Sourdough fermentation of wholemeal wheat bread increases solubility of arabinoxylan and protein and decreases postprandial glucose and insulin responses

J. Lappi (Corresponding Author), Emilia Selinheimo, U. Schwab, Kati Katina, Pekka Lehtinen, H. Mykkänen, M. Kolehmainen, Kaisa Poutanen

Research output: Contribution to journalArticleScientificpeer-review

42 Citations (Scopus)

Abstract

Glycemic responses to most of the conventional breads are high, including breads made of wholemeal flour. Baking technology is known to affect these responses. The aim of the present study was to investigate effects of xylanase enzyme treatment and sourdough fermentation in wholemeal wheat bread baking on postprandial glucose and insulin responses and on in vitro protein digestibility. The wheat breads were made of 100% flour from peeled kernels by a straight dough or sourdough fermentation method, and with or without using xylanase during mixing of dough. Standard white wheat bread was used as a reference. All test bread portions contained 50 g available carbohydrate and were served in random order to eleven insulin resistant subjects. Blood samples for measuring glucose and insulin concentrations were drawn over 4 h. The sourdough wholemeal wheat bread resulted in the lowest postprandial glucose and insulin responses among the four tested breads (treatment × time; p = 0.000 and p = 0.022, respectively). There were differences in solubility and depolymerisation of protein and arabinoxylan among the breads but these did not fully explain the in vivo findings. In conclusion, the health effects of wholemeal wheat bread can be further improved by using sourdough process in breadmaking.
Original languageEnglish
Pages (from-to)152-158
Number of pages7
JournalJournal of Cereal Science
Volume51
Issue number1
DOIs
Publication statusPublished - 2010
MoE publication typeA1 Journal article-refereed

Fingerprint

sourdough
arabinoxylan
Bread
Solubility
Fermentation
breads
Triticum
solubility
insulin
fermentation
Insulin
Glucose
glucose
wheat
Breadmaking
xylanases
baking
Proteins
proteins
dough

Keywords

  • Glycemic
  • postprandial
  • sourdough fermentation
  • wholemeal wheat bread

Cite this

Lappi, J. ; Selinheimo, Emilia ; Schwab, U. ; Katina, Kati ; Lehtinen, Pekka ; Mykkänen, H. ; Kolehmainen, M. ; Poutanen, Kaisa. / Sourdough fermentation of wholemeal wheat bread increases solubility of arabinoxylan and protein and decreases postprandial glucose and insulin responses. In: Journal of Cereal Science. 2010 ; Vol. 51, No. 1. pp. 152-158.
@article{54eeb76c214c4f55a94218335ee87422,
title = "Sourdough fermentation of wholemeal wheat bread increases solubility of arabinoxylan and protein and decreases postprandial glucose and insulin responses",
abstract = "Glycemic responses to most of the conventional breads are high, including breads made of wholemeal flour. Baking technology is known to affect these responses. The aim of the present study was to investigate effects of xylanase enzyme treatment and sourdough fermentation in wholemeal wheat bread baking on postprandial glucose and insulin responses and on in vitro protein digestibility. The wheat breads were made of 100{\%} flour from peeled kernels by a straight dough or sourdough fermentation method, and with or without using xylanase during mixing of dough. Standard white wheat bread was used as a reference. All test bread portions contained 50 g available carbohydrate and were served in random order to eleven insulin resistant subjects. Blood samples for measuring glucose and insulin concentrations were drawn over 4 h. The sourdough wholemeal wheat bread resulted in the lowest postprandial glucose and insulin responses among the four tested breads (treatment × time; p = 0.000 and p = 0.022, respectively). There were differences in solubility and depolymerisation of protein and arabinoxylan among the breads but these did not fully explain the in vivo findings. In conclusion, the health effects of wholemeal wheat bread can be further improved by using sourdough process in breadmaking.",
keywords = "Glycemic, postprandial, sourdough fermentation, wholemeal wheat bread",
author = "J. Lappi and Emilia Selinheimo and U. Schwab and Kati Katina and Pekka Lehtinen and H. Mykk{\"a}nen and M. Kolehmainen and Kaisa Poutanen",
year = "2010",
doi = "10.1016/j.jcs.2009.11.006",
language = "English",
volume = "51",
pages = "152--158",
journal = "Journal of Cereal Science",
issn = "0733-5210",
publisher = "Elsevier",
number = "1",

