Although whole wheat steamed bread is considered as a healthier pasta choice because it is rich in protein and cellulose, its glycemic index is higher than that of ordinary steamed bread. This is mainly due to the unique starch structure of whole wheat flour. The starch molecules in whole wheat flour are large, so it is not easy to be digested quickly by human body, and its digestion process is relatively slow. The existence of cellulose further delays the decomposition of starch by acidic substances, which makes the blood sugar reaction of whole wheat steamed bread faster. In addition, in order to ensure the viscosity and nutritional value of dough, it is often necessary to add more water and sugar during the production process, which also increases its sugar index.

Despite the high glycemic index, whole wheat steamed bread still provides healthy ingredients such as dietary fiber and minerals. However, for people who need to strictly control their blood sugar, such as diabetics, they should be temperate when eating whole wheat steamed bread. They can consider combining whole wheat steamed bread with foods with low glycemic index to slow down food digestion and effectively control blood sugar levels. Generally speaking, although the glycemic index of whole wheat steamed bread is high, its health benefits can not be ignored, and reasonable collocation is more critical.