Iffah Muflihati


Roti gandum umumnya memiliki nilai indeks glikemik yang tinggi sehingga sering digunakan sebagai sampel standar dalam penelitian yang kemudian dibandingkan dengan produk makanan lain yang diteliti. Beberapa inovasi telah dilakukan untuk menurunkan nilai indeks glikemik pada roti gandum. Review ini akan membahas treatment yang dilakukan untuk menghasilkan produk roti dengan indeks glikemik yang lebih rendah, berdasarkan penelitian yang pernah dilakukan.

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