Wenfeng Han¹, Po Qiu²* and Songtao Ge¹

¹Rice Wine College, Zhejiang Industry Polytechnic College, Shaoxing, China
²Zhejiang Youshan Food Technology Co., Ltd, Shaoxing, China

*Corresponding Author: Po Qiu, Zhejiang Youshan Food Technology Co., Ltd, Shaoxing, China.

Received: April 10, 2025; Published: April 30, 2025

Abstract

Baked foods with a low glycemic index (GI) can be beneficial for patients with diabetes. These foods help to reduce postprandial blood glucose levels after meals, reduce the amount of insulin requirements, and increase the sense of fullness in individuals with diabetes. However, it is important to note that glycemic index values can be influenced by several factors. This paper provides a comprehensive review of the impact of bakery processing technology and raw materials on the glycemic index of baked foods. It also provides an overview of the many types of low glycemic index baked foods and the latest research developments in this area. Furthermore, this study examines the challenges involved in developing these types of foods and discusses the potential future directions for low glycemic index baked foods.

Keywords:Glycemic Index; Baking; Processing Technology; Raw Materials; Low Glycemic Index Products

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Citation

Citation: Wenfeng Han., et al. “Research progress on the glycemic index of baked food".Acta Scientific Nutritional Health 9.5 (2025): 85-93.

Copyright

Copyright: © 2025 Wenfeng Han., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.