Dietary breads: Myth or reality?

Mesçi, Banu; Oğuz, Aytekin; Sagun, Hatice Gul; Uzunlulu, Mehmet; Keskin, Elmas Biberci; Coksert, Damla

doi:10.1016/j.diabres.2008.02.010

Cited by 10 publications

(5 citation statements)

References 14 publications

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“…A mixture of these hydrolytic products [ 31 , 32 ] is beneficial for enhancing the physical qualities such as softness and volume of the bread, yet they convert the whole-wheat complex carbohydrates into quickly absorbable simple carbohydrates, which raise the glycemic effect of the bread. The similar outcome of WWF and WF on GR in the present study (Figures 3(a) and 3(d) ) or reported elsewhere [ 6 , 8 , 9 ] might be because of the amylases that are present naturally in the whole wheat flour or are added from an exogenous source, as is evidenced by the significantly higher GR produced by the commercial bread used for comparison in the present study (Figures 3(a) and 3(d) ).…”

Section: Resultssupporting

confidence: 92%

“…The maximum change in blood glucose level observed in all breads was at about 30 min, which steadily declined after that till the end of the experiment. It is not surprising to note that no differences were recorded in the blood glucose concentrations at any time point between the two control breads made from WWF and WF, as other workers also declared no difference in the GR of bread made with whole wheat or refined wheat flour [ 6 , 8 , 9 ]. However, both the lab-prepared breads were significantly lower than the commercial bread at all time points (Figures 3(a) and 3(d) ).…”

Section: Resultsmentioning

confidence: 99%

“…Complex carbohydrates, including whole-grain products, because of their higher fiber and other nutrient content, are recommended for achieving better health status. Nevertheless, when it comes to wheat bread, no difference has been demonstrated in the GE of the refined white flour bread (WB) and whole wheat bread (WWB) [ 6 – 9 ]. The average GI of bread, based on 13 studies, made from whole wheat or white flour was equal to 71 ± 2 [ 8 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

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Microstructure of Whole Wheat versus White Flour and Wheat-Chickpea Flour Blends and Dough: Impact on the Glycemic Response of Pan Bread

Zafar

Aldughpassi

Al-Mussallam

et al. 2020

International Journal of Food Science

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Whole foods are generally considered healthier choices compared to processed foods. For nutritional consideration, whole wheat bread is recommended over the white bread. However, it has a similarly high effect on glycemic response (GR) as the white bread. This study is aimed at assessing the microstructure of whole wheat flour (WWF), white flour (WF), chickpea flour (BF), their blends, and dough and the GR of the bread made thereof. Scanning electron microscope analysis showed clear distinctions in the microstructure of the three flours. WWF particle size distribution had the widest spread with a polydispersity index (PDI) of 1.0 (±0.0) and wider average diameter, with z value of 1679.5 (±156.3) compared with the particle size of 658.9 (±160.4) and PDI of 0.740 (±0.04) for WF followed by BF with the particle size of 394.1 (±54.9) and PDI of 0.388 (±0.07) ( p < 0.05 ). The falling number was significantly ( p < 0.05 ) lower for WWF compared to WF or BF, indicating higher alpha-amylase activity. Thus, bread made from WWF without BF substitution exhibited a higher glycemic response similar to the bread made from WF. When partly replaced with BF, the GR of the bread made with WWF or WF reduced significantly ( p < 0.05 ) in healthy individuals.

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Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Microstructure of Whole Wheat versus White Flour and Wheat-Chickpea Flour Blends and Dough: Impact on the Glycemic Response of Pan Bread

Zafar

Aldughpassi

Al-Mussallam

et al. 2020

International Journal of Food Science

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“…For whole grains, the results are conflicting. While some studies have not found significant differences between white and whole bread on the glycemic profile [ 19 , 29 ], others have suggested that the consumption of whole wheat products leads to lower levels of fasting glucose [ 28 , 30 , 31 ] and insulin [ 32 ].…”

Section: Discussion Of Resultsmentioning

confidence: 99%

Health and Nutrition Studies Related to Cereal Biodiversity: A Participatory Multi-Actor Literature Review Approach

et al. 2018

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Recently, a large and growing body of literature has investigated the health potential of different wheat species. In particular, a considerable number of studies dealing with nutritional aspects has grown up around the theme of the recovery of ancient wheat varieties (species that have remained unchanged over the last hundred years). According to several studies, indeed, ancient varieties present a healthier nutritional profile than modern ones. In the framework of the European project “CERERE, CEreal REnaissance in Rural Europe: embedding diversity in organic and low-input food systems”, this paper aimed to review recent research on the issue of health and nutritional cereal systems by adopting an innovative and participatory multi-actor approach which involved practitioners along with researchers. The participatory approach is the main innovation and peculiarity of this literature review. Nevertheless, the review highlights the many positive effects derived from eating whole and ancient grains such as a significant reduction in the risk of chronic diseases such as cancer, cardiovascular disease, and also a more favorable long-term weight management and increase in satiety. This review may be considered as a fruitful starting point that integrates research results to foster current and future healthier and sustainable practices in cereal systems.

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“…If we accept the suggestion of the Harvard Medical School that ranks food GIs ≤55 as low, between 56 and 69 as moderate and ≥70 as high GI foods, therefore, sourdough wheat bread would be considered a low GI food [ 28 ]. Whole wheat bread and white wheat bread give the same postprandial response of glucose and insulin in type 2 diabetic patients [ 29 , 30 ]; however, the inclusion of a high percentage of intact or partially milled cereal kernels in the flour reduces the glycemic response of bread [ 31 , 32 , 33 ]. These data have a possible biological and technical explanation: wheat germ contains a natural amylase inhibitor that is destroyed by the passage through the roller mill.…”

Section: Cereal Foods In the Traditional Mediterranean Diet Of Thementioning

confidence: 99%

Mediterranean Diet Pyramid: A Proposal for Italian People

D’Alessandro¹,

Pergola

2014

Nutrients

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Bread was a staple in the traditional Mediterranean diet of the early 1960s, as well as nowadays; however, it was a stone ground sourdough bread in Nicotera and probably in the Greek cohorts of the Seven Countries Study. In the present review, the nutritional characteristics of this food are analyzed in relation to its protective effects on coronary heart disease, metabolic diseases and cancer. According to our traditions, cultural heritage and scientific evidence, we propose that only cereal foods with low glycemic index (GI) and rich in fiber have to be placed at the base of the Mediterranean diet pyramid, whereas refined grains and high GI starchy foods have to be sited at the top.

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Dietary breads: Myth or reality?

Cited by 10 publications

References 14 publications

Microstructure of Whole Wheat versus White Flour and Wheat-Chickpea Flour Blends and Dough: Impact on the Glycemic Response of Pan Bread

Microstructure of Whole Wheat versus White Flour and Wheat-Chickpea Flour Blends and Dough: Impact on the Glycemic Response of Pan Bread

Health and Nutrition Studies Related to Cereal Biodiversity: A Participatory Multi-Actor Literature Review Approach

Mediterranean Diet Pyramid: A Proposal for Italian People

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