title: Combined effects of added beta glucan and black tea in breads on starch functionality.
abstract: Bread and tea are usually consumed separately, but there may be different food-matrix interactions and changes in starch characteristics when they are combined in bread. This study developed breads (white bread, WF; black tea, BT; beta glucan, βG; beta glucan plus black tea, βGBT) and determined their starch functionalities. Breads were developed using a standard baking recipe and determined their starch characteristics. There was no significant difference in starch hydrolysis between BT and WF but βGBT reduced early (10 min) starch hydrolysis compared with βG. The starch granules in βG and βGBT were elliptical and closely packed together. These results suggest that the addition of beta glucan and black tea to bread preserved the elliptical starch granules and lowered short-term starch hydrolysis.
authors.affiliation: Human Nutrition, School of Medicine, College of Medical, Veterinary & Life Sciences University of Glasgow , Glasgow, Scotland , UK .
authors.forename: Abbe Maleyki M
authors.initials: AM
authors.lastname: Jalil
authors.forename: Christine A
authors.initials: CA
authors.lastname: Edwards
authors.forename: Emilie
authors.initials: E
authors.lastname: Combet
authors.forename: Muhammad
authors.initials: M
authors.lastname: Ibrahim
authors.forename: Ada L
authors.initials: AL
authors.lastname: Garcia
mesh_terms: D001786:Blood Glucose / Q000378:metabolism; D001939:Bread / Q000032:analysis*; D028241:Camellia sinensis; D004043:Dietary Fiber; D005433:Flour / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D055951:Functional Food; D006801:Humans; D006868:Hydrolysis; D013213:Starch / Q000378:metabolism*; D013662:Tea; D014908:Triticum; D047071:beta-Glucans
chemical_list: D001786:Blood Glucose; D004043:Dietary Fiber; D013662:Tea; D047071:beta-Glucans; D013213:Starch
keywords: Beta glucan bread; food-matrix; starch granules; starch hydrolysis