title: Can bread processing conditions alter glycaemic response?
abstract: Bread is a staple food that is traditionally made from wheat flour. This study aimed to compare the starch digestibility of western baked bread and oriental steamed bread. Four types of bread were prepared: western baked bread (WBB) and oriental steamed bread (OSB), modified baked bread (MBB) made with the OSB recipe and WBB processing, and modified steamed bread (MSB) made with the WBB recipe and OSB processing. MBB showed the highest starch digestibility in vitro, followed by WBB, OSB and MSB. A similar trend was observed for glycaemic response in vivo. MBB, WBB, OSB and MSB had a glycaemic index of 75±4, 71±5, 68±5 and 65±4, respectively. Processing differences had a more pronounced effect on starch digestibility in bread, and steamed bread was healthier in terms of glycaemic response. The manipulation of processing conditions could be an innovative route to alter the glycaemic response of carbohydrate-rich foods.
authors.affiliation: Clinical Nutrition Research Centre, Singapore Institute for Clinical Sciences, 14 Medical Drive, #07-02, Singapore 117599, Singapore.
authors.forename: Evelyn
authors.initials: E
authors.lastname: Lau
authors.affiliation: Clinical Nutrition Research Centre, Singapore Institute for Clinical Sciences, 14 Medical Drive, #07-02, Singapore 117599, Singapore.
authors.forename: Yean Yean
authors.initials: YY
authors.lastname: Soong
authors.affiliation: Food Science and Technology Programme, Department of Chemistry, National University of Singapore, S14 Level 5, Science Drive 2, Singapore 117543, Singapore.
authors.forename: Weibiao
authors.initials: W
authors.lastname: Zhou
authors.affiliation: Clinical Nutrition Research Centre, Singapore Institute for Clinical Sciences, 14 Medical Drive, #07-02, Singapore 117599, Singapore; Department of Biochemistry, Yong Loo Lin School of Medicine, National University of Singapore, 14 Medical Drive, #14-01, Singapore 117599, Singapore. Electronic address: jeya_henry@sics.a-star.edu.sg.
authors.forename: Jeyakumar
authors.initials: J
authors.lastname: Henry
mesh_terms: D000328:Adult; D001786:Blood Glucose / Q000378:metabolism; D001939:Bread / Q000032:analysis*; D004063:Digestion; D005260:Female; D005433:Flour / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D038321:Glycemic Index; D064368:Healthy Volunteers; D006801:Humans; D008297:Male; D013213:Starch / Q000737:chemistry; D014908:Triticum / Q000737:chemistry; D055815:Young Adult
chemical_list: D001786:Blood Glucose; D013213:Starch
keywords: Bread; Glycaemic response; Processing