The contribution of gastric digestion of starch to the glycaemic index of breads with different composition or structure
Daniela Freitas, Isabelle Souchon, Steven Le Feunteun
Abstract
the repercussions on the starch proportion that remains to be hydrolysed in the small intestine. This study therefore adds to the scientific knowledge of the importance of salivary α-amylase to starch digestion, and draws special attention to the possible role of the gastric phase in determining the GI.
Topics & Concepts
Glycaemic indexDigestion (alchemy)Food scienceStarchAmylaseComposition (language)ChemistryRegulation of gastric functionHydrolysisBiochemistryGlycemic indexBiologyStomachBiotechnologyEnzymeGastric secretionChromatographyLinguisticsGlycemicInsulinPhilosophyFood composition and propertiesProteins in Food SystemsMicrobial Metabolites in Food Biotechnology