Product reformulation and in vitro testing of low glycaemic breads
Bread is one of the most popular dietary carbohydrate sources. However, the starch present in most breads is rapidly digested and absorbed in the small intestine producing undesirably high blood-glucose and insulin levels after a meal. The objective of this project was to formulate a bread product which will achieve a nutritious, slowly-digestible status, rich in dietary fibre/resistant starch and functional ingredients, in order to diversify the range of available foods with a low glycaemic response to meet such rising demands. Researchers at Ashtown formulated breads with alternative flours to wheat flours (e.g. maize flour, rice bran, chickpea flour). These alternative flours have a nutritious, slowly-digestible status, rich in dietary fibre/resistant starch and functional ingredients. The effects of these ingredients on all aspects of the baking process (formulating, mixing, proofing, sensory etc) was assessed and compared to that of conventional bread. In vitro hydrolysis of the starch was also carried out.
Burton, P., Monro, J., Alvarez, L. and Gallagher, E. (2010) Glycaemic impact and health: New horizons in white bread formulations. Critical Reviews in Food Science and Nutrition, in press.