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The intuitive answer is that it must worsen the GI value because it introduces air into the matrix. But according to researchers in New Zealand the leavening agents used in making bread do not have any impact on the GI of the bread. Types of bread There are hundreds of different breads in the world. Here are a few of the most common. Notice the subtle differences which may or may not be designed to confuse the consumer. White bread is made from refined flour ie grain from which the bran and germ have been removed so that it only contains the endosperm (the central core of the grain). By contrast wholemeal bread is made from the whole of the wheat grain (endosperm bran and germ) ie from unrefined flour. Brown bread is not the same as wholemeal bread.
It is the high fibre in the bran of the whole grains which slows the release of glucose. Whole grains are great for our health in many other ways thanks to their high levels of vitamins and minerals. Most whole grains are particularly rich in B vitamins. Whole grains also have plenty of protein. One of these proteins is gluten. Gluten makes dough elastic which helps it to rise and keep its shape. It constitutes about 80% of the protein in wheat seed which is one reason why wheat is popular for bread-making. It is also found in barley and rye. Making bread Bread is made by mixing up dough a paste of flour and water (or other liquid). The dough is usually leavened (see below) allowed to rise and then cooked. Breads may also contain extra ingredients such as salt or butter to improve taste.
These fruits don t require extra acid. Using stone fruits like cherries and apricots or working with blueberries apples pears and other low acid fruits will often require the addition of a little acid. Lemon juice is generally the best. You can combine these fruits together without much effort. Bread machine jam cycle recipes generally call for 2 cups of fruit 3 ¼ cups of sugar and for those that need acid an extra 2 tablespoons of lemon juice. Other Doughs Anyone who loves Italian food should rejoice if they own a bread maker. The dough setting is excellent for churning out those difficult to produce pasta doughs. You ll need a floured surface to work on still of course If you have a pasta press even better. You ll be able to yield fine gourmet pastas with it s help. Rolling pins can help as well. The rustic texture created with the help of a rolling pin can be charming on its own. Cookies are another possibility with the help of your bread machine. So are pie crusts dumplings and nearly anything else that requires a challenging dough. Keep a rubber spatula on hand for working with non-cake or bread doughs however. You may need to check the machine every five minutes and gently scrape down the sides to ensure that ingredients mix evenly. Cookies can be a bit more difficult especially if you are adding in ingredients such as nuts or chocolate chips that could cause the dough hook to get stuck. Check cookie doughs every 2-3 minutes.