RT Journal Article
T1 Glycemic response and starch digestibility in traditional and industrial breads from the Galician market (NW Spain)
A1 España Fariñas, M. Pilar
A1 Méndez Sánchez, Esperanza María
A1 Pereira Lorenzo, Santiago
A1 Romero Rodríguez, María de los Ángeles
K1 Galician bread
K1 Glycemic index
K1 Hydrolysis index
K1 Starch fractions
K1 In vitro digestion
AB In Galicia, bread is not only a dietary staple but also a cultural and high-value product. The increasing replacement of traditional bread by industrial alternatives has raised nutritional concerns. This study assessed in vitro starch digestibility and estimated glycemic index (eGI) in 72 breads from the Galician market, including industrial and artisan traditional samples made with wheat, rye, or corn. Significant differences (p < 0.05) were observed across samples in terms of starch fractions and glycemic index. Traditional breads made with local corn or rye flours showed lower eGI values and higher resistant starch contents, whereas industrial wheat breads exhibited higher eGI and rapidly digestible starch fractions. Both compositional and technological factors influenced glycemic response, including cereal type, sourdough use, and fermentation duration. Overall, traditional breads produced with local flours and long fermentation displayed a slower starch digestibility pattern and more favorable nutritional profile than industrial counterparts, supporting their promotion as healthier options within a balanced diet.
PB Elsevier
YR 2025
FD 2025-11-04
LK https://hdl.handle.net/10347/46150
UL https://hdl.handle.net/10347/46150
LA eng
NO España-Fariñas, M. P., Méndez-Sánchez, E. M., Pereira-Lorenzo, S., & Romero-Rodríguez, M. Á. (2025). Glycemic response and starch digestibility in traditional and industrial breads from the galician market (NW Spain). Applied Food Research, 5(2), 101483. 10.1016/j.afres.2025.101483
NO This research was funded by the “Catedra do Pan e do Cereal”, Institutional Catedra of the University of Santiago de Compostela (Ref. 2018-Ad003) and a grant of the Spanish Ministry of Science and Innovation, Proyectos de Generacion de Conocimiento 2021–2023 (PID2021–123905OB-I00).
NO The authors would like to thank the Da Cunha Group by the samples and the support of the “C´ atedra do Pan e do Cereal”.
DS Minerva
RD 3 may 2026