Résumé
The texture is an essential element of the acceptability of bread by consumers and also has a major impact on the glycemic index. Increasing the density of bread resulted in a reduction of the glycemic index. Among these breads with increased density, those who have increased content in dietary fibre are generally not well accepted by the consumers. However, traditional bread making process allowed obtaining a baguette corresponding to nutritional expectations, with increased dietary fibre content and a reduced glycemic index, which was also well appreciated when tasted by the consumers.