Effects of endogenous macronutrients and processing conditions on starch digestibility in wheat bread

Development of wheat bread with slow starch digestibility is of great importance in terms of generally improving human health. Many factors can be used to determine starch digestibility in wheat bread, including the composition and structure of different bread micro-and macronutrients such as starch, protein, lipid, fiber and polyphenol. Processing conditions including dough hydration, kneading, fermentation, baking and storage pa-rameters are also important factors in determining starch digestibility in wheat bread. This review aimed to summarize these factors from the literature and corresponding mechanisms how they determine starch di-gestibility. It provides opportunities to reduce starch digestibility in wheat bread by selecting a desirable com-bination of raw bread ingredients and processing conditions. Considering the global epidemic of chronic diseases such as type 2 diabetes, this review contains important information that can turn wheat bread into a much healthier food product with a lower glycemic index.

Automated summary

Development of wheat bread with slow starch digestibility is essential for improving human health. Various factors, including the composition and structure of bread nutrients and processing conditions, affect starch digestibility in wheat bread. This review summarizes these factors and their mechanisms, providing opportunities to reduce starch digestibility by selecting appropriate ingredients and processing conditions. Given the global epidemic of chronic diseases, this review contains vital information to transform wheat bread into a healthier food product with a lower glycemic index.