Abstract：
:Bread is a staple food that is traditionally made from wheat flour. This study aimed to compare the starch digestibility of western baked bread and oriental steamed bread. Four types of bread were prepared: western baked bread (WBB) and oriental steamed bread (OSB), modified baked bread (MBB) made with the OSB recipe and WBB processing, and modified steamed bread (MSB) made with the WBB recipe and OSB processing. MBB showed the highest starch digestibility in vitro, followed by WBB, OSB and MSB. A similar trend was observed for glycaemic response in vivo. MBB, WBB, OSB and MSB had a glycaemic index of 75±4, 71±5, 68±5 and 65±4, respectively. Processing differences had a more pronounced effect on starch digestibility in bread, and steamed bread was healthier in terms of glycaemic response. The manipulation of processing conditions could be an innovative route to alter the glycaemic response of carbohydrate-rich foods.
journal_name
Food Chemjournal_title
Food chemistryauthors
Lau E,Soong YY,Zhou W,Henry Jdoi
10.1016/j.foodchem.2014.10.040subject
Has Abstractpub_date
2015-04-15 00:00:00pages
250-6eissn
0308-8146issn
1873-7072pii
S0308-8146(14)01602-1journal_volume
173pub_type
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