According to a report by Statista, as of 2021, the best-selling style of bread in the US is white bread. It’s worth noting that there has been a shift towards healthier bread options in recent years, and whole wheat and multigrain breads are also popular choices among consumers.
White bread is often made from refined wheat flour, which lacks important nutrients like fiber, vitamins, and minerals that are present in whole grains. Additionally, white bread has a high glycaemic index, meaning it can cause rapid spikes in blood sugar levels, potentially leading to weight gain and other health issues.
If you like your white bread, is there anything you can do to counteract this? Based on some recent research from NCBI
, there might be.
Freezing and toasting white bread may benefit you
This recent research report tested four ways of storing and preparing white bread before consuming it to see how it affected the glycaemic response to it.
The following 4 testing methodologies were used to measure the glycaemic response of white bread:
- Fresh white bread (no preparation done)
- Frozen and then defrosted white bread
- Toasted fresh white bread
- Frozen, defrosted and then toasted white bread
The results were interesting: It was found that the most improved glycaemic index was achieved when the white bread was frozen, defrosted and then toasted, prior to consumption.
Based on the results, it appears that eating fresh white bread – whether homemade or commercial – results in the highest blood glucose values when compared to white bread that had been prepared through a combination of either toasting or freezing, thawing and then toasting.
Freezing white bread can lower the glycaemic index
Based on this research it appears that there is some evidence that suggests freezing bread and then toasting it can lower the glycaemic index (GI) of the bread, which is a measure of how quickly it raises blood sugar levels. However, it’s important to note that not all studies have found this effect, and more research is needed to fully understand the impact of freezing and toasting on the GI of bread.
One theory behind how freezing and toasting can lower the GI of bread is related to the process of retrogradation. Retrogradation occurs when starch molecules in bread, which are made up of long chains of glucose molecules, begin to reorganize themselves after being cooked and cooled. This process can make it more difficult for enzymes in the digestive system to break down the starches into glucose, which can lead to a slower release of glucose into the bloodstream and a lower GI.
When bread is frozen, the retrogradation process is accelerated, which can lead to even more resistant starches. Additionally, toasting the bread can create a crispy outer layer that can further slow down the breakdown of starches in the digestive system, potentially resulting in a lower GI.
It’s worth noting that the degree to which freezing and toasting affect the GI of bread can depend on several factors, including the type of bread, the degree of toasting, and individual variations in digestion. If you’re looking to manage your blood sugar levels, it’s always a good idea to consult with a healthcare professional who can help you develop a personalized plan.
Freezing white bread extends shelf life
Freezing bread can also be a good way to preserve it for later use. To freeze white bread, wrap it tightly in plastic wrap, and then place it in a resealable plastic freezer bag. Be sure to remove as much air as possible before sealing the bag. Frozen white bread can last up to six months in the freezer.
When you’re ready to use the frozen white bread, remove it from the freezer and let it thaw at room temperature. Once it has thawed, you can use it as you would fresh bread. However, keep in mind that freezing bread can affect its texture and flavor. Some people find that frozen bread is a bit drier and has a slightly different texture than fresh bread. But if you’re using the bread for toast or sandwiches, you may not even notice the difference.
Final thoughts
Overall, freezing white bread is a good way to make it last longer, and can be especially useful if you don’t go through bread quickly enough to finish a whole loaf before it goes stale.
Plus, you may also achieve the benefit of lowering the glycaemic index of the bread which can be helpful if you’re looking to reduce your consumption of
