Figure 1

Content (g/g dry matter of bread) of water extractable starch of the test breads after the in vitro amylase treatment mimicking the mouth phase (WB, Wheat bread (black triangle); RB, Endosperm rye bread(white circle)).
Content (g/g dry matter of bread) of water extractable starch of the test breads after the in vitro amylase treatment mimicking the mouth phase (WB, Wheat bread (black triangle); RB, Endosperm rye bread(white circle)).