Influence of sprouted oat flour substitution on the texture and in vitro starch digestibility of wheat bread

The aim of this study was to investigate the effect of sprouted oats substitutions on the in vitro digestibility of starch in the wheat bread. The physical and nutritional quality of wheat bread enriched with 20 % sprouted oat flour was compared. The polyphenols and gamma-aminobutyric acid increased, while the content of starch and beta-glucan in the mixed bread was gradually decreased. The specific volume of mixed bread reached the maximum with a 19.79 % reduction of area fraction and a 31.36 % increase cell density when sprouting for 72 h. Two digestible starch fractions with different digestion rates were observed from the LOS-CPS fitted starch digestograms. The microstructure revealed that large type A wheat starch was gelatinized after baking, whereas small type B wheat starch and oat starch were wrapped in protein-beta-glucan complexes. This study suggests that properly sprouting has the potential to obtain nutritional bread with low starch digestibility.

Automated summary

The aim of this study was to investigate the effect of sprouted oats substitutions on the in vitro digestibility of starch in wheat bread. The study found that polyphenols and gamma-aminobutyric acid increased, while starch and beta-glucan content gradually decreased in wheat bread enriched with 20% sprouted oat flour. The specific volume of the mixed bread reached its maximum after sprouting for 72 hours. The microstructure revealed that small type B wheat starch and oat starch were wrapped in protein-beta-glucan complexes after baking. This study suggests that properly sprouting has the potential to obtain nutritional bread with low starch digestibility.