The effects of fermentation time on sourdough bread: An analysis of texture profile, starch digestion rate, and protein hydrolysis rate.

To ensure the best quality bread, it is important to consider the speed of digestion of starch and proteins, as well as how time fermentation and storage time influence the rate of starch digestion and the texture of the bread. This study compared the effect of fermentation time and days of storage on the texture, physicochemical, protein and starch digestibility of sourdough bread. Texture profile analysis showed that the fermentation time in recently baked sourdough bread affects hardness, chewiness, and springiness. The electrophoretic profile showed a decrease in band thickness with increase in fermentation time, consistent with a higher percentage of protein digestion. While fermentation time did not significantly affect rapidly digestible starch (RDS) and slowly digestible starch (SDS), storage time resulted in a decrease in RDS and an increase in SDS. Sourdough breads had higher levels of resistant starch (RS). The digestibility characteristics of protein and starch, as well as texture properties, are significantly influenced by fermentation and storage time. The evidence suggests that sourdough bread has the potential to improve the digestion of protein and to effectively regulate the glycemic response, which is due to its higher levels of SDS and RS.

Esterified plantain flour for the production of cookies rich in indigestible carbohydrates.

The role of raw plantain flour (RPF) and its citric acid (CA)-esterified counterpart (EPF) on the carbohydrate nutritional properties of cookies was investigated. Cookies were elaborated with commercial wheat flour (CWF), RPF, EPF, or a CWF-EPF blend, and assessed for composition, starch digestibility, texture and sensory properties. EPF-cookie showed the lowest digestible starch (DS) content and estimated glycemic index (pGI) (25.0% and 59.3, respectively). Cookies made with CWF-EPF exhibited the highest indigestible fraction values attributed to the synergistic presence of the RS from EPF and the protein and non-starch polysaccharides from CWF. All RPF containing cookies exhibited lower hardness than CWF-cookie. Although the use of RPF decreased consumer's acceptability compared to CWF-cookie, the cookies with EPF showed sensory characteristics of 52-65% compared with the CWF-cookie (100%). This study shows CA esterification of plantain flour as a successful strategy to manufacture cookies with low DS and pGI.