Skip to main content
SpringerLink
Log in
Book cover

Advance in Barley Sciences pp 141–150Cite as

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

  • Conference paper
  • First Online:

  • 2127 Accesses

Abstract

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. β-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 is slightly worse, but positive consequences on glycaemia 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 a higher glycemic response than amylose.

This is a preview of subscription content, log in via an institution.

Chapter
USD   29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD   169.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD   219.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD   219.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Learn about institutional subscriptions

References

  • AACC International Methods 10–10.03 and 54–10.01. (2009). AACC international approved methods of analysis (11th ed.). St. Paul: AACC Press.

    Google Scholar 

  • Alminger, M., & Eklund-Jonsson, C. (2008). Whole-cereal products based on a high-fibre barley or oat genotype lower post-prandial glucose and insulin responses in healthy humans. European Journal of Nutrition, 47, 294–300.

    Article  PubMed  CAS  Google Scholar 

  • Anderson, J. W., & Chen, W. L. (1979). Plant fiber: Carbohydrate and lipid metabolism. American Journal of Clinical Nutrition, 32, 346–363.

    PubMed  CAS  Google Scholar 

  • Andersson, A. A. M., Armö, E., Grangeon, E., Fredriksson, H., Andersson, R., & Åman, P. (2004). Molecular weight and structure units of (1→3) (1→4)-β-glucans in dough and bread made from hull-less barley milling fractions. Journal of Cereal Science, 40, 195–204.

    Article  CAS  Google Scholar 

  • Anttila, H., Sontag-Strohm, T., & Salovaara, H. (2004). Viscosity of beta-glucan in oat products. Agricultural and Food Science, 13, 80–87.

    Article  CAS  Google Scholar 

  • Augustin, L. S., Franceschi, S., Jenkins, D. J. A., Kendall, C. W. C., & La Vecchia, C. (2002). Glycemic index in chronic disease: A review. European Journal of Clinical Nutrition, 56, 1049–1071.

    Article  PubMed  CAS  Google Scholar 

  • Behall, K. M., & Hallfrisch, J. (2002). Plasma and insulin reduction after consumption of breads varying in amylose content. European Journal of Clinical Nutrition, 56, 913–920.

    Article  PubMed  CAS  Google Scholar 

  • Behall, K. M., Scholfield, D. J., Hallfrisch, J., & Liljeberg, H. G. M. (2006). Consumption of both resistant starch and β-glucans improves postprandial plasma glucose and insulin in women. Diabetes Care, 29, 976–981.

    Article  PubMed  CAS  Google Scholar 

  • Benini, L., Castellani, G., Brighenti, F., Heaton, K. W., Brentegani, M. T., Casiraghi, M. C., Sembenini, C., Pellegrini, N., Fioretta, A., Minniti, G., Porrini, M., Testolin, G., & Vantini, I. (1995). Gastric emptying of a solid meal is accelerated by the removal of dietary fibre naturally present in food. Gut, 36, 825–830.

    Article  PubMed  CAS  Google Scholar 

  • Björck, I., Liljeberg, H., & Östman, E. (2000). Low glycaemic-index foods. British Journal of Nutrition, 83, S149–S155.

    Article  PubMed  Google Scholar 

  • Brand-Miller, J. C., Stockman, K., Atkinson, F., Petocz, P., & Denyer, G. (2009). Glycemic index, postprandial glycemia, and the shape of the curve in healthy subjects: analysis of a database of more than 1000 foods. American Journal of Clinical Nutrition, 89, 97–105.

    Article  PubMed  CAS  Google Scholar 

  • Brennan, C. S., & Cleary, L. J. (2007). Utilisation Glucagel® in the β-glucan enrichment of breads: A physicochemical and nutritional evaluation. Food Research International, 40, 291–296.

    Article  CAS  Google Scholar 

  • Cavallero, A., Empilli, S., Brighenti, F., & Stanca, A. M. (2002). High (1→3) (1→4)-β-glucan barley fractions in bread making and their effects on human glycemic response. Journal of Cereal Science, 36, 59–66.

    Article  CAS  Google Scholar 

  • Ferrari, B., Finocchiaro, F., Stanca, A. M., & Gianinetti, A. (2009). Optimization of air classification for the production of β-glucan enriched barley flours. Journal of Cereal Science, 50, 152–158.

