Pasta has a glycemic index of 50 while white flour has a glycemic index of 85. What causes this massive difference? Also is glycemic index of pasta measured at Al Dente? And if so how much of a increase is expected by cooking significnatly longer then that?
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The glycemic index of pasta is going to vary with the type of flour and other ingredients you add (such as egg) as well as the shape and size of the pasta. However, the ones that have the lowest GI tend to be made from durum wheat flour. According to the below article, the starch and proteins in the durum wheat flour form a gluten structure which is harder to break down than other wheat and white flour food products – which leads to the lower GI.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8623826/
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