Journal of Cereal Science 36 (2002) 59–66 doi:10.1006/jcrs.2002.0454, available online at http://www.idealibrary.com on High (1→3,1→4)--Glucan Barley Fractions in Bread Making and their Effects on Human Glycemic Response A. Cavallero*§, S. Empilli†, F. Brighenti‡ and A. M. Stanca* *Experimental Institute for Cereal Research, Section of Fiorenzuola, 29 Fiorenzuola d’Arda (PC), Italy, †Experimental Institute for Cereal Research, Section of S. Angelo, 20079 S. Angelo Lodigiano (LO), Italy and ‡Institute of Hygiene, University of Parma (PR), Italy Received 30 August 2001 ABSTRACT Barley flour (BF) from whole naked grain and two (1→3,1→4)--glucan-enriched fractions, a sieved fraction (SF) and a water-extracted fraction (WF), were produced and mixed with bread wheat flour (BW), for bread-making quality evaluation. Bread was baked in a pilot plant and analysed for sensory properties, proximate composition and (1→3,1→4)--glucan content. Four kinds of bread were produced from different mixtures of barley ingredients and bread wheat flour: a 100% BW ((1→3, 1→4)--glucan content: total, 0·1%; soluble, 0·1%); a 50% BW and 50% BF (2·4%; 2·0%); a 50% BW and 50% SF (4·2%; 2·8%); an 80% BW and 20% WF (6·3%; 5·7%). Eight adults were fed test meals of each of the four breads, containing the same amount (50 g) of available carbohydrate, and glycemic indices calculated from finger-prick capillary blood samples. A linear decrease in glycemic index was found for increasing (1→3,1→4)--glucan content. The 20% WF bread had a 28% lower glycemic index than the plain BW and also showed the best scores for sensory attributes. This research confirms the effectiveness of viscous (1→3,1→4)--glucan in reducing postprandial blood glucose levels, even in foods with a high glycemic index. The enrichment technique, and water extraction/freeze-drying technique, could enable the use of barley as a source of a high-value fibre for reducing the glycemic index of traditional wheat-based foods such as bread, without negatively affecting their sensory characteristics.  2002 Elsevier Science Ltd Keywords: barley, bread, (1→3,1→4)--glucan, glycemic index. have been shown to lower serum cholesterol levels INTRODUCTION and postprandial blood glucose and insulin re- A diet high in fibre has several health benefits sponse 2 . including lowered energy density, prolonged sa- Epidemiological data indicate that a diet char- tiety and effects related to an increase in faecal acterised by a low glycemic index (GI) reduces bulk 1 . Foods formulated with soluble dietary fibre insulin resistance and alleviates certain metabolic consequences of insulin resistance, suggesting a potential role against the development of non- insulin-dependent diabetes mellitus (NIDDM) and  : -Glucan=(1→3,1→4)--glucan; cardiovascular diseases 3 . A long-term study 4,5 of BW=bread wheat flour; BF=barley flour; SF=sieved almost 90 000 women, and in a similar study of fraction; WF=water-extracted fraction; GI=Glycemic about 45 000 men, showed that subjects with a Index; NIDDM=non-insulin-dependent diabetes mel- higher intake of cereal fibre-based foods had about litus; TBG=Total (1→3,1→4)--glucan. § Corresponding author. E-mail: andreacv@tin.it a 30% lower risk for developing NIDDM com- 0733–5210/02/040059+08 $35.00/0  2002 Elsevier Science Ltd