    Article  CAS  Google Scholar 

  • Finocchiaro, F., Ferrari, B., Gianinetti, A., Spazzina, F., Pellegrini, N., Caramanico, R., Salati, C., Shirvanian, V., & Stanca, A. M. (2011). Effects of barley β-glucan-enriched flour fractions on the glycaemic index of bread. International Journal of Food Sciences and Nutrition. doi:10.3109/09637486.2011.593504.

  • Fredriksson, H., Silverio, J., Andersson, R., Eliasson, A.-C., & Åman, P. (1998). The influence of amylopectin characteristics on gelatinization and retrogradation properties of different starches. Carbohydrate Polymers, 35, 119–134.

    Article  CAS  Google Scholar 

  • Gill, S., Vasanthan, T., Ooraikul, B., & Rossnagel, B. (2002). Wheat bread quality as influenced by the substitution of waxy and regular barley flours in their native and extruded forms. Journal of Cereal Science, 36, 219–237.

    Article  CAS  Google Scholar 

  • Holtekjølen, A. K., Olsen, H. H. R., Færgestad, E. M., Uhlen, A. K., & Knutsen, S. H. (2008). Variations in water absorption capacity and baking performance of barley varieties with different polysaccharide content and composition. LWT – Food Science and Technology, 41, 2085–2091.

    Article  Google Scholar 

  • ICC-Standards. Methods 115/1, 123/1. (2008). Standards methods of the International Association for Cereal Science and Technology, Wien. Detmold: Verlag Moritz Schäfer.

    Google Scholar 

  • Izydorczyk, M. S., Hussain, A., & McGregor, A. W. (2001). Effect of barley and barley components on rheological properties of wheat dough. Journal of Cereal Science, 34, 251–260.

    Article  CAS  Google Scholar 

  • Jacobs, M. S., Izydorczyk, M. S., Preston, K. R., & Dexter, J. E. (2008). Evaluation of baking procedures for incorporation of barley roller milling fractions containing high levels of dietary fibre into bread. Journal of the Science of Food and Agriculture, 88, 558–568.

    Article  CAS  Google Scholar 

  • Kabir, M., Rizkalla, S. W., Champ, M., Luo, J., Boillot, J., Bruzzo, F., & Slama, G. (1997). Dietary amylose-amylopectin starch content affects glucose and lipid metabolism in adipocytes of normal and diabetic rats. The Journal of Nutrition, 128, 35–432.

    Google Scholar 

  • Knuckles, B. E., Hudson, C. A., Chiu, M. M., & Sayre, R. N. (1997). Effect of β-glucan barley fractions in high-fiber bread and pasta. Cereal Food World, 42, 94–99.

    Google Scholar 

  • Lazaridou, A., & Biliaderis, C. G. (2007). Molecular aspects of cereal β-glucan functionality: physical properties, technological application and physiological effects. Journal of Cereal Science, 46, 101–118.

    Article  CAS  Google Scholar 

  • Liljeberg, H. G. M., Granfeldt, Y. E., & Björck, I. M. E. (1996). Products based on a high fiber barley genotype, but not on common barley and oats, lower postprandial glucose and insulin response in healthy humans. The Journal of Nutrition, 126(2), 458.

    PubMed  CAS  Google Scholar 

  • Liu, S., Manson, J. E., Stampfer, M. J., Hu, F. B., Giovannucci, E., Colditz, G. A., Hennekens, C. H., & Willett, W. C. (2000). A prospective study of whole-grain intake and risk of type 2 diabetes mellitus in US women. American Journal of Public Health, 90, 1409–1415.

    Article  PubMed  CAS  Google Scholar 

  • Liu, S., Manson, J. E., Buring, J. E., Stampfer, M. J., Willett, W. C., & Ridker, P. M. (2002). Relation between a diet with a high glycemic load and plasma concentrations of high-sensitivity C-reactive protein in middle-aged women. American Journal of Clinical Nutrition, 75, 492–498.

