# Glycaemic Index of Bakery Products and Possibilities of Its Optimization
## 4 Future Research Trends  
The impact of technological processes in the production of bread and bakery products on the resulting GI value, in terms of their selection and the selection of specific conditions for their different stages, includes many uncertainties which should be investigated and defined in detail. The fate of starch during the hydrothermal treatment of cereal suspensions under different conditions (water content, temperature, tempering time and enzyme activity of amylases) should be studied in detail, and procedures should be sought which do not decrease or increase the proportions of RS and SDS. The same applies to the maturation conditions of the yeasts. For sourdoughs, particular attention should be paid to the effect of pH and titralable acidity on the transitions between the different forms and types of starch (RDS, SDS and RS types). A third important area, which is also not sufficiently  
\begin{table}
\begin{tabular}{l c} \hline \hline
**Type of GI Modification of Baked Goods (Addition/Replacement/Food** & **References** \\ \hline Rye flour with larger starch granules particles & [81,82] \\ Blends of wheat and buckwheat/oat/teff flours & [83] \\ High-amylose wheat flour & [84,85] \\ Mixture of oat-buckwheat flours & [86] \\ Wholemal cereal flours & [87, 88, 89] \\ Ancient, colored and non-traditional wheat varieties & [90,91] \\ Cereal \(\beta\)-gluucas & [58,92, 93, 94] \\ Pseudocreeal and legume flours & [95, 96, 97, 98] \\ Chickpea flour and psyllium & [99] \\ Acorn and chickpea flour blend & [100] \\ Lupine flour and resistant starch & [101] \\ Addition of pea protein & [102] \\ Effect of soluble dietary fibres & [103,104] \\ Prebiotic components (inulin, oligofructose, polyedxtrose, etc.) & [105,106] \\ Addition of guar gum & [107] \\ Addition of psyllium & [108] \\ Effects of xanthan gum, carrageenanan and psyllium husk & [109] \\ Muctilage polysaccharides & [63,110] \\ Pomeelo (_Citrus maxima_) fruit segments & [111] \\ Pomegrade peel powder & [112] \\ Resistant starch & [113] \\ Potato, cassava, sweet potato, banana and lentil starches modified with citric acid & [114] \\ RS4 enriched octenyl succinylated sweet potato, banana and lentil starches & [115] \\ Prebiotic dietary insoluble fibre from sweet potato peel and haricot bean flours & [116] \\ Aqueous extract of _Camelia sinensis_ (green tea) & [117] \\ Addition of mushroom (_Pleurts erupgii_ and _Cantharellus cibarius_) powder & [118,119] \\ Addition of defatted melon seeds & [120] \\ Addition of Chinese chestnut flour & [121] \\ Wheat bran, oat bran, and oat \(\beta\)-glucan & [122,123] \\ Superfine (micronized) wheat bran & [123] \\ Pearl millet starch germ complex & [124] \\ Hydrothermal treatment of whole wheat grains and pulses & [125,126] \\ Fermented wheat bran and wheat germ & [127] \\ Addition of sourdoughs & [128, 129, 130, 131, 132, 133, 134] \\ Physically treated sugarcane fibre & [135] \\ Thermal and non-thermal approaches on the physical and chemical modification & [136] \\ of starch & \\ \hline \hline \end{tabular}
\end{table}
Table 3: Review of studies on GI modification of bread and bakery products.  
investigated, is the influence of thermal processes (baking, cooling, storage, freezing of pre-baked semi-finished products and baking). These processes certainly change the ratios of the different forms of starch in terms of their digestibility, and it is certainly possible to optimize them and to look for processes that can effectively stabilize or increase the RS content.  
Bread and pastry will continue to be an important part of our diet for the foreseeable future. It is essential that their contribution to the prevalence of type 2 diabetes in our population is kept to a manageable minimum.