Utilisation Glucagel® in the β-glucan enrichment of breads:: A physicochemical and nutritional evaluation

Traditional white bread is a poor source of dietary fibre, containing typically less than 2.5%. A demand exists for the development of high fibre white breads of nutritional benefit to the consumer. This paper explores the possibility of using Glucagel (R), a P-glucan isolate, from barley (Hordeum vulgare) to raise the nutritional status of bread products. Glucagel (R) was incorporated into breads at 2.5 and 5% inclusion rates. Negative changes were observed in dough quality and baking performance with the addition of Glucagel (R). In vitro analysis of the bread samples revealed a significant decrease in reducing sugar release over a 300 in digestion in breads supplemented with 5% Glucagelsample. However, incorporation of Glucagelincrease starch availability for digestion. This has implications in the reduction of hyperglycaemia and hyperinsulinaemia, with reference to the control of diabetes and development of degenerative diseases. (c) 2006 Elsevier Ltd. All rights reserved.