Use of Barley Flour to Lower the Glycemic Index of Food: Air Classification β -Glucan-Enrichment and Postprandial Glycemic Response after Consumption of Bread Made with Barley β -Glucan-Enriched Flour Fractions

摘要

Barley is the world's fourth most important cereal after wheat, rice and corn. This cereal can be moreover appreciated for its potential beneficial properties when utilized as "functional" food. "Functional foods" may provide health benefits after consumption of appropriate quantities in a normal diet. P-glucans are polysaccharides known for their beneficial effects against high glycemic index (GI) food. Aim of this research was to evaluate both the optimization of air classification for the production of β-glucan enriched flour, and the effect of the ingestion of bread made with flour enriched in β-glucans on human plasma glucose concentration. We found that, including barley flour in blend with wheat flour, the overall quality of bread slightly worse, but positive consequences on glycemic are obtained with a normal starch barley. However, the effect was quite less marked with a waxy barley, despite the higher β-glucan concentration. Thus, the barley starch-type can affect the GI of bread, as amylopectin induces an higher glycemic response than amylose.