Distinct Characteristics of Rye and Wheat Breads Impact on Their in Vitro Gastric Disintegration and in Vivo Glucose and Insulin Responses

Distinct Characteristics of Rye and Wheat Breads Impact on Their in Vitro Gastric Disintegration and in Vivo Glucose and Insulin Responses

Disintegration of rye and wheat breads during in vitro gastric digestion and its relation to the postprandial glucose and insulin responses of the breads was studied. Breads with distinct composition and texture characteristics were prepared with refined or wholegrain wheat and rye flour by using ei...

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Bibliographic Details
Main Authors: Emilia Nordlund, Kati Katina, Hannu Mykkänen, Kaisa Poutanen
Format: Article
Language:English
Published: MDPI AG 2016-03-01
Series:Foods
Subjects:
rye
wheat
bread
sourdough
in vitro digestion
particle size
insulin response
glucose response
Online Access:http://www.mdpi.com/2304-8158/5/2/24

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