Effects of wheat and rye bread structure on mastication process and bolus properties

Saara Pentikäinen, Nesli Sozer, Johanna Närväinen, Saara Ylätalo, Pekka Teppola, Jukka Jurvelin, Ulla Holopainen-Mantila, Riitta Törrönen, Anna-Marja Aura, Kaisa Poutanen

Research output: Contribution to journalArticleScientificpeer-review

20 Citations (Scopus)

Abstract

Chemical composition, baking process and structure of breads influence their degradation in digestion leading to different postprandial responses. Rye bread has a very different structure as compared to wheat bread, and rye breads are known to induce lower postprandial insulin responses than wheat bread. The aim of this study was to find out potential differences in mastication and initial starch hydrolysis rate of rye and wheat breads. Three rye breads (wholemeal rye, endosperm rye and endosperm rye with gluten) and wheat bread were masticated by fifteen participants and the process was monitored using electromyography. The particle size distribution and initial in vitro starch hydrolysis of the bread boluses were analysed. Specific volume correlated negatively and closed porosity of breads correlated positively with work required for mastication. When compared to wheat bread, wholemeal rye bread required more work for mastication process (p=0.004). Rye breads were degraded to smaller particles than wheat bread during mastication. There was a trend (p=0.098) towards slower in vitro starch hydrolysis rate in rye bread boluses than in wheat bread boluses. The results indicate that the digestion process of rye breads differs from that of wheat bread already in the early phase of digestion. This may be one reason behind the unique postprandial responses reported for rye breads.
Original languageEnglish
Pages (from-to)356-364
Number of pages9
JournalFood Research International
Volume66
DOIs
Publication statusPublished - Dec 2014
MoE publication typeA1 Journal article-refereed

Fingerprint

Mastication
Bread
mastication
rye
breads
Triticum
wheat
whole wheat bread
hydrolysis
digestion
starch
endosperm
Starch
Secale
Digestion
Endosperm
Hydrolysis
electromyography
baking
particle size distribution

Keywords

  • Bolus
  • Bread
  • Digestion
  • Endosperm (refined) rye bread
  • Endosperm (refined) rye bread with gluten
  • Mastication
  • RYE-ENDO
  • RYE-ENDO-GLUT
  • RYE-WHOLE
  • Refined wheat bread
  • Rye
  • Structure
  • WHEAT
  • Wheat
  • Wholemeal rye bread

Cite this

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title = "Effects of wheat and rye bread structure on mastication process and bolus properties",
abstract = "Chemical composition, baking process and structure of breads influence their degradation in digestion leading to different postprandial responses. Rye bread has a very different structure as compared to wheat bread, and rye breads are known to induce lower postprandial insulin responses than wheat bread. The aim of this study was to find out potential differences in mastication and initial starch hydrolysis rate of rye and wheat breads. Three rye breads (wholemeal rye, endosperm rye and endosperm rye with gluten) and wheat bread were masticated by fifteen participants and the process was monitored using electromyography. The particle size distribution and initial in vitro starch hydrolysis of the bread boluses were analysed. Specific volume correlated negatively and closed porosity of breads correlated positively with work required for mastication. When compared to wheat bread, wholemeal rye bread required more work for mastication process (p=0.004). Rye breads were degraded to smaller particles than wheat bread during mastication. There was a trend (p=0.098) towards slower in vitro starch hydrolysis rate in rye bread boluses than in wheat bread boluses. The results indicate that the digestion process of rye breads differs from that of wheat bread already in the early phase of digestion. This may be one reason behind the unique postprandial responses reported for rye breads.",
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author = "Saara Pentik{\"a}inen and Nesli Sozer and Johanna N{\"a}rv{\"a}inen and Saara Yl{\"a}talo and Pekka Teppola and Jukka Jurvelin and Ulla Holopainen-Mantila and Riitta T{\"o}rr{\"o}nen and Anna-Marja Aura and Kaisa Poutanen",
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month = "12",
doi = "10.1016/j.foodres.2014.09.034",
language = "English",
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pages = "356--364",
journal = "Food Research International",
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Effects of wheat and rye bread structure on mastication process and bolus properties. / Pentikäinen, Saara; Sozer, Nesli; Närväinen, Johanna; Ylätalo, Saara; Teppola, Pekka; Jurvelin, Jukka; Holopainen-Mantila, Ulla; Törrönen, Riitta; Aura, Anna-Marja; Poutanen, Kaisa.