}

Sourdough fermentation of wholemeal wheat bread increases solubility of arabinoxylan and protein and decreases postprandial glucose and insulin responses. / Lappi, J. (Corresponding Author); Selinheimo, Emilia; Schwab, U.; Katina, Kati; Lehtinen, Pekka; Mykkänen, H.; Kolehmainen, M.; Poutanen, Kaisa.

In: Journal of Cereal Science, Vol. 51, No. 1, 2010, p. 152-158.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Sourdough fermentation of wholemeal wheat bread increases solubility of arabinoxylan and protein and decreases postprandial glucose and insulin responses

AU - Lappi, J.

AU - Selinheimo, Emilia

AU - Schwab, U.

AU - Katina, Kati

AU - Lehtinen, Pekka

AU - Mykkänen, H.

AU - Kolehmainen, M.

AU - Poutanen, Kaisa

PY - 2010

Y1 - 2010

N2 - Glycemic responses to most of the conventional breads are high, including breads made of wholemeal flour. Baking technology is known to affect these responses. The aim of the present study was to investigate effects of xylanase enzyme treatment and sourdough fermentation in wholemeal wheat bread baking on postprandial glucose and insulin responses and on in vitro protein digestibility. The wheat breads were made of 100% flour from peeled kernels by a straight dough or sourdough fermentation method, and with or without using xylanase during mixing of dough. Standard white wheat bread was used as a reference. All test bread portions contained 50 g available carbohydrate and were served in random order to eleven insulin resistant subjects. Blood samples for measuring glucose and insulin concentrations were drawn over 4 h. The sourdough wholemeal wheat bread resulted in the lowest postprandial glucose and insulin responses among the four tested breads (treatment × time; p = 0.000 and p = 0.022, respectively). There were differences in solubility and depolymerisation of protein and arabinoxylan among the breads but these did not fully explain the in vivo findings. In conclusion, the health effects of wholemeal wheat bread can be further improved by using sourdough process in breadmaking.

AB - Glycemic responses to most of the conventional breads are high, including breads made of wholemeal flour. Baking technology is known to affect these responses. The aim of the present study was to investigate effects of xylanase enzyme treatment and sourdough fermentation in wholemeal wheat bread baking on postprandial glucose and insulin responses and on in vitro protein digestibility. The wheat breads were made of 100% flour from peeled kernels by a straight dough or sourdough fermentation method, and with or without using xylanase during mixing of dough. Standard white wheat bread was used as a reference. All test bread portions contained 50 g available carbohydrate and were served in random order to eleven insulin resistant subjects. Blood samples for measuring glucose and insulin concentrations were drawn over 4 h. The sourdough wholemeal wheat bread resulted in the lowest postprandial glucose and insulin responses among the four tested breads (treatment × time; p = 0.000 and p = 0.022, respectively). There were differences in solubility and depolymerisation of protein and arabinoxylan among the breads but these did not fully explain the in vivo findings. In conclusion, the health effects of wholemeal wheat bread can be further improved by using sourdough process in breadmaking.

KW - Glycemic

KW - postprandial

KW - sourdough fermentation

KW - wholemeal wheat bread

U2 - 10.1016/j.jcs.2009.11.006

DO - 10.1016/j.jcs.2009.11.006

M3 - Article

VL - 51

SP - 152

EP - 158

JO - Journal of Cereal Science

JF - Journal of Cereal Science

SN - 0733-5210

IS - 1

ER -