Formulating breads for specific dietary requirements

The number of people following a certain diet, either prescribed by the doctor or voluntarily, is growing and the so-called diseases of civilization such as obesity, type-2-diabetes, coronary heart disease, and colorectal cancer are increasing. Therefore growing interest exists in the manufacture of breads for specific dietary requirements and breads with increased nutritional value. This chapter will discuss wheat allergy and celiac disease and the formulation of wheat/gluten-free breads. The concept of glycemic index and glycemic load will be explained and an overview of the production of breads with low glycemic index through incorporation of sourdough, whole grains, and different dietary fibers will be given.