Effect of Dough Fermentation Time of Bread on the Glycaemic Index

Beatrice Baumer15 enrolled

Overview

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

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.

Study Type

INTERVENTIONAL

Allocation

Purpose

BASIC_SCIENCE

Masking

NONE

Enrollment

Conditions

Glycemic Index (MeSH T483740)

Interventions

glycemic index (glucose-solution, bread samples)OTHER

All participants will test 2 breads, prepared with different fermentation times of dough, both breads will be tested in duplicate. Methode: International Organization for Standardization / Final Draft International Standard 26642, Food products - Determination of the glycaemic index (GI) and recommendation for food classification

Eligibility

Sex: ALLMin age: 20 YearsMax age: 65 YearsHealthy volunteers:

Medical Language ↔ Plain English

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

Locations (1)

ZHAW, Zurich Univeristy of Applied Sciences

Wädenswil, Canton Zürich, Switzerland

Outcomes

Primary Outcomes

Change in postprandial glycemia: Glucose in capillary blood samples over 2 hours (blood samples every 15 minutes), after oral intake of bread samples or glucose-solution (reference)

a drop of capillary blood will be taken every 15 minutes after ingestion of a bread sample containing 50 g of available carbohydrates

Time frame: 2 hours for each sample, 7 samples total, on non consecutive days, over 4 weeks

Data from ClinicalTrials.gov

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