The impact of freezing and toasting on the glycaemic response of white bread

Abstract

All three procedures investigated, freezing and defrosting, toasting from fresh, and toasting following freezing and defrosting, favourably altered the glucose response of the breads. This is the first study known to the authors to show reductions in glycaemic response as a result of changes in storage conditions and the preparation of white bread before consumption. In addition, the study highlights a need to define and maintain storage conditions of white bread if used as a reference food in the determination of the glycaemic index of foods.

An addition of sourdough and whey proteins affects the nutritional quality of wholemeal wheat bread

“…which confi rms results given by the other authors (0.7-2.5%), also the level of carbohydrates was within the data cited by the other authors [Burton and Lightowler 2007].…”

Glycemic Response of Type 2 Diabetics to Raisins

“…It is possible that this could de due to the impact of freezing and thawing on glycemic response. The glucose response response (IAUC) is significantly lower when bread is frozen and defrosted than when fresh [15]. This could also explain our lower than expected glycemic response of bananas or white bread.…”

Effect of native crystalline structure of isolated potato starch on gelatinization behavior and consequently on glycemic response

“…to linear for pure starch. There should be noted that retrogradation (reassociation of amylose/amylopectin chains that occurs during storage of gelatinized starch by means of hydrogen bonds) can lower the digestibility of starch due that its structure turns less accessible to digestive enzymes, so glycemic response of retrograded starch is more moderated than of gelatinized starch (Rosin, Lajolo, & Menezes, 2002;Karlsson & Eliasson, 2003;Fernandes et al, 2005;Leeman, Bårström, & Björck, 2005;Morita et al, 2005;Burton and Lightowler, 2008). Due to this, the linearity between DG and glycemic response is probably lost or the curve slope could be modified if retrograded starch is present (Chung, Lim, & Lim, 2006).…”

“…Blood was obtained by finger prick using Ascensia MICROLET adjustable lancing device (Bayer HealthCare, Mishawaka, IN). Blood glucose was measured using Ascensia ELITE XL diabetes care system (Bayer HealthCare, Mishawaka), and controlled following the specific instructions of the manufacturer (Burton & Lightowler, 2008;Granfeldt, Wu, & Björck, 2006). Numerical results are averages of three independent replicates obtained in 3 different days.…”