Bread making with sourdough and intact cereal and legume grains - effect on glycaemic index and glycaemic load

• Published in: International journal of food sciences and nutrition Vol. 72; no. 1; pp. 134 - 142
• Main Authors: Hefni, Mohammed E., Thomsson, Anette, Witthöft, Cornelia M.
• Format: Journal Article
• Language: English
• Published: England Taylor & Francis 02.01.2021; Taylor & Francis Ltd
• Subjects: Bread; breads; carbohydrate intake; Carbohydrates; Dietary fiber; Fermentation; Food Science; Glycemic index; glycemic load; in vitroGI; In vivo methods and tests; in vivoGI; intact cereal and legume grains; in vitro GI; in vivo GI; Legumes; Livsmedelsvetenskap; Prototypes; resistant starch; Sourdough; Sourdough bread; Starch; intact cereal and legume grains; in vitro GI; in vivo GI; Sourdough bread
• ISSN: 0963-7486; 1465-3478; 1465-3478
• DOI: 10.1080/09637486.2020.1769568

The concept of glycaemic index (GI) has led to efforts to develop low-GI foods. Bread contributes around one-quarter of carbohydrate intake in the Swedish diet. In this study, we sought to develop low-GI bread prototypes and examined the effects of bread making on content of total dietary fibre (TDF) and resistant starch (RS). Five bread prototypes were made in a commercial bakery, using sourdough fermentation and intact cereal and legume kernels. Predicted (p-GI) and in vivo GI values were determined, and TDF and RS were quantified. The p-GI value of the five prototypes was between 56 and 68. The confirmed in vivo GI value was 65 and 67 for two of the breads. The TDF content (≥17%) was not affected by bread making, but RS content was increased by three-fold. All breads were categorised as medium-GI, but with low glycaemic load (GL).