Structure du pain et index glycémique | Structure of the bread and the glycemic index
2014
Saulnier, Luc | Micard, Valérie | Della Valle, G. (Guy)
Bread is one of the main sources of starch of the French diet. Starch is the principal source of energy for humans; the glycemic index (GI) allows to classify the glycemic response to different types of food. Consumption of low GI food is generally recognized as beneficial for human health. Bread GI varies quite largely (40–85) according to the processes that determine the structure of baked products, especially density and crumb texture. For very different baked products such as sandwich bread and French bread, the production of denser bread leads to a lower GI. The densification of bread improves its nutritional profile but largely impacts its sensorial features. Consumer's acceptability of denser products depends on the bread texture; products with an irregular crumb structure, like traditional French bread, tend to be better appreciated.
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