Glycemic Impact and Health: New Horizons in White Bread Formulations

Abstract

The challenge of provision of a much wider range of foods of relatively low glycemic response than is currently available, especially in terms of cereal products, has been highlighted in recent years and this has particular relevance to bread consumption. Although there has been some transition to brown bread consumption, white bread remains a firm feature in the typical average western diet. This review first outlines the relationship between the glycemic impact of foods and health. What is important is that relatively small differences in glycemic potency of regularly consumed starch foods have been shown to have beneficial effects on health outcomes. Second, factors affecting glycemic response with particular application to white bread formulations are discussed. Novel ways of reformulating this highly favored carbohydrate staple, by using composite flours, with the aim of developing products of reduced glycemic response are highlighted in this review. Importantly, a new and significant focus on the role of unavailable carbohydrate in glycemic improvement is emerging. This has important application in increasing accessibility to health benefits by contributing to the prevention of and management of glucose intolerance, insulin resistance, and associated chronic disease to a wider range of consumers.

Influence of bread structure on human oral processing

“…Physical structure of the bread was identified as one of the most important factors determining the postprandial glycaemic response (Fardet et al, 2006). However, most of the attention has been focused on reformulations using low GI ingredients (Bharath and Prabhasankar, 2014;Burton et al, 2011). Manipulating bread structure as one of the options to control bread digestion has rarely been attempted so far.…”

Effect of Cold Storage and Reheating of Parboiled Rice on Postprandial Glycaemic Response, Satiety, Palatability and Chewed Particle Size Distribution

“…Since the Joint FAO/WHO Expert Consultation on Carbohydrates in Human Nutrition in April 1997 [2], there has been increased understanding of the diverse physiological roles that carbohydrates have on the rate and extent of digestion in the gut and the relationship between dietary carbohydrates and various non-communicable diseases, including hyperglycaemia, insulin resistance, obesity, metabolic syndrome and type 2 diabetes [3]. …”

The impact of mastication, salivation and food bolus formation on salt release during bread consumption

“…The glycaemic index of bread is a specific dietary feature that may influence long-term metabolic and cardiovascular risk factors. 6,7 After processing steps, the final bread texture, governed by the mechanical properties of the crumb and the crust, and flavour are formed. For example, the traditional baguette was found to have a lower index than that of the classic baguette, 4 and pumpernickel bread had a lower index than white bread.…”