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Table 1 Bread ingredients.

From: Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile

WWB ERB WGRB WGRB-lac RBB
360 g water 950 g water 1020 g water 995 g water 1100 g water
540 g white wheat flour 348 g white wheat flour 348 g white wheat flour 348 g white wheat flour 905 g white wheat flour
4.8 g dry yeast 1044 g endosperm rye flour 1044 g whole grain rye flour 1044 g whole grain rye flour 487 g rye bran flour
4.8 g NaCl 24 g dry yeast 24 g dry yeast 24 g dry yeast 24 g dry yeast
12 g monoglycerides 12 g NaCl 12 g NaCl 12 g NaCl 12 g NaCl
    25 g lactic acid  
  1. The breads were divided into portions contributing with 40 g of available starch.