Effect of Bread Structure and In Vitro Oral Processing Methods in Bolus Disintegration and Glycemic Index

Abstract

The growing interest in controlling the glycemic index of starchy-rich food has encouraged research about the role of the physical structure of food. The aim of this research was to understand the impact of the structure and the in vitro oral processing methods on bolus behavior and starch hydrolysis of wheat bread. Two different bread structures (loaf bread and bread roll) were obtained using different shaping methods. Starch hydrolysis during in vitro oro-gastro-intestinal digestion using the INFOGEST protocol was analyzed and oral processing was simulated by applying two different disintegration processes (basic homogenizer, crystal balls). The bread structure, and thus the shaping method during breadmaking, significantly affected the bolus particle size during all digestion stages. The different in vitro oral processing methods affected the bolus particle sizes after the oral phase in both breads, but they affected the particle size distribution after the gastric and intestinal phase only in the case of loaf bread. Aggregates were observed in the gastric phase, which were significantly reduced in the intestinal phase. When simulated oral processing with crystal balls led to bigger particle size distribution, bread rolls presented the highest in vitro starch hydrolysis. The type of in vitro oral processing allowed discrimination of the performance of the structures of the two breads during starch hydrolysis. Overall, crumb structure significantly affected texture properties, but also had a significant impact on particle size during digestion and starch digestibility.