This study evaluates the impact of dough fermentation times on the glycaemic index of the ensuing breads.

The worldwide prevalence for non-communicable diseases (NCD) is increasing, nutrition is considered to be one of the main modifiable risk factors. An unhealthy diet leads to obesity, which is a further risk factor for NCDs. Excessive carbohydrates but also the nutritional quality of carbohydrates, can be elements defining "unhealthy diets". The nutritional quality of carbohydrates can be expressed as the glycaemic index.

Fermentation time of bread dough could affect the ensuing bread quality to such an extent that it influences ist glycaemic index. If this hypothesis is confirmed, the process of breadmaking could be optimized in order to offer healthier bread varieties on the market.

Inclusion Criteria:

• no known food allergy or intolerance;
• no medications known to affect glucose tolerance (excluding oral contraceptives)
• stable doses of oral contraceptives, acetylsalicylic acid, thyroxin, vitamins and mineral supplements or drugs to treat hypertension or osteoporosis are acceptable.

Exclusion Criteria:

• a known history of diabetes mellitus or the use of antihyperglycaemic drugs or insulin to treat diabetes and related conditions;
• a major medical or surgical event requiring hospitalization within the preceding 3 months;
• the presence of disease or drug(s) which influence digestion and absorption of nutrients;
• the use of steroids, protease inhibitors or antipsychotics
• pregnancy / breastfeeding