Replacement of wheat flour using starch - fatty acid complex for development of reduced glycemic index bread

Abstract

Bread is a widely consumed food product. However, bread always has nutritional limitation due to its high glycemic index (GI) that leads to a rapid increase in blood glucose levels after consumption, thereby restricting bread consumption in some groups of people, such as patients with diabetes or individuals controlling blood glucose levels. This study focused on creating bread with a lower glycemic index by synthesizing starch–lipid complexes (SLC) from rice starch with either stearic acid (SA) or oleic acid (OA) at different ratios (2, 4, and 6%). The results showed that the SLC of SA showed higher complexing index (CI) than the SLC of OA at all observed concentration levels. The SLC prepared using 4% SA (SLC-SA-4%) exhibited the highest CI, whereas the SLC prepared using 2% SA (SLC-SA-2%) showed the highest resistant starch (RS) content. Then, the SLC-SA-2% was used to partially replace wheat flour at varying levels (i.e., 2.5, 5.0, and 7.5%) for bread preparation. Increasing wheat flour substitution level using the SLC-SA-2% affected the textural properties of the bread: The gumminess, springiness, cohesiveness, and chewiness increased, whereas adhesiveness decreased. The bread formulated with 2.5% of SLC-SA-2% showed the lowest baking loss and estimated glycemic index along with the highest RS content. The present findings indicated potential of the developed bread to reduce postprandial blood glucose levels, and the SLC-SA-2% might be a key ingredient for development of bread with reduced GI.