The effects of gluten addition, dough moisture content and mixing time on the textural properties and in vitro starch digestibility of durum wheat bread made with coarse semolina
The production of bread using coarse semolina (CS), rich in intact cells, was hypothesized to be a good strategy for limiting starch accessibility. However, during long mixing, cell wall porosity increases and CS presence decreases bread cohesiveness, leading to high starch accessibility. To address...
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Elsevier
2025-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225003257 |
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| author | Marianna Tagliasco Donatella Peressini Nicoletta Pellegrini |
| author_facet | Marianna Tagliasco Donatella Peressini Nicoletta Pellegrini |
| author_sort | Marianna Tagliasco |
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| description | The production of bread using coarse semolina (CS), rich in intact cells, was hypothesized to be a good strategy for limiting starch accessibility. However, during long mixing, cell wall porosity increases and CS presence decreases bread cohesiveness, leading to high starch accessibility. To address this, the effect of water absorption level (WA, 70 or 55 %), mixing time (3.5 or 45 min), and the use of 100 % CS (> 1000 µm) or its 20 % substitution with gluten on the textural properties and in vitro digestibility of bread were studied. Bread made with 100 % CS at 55 % WA was the hardest, with low volume and less rapidly digestible starch (RDS). Gluten addition increased volume and porosity, leading to more RDS but reduced starch digestibility over time due to better structural integrity. These findings suggest that replacing 20 % of CS with gluten could be an effective strategy to decrease starch digestibility while maintaining a porous structure. |
| format | Article |
| id | doaj-art-ed57e26f7b6f4d1ab4f66cf7ff50ac10 |
| institution | DOAJ |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-ed57e26f7b6f4d1ab4f66cf7ff50ac102025-08-20T03:20:12ZengElsevierApplied Food Research2772-50222025-06-015110101710.1016/j.afres.2025.101017The effects of gluten addition, dough moisture content and mixing time on the textural properties and in vitro starch digestibility of durum wheat bread made with coarse semolinaMarianna Tagliasco0Donatella Peressini1Nicoletta Pellegrini2Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, ItalyCorresponding author at: Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy.; Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, ItalyDepartment of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, ItalyThe production of bread using coarse semolina (CS), rich in intact cells, was hypothesized to be a good strategy for limiting starch accessibility. However, during long mixing, cell wall porosity increases and CS presence decreases bread cohesiveness, leading to high starch accessibility. To address this, the effect of water absorption level (WA, 70 or 55 %), mixing time (3.5 or 45 min), and the use of 100 % CS (> 1000 µm) or its 20 % substitution with gluten on the textural properties and in vitro digestibility of bread were studied. Bread made with 100 % CS at 55 % WA was the hardest, with low volume and less rapidly digestible starch (RDS). Gluten addition increased volume and porosity, leading to more RDS but reduced starch digestibility over time due to better structural integrity. These findings suggest that replacing 20 % of CS with gluten could be an effective strategy to decrease starch digestibility while maintaining a porous structure.http://www.sciencedirect.com/science/article/pii/S2772502225003257Coarse semolinaGlutenWater absorptionMixing timeTextural characteristicsIn vitro digestibility |
| spellingShingle | Marianna Tagliasco Donatella Peressini Nicoletta Pellegrini The effects of gluten addition, dough moisture content and mixing time on the textural properties and in vitro starch digestibility of durum wheat bread made with coarse semolina Applied Food Research Coarse semolina Gluten Water absorption Mixing time Textural characteristics In vitro digestibility |
| title | The effects of gluten addition, dough moisture content and mixing time on the textural properties and in vitro starch digestibility of durum wheat bread made with coarse semolina |
| title_full | The effects of gluten addition, dough moisture content and mixing time on the textural properties and in vitro starch digestibility of durum wheat bread made with coarse semolina |
| title_fullStr | The effects of gluten addition, dough moisture content and mixing time on the textural properties and in vitro starch digestibility of durum wheat bread made with coarse semolina |
| title_full_unstemmed | The effects of gluten addition, dough moisture content and mixing time on the textural properties and in vitro starch digestibility of durum wheat bread made with coarse semolina |
| title_short | The effects of gluten addition, dough moisture content and mixing time on the textural properties and in vitro starch digestibility of durum wheat bread made with coarse semolina |
| title_sort | effects of gluten addition dough moisture content and mixing time on the textural properties and in vitro starch digestibility of durum wheat bread made with coarse semolina |
| topic | Coarse semolina Gluten Water absorption Mixing time Textural characteristics In vitro digestibility |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225003257 |
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