In: Food Research International, Vol. 66, 12.2014, p. 356-364.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Effects of wheat and rye bread structure on mastication process and bolus properties

AU - Pentikäinen, Saara

AU - Sozer, Nesli

AU - Närväinen, Johanna

AU - Ylätalo, Saara

AU - Teppola, Pekka

AU - Jurvelin, Jukka

AU - Holopainen-Mantila, Ulla

AU - Törrönen, Riitta

AU - Aura, Anna-Marja

AU - Poutanen, Kaisa

N1 - Project code: 106773

PY - 2014/12

Y1 - 2014/12

N2 - Chemical composition, baking process and structure of breads influence their degradation in digestion leading to different postprandial responses. Rye bread has a very different structure as compared to wheat bread, and rye breads are known to induce lower postprandial insulin responses than wheat bread. The aim of this study was to find out potential differences in mastication and initial starch hydrolysis rate of rye and wheat breads. Three rye breads (wholemeal rye, endosperm rye and endosperm rye with gluten) and wheat bread were masticated by fifteen participants and the process was monitored using electromyography. The particle size distribution and initial in vitro starch hydrolysis of the bread boluses were analysed. Specific volume correlated negatively and closed porosity of breads correlated positively with work required for mastication. When compared to wheat bread, wholemeal rye bread required more work for mastication process (p=0.004). Rye breads were degraded to smaller particles than wheat bread during mastication. There was a trend (p=0.098) towards slower in vitro starch hydrolysis rate in rye bread boluses than in wheat bread boluses. The results indicate that the digestion process of rye breads differs from that of wheat bread already in the early phase of digestion. This may be one reason behind the unique postprandial responses reported for rye breads.

AB - Chemical composition, baking process and structure of breads influence their degradation in digestion leading to different postprandial responses. Rye bread has a very different structure as compared to wheat bread, and rye breads are known to induce lower postprandial insulin responses than wheat bread. The aim of this study was to find out potential differences in mastication and initial starch hydrolysis rate of rye and wheat breads. Three rye breads (wholemeal rye, endosperm rye and endosperm rye with gluten) and wheat bread were masticated by fifteen participants and the process was monitored using electromyography. The particle size distribution and initial in vitro starch hydrolysis of the bread boluses were analysed. Specific volume correlated negatively and closed porosity of breads correlated positively with work required for mastication. When compared to wheat bread, wholemeal rye bread required more work for mastication process (p=0.004). Rye breads were degraded to smaller particles than wheat bread during mastication. There was a trend (p=0.098) towards slower in vitro starch hydrolysis rate in rye bread boluses than in wheat bread boluses. The results indicate that the digestion process of rye breads differs from that of wheat bread already in the early phase of digestion. This may be one reason behind the unique postprandial responses reported for rye breads.

KW - Bolus

KW - Bread

KW - Digestion

KW - Endosperm (refined) rye bread

KW - Endosperm (refined) rye bread with gluten

KW - Mastication

KW - RYE-ENDO

KW - RYE-ENDO-GLUT

KW - RYE-WHOLE

KW - Refined wheat bread

KW - Rye

KW - Structure

KW - WHEAT

KW - Wheat

KW - Wholemeal rye bread

U2 - 10.1016/j.foodres.2014.09.034

DO - 10.1016/j.foodres.2014.09.034

M3 - Article

VL - 66

SP - 356

EP - 364

JO - Food Research International

JF - Food Research International

SN - 0963-9969

ER -