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Can bread processing conditions alter glycaemic response?

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|December 4, 2014
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This summary is machine-generated.

Oriental steamed bread (OSB) and modified steamed bread (MSB) demonstrated lower starch digestibility and healthier glycaemic responses compared to western baked bread (WBB). Processing methods significantly impact bread

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Area of Science:

  • Food Science
  • Nutrition
  • Carbohydrate Chemistry

Background:

  • Bread is a globally consumed staple food, primarily made from wheat flour.
  • Traditional preparation methods include baking (Western) and steaming (Oriental).
  • Starch digestibility and glycaemic response are key nutritional aspects of bread.

Purpose of the Study:

  • To compare the in vitro starch digestibility and in vivo glycaemic response of western baked bread (WBB) and oriental steamed bread (OSB).
  • To investigate the effects of modifying recipes and processing methods on these parameters.
  • To determine which processing method yields a healthier carbohydrate-rich food.

Main Methods:

  • Four bread types were prepared: WBB, OSB, modified baked bread (MBB) using OSB recipe/WBB processing, and modified steamed bread (MSB) using WBB recipe/OSB processing.
  • In vitro starch digestibility was assessed.
  • In vivo glycaemic index (GI) was measured in human subjects.

Main Results:

  • Modified baked bread (MBB) exhibited the highest in vitro starch digestibility.
  • Oriental steamed bread (OSB) and modified steamed bread (MSB) showed lower starch digestibility compared to baked varieties.
  • A similar trend was observed for glycaemic response, with MSB having the lowest glycaemic index (65±4), followed by OSB (68±5), WBB (71±5), and MBB (75±4).

Conclusions:

  • Processing methods significantly influence the starch digestibility and glycaemic response of bread.
  • Steamed bread processing results in a healthier glycaemic response compared to baked bread processing.
  • Altering processing conditions offers an innovative strategy to modulate the nutritional impact of carbohydrate-rich foods.