Glycemic control in Chinese steamed bread: Strategies and opportunities

ConclusionsMany functional food ingredients from different sources have been used to reduce the GI of CSB. Suitable processing conditions also have the potential to reduce the GI. Functional ingredients can also be used to improve other related nutritional properties such as antioxidant activity and inhibition on formation of advanced glycation products. While achieving the nutritional benefits of reducing GI, textural and sensory quality of the CSB should be maintained or improved. A comprehensive approach should be used to design CSB with targeted glycemic property without compromising the eating quality.
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research