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This particular dietary trend has largely passed but not without its impact on the bread industry, especially in the USA where bread consumption fell dramatically while the diet was in vogue. The knock-on effect of such diets was to generate a greater focus on the role of carbohydrates in the diet and along with it the role of bread in the diet. Attention shifted to the concept of the effect of carbohydrate on blood sugar levels and the potential impact on diabetes and obesity. The concepts are covered by the terms Glycemic Index (GI) and Glycemic Load.
Munsell, A. H. (undated). Munsell system of colour notation. Macbeth, Baltimore. , & Yaylayan, V. A. (2010). The Maillard reaction and food quality deterioration. In L. H. Skibsted, J. Risbo, & M. L. ), Chemical deterioration and physical instability of food and beverages (pp. 70–94). Cambridge, UK: Woodhead Publishing Ltd. Ranhotra, G. S. (1991). Nutritional quality of cereals and cereal-based foods. In K. L. Lorenz & K. ), Handbook of cereal science and technology (pp. 845–62). New York, NY: Marcel Dekker.
As breadmaking processes developed around the world, the ‘strength’ of the locally available flour had to be accommodated, but as our knowledge of the breadmaking process has increased we have come to learn that there are many different ways of achieving a particular bread quality, and in doing so we have learned that flour quality can be adjusted to achieve our desired aims. In modern breadmaking it is certainly true that the ‘best’ (usually taken to mean the strongest, the highest protein quantity or quality) wheats will make the ‘best’ flour for a given process.