Sourdough bread: Starch digestibility and postprandial glycemic response

Introduction The estimated annual intake of bread in European countries has been reported to range from 46 kg (Sweden, Great Britain, Finland and Austria) to 100 kg (Greece, Portugal, Spain and Italy) per person. Hyperglycemia (high blood sugar) is a key factor involved in the etiology of diseases related to the metabolic syndrome, its control being an important nutritional goal. Sourdough fermentation has been reported to improve nutritional properties of starch and the effect could be attributed to organic acids produced during sourdough fermentation which could ameliorate glucose disposal delaying gastric emptying … Continue reading Sourdough bread: Starch digestibility and postprandial glycemic response