Effective strategies for producing low glycemic index wheat bread and their impact on technological properties: a review

Abstract

The role of diet in maintaining health and preventing chronic diseases has gained significant attention in recent years. The glycemic index is an important indicator of the effect of carbohydrate-containing foods on blood glucose levels. Understanding the importance of low GI foods, particularly in staple dietary items like bread, is paramount in promoting public health and well-being. Bread often constitutes a significant portion of daily carbohydrate intake and optimizing its glycemic response holds immense potential for improving dietary quality and mitigating the risk of chronic diseases. Various technological strategies, such as sourdough fermentation and starch modification, are implemented by changing the selection of raw materials, manipulating processing conditions, and combining functional materials. The aim of this review study is to investigate effective strategies for producing wheat bread with a low GI, with an emphasis on the technological characteristics of the bread. By understanding these methods, researchers and industry professionals can contribute to the development of innovative bread formulations that meet both nutritional and technological requirements, promoting healthier dietary choices and improving public health outcomes.