Relation between the Recipe of Yeast Dough Dishes and Their Glycaemic Indices and Loads
Department of Human Nutrition, Faculty of Biotechnology and Food Sciences, Wrocław University of Environmental and Life Sciences, 51-630 Wroclaw, Poland
*
Author to whom correspondence should be addressed.
Foods 2019, 8(9), 377; https://doi.org/10.3390/foods8090377
Received: 23 July 2019
/
Revised: 25 August 2019
/
Accepted: 30 August 2019
/
Published: 1 September 2019
The aim of the study was to evaluate the glycaemic indices (GI) and glycaemic loads (GL) of four food dishes made from yeast dough (steamed dumplings served with yoghurt, apple pancakes sprinkled with sugar powder, rolls with cheese and waffles with sugar powder), based on their traditional and modified recipes. Modification of the yeast dough recipe consisted of replacing wheat flour (type 500) with whole-wheat flour (type 2000). Energy value and the composition of basic nutrients were assessed for every tested dish. The study was conducted on 50 people with an average age of 21.7 ± 1.1 years, and an average body mass index of 21.2 ± 2.0 kg/m2. The GI of the analysed food products depended on the total carbohydrate content, dietary fibre content, water content, and energy value. Modification of yeast food products by replacing wheat flour (type 500) with whole-wheat flour (type 2000) contributed to the reduction of their GI and GL values, respectively.
View Full-Text
Keywords:
glycaemic index; glycaemic load; yeast dough
▼
Show Figures
Figure 1
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
MDPI and ACS Style
Raczkowska, E.; Łoźna, K.; Bienkiewicz, M.; Jurczok, K.; Bronkowska, M. Relation between the Recipe of Yeast Dough Dishes and Their Glycaemic Indices and Loads. Foods 2019, 8, 377. https://doi.org/10.3390/foods8090377
AMA Style
Raczkowska E, Łoźna K, Bienkiewicz M, Jurczok K, Bronkowska M. Relation between the Recipe of Yeast Dough Dishes and Their Glycaemic Indices and Loads. Foods. 2019; 8(9):377. https://doi.org/10.3390/foods8090377
Chicago/Turabian StyleRaczkowska, Ewa, Karolina Łoźna, Maciej Bienkiewicz, Karolina Jurczok, and Monika Bronkowska. 2019. "Relation between the Recipe of Yeast Dough Dishes and Their Glycaemic Indices and Loads" Foods 8, no. 9: 377. https://doi.org/10.3390/foods8090377
Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.
