Figure 2.

A schematic overview of the typical processing-induced changes to cereal β-glucan structure reported in this review. The ability to lower glycaemic response is expressed as a gradient from high to low. (A) A high β-glucan extractability has more effect on decreasing glucose response as compared to a low extractability. (B) Similarly, β-glucans with increasing molecular weight have better ability to reduce glucose response. (C) Pasta with 3‒7 g of β-glucans shows the highest efficacy for decreasing glucose response, while crackers and granola have an intermediate effect. Liquid food products, such as soups and beverages, have a low impact on the reduction of glucose response. (D) The processes of cooking and bread kneading retain β-glucans’ ability to lower glycaemic response, extrusion decreases this ability, and β-glucans undergoing the process of freezing have a low ability to decrease glucose response.