Bread, a staple across various cultures, is crafted from basic ingredients yet holds a significant place in global diets. Among the diverse range of cereal-based foods, white bread made from wheat flour is particularly prevalent. However, it is traditionally associated with a high glycaemic index, contributing to its reputation as a carbohydrate-dense food7.
The glycaemic index (GI) is a measure of how quickly a food can raise your blood sugar (glucose) levels. Carbohydrate-rich foods that are rapidly broken down and absorbed into the bloodstream are categorized as high GI foods6. Frequent spikes in blood glucose levels after consuming high GI foods can lead to metabolic stress, which is closely
