Abstract

The concept of glycaemic index (GI) has led to efforts to develop low-GI foods. Bread contributes around one-quarter of carbohydrate intake in the Swedish diet. In this study, we sought to develop low-GI bread prototypes and examined the effects of bread making on content of total dietary fibre (TDF) and resistant starch (RS). Five bread prototypes were made in a commercial bakery, using sourdough fermentation and intact cereal and legume kernels. Predicted (p-GI) and in vivo GI values were determined, and TDF and RS were quantified. The p-GI value of the five prototypes was between 56 and 68. The confirmed in vivo GI value was 65 and 67 for two of the breads. The TDF content (≥17%) was not affected by bread making, but RS content was increased by three-fold. All breads were categorised as medium-GI, but with low glycaemic load (GL).

摘要

血糖指数（GI）的概念已导致开发低GI食品的努力。在瑞典人的饮食中，面包约占碳水化合物摄入量的四分之一。在这项研究中，我们寻求开发低GI面包原型，并研究了面包制作对总膳食纤维（TDF）和抗性淀粉（RS）含量的影响。在一个商业面包房中，使用酵母发酵以及完整的谷物和豆类仁制作了五个面包原型。确定了预测的（p-GI）和体内GI值，并对TDF和RS进行了定量。五个原型的p GI值是56和68之间的确认体内两种面包的GI值分别为65和67。TDF含量（≥17％）不受制面包的影响，但RS含量增加了三倍。所有面包均归类为中消化道，但血糖负荷（GL）低。