Naslov
GLYCAEMIC INDEX OF BREAD

Autori
Novotni, Dubravka

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts of 10th International Congress “Flour-Bread ’19” and the 12th Croatian Congress of Cereal Technologists “Brašno-Kruh ’19 / Jozinović, A. ; Budžaki, S. ; Strelec, I. ; Lončarić, A. - Osijek : Grafika Osijek, 2019, 93-93

Skup
10th International Congress Flour – Bread ’19 ; 12th Croatian Congress of Cereal Technologists Brašno – Kruh ’19

Mjesto i datum
Osijek, Hrvatska, 11.06.2019. - 14.06.2019

Vrsta sudjelovanja
Radionica

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
bread ; glycaemic index ; glycaemic load ; whole grains ; diabetes

Sažetak
Glycaemic index (GI) is a tool for the classification of carbohydrate foods according to postprandial glycaemia. Carbohydrate foods that increase blood glucose rapidly are known as high GI foods (≥70), the opposite to low GI foods (≤55) that increase blood glucose gradually. Typical bread contains high amounts of carbohydrates, but its GI value can range from 40 to 97. The differences in bread GI can be due to molecular configuration of starch, the degree of starch gelatinization depending on processing methods, the crumb structure in terms of compactness and viscosity, the interactions with other components, such as protein and lipids, as well as the presence and type of dietary fibre and organic acids. Therefore, the GI of bread can be manipulated by the choice of ingredients as well as by processing conditions. Aside from the GI, the overall glycaemic response is also influenced by the quantity of consumed carbohydrates, which can be described by the glycaemic load (GL). There is a scientific consensus that diets low in GI and GL are relevant to the prevention and management of diabetes and coronary heart disease, and probably obesity. Yet, an EFSA panel (2010) concluded that a cause and effect relationship has not been established between the consumption of carbohydrates that induce a low/reduced glycaemic response or carbohydrates with a low GI and the claimed effects. Therefore, diets low in GI and GL should always be considered in the context of healthy diets containing whole grains.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA