Glycaemic index of wheat bread

Abstract

Here, the concept and critical reviews concerning the glycaemic index are presented and the influence on human health with regard to the diets of various glycaemic indices are thoroughly reviewed. It is stated that wheat bread is regarded as high glycaemic index food, with some solutions having been proposed in order to reduce this indicator in three research areas: (i) the raw materials, (ii) the milling process, and (iii) bread‐making along with the post‐baking processes. Regarding the use of raw materials, future trends in bakery production might include the application of some plants that are rich in antioxidants, along with some selected, edible by‐products. Jet milling – with high air pressure – was proposed as a modification of the traditional method. With regard to bread‐making, together with the post‐baking process, it has been proposed that the kneading time should be reduced, along with extended fermentation, sourdough fermentation, reduced yeast quantity, decreasing bread volume, post‐baking processes with the application of freezing and frozen storage before final baking, and a combination of sourdough or dietary fibre with the freezing and frozen storage before final baking. Growing consumer demands have led to the search for more innovative ingredients. In this context, further studies on the impact of newly designed breads on the glycaemic index are required.