2.4. Bread preparation
White bread was made in a Russell Hobbs bread maker (model no. 18036; Manchester, UK) with ingredients added in the following order: 190 g warm water, 1 tablespoon (tbsp) virgin olive oil, 1 tsp salt, 1 tbsp sugar, 1 tbsp dried milk powder, 350 g strong white flour, 1½ tsp yeast. Green tea extract, GSE, and RES were added immediately before the baking process was initiated. A dose-response was performed using a range of extract concentrations to determine the lowest concentration of each extract that could significantly reduce rapidly digestible starch (RDS) from white bread with percentages given based on a 500-g loaf (Table 2). The optimal dose of BAO was previously determined in our laboratory [9]. When adding extracts to the breads, the flour content was altered in order to keep the overall weight of each bread the same as the control bread. This was achieved by subtracting the extract weight in grams from the flour weight in grams, to determine the new flour weight with added extract. All bread samples were baked the night before, sealed at room temperature in plastic containers overnight, and tested the following morning.