The influence of dough kneading time and flour particle size distribution on white bread structure, glycemic response and aspects of appetite.

Abstract

White bread is widely consumed in many countries despite being a high-glycemic index (GI) food. It has been shown that the "food matrix effect" may help with diabetes and obesity management through lowering GI and appetite. This study aimed at investigating the effects of dough kneading time and flour particle size on white bread structure, glycemic response, and aspects of appetite. A two-phase randomized cross-over design was used in 10 healthy subjects over the course of 2h. In phase 1, Texture Profile Analysis (TPA) attributes, Scanning Electron Microscope (SEM) image, glycemic response, and appetite aspects of white bread made with a 15-mindough kneading time (K15) were compared with white bread made with a 10-mindough kneading time (K10). In phase 2, TPA, SEM image, glycemic response, and satiety score of white bread made with coarse flour (CF) were compared to white bread made with fine flour (FF). With increasing hardness (force required to compress a food between the molars to a given deformation), total blood glucose IAUC in K15 (IAUC=119±12; GI=66) was significantly (p<0.05) lower than in K10 (IAUC=154±10; GI=81). No marked difference was observed between K15 and K10 on aspects of appetite except for hunger. There was no significant (p>0.05) difference in glycemic response between CF (IAUC=126±18; GI=64) and FF (IAUC=147±12; GI=81). Similarly, no discernible difference in satiety between CF and FF. Changes in processing conditions can improve blood glucose response relalated to white bread consumption.