Non-invasive microstructural characterization and in vivo glycemic response of white bread formulated with soluble dietary fiber

Torres, José D.; Dueik, Verónica; Carré, David; Contardo, Ingrid; Bouchon, Pedro

doi:10.1016/j.fbio.2024.104505

Food Bioscience

2024

DOI: 10.1016/j.fbio.2024.104505

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Non-invasive microstructural characterization and in vivo glycemic response of white bread formulated with soluble dietary fiber

José D. Torres,

Verónica Dueik,

David Carré

et al.

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Cited by 2 publications

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Mechanisms of starchy foods glycemic index reduction under different means and their impacts on food sensory qualities: A review

Zhang,

Mei,

et al. 2025

Food Chemistry

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Mechanisms of starchy foods glycemic index reduction under different means and their impacts on food sensory qualities: A review

Zhang,

Mei,

et al. 2025

Food Chemistry

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Glycaemic Index of Bakery Products and Possibilities of Its Optimization

Skřivan,

Sluková,

Sinica

et al. 2024

Applied Sciences

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Common bakery and many other cereal products are characterised by high glycaemic index values. Given the increasing number of people suffering from type 2 diabetes at a very young age, technological approaches to reduce the glycaemic index of cereal products are extremely important. In addition to increasing the dietary fibre content, either by using wholemeal flours or flours with added fibre from other sources, practices leading to an increase in resistant starch content are also of great interest. This review summarises the most important technological processes used to reduce the glycaemic index of bread and other bakery products. The summarization shows that the potential of various technological processes or their physical and physicochemical modifications to reduce the glycaemic index of common bakery products exists. At the same time, however, it has been shown that these processes have not been sufficiently explored, let alone applied in production practice.

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Non-invasive microstructural characterization and in vivo glycemic response of white bread formulated with soluble dietary fiber

Cited by 2 publications

References 53 publications

Mechanisms of starchy foods glycemic index reduction under different means and their impacts on food sensory qualities: A review

Mechanisms of starchy foods glycemic index reduction under different means and their impacts on food sensory qualities: A review

Glycaemic Index of Bakery Products and Possibilities of Its Optimization

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