Glycemic and Insulinemic Response of Durum Wheat Bread

Summary

In the last decades, the consumption of energy-dense diets, primarily consisting of highly digestible starchy foods like bread, along with a global increase in obesity rates and a sedentary lifestyle, has emerged as the main contributors to the development of non-communicable diseases such as cardiovascular diseases (CVD) and diabetes type 2. Therefore, there is a need to reduce the starch digestibility of bakery products, and in turn their glycemic index, with a specific emphasis on wheat bread. Several strategies have been used to decrease the glycemic index and insulin response of bread; however, most of these techniques have a detrimental effect on the texture, volume, taste, and color of bread, limiting the consumer's acceptability. Preservation of the native microstructure (cell wall integrity) and employing processing techniques to create a macrostructure (protein network and food matrix) can be used to influence the product structure and therefore how the product is chewed (oral processing), and how these factors can affect carbohydrate digestion and glycemic response. The aim of this study was to examine the effect of different textural characteristics of bread on oral processing in relation to the glycemic and insulin response of the three breads. In the present study, a total of 16 healthy volunteers will be recruited, and if eligible (they need to meet the inclusion and exclusion criteria), they will attend an oral processing test on three breads, a test to measure the glycemic index (ISO) and insulin response.

The bread sample composition will be as follows:

Bread A is made with 95% durum wheat fine semolina (\< 400 micrometer) + 5% gluten+ 1.2% yeast + 1% salt + 59% water Bread B is made with 80% durum wheat fine semolina (\< 400 micrometer) + 20% gluten+ 1.2% yeast + 1% salt + 59 % water Bread C is made with 80% durum wheat coarse semolina (\> 500 micrometer) + 20% gluten+ 1.2% yeast + 1% salt + 59 % water.

Conditions

• Glucose Response
• Glycemic Index
• Insulin Response
• Oral Processing

Interventions

OTHER

consumption of glucose solution 1

glucose solution prepared dissolving 55 g of monohydrate glucose powder in 250 mL of water

OTHER

consumption of glucose solution 2

glucose solution prepared dissolving 55 g of monohydrate glucose powder in 250 mL of water

OTHER

consumption of Bread A and oral processing

bread made with 95% durum wheat fine semolina (\< 400 micrometer) + 5% of gluten + 1.2% of yeast + 1% of salt + 59%of water) (portion corresponding to 50 g available carbohydrates) + 250 mL water

OTHER

consumption of Bread B and oral processing

bread made with 80% durum wheat fine semolina (\< 400micrometer) + 20% of gluten+ 1.2% of yeast + 1% of salt + 59%of water (portion corresponding to 50g available carbohydrates) +250 mL water

OTHER

consumption of Bread C and oral processing

bread made with 80% durum wheat coarse semolina (\> 500micrometer)+ 20% of gluten+ 1.2% of yeast + 1% of salt + 59%of water (portion corresponding to 50g available carbohydrates) +250 mL water

Sponsors & Collaborators

• Wageningen University and Research

  collaborator OTHER

• University of Udine

  lead OTHER

Principal Investigators

• Nicoletta Pellegrini, PhD · Department of Food Environmental and Animal Sciences

Study Design

Allocation

RANDOMIZED

Purpose

BASIC_SCIENCE

Masking

SINGLE

Model

CROSSOVER

Eligibility

Min Age

18 Years

Max Age

50 Years

Sex

ALL

Healthy Volunteers

Yes

Timeline & Regulatory

Start

2023-09-19

Primary Completion

2023-12-15

Completion

2023-12-23

Countries

• Italy

Study Locations