Main factors affecting the starch digestibility in Chinese steamed bread
Shuaibo Shao1, Xueer Yi1, Cheng Li1
1School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
Food Chemistry
|June 25, 2022
Summary
Developing healthier Chinese steamed bread (CSB) with slower starch digestion is crucial. This review explores strategies to improve CSB
Area of Science:
- Food Science
- Nutritional Science
- Carbohydrate Chemistry
Background:
- Chinese steamed bread (CSB) is a staple food with a high glycemic index (GI).
- High GI foods can negatively impact human health.
- Reducing starch digestibility in CSB is important for health benefits.
Purpose of the Study:
- To review strategies for reducing starch digestibility in CSB.
- To explore methods applicable to CSB from other bread types.
- To identify ways to improve CSB's health profile without compromising quality.
Main Methods:
- Literature review of existing research on CSB and bread starch digestibility.
- Analysis of strategies involving whole flour incorporation.
- Evaluation of alternative methods for reducing starch digestibility.
Main Results:
- Current methods like adding whole flours improve digestibility but harm texture and sensory qualities.
- Other bread-making strategies may be adaptable to CSB.
- Further research is needed to find optimal methods.
Conclusions:
- CSB can be transformed into a healthier food product.
- Slower starch digestibility is achievable through various strategies.
- Balancing health benefits with sensory acceptance is key for CSB innovation.
Related Concept Videos
00:57Carbohydrate Digestion
117.2K
Carbohydrate digestion and metabolism break down simple and complex carbohydrates from food into saccharides (i.e., sugars) for the body to use as energy. Carbohydrate digestion starts in the mouth during mastication, or chewing. The masticated carbohydrates remain intact in the stomach. Digestion resumes in the duodenum of the small intestine, where pancreatic alpha-amylase and brush border enzymes of the microvilli convert complex carbohydrates to monosaccharides. Finally, the monosaccharides...
117.2K
01:24Factors Affecting Workability
109
The workability of concrete is a critical characteristic that influences the ease of mixing, handling, and finishing the concrete. It is affected by several factors including water content, aggregate properties, and admixtures like air entrainment. Water plays a fundamental role as it lubricates the concrete mix, facilitating easier movement and placement. However, the water requirement varies depending on the texture and shape of aggregates. Finer particles and angular, rough-textured...
109
01:26Glucose Absorption Into the Small Intestine
32.2K
Complex carbohydrates consumed cannot be absorbed into the small intestine in their original form. First, they must be hydrolyzed to a monosaccharide form such as glucose or galactose. These monosaccharides are then transported across the intestinal membrane and into the blood via transcellular transport. The intestinal epithelial cells allow the movement of these monosaccharides with a defined 'entry' through membrane transporter proteins present on their apical membrane and...
32.2K
01:34Introduction to Carbohydrates
14.1K
Carbohydrates, proteins, and fats are the primary macronutrients in the human diet. However, carbohydrates are the most favored source of energy in the body. They can be found in a wide variety of foods, including whole grains, fruit, and vegetables, in various forms, such as sugars, starch, and dietary fiber. Based on their structure, carbohydrates are classified into three main classes— monosaccharides, disaccharides, and polysaccharides. The body's cells can only utilize simple...
14.1K
01:25Carbohydrate Absorption
1.4K
Carbohydrates are essential macronutrients that serve as the body's primary energy source. Their digestion begins in the mouth, where salivary amylase partially breaks down complex carbohydrates such as starch into smaller oligosaccharides. This mechanical and enzymatic activity prepares carbohydrates for further processing in the gastrointestinal tract.
After being swallowed, the partially digested carbohydrates mix with gastric secretions in the stomach. However, the acidic environment...
After being swallowed, the partially digested carbohydrates mix with gastric secretions in the stomach. However, the acidic environment...
1.4K
04:01Factors Affecting Solubility
33.9K
Compared with pure water, the solubility of an ionic compound is less in aqueous solutions containing a common ion (one also produced by dissolution of the ionic compound). This is an example of a phenomenon known as the common ion effect, which is a consequence of the law of mass action that may be explained using Le Chȃtelier’s principle. Consider the dissolution of silver iodide:
33.9K