Rising Methods and Leavening Agents Used in the Production of Bread Do Not Impact the Glycaemic Index

做麵包的發酵方法及發酵劑對升糖指數並無影響

Monica Hardman Fredensborg ； Tracy Perry ； Jim Mann ； Alex Chisholm ； Meredith Rose

《Asia Pacific Journal of Clinical Nutrition》 19卷2期 (2010/05) Pp. 188-194

https://doi.org/10.6133/apjcn.2010.19.2.05

摘要

本篇研究的目的是比較使用不同發酵方法及不同發酵劑所做出的麵包其升糖指數。依照不同生產方法選出11種麵包，並分配給3個試驗組，每組各10人；平均年齡為30.0 ± 10.7歲，平均BMI為22.9 ± 2.8。執行標準升糖指數的試驗，即隔夜禁食，以葡萄糖為參考食物，蒐集給食後兩個小時內的血液樣本。升糖指數的計算使用的是一般慣用的方法。此外，增加的曲線下面積以對數轉換，而升糖指數使用回歸分析來計算。各式麵包的平均升糖指數，以遞增方式的排序如下：瑞士黑麥™ 60、長燕麥68、酸麵糰加燕麥71、長黑麥76、短燕麥77、短全麥78、長全麥80、酸麵糰82、短黑麥82、酵母88、全麥發酵92。平均升糖指數有顯著差異的麵包如下：瑞士黑麥與酵母（p = 0.010）、瑞士黑麥與全麥發酵（p = 0.007）及酸麵糰加燕麥與全麥發酵（p = 0.043）。本篇研究所使用的發酵方法和發酵劑對於測試用麵包的升糖指數並沒有影響。其他的因素，如增加麵包的密度、添加全穀類，可能對於要生產低升糖指數的麵包來說是必需的。

關鍵字

麵包 ； 升糖指數 ； 酵母 ； 麵粉 ； 發酵

並列摘要

The aim of this study was to compare the glycaemic index of breads produced using different rising methods and leavening agents. Eleven bread varieties were selected based on method of production, and divided between three groups of ten participants (mean ± SD age 30.0 ± 10.7 years and BMI 22.9 ± 2.8). Standard glycaemic index testing protocol was implemented after an overnight fast, using glucose as the reference food, and collecting blood samples over a two-hour period. Glycemic index was calculated using the usual method. Additionally, incremental area under the curve data were log transformed and glycaemic index was calculated using regression analysis. Mean glycaemic index values of the breads in ascending order were as follows: Swiss Rye™; 60, Long oat; 68, Sourdough+oats; 71, Long rye; 76, Short oat; 77, Short whole meal; 78, Long whole meal; 80, Sourdough; 82, Short rye; 82, Yeast; 88, and Desem; 92. There were significant differences in mean glycaemic index values between Swiss Rye™ and Yeast (p = 0.010), Swiss Rye™ and Desem (p = 0.007) and Sourdough+oats and Desem (p = 0.043). The rising method and leavening agents used in this study did not impact on the glycaemic index of the breads tested. Other factors, such as increased bread density, and the addition of whole grains may be required to produce bread with a low glycaemic index.

並列關鍵字

bread ； glycaemic index ； yeast ； flour ； fermentation