Influence of Storage Temperature on Starch Retrogradation and Digestion of Chinese Steamed Bread.

Chinese steamed bread (CSB), which is widely consumed in East Asia, usually undergoes storage before consumption, but it is unclear how different storage temperatures affect CSB starch retrogradation and digestion properties, which are important for consumers. CSB was stored for 2 days at 25 °C, 4 °C, -18 °C, 4 °C/25 °C temperature cycling (i.e.

Subtle structural variations of resistant starch from whole cooked rice significantly impact metabolic outputs of gut microbiota.

While cooked rice is widely consumed as a whole food, the specific characteristics and impact of its resistant starch (RS) on gut microbiota are largely unexplored. In this study, three rice varieties with distinct starch molecular structures were used to prepare RS from cooked rice. All three types of RS had a crystalline structure characterized as B + V type, with the V type being the predominant crystalline polymorph.

Importance of both leached and residual starch molecular structures in determining cooked rice texture at different rice-to-water cooking ratios.

Although texture of cooked rice has been investigated with regard to its relation to starch structure, it remains unclear how starch molecular structure and water content together affect its texture. Thus, the texture, and starch molecular structure of 10 rice varieties and their leachates during cooking were studied with a range of rice-to-water ratios. Although hardness of cooked rice decreased, no trend for the alteration of stickiness observed over the increase of water content.

Effects of storage temperatures on the starch digestibility of whole rice with distinct starch fine molecular structure.

Although the retrogradation of rice starch has been extensively investigated, there remain questions as to how storage temperature affects starch inter- and intramolecular interactions in cooked white rice, and the relationship of these interactions with the digestion rate. To this end, micromorphology, crystallinity polymorphisms, molecular interaction patterns and starch digestibility of 3 rice varieties kept under 5 different storage temperature programs (room temperature (RT), 4 °C, -18 °C, 4 °C/RT (4 °C for 24 h and then RT for 24 h), -18 °C/RT (-18 °C for 24 h and then RT for 24 h)) were investigated. As expected, a significant variance in starch digestibility was observed for samples after storage at different temperatures.

Effects of endogenous macronutrients and processing conditions on starch digestibility in wheat bread.

Development of wheat bread with slow starch digestibility is of great importance in terms of generally improving human health. Many factors can be used to determine starch digestibility in wheat bread, including the composition and structure of different bread micro- and macronutrients such as starch, protein, lipid, fiber and polyphenol. Processing conditions including dough hydration, kneading, fermentation, baking and storage parameters are also important factors in determining starch digestibility in wheat bread.

Main factors affecting the starch digestibility in Chinese steamed bread.

Chinese steamed bread (CSB) is one of the staple foods in China, although it has a high glycemic index (GI) value. Development of CSB with a slower starch digestibility is thus of great importance for the improvement of human health. Many factors are related to the starch digestibility in CSB.

Combined effects of starch fine molecular structures and water content on starch digestibility of cooked white rice.

Although the starch digestibility of cooked white rice has been investigated with regard to its relation to starch structure, it is not yet clear how starch molecular structure and water content affect its digestion rate. To investigate this, the in vitro starch digestibility and molecular structure of 10 rice varieties with a range of rice-to-water cooking ratios were investigated. As expected, starch digestibility varied with different conditions.