Yoghurt and curd cheese addition to wheat bread dough: Impact on in vitro starch digestibility and estimated glycemic index

The effect of yoghurt and curd cheese additions on pasting properties, starch digestibility estimated glycemic index wheat bread were studied. Yoghurt incorporations (6% up to 25% w/w) promoted considerable changes performance based gelatinization final dough consistency properties. These led a significant impact digestibility, reducing significantly the rapidly digestible while increasing resistant starch. reflected from both dairy products addition, at higher level tested (25%): reduction around 30% for 38% bread, was obtained, resulting in medium low (55–69) breads. Correlations found between index, revealing that effects observed are proportional levels added. Microstructure images granules supported these findings.