Maize and resistant starch enriched breads reduce postprandial glycemic responses in rats.

White wheat bread is a poor source of dietary fiber, typically containing less than 2%. A demand exists for the development of breads with starch that is slowly digestible or partially resistant to the digestive process. The utilization of maize flour and resistant starch is expected to reduce the release and absorption of glucose and, hence, lower the glycemic index of bread. This study was undertaken to investigate the hypothesis that a diet of maize bread, as produced and consumed in Portugal, would have beneficial metabolic effects on rats compared to white wheat bread. We also hypothesized that the effect of resistant starch on glycemic response could be altered by the use of different formulations and breadmaking processes for wheat and maize breads. Resistant starch (RS) was incorporated into formulations of breads at 20% of the inclusion rate of wheat and maize flours. Assays were conducted with male Wistar rats (n = 36), divided into four groups and fed either wheat bread, RS-wheat bread, maize bread, and RS-maize bread to evaluate feed intake, body weight gain, fecal pH, and postprandial blood glucose response (glycemic response). Blood triglycerides, total cholesterol concentrations, and liver weights were also determined. The maize bread group presented higher body weight gain and cholesterol level, lower fecal pH, and postprandial blood glucose response than the wheat bread group. The RS-wheat bread group showed significant reductions in feed intake, fecal pH, postprandial blood glucose response, and total cholesterol. The RS-maize group displayed significant reductions of body weight gain, fecal pH, and total cholesterol levels; however, for the glycemic response, only a reduction in fasting level was observed. These results suggest that maize bread has a lower glycemic index than wheat bread, and the magnitude of the effect of RS on glycemic response depends of type of bread.

Brites CM ，Trigo MJ ，Carrapiço B ，Alviña M ，Bessa RJ ... -  《-》

Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread.

De Angelis M ，Rizzello CG ，Alfonsi G ，Arnault P ，Cappelle S ，Di Cagno R ，Gobbetti M ... -  《BRITISH JOURNAL OF NUTRITION》

Determination of glycaemic index; some methodological aspects related to the analysis of carbohydrate load and characteristics of the previous evening meal.

Granfeldt Y ，Wu X ，Björck I 《EUROPEAN JOURNAL OF CLINICAL NUTRITION》

Structural differences between rye and wheat breads but not total fiber content may explain the lower postprandial insulin response to rye bread.

Juntunen KS ，Laaksonen DE ，Autio K ，Niskanen LK ，Holst JJ ，Savolainen KE ，Liukkonen KH ，Poutanen KS ，Mykkänen HM ... -  《AMERICAN JOURNAL OF CLINICAL NUTRITION》

Dietary breads: myth or reality?

Mesci B ，Oguz A ，Sagun HG ，Uzunlulu M ，Keskin EB ，Coksert D ... -  《-》