Relation between the Recipe of Yeast Dough Dishes and Their Glycaemic Indices and Loads

Abstract

The aim of the study was to evaluate the glycaemic indices (GI) and glycaemic loads (GL) of four food dishes made from yeast dough (steamed dumplings served with yoghurt, apple pancakes sprinkled with sugar powder, rolls with cheese and waffles with sugar powder), based on their traditional and modified recipes. Modification of the yeast dough recipe consisted of replacing wheat flour (type 500) with whole-wheat flour (type 2000). Energy value and the composition of basic nutrients were assessed for every tested dish. The study was conducted on 50 people with an average age of 21.7 ± 1.1 years, and an average body mass index of 21.2 ± 2.0 kg/m2. The GI of the analysed food products depended on the total carbohydrate content, dietary fibre content, water content, and energy value. Modification of yeast food products by replacing wheat flour (type 500) with whole-wheat flour (type 2000) contributed to the reduction of their GI and GL values, respectively.

The Effect of the Body Mass Indexes of Young Healthy Individuals on the Glyacemic Indexes of Traditional and Modified Vegetarian Meals

“…Few works to date have modified the recipes of meals, including the replacement of wheat flour with whole-grain wheat flour, and investigated the effect of these modified products on postprandial glycaemia [39,40,41]. A related investigation was conducted by Bae et al [39], but it aimed at determining the effect of whole-grain flour on dough’s quality and GI, estimated based on the rate of starch digestion by an in vitro method.…”

“…As a result, the partial replacement of wheat flour with a mixture of resistant starch, non-digestible dextrin, and lentil flour significantly decreased the GIs of the studied bakery products. Raczkowska et al [41] examined the GIs of selected dishes prepared from yeast dough based on their traditional and modified recipes, in which wheat flour (type 500) was replaced with whole-wheat flour (type 2000). Similar to the present study (Supplementary Table S5), the modification of the formulas increased the protein and fibre contents (Supplementary Table S1) and decreased the GI [41], which positively affected postprandial glycaemia.…”