Impact of texture modification and dietary fibre content on the glycemic index and the acceptability of French bread

L. Saulnier; M. Ducasse; H. Chiron; G. Della Valle; C. Martin; S. Issanchou; X. Rouau; S.W. Rizkalla

Impact of texture modification and dietary fibre content on the glycemic index and the acceptability of French bread

In: Dietary fibre: new frontiers for food and health

Authors:

L. Saulnier

L. Saulnier ¹INRA UR-1268 BIA, rue de la Géraudière, 44316, Nantes, France; Luc.Saulnier@nantes.inra.fr

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M. Ducasse

M. Ducasse ¹INRA UR-1268 BIA, rue de la Géraudière, 44316, Nantes, France; Luc.Saulnier@nantes.inra.fr

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H. Chiron

H. Chiron ¹INRA UR-1268 BIA, rue de la Géraudière, 44316, Nantes, France; Luc.Saulnier@nantes.inra.fr

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G. Della Valle

G. Della Valle ¹INRA UR-1268 BIA, rue de la Géraudière, 44316, Nantes, France; Luc.Saulnier@nantes.inra.fr

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C. Martin

C. Martin ²INRA UMR 1129 FLAVIC, INRA-ENESAD-Université de Bourgogne, Esplanade Erasme 21000, Dijon, France

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S. Issanchou

S. Issanchou ²INRA UMR 1129 FLAVIC, INRA-ENESAD-Université de Bourgogne, Esplanade Erasme 21000, Dijon, France

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X. Rouau

X. Rouau ³INRA UMR 1208 IATE, INRA-CIRAD-SUPAGRO-Université de Montpellier 2, place Eugène Bataillon, 34095 Montpellier, Cedex 5, France

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S.W. Rizkalla

S.W. Rizkalla ⁴INSERM U872, CRNH-Ile de France, Department of Nutrition, Pitié Salpêtrière, 15, rue de l’École de Médecine, 75007 Paris, F-75006 France

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Type:: Chapter

Pages:: 115–120

DOI:: https://doi.org/10.3920/978-90-8686-692-2_009

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The texture is an essential element of the acceptability of bread by consumers and also has a major impact on the glycemic index. Increasing the density of bread resulted in a reduction of the glycemic index. Among these breads with increased density, those who have increased content in dietary fibre are generally not well accepted by the consumers. However, traditional bread making process allowed obtaining a baguette corresponding to nutritional expectations, with increased dietary fibre content and a reduced glycemic index, which was also well appreciated when tasted by the consumers.

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Dietary fibre: new frontiers for food and health

E-Book ISBN:: 9789086866922

Publisher:: Wageningen Academic

Print Publication Date:: 30 Oct 2010

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- Life Sciences

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Impact of texture modification and dietary fibre content on the glycemic index and the acceptability of French bread

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Dietary fibre: new frontiers for food and health

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