Steamed Multigrain Bread Prepared from Dough Fermented with Lactic Acid Bacteria and Its Effect on Type 2 Diabetes.

ABSTRACT: Multigrain products can prevent the occurrence of chronic noninfectious diseases such as hyperglycemia and hyperlipidemia. In this study, multigrain dough fermented by lactic acid bacteria (LAB) was used for the preparation of good-quality steamed multigrain bread, and its effects on type 2 diabetes were investigated. The results showed that the multigrain dough fermented with LAB significantly enhanced the specific volume, texture, and nutritional value of the steamed bread. The steamed multigrain bread had a low glycemic index and was found to increase liver glycogen and reduce triglyceride and insulin levels, while improving oral glucose tolerance and blood lipid levels in diabetic mice. The steamed multigrain bread made from dough fermented with LAB had comparable effects on type 2 dia

SUBMITTER: Shang J 

PROVIDER: S-EPMC10297133 | biostudies-literature | 2023 Jun

REPOSITORIES: biostudies-literature