Effect of Dough Fermentation Time of Bread on the Glycaemic Index (SLOWBREAD)

Beatrice Baumer

Status

Unknown

Conditions

Glycemic Index (MeSH T483740)

Treatments

Other: glycemic index (glucose-solution, bread samples)

Study type

Interventional

Funder types

Other

Identifiers

NCT02570880

SLOWBREAD-15-1

Details and patient eligibility

About

This study evaluates the impact of dough fermentation times on the glycaemic index of the ensuing breads.

Full description

The worldwide prevalence for non-communicable diseases (NCD) is increasing, nutrition is considered to be one of the main modifiable risk factors. An unhealthy diet leads to obesity, which is a further risk factor for NCDs. Excessive carbohydrates but also the nutritional quality of carbohydrates, can be elements defining "unhealthy diets". The nutritional quality of carbohydrates can be expressed as the glycaemic index.

Fermentation time of bread dough could affect the ensuing bread quality to such an extent that it influences ist glycaemic index. If this hypothesis is confirmed, the process of breadmaking could be optimized in order to offer healthier bread varieties on the market.

Enrollment

15 estimated patients

Sex

All

Ages

20 to 65 years old

Volunteers

Accepts Healthy Volunteers

Inclusion criteria

no known food allergy or intolerance;
no medications known to affect glucose tolerance (excluding oral contraceptives)
stable doses of oral contraceptives, acetylsalicylic acid, thyroxin, vitamins and mineral supplements or drugs to treat hypertension or osteoporosis are acceptable.

Exclusion criteria

a known history of diabetes mellitus or the use of antihyperglycaemic drugs or insulin to treat diabetes and related conditions;
a major medical or surgical event requiring hospitalization within the preceding 3 months;
the presence of disease or drug(s) which influence digestion and absorption of nutrients;
the use of steroids, protease inhibitors or antipsychotics
pregnancy / breastfeeding