Glycemic Index (MeSH T483740) Clinical Trial
Official title:
Effect of Dough Fermentation Time of Bread on the Glycaemic Index
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.
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Intervention Model: Single Group Assignment, Masking: Open Label, Primary Purpose: Basic Science