Abstract Pasta is a starchy staple food, which is a good carrier of health-promoting ingredients that can manipulate the glycaemic response. Dry pastas supplemented with DFs were produced substituting durum wheat semolina with Barley Balance® (BB), psyllium seed husk (P) or two inulin products with different degrees of polymerisation. The aim was to investigate the effects of soluble DFs on viscoelastic properties of durum wheat dough, pasta-making performance and glycaemic response of pasta. DFs were added individually and in combination to produce samples with large differences in structural/rheological properties and to understand their role in the manipulation of predicted glycaemic response. Dough rheological properties were investigated using frequency and temperature sweep tests in the linear viscoelastic range. DF-enriched doughs showed large differences in elastic properties between 25 and 95 °C due to differences in the number of interactions between components and the swelling of gelatinized starch granules. A correlation between in vitro glycaemic response of pasta and a swelling index obtained from temperature sweep test was observed. Swelling of starch granules decreased with the increase in elasticity and water absorption of fibre-enriched doughs up to a critical value above which only slight changes occurred. Changes in firmness was dependent on dough viscoelasticity. P and long-chain inulin gave lower detrimental effects when incorporated with BB. Pasta containing BB individually added and in combination with psyllium showed an overall sensory acceptability comparable to control and in vivo glycaemic index reduction of 33–37%.

中文翻译：

---

富含可溶性膳食纤维的硬粒小麦面团的粘弹性与意大利面的制作性能和血糖反应有关

摘要 意大利面是一种含淀粉的主食，是调节血糖反应的保健成分的良好载体。用 Barley Balance® (BB)、车前子壳 (P) 或两种具有不同聚合度的菊粉产品代替硬质小麦粗粉，生产出添加了 DF 的干面食。目的是研究可溶性 DF 对硬质小麦面团粘弹性、面食制作性能和面食血糖反应的影响。DFs 被单独和组合添加，以产生结构/流变特性差异很大的样品，并了解它们在预测血糖反应的操纵中的作用。在线性粘弹性范围内使用频率和温度扫描测试来研究面团流变特性。由于组分之间相互作用的数量和糊化淀粉颗粒的溶胀度不同，富含 DF 的面团在 25 到 95 °C 之间的弹性性能存在很大差异。观察到意大利面的体外血糖反应与从温度扫描测试获得的膨胀指数之间的相关性。淀粉颗粒的膨胀随着富含纤维的面团的弹性和吸水率的增加而降低，达到临界值时仅发生轻微变化。硬度的变化取决于面团的粘弹性。当与 BB 结合时，P 和长链菊粉的有害影响较低。含有 BB 的意大利面单独添加并与车前草组合显示出与对照相当的整体感官可接受性，体内血糖指数降低 33-37%。