Effect of Wholegrain Flour Particle Size in Bread on Glycaemic and Insulinaemic Response among People with Risk Factors for Type 2 Diabetes: A Randomised Crossover Trial

Effect of Wholegrain Flour Particle Size in Bread on Glycaemic and Insulinaemic Response among People with Risk Factors for Type 2 Diabetes: A Randomised Crossover Trial

Wholegrain flour produced by roller-milling is predominantly comprised of fine particles, while stoneground flour tends to have a comparatively smaller proportion of fine particles. Differences in flour particle size distribution can affect postprandial glycaemia in people with type 2 diabetes and p...

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Bibliographic Details
Main Authors: Evelyn Mete, Jillian Haszard, Tracy Perry, Indrawati Oey, Jim Mann, Lisa Te Morenga
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Nutrients
Subjects:
grain particle size
wholegrain flour
stone-milled flour
stoneground flour
glycaemia
acute blood glucose
Online Access:https://www.mdpi.com/2072-6643/13/8/2579

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