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

Table 1 Bread ingredients.

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

The breads were divided into portions contributing with 40 g of available starch.

ISSN: 1475-2891