereals and Cereal-based Products, Food Science Department, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avda. Catedrático Agustín Escardino, 7, 46980 Paterna, Spain.
authors.forename: Teresa
authors.initials: T
authors.lastname: Jiménez
authors.affiliation: Cereals and Cereal-based Products, Food Science Department, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avda. Catedrático Agustín Escardino, 7, 46980 Paterna, Spain; Dipartimento di Agraria, Sezione di Scienze e Tecnologie Ambientali e Alimentari, Università degli Studi di Sassari, Viale Italia, 39, 07100 Sassari, Italy.
authors.forename: Paola
authors.initials: P
authors.lastname: Conte
authors.affiliation: Dipartimento di Agraria, Sezione di Scienze e Tecnologie Ambientali e Alimentari, Università degli Studi di Sassari, Viale Italia, 39, 07100 Sassari, Italy.
authors.forename: Costantino
authors.initials: C
authors.lastname: Fadda
mesh_terms: D001939:Bread / Q000032:analysis*; D004043:Dietary Fiber / Q000032:analysis; D002523:Edible Grain; D031750:Eragrostis; D007887:Fabaceae; D019612:Fagopyrum; D005433:Flour / Q000032:analysis*; D016166:Free Radical Scavengers / Q000032:analysis*; D038321:Glycemic Index; D006868:Hydrolysis; D009753:Nutritive Value; D018532:Pisum sativum; D059808:Polyphenols / Q000032:analysis; D013213:Starch / Q000378:metabolism*; D014908:Triticum
chemical_list: D004043:Dietary Fiber; D016166:Free Radical Scavengers; D059808:Polyphenols; D013213:Starch
keywords: Ancient cereals; Bread; Legumes; Pseudocereals; Starch hydrolysis