Glycaemic Index of Bakery Products and Possibilities of Its Optimization
Source abstract
Abstract
Common bakery and many other cereal products are characterised by high glycaemic index values. Given the increasing number of people suffering from type 2 diabetes at a very young age, technological approaches to reduce the glycaemic index of cereal products are extremely important. In addition to increasing the dietary fibre content, either by using wholemeal flours or flours with added fibre from other sources, practices leading to an increase in resistant starch content are also of great interest. This review summarises the most important technological processes used to reduce the glycaemic index of bread and other bakery products. The summarization shows that the potential of various technological processes or their physical and physicochemical modifications to reduce the glycaemic index of common bakery products exists. At the same time, however, it has been shown that these processes have not been sufficiently explored, let alone applied in production practice.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Food composition and properties · Microbial Metabolites in Food Biotechnology · Phytoestrogen effects and research
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Carbohydrates and Cereals, University of Chemistry and Technology Prague, Technická 5, 166 28 Prague, Czech Republic
References (100+)
Show source-provided references
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