The industrial baking sector is evolving rapidly. As consumers become increasingly health-conscious, the demand for functional foods and products that offer tangible health benefits beyond basic nutrition are reshaping the marketplace. A recent study by Boosalis et al., published in Nutrition & Metabolism (2024), presents compelling evidence that should interest industrial bakers: β-glucan-enriched oat bread can significantly influence postprandial glycaemia, insulinaemia and gastric emptying.

For bakers willing to innovate, the implications are considerable.

The Study in Focus

This randomised crossover trial involved 16 healthy adults who consumed either a β-glucan-enriched oat bread or a whole wheat control bread. Both breads were matched for available carbohydrate and fat content. Researchers measured gastric emptying rates using a stable isotope breath test, along with plasma glucose, insulin and GLP-1 responses over a two-hour period.

The key findings were:

• Slower gastric emptying: The oat bread significantly slowed gastric emptying compared to the control (P = 0.02).

  
  

• Lower glycaemic response: Postprandial plasma glucose levels were significantly reduced following the oat bread (P = 0.03).

  
  

• Reduced insulinaemic response: Insulin levels were also significantly lower after consuming the oat bread (P = 0.04).

  
  

• No significant difference in GLP-1 response: There were no significant differences in plasma GLP-1 concentrations between the two breads.

  The following figures from the study illustrate these findings:

Postprandial Plasma Glucose Concentrations

Figure 1. Plasma glucose levels after consuming β-glucan oat bread were significantly lower than after the control bread. Lower glycaemic responses can support blood sugar management, offering a key health advantage for functional bakery products.

Postprandial Insulin Concentrations

Figure 2. Insulin levels following β-glucan oat bread were also significantly lower. Reduced insulinaemic responses are associated with improved metabolic health, enhancing the appeal of health-targeted baked goods.

Gastric Emptying Rates

Figure 3. Gastric emptying was slower after eating β-glucan oat bread, suggesting increased satiety and moderated nutrient absorption — important benefits for weight management and appetite control.

Why It Matters to Industrial Bakers

Bread is often viewed critically in the context of blood sugar management. The findings from Boosalis et al. (2024) demonstrate that β-glucan-enriched oat bread can slow gastric emptying and moderate blood sugar and insulin responses – outcomes associated with improved metabolic health.

This creates an opportunity for industrial bakers to offer products that meet rising consumer demand for health-promoting foods, particularly among populations concerned with diabetes, pre-diabetes and weight management.

Technical Considerations

Incorporating β-glucan into bread formulations is not without challenges. The study noted that the oat bread contained approximately 3.4 g of β-glucan per serving. Achieving this level of enrichment while maintaining desirable dough and bread characteristics requires careful formulation.

Key considerations include:

• Optimising β-glucan content: Delivering enough β-glucan per serving to achieve physiological effects without compromising processing.

  
  

• Maintaining sensory quality: Ensuring the bread remains appealing in taste and texture.

  
  

• Process adaptation: Adjusting mixing, proofing and baking parameters to accommodate the properties of β-glucan.

  
  

Marketing Opportunities

The findings from Boosalis et al. (2024) support clear, evidence-based marketing claims. Potential angles include:

• "Helps support healthy blood sugar levels"

  
  

• "Naturally enriched with oat β-glucan for metabolic wellness"

  
  

However, any health claims must comply with relevant food labelling regulations in target markets.

The Future of Bread is Functional

The study adds to a growing body of evidence that functional breads can deliver real health benefits. By formulating breads that slow gastric emptying and lower postprandial glycaemic and insulinaemic responses, bakers can play a role in supporting public health.

As functional foods continue to gain traction, industrial bakers who embrace these innovations will be better positioned to differentiate their products and meet emerging consumer demands.

Conclusion

The study by Boosalis et al. (2024) clearly shows that β-glucan-enriched oat bread can have measurable, beneficial effects on glycaemic control and gastric emptying in healthy adults. For industrial bakers, this represents a powerful opportunity to innovate and lead in the functional foods market.

Reference

Boosalis, M. G., Zhang, H., Sam, C., & Wolever, T. M. S. (2024). β-glucan-enriched oat bread reduces postprandial glycaemia and insulinaemia and slows gastric emptying in healthy adults: a randomized, controlled, crossover trial. Nutrition & Metabolism, 21(1), Article 18. https://doi.org/10.1186/s12986-024-00789-w