    PubMed  CAS  Google Scholar 

  • Ma, Z., Steffenson, B. J., Prom, L. K., & Lapitan, N. L. (2000). Mapping of quantitative trait loci for Fusarium head blight resistance in barley. Phytopathology, 90, 1079–1088.

    Article  PubMed  CAS  Google Scholar 

  • McCleary, B. V., & Codd, R. (1991). Measurement of (1→3), (1→4)-β-D-glucan in barley and oats: a streamlined enzymic procedure. Journal of the Science of Food and Agriculture, 55, 303–312.

    Article  CAS  Google Scholar 

  • Morell, M. K., Kosar-Hashemi, B., Cmiel, M., Samuel, M. S., Chandler, P., Rahman, S., Buleon, A., Batey, I. L., & Li, Z. (2003). Barley sex6 mutants lack starch synthase IIa activity and contain a starch with novel properties. The Plant Journal, 34, 173–185.

    Article  PubMed  CAS  Google Scholar 

  • Nilsson, A. C., Östman, E. M., Granfeldt, Y., & Björck, I. M. E. (2008). Effect of cereal test breakfasts differing in glycemic index and content of indigestible carbohydrates on daylong glucose tolerance in healthy subjects. American Journal of Clinical Nutrition, 87, 645–654.

    PubMed  CAS  Google Scholar 

  • Östman, E., Rossi, E., Larsson, H., Brighenti, F., & Björck, I. (2006). Glucose and insulin response in healthy men to barley bread with different levels of (1  →  3;1  →  4)  −  β  −  glucans; predictions using fluidity measurements of in vitro enzyme digests. Journal of Cereal Science, 43, 230–235.

    Article  Google Scholar 

  • Pomeranz, Y. (1987). Grain quality. In Y. Pomeranz (Ed.), Modern cereal science and technology (pp. 72–149). New York: VCH.

    Google Scholar 

  • Symons, L. J., & Brennan, C. S. (2004). The influence of (1  →  3;1  →  4)-β-D-glucan-rich fractions from barley on the physicochemical properties and in vitro reducing sugar release of white wheat breads. Journal of Food Science, 69, 463–467.

    Article  Google Scholar 

  • Trogh, I., Courtin, C. M., Andersson, A. A. M., Åman, P., Sørensen, J. F., & Delcour, J. A. (2004). The combined use of hull-less barley flour and xylanase as a strategy for wheat/hull-less barley flour breads with increased arabinoxylan and (1  →  3;1  →  4)- β-D-glucan levels. Journal of Cereal Science, 40, 257–267.

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. CRA Genomics Research Centre, Via San Protaso 302, 29017, Fiorenzuola d’Arda (PC), Italy

    Francesca Finocchiaro, Alberto Gianinetti & Luigi Cattivelli

  2. CRA – Fodder and Diary Productions Research Centre, Viale Piacenza, 29, 26900, Lodi, Italy

    Barbara Ferrari

  3. Department of Agricultural and Food Sciences, University of Modena and Reggio Emilia, Reggio Emilia, Italy

    Antonio Michele Stanca

Authors
  1. Francesca Finocchiaro
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Alberto Gianinetti
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Barbara Ferrari
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Antonio Michele Stanca
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Luigi Cattivelli
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Antonio Michele Stanca .

Editor information

Editors and Affiliations

  1. Agronomy Department, Zhejiang University, Hangzhou, 310029, China, People's Republic

    Guoping Zhang

  2. Dept. Agriculture Western Australia, Government of Western Australia, Baron Hay-Court 3, South Perth, 6151, West Australia, Australia

    Chengdao Li

  3. , Institute of Crop Science, Chinese Academy of Agricultural Sciences, 12 South Street, Zhongguancun, Beijing, 100081, China, People's Republic

    Xu Liu

Rights and permissions

Reprints and permissions

Copyright information

© 2013 Zhejiang University Press and Springer Science+Business Media Dordrecht

About this paper

Cite this paper

Finocchiaro, F., Gianinetti, A., Ferrari, B., Stanca, A.M., Cattivelli, L. (2013). 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. In: Zhang, G., Li, C., Liu, X. (eds) Advance in Barley Sciences. Springer, Dordrecht. https://doi.org/10.1007/978-94-007-4682-4_12

Download citation

Publish with us

Policies and ethics

Search

Navigation