Bread is a rich source of available starch and complex carbohydrates and hence an important part of a balanced diet. Although carbohydrates are a major component of the diet, the fundamental concept underlying the utility of glycemic index and load is that by minimizing the postprandial disturbances in blood glucose and insulin there could be a beneficial effect on preventing and managing different metabolic disorders. In this frame, it is expected that the structural characteristics and the baking conditions may influence the metabolic responses to carbohydrate-containing foods. To assess the effect of bread making on postprandial glucose metabolism, 3 white flour based breads, differently prepared (sourdough fermentation, dried sourdough and preparatory sponge), were tested in vivo by assessing glucose and insulin post-prandial responses in comparison with a yeast leavened white bread (WB) and with bread enriched with a soluble dietary fiber (10%). Products were also characterized by physico-chemical, and nutritional indices (proximate composition, specific volume, image analysis, starch and protein in vitro digestibility). Sourdough bread had the highest efficacy in attenuating blood glucose and insulin responses, probably because the resulting protein-starch network decreased starch availability to digestive enzymes. Sourdough bread showed technological quality traits very similar to those of WB, and had very appreciated acidulous smell, taste and aroma.

Different technological approaches to reduce the glycemic index of bread / M.C. Casiraghi, S. Iametti, G. Bottega, M.A. Pagani. ((Intervento presentato al convegno AACC International Annual meeting tenutosi a Savannah, Georgia, USA nel 2010.

Different technological approaches to reduce the glycemic index of bread

M.C. Casiraghi
Primo
;
S. Iametti
Secondo
;
G. Bottega
Penultimo
;
M.A. Pagani
Ultimo
2010

Abstract

Bread is a rich source of available starch and complex carbohydrates and hence an important part of a balanced diet. Although carbohydrates are a major component of the diet, the fundamental concept underlying the utility of glycemic index and load is that by minimizing the postprandial disturbances in blood glucose and insulin there could be a beneficial effect on preventing and managing different metabolic disorders. In this frame, it is expected that the structural characteristics and the baking conditions may influence the metabolic responses to carbohydrate-containing foods. To assess the effect of bread making on postprandial glucose metabolism, 3 white flour based breads, differently prepared (sourdough fermentation, dried sourdough and preparatory sponge), were tested in vivo by assessing glucose and insulin post-prandial responses in comparison with a yeast leavened white bread (WB) and with bread enriched with a soluble dietary fiber (10%). Products were also characterized by physico-chemical, and nutritional indices (proximate composition, specific volume, image analysis, starch and protein in vitro digestibility). Sourdough bread had the highest efficacy in attenuating blood glucose and insulin responses, probably because the resulting protein-starch network decreased starch availability to digestive enzymes. Sourdough bread showed technological quality traits very similar to those of WB, and had very appreciated acidulous smell, taste and aroma.
Bread ; sourdough fermentation ; glycemic index
Settore BIO/09 - Fisiologia
Settore BIO/10 - Biochimica
Settore AGR/15 - Scienze e Tecnologie Alimentari
http://meeting.aaccnet.org
Different technological approaches to reduce the glycemic index of bread / M.C. Casiraghi, S. Iametti, G. Bottega, M.A. Pagani. ((Intervento presentato al convegno AACC International Annual meeting tenutosi a Savannah, Georgia, USA nel 2010.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2434/144629
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