Steamed bread, made by preparing a simple dough and cooking it over water in a wok or steamer, is a staple of Asian cuisine. Recent research suggests that cooking bread with steam actually lowers its glycemic index, making it a healthier choice for consumers struggling with diabetes and other illnesses.
News Drill Down
- According to a recent article from What’s New in Food Technology & Manufacturing, a team of scientists from Singapore’s A*STAR Institute for Clinical Sciences compared bread prepared using both Asian and Western techniques. The article explains “both lab analysis and consumer blood tests revealed that the highest GI was found in bread made with Asian ingredients under western methods, while the lowest GI was found in bread made with western ingredients under Asian methods.”
- Phys.org points out that the research has emphasized that the way the bread was processed and cooked was the biggest determining factor for glycemic index.
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View the detailed research and findings on Science Direct here…
What’s New in Food Technology & Manufacturing: Full Steam Ahead for Low GI Bread
Phys.org: On the glycemic index, steaming produces healthier bread than baking
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