Effect of Dough Fermentation Time of Bread on the Glycaemic Index

Study Overview
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Brief Summary
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This study evaluates the impact of dough fermentation times on the glycaemic index of the ensuing breads.

Detailed Description
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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.

Official Title
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Effect of Dough Fermentation Time of Bread on the Glycaemic Index

Conditions
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Glycemic Index (MeSH T483740)

Intervention / Treatment
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* Other: glycemic index (glucose-solution, bread samples)


Participation Criteria
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Eligibility Criteria
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Inclusion Criteria: no known food allergy or intolerance; no medications known to affect glucose tolerance (excluding oral contraceptives) stable doses of oral contraceptives, acetylsalicylic acid, thyroxin, vitamins and mineral supplements or drugs to treat hypertension or osteoporosis are acceptable. Exclusion Criteria: a known history of diabetes mellitus or the use of antihyperglycaemic drugs or insulin to treat diabetes and related conditions; a major medical or surgical event requiring hospitalization within the preceding 3 months; the presence of disease or drug(s) which influence digestion and absorption of nutrients; the use of steroids, protease inhibitors or antipsychotics pregnancy / breastfeeding

Ages Eligible for Study
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Minimum Age: 20 Years
Maximum Age: 65 Years

Sexes Eligible for Study
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All

Accepts Healthy Volunteers
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Accepts Healthy Volunteers

Study Plan
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How is the study designed?
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Design Details

Primary Purpose: Basic Science
Intervention Model: Single Group Assignment
Masking: None (Open Label)


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Experimental: Bread sample vs. glucose solution<br>glycemic index | Other: glycemic index (glucose-solution, bread samples)<br>* All participants will test 2 breads, prepared with different fermentation times of dough, both breads will be tested in duplicate. Methode: International Organization for Standardization / Final Draft International Standard 26642, Food products - Determination of the glycaemic index (GI) and recommendation for food classification<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Change in postprandial glycemia: Glucose in capillary blood samples over 2 hours (blood samples every 15 minutes), after oral intake of bread samples or glucose-solution (reference) | a drop of capillary blood will be taken every 15 minutes after ingestion of a bread sample containing 50 g of available carbohydrates | 2 hours for each sample, 7 samples total, on non consecutive days, over 4 weeks |