4.7 Article

The solution properties of galactomannan after simulated digestion of guar fortified bread predict the extent of postprandial insulin reduction in healthy adult overweight subjects

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Guar gum fortified white breads for prospective postprandial glycaemic control - Effects on bread quality and galactomannan molecular weight

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Summary: The study found that both substitution levels and molecular weight of guar galactomannans have a significant impact on bread quality, with higher levels and molecular weights leading to more pronounced negative effects. Molecular weight likely plays a crucial role in the efficacy of such breads, with degradation observed during baking influenced by enzymatic activity in the dough. Reducing contact time between wheat flour and guar galactomannans, along with pre-hydration, improved sensory attributes and reduced depolymerisation during baking. The results provide a valuable starting point for optimizing the baking process of guar-fortified breads while maintaining the desired molecular weight of the active ingredient.

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