Innovative approaches to the creation of bakery products with a low glycemic index
Abstract
Global changes in the diet of the population and the rise in the number of people suffering from type 2 diabetes, obesity, cardiovascular diseases, and other metabolic disorders have led to a significant increase in interest in the development of food products with a low glycemic index (GI). This is due to the fact that such products provide a slower and more gradual increase in blood glucose levels, which is crucial for preventing sharp spikes in sugar and the related negative consequences.
This article examines the key aspects of the development and production of bakery products with a low glycemic index, from the selection of raw materials to the technological parameters of production. The research was conducted with financial support from the BRFFI as part of the research project No. B22KITG-013.
About the Authors
N. V. Komarova
RUE “Scientific and Practical Center for Foodstuffs of the National Academy of Sciences of Belarus”
Belarus
Belarus
Komarova Natallia Victorovna, PhD (Technical), Associate Professor, Deputy General Director for Scientific Work and Standardization
29, Kozlova str., 220037, Minsk
H. A. Zhurnia
RUE “Scientific and Practical Center for Foodstuffs of the National Academy of Sciences of Belarus”
Belarus
Belarus
Zhurnia Hanna Alexandrovna, PhD (Technical), Нead of the Nutrition Department
29, Kozlova str., 220037, Minsk
T. V. Akulava
RUE “Scientific and Practical Center for Foodstuffs of the National Academy of Sciences of Belarus”
Belarus
Belarus
Akulava Tatsiana Vitalievna, Researcher of the Nutrition Department
29, Kozlova str., 220037, Minsk
N. S. Laptsenak
The State Enterprise “Beltechnohleb”
Belarus
Belarus
Laptsenak Natalia Sergeyevna, PhD (Technical), Director
30, Rakovskaya St., 220004, Minsk
L. I. Sevastey
The State Enterprise “Beltechnohleb”
Belarus
Belarus
Sevastey Lyudmila Ivanovna, chief technologist-head of the technology and standardization department
30, Rakovskaya St., 220004, Minsk
References
1. Juanola-Falgarona M., Ibarrola-Jurado N., Salas-Salvadó J. et al. Design and methods of the GLYNDIET study; assessing the role of glycemic index on weight loss and metabolic risk markers // Nutr Hosp. 2013. Vol. 28, No. 2. P. 382-390.
2. Glycemic Targets: Standards of Medical Care in Diabetes // Diabetes Care. 2021. Vol. 44, Suppl. 1. P. S73-S84. — 2021.
3. Schneider I., Heinemann M., Hahn A. Comparison of glycemic index and satiety of cereals containing amaranth // Journal of Human Nutrition and Food Science. 2015. Vol. 3, No. 5. P. 1074.
4. Ауэрман Л. Я. Технология хлебопекарного производства: учебник. — 9-е изд.; перераб. и доп. / под общ. ред. Л. И. Пучковой. — СПб: Профессия, 2005. — С. 416
5. Пучкова, Л. И. Технология хлеба. / Л. И. Пучкова, Р. Д. Поландова, И. В. Матвеева. — СПб. ГИОРД, 2005. — С.559
Review
For citations:
Komarova N.V., Zhurnia H.A., Akulava T.V., Laptsenak N.S., Sevastey L.I. Innovative approaches to the creation of bakery products with a low glycemic index. Food Industry: Science and Technology. 2025;18(1):27-33. (In Russ.)
Views:
12
Email this article 