Effects of endogenous macronutrients and processing conditions on starch digestibility in wheat bread

Abstract

Development of wheat bread with slow starch digestibility is of great importance in terms of generally improving human health. Many factors can be used to determine starch digestibility in wheat bread, including the composition and structure of different bread micro- and macronutrients such as starch, protein, lipid, fiber and polyphenol. Processing conditions including dough hydration, kneading, fermentation, baking and storage parameters are also important factors in determining starch digestibility in wheat bread. This review aimed to summarize these factors from the literature and corresponding mechanisms how they determine starch digestibility. It provides opportunities to reduce starch digestibility in wheat bread by selecting a desirable combination of raw bread ingredients and processing conditions. Considering the global epidemic of chronic diseases such as type 2 diabetes, this review contains important information that can turn wheat bread into a much healthier food product with a lower glycemic index.