Effect of high-amylose <i>starch branching enzyme II</i> wheat mutants on starch digestibility in bread, product quality, postprandial satiety and glycaemic response.

ABSTRACT: High-amylose starch branching enzyme II (sbeII) mutant wheat has potential to be low-glycaemic compared to conventional wheat; however, the effects of bread made from sbeII wheat flour on glycaemic response and product quality require investigation. We report the impact of white bread made from sbeII wheat flour on in vitro starch digestibility and product quality, and on postprandial glycaemia in vivo, compared to an isoglucidic wild-type (WT) control white bread. Starch in sbeII bread was ∼20% less susceptible to in vitro amylolysis leading to ∼15% lower glycaemic response measured in vivo, compared to the WT control bread, without major effects on bread appearance or texture, measured instrumentally. Despite the early termin

SUBMITTER: Corrado M 

PROVIDER: S-EPMC8820503 | biostudies-literature | 2022 Feb

REPOSITORIES: biostudies-literature