Low glycemic index ingredients and modified starches in wheat based food processing: A review.

Most of the wheat products are known to have high glycemic
index (GI). According to the World Health Organization prevalence
of diabetes affected population is increasing worldwide,
these populations can be benefitted by low GI foods.
Furthermore, modification of starches promotes reduction of
GI and improving the quality characteristics of the foods.
Hence, the effects of low GI ingredients and modified starches
on wheat based food systems have been reviewed. As low GI
food prevents wide range of health disorders, these are forthcoming
in new trend foods. There is a scope for development
of wheat based food products with these modified low GI ingredients
to improve the health of consumers.