Read Translate & Share : The issue of glycemic index
The glycemic index (GI) is a tool to classify carbohydrates according to their rate of intestinal absorption after a meal. A low GI food decreases the secretion
insulin postprandial phase in healthy subjects and also improves the glycemic control both in healthy subjects than in diabetic subjects.
It has long been attributed to a very bad white bread glycemic index. In reality the bread has a glycemic index varies according to the techniques of baking. It is likely that the glycemic index of bread depends on its density. Thus the traditional French bread, less airy than white bread has a glycemic index current lowered. Organic breads of high density would therefore fall into the category of moderate glycemic index breads (under 70).
Sourdough fermentation could be a possible alternative to reduce the glycemic index of bread in that it leads to a less airy crumb production. In addition, organic acids may slow gastric emptying study showed that the addition of vinegar to white bread (in amounts similar to those produced by the yeast) acts at this level (Liljeberg & Bjorck, 1996). Thus, sourdough bread would have a better glycemic index than yeast breads more surveys and devoid of organic acids.
In theory, the rate of starch digestion is proportional to its degree of gelatinization and accessibility of the crumb to amylases. It is believed that bread baking results in a high gelatinization of its starch. Given the high cost of clinical studies to control the glycemic index, it seemed interesting to examine the preservation of starch grains in various types of breads. These observations were carried out scanning electron microscope.
Three factors are likely to spare the starch grains: a very moderate kneading, the lack of use of an exogenous amylase and the particle size of flour. Under these conditions, we found that the use of coarsely ground wholemeal flour or meal resulted in a good preservation of starch grains.
Nutritionally, it is highly desirable to encourage the industry to produce organic breads density too low to appeal to consumers. As against it is particularly important for organic breads have the best fermentation possible, for both organoleptic and nutritional goals. The need to reduce the salt is expected to be particularly taken into account by organic bakers to meet public health recommendations.
insulin postprandial phase in healthy subjects and also improves the glycemic control both in healthy subjects than in diabetic subjects.
It has long been attributed to a very bad white bread glycemic index. In reality the bread has a glycemic index varies according to the techniques of baking. It is likely that the glycemic index of bread depends on its density. Thus the traditional French bread, less airy than white bread has a glycemic index current lowered. Organic breads of high density would therefore fall into the category of moderate glycemic index breads (under 70).
Sourdough fermentation could be a possible alternative to reduce the glycemic index of bread in that it leads to a less airy crumb production. In addition, organic acids may slow gastric emptying study showed that the addition of vinegar to white bread (in amounts similar to those produced by the yeast) acts at this level (Liljeberg & Bjorck, 1996). Thus, sourdough bread would have a better glycemic index than yeast breads more surveys and devoid of organic acids.
In theory, the rate of starch digestion is proportional to its degree of gelatinization and accessibility of the crumb to amylases. It is believed that bread baking results in a high gelatinization of its starch. Given the high cost of clinical studies to control the glycemic index, it seemed interesting to examine the preservation of starch grains in various types of breads. These observations were carried out scanning electron microscope.
Three factors are likely to spare the starch grains: a very moderate kneading, the lack of use of an exogenous amylase and the particle size of flour. Under these conditions, we found that the use of coarsely ground wholemeal flour or meal resulted in a good preservation of starch grains.
Nutritionally, it is highly desirable to encourage the industry to produce organic breads density too low to appeal to consumers. As against it is particularly important for organic breads have the best fermentation possible, for both organoleptic and nutritional goals. The need to reduce the salt is expected to be particularly taken into account by organic bakers to meet public health recommendations.
Comments
Post a Comment