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There are some interesting counterexamples; it's possible to make white bread with a GI of 40 or so. Flour doesn't necessarily mean high GI, nor are ingredients
by pmccool 16y ago
There are some interesting counterexamples; it's possible to make white bread with a GI of 40 or so. Flour doesn't necessarily mean high GI, nor are ingredients the sole determinant of GI. There's a paper kicking round where the authors baked white bread with GIs between 40 and 100 (from memory). The _only difference was proving time...
- bbatsell 16y agoThat's because the longer a dough is proofed, the less white flour remains in its refined state — the yeast has had its way with as many sugar molecules as it could belch. The flour is still the GI determinant, it's just not refined white flour anymore.
- pmccool 16y agoLonger proving time gave a higher GI. That seems at odds with your explanation. Have I misunderstood?
- bbatsell 16y agoCould you rustle up a link? That makes little to no sense to me.
- pmccool 16y agohttp://journals.cambridge.org/action/displayFulltext?type=1&fid=932472&jid=BJN&volumeId=96&issueId=05&aid=932460 http://journals.cambridge.org/action/displayFulltext?type=1&... Tables 1 and 2 will give you a quick summary.
- bbatsell 16y agoAh. First of all, those proofing times are not nearly long enough for the effect I was referring to to come into play. Secondly, each Bread sample is not at all controlled for its proof time, they are explicitly varying the volume of each bread (more volume = more proofing time, which is required in bread-making). Since the entire point of the study is that volume is correlated with GI, the results make sense.