Effects of Amylose/Amylopectin Ratio and Baking Conditions on Resistant Starch Formation and Glycaemic Indices

• Published in: Journal of cereal science Vol. 28; no. 1; pp. 71 - 80
• Main Authors: Åkerberg, A., Liljeberg, H., Björck, I.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.07.1998; Elsevier
• Subjects: Agronomy. Soil science and plant productions; air temperature; amylopectin; amylose; baking; barley; barley genotypes, amylose/amylopectin ratio, glycaemic index, resistant starch, bread baking; Biological and medical sciences; blood glucose; breads; Cereal and baking product industries; cultivars; duration; Feeding. Feeding behavior; Food industries; Fundamental and applied biological sciences. Psychology; Genetics and breeding of economic plants; genotype; hydrolysis; insulin; nutritive value; protein content; Varietal selection. Specialized plant breeding, plant breeding aims; Vertebrates: anatomy and physiology, studies on body, several organs or systems; wheat flour; Yield, quality, earliness, varia; barley genotypes, amylose/amylopectin ratio, glycaemic index, resistant starch, bread baking; Bakery product; Monocotyledones; Wholemeal; Cereal flour; Cereal crop; Bread; Amylose; Gramineae; Angiospermae; Carbohydrate; Baking; Human; Hordeum vulgare; Starch; Amylopectin; Postprandial; Nutritive value; Starchy product; Barley flour; Genotype; Resistant starch; Dietetic product; Manufacturing process; Spermatophyta; Comparative study; Glycemia

The possible improvement of the nutritional properties of starch in barley flour-based bread by using barley genotypes varying in amylose content (3–44%) was evaluated. Breads were made from 70% whole-meal barley flour and 30% white wheat flour. Test breads were baked from waxy barley (WB), ordinary...