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Table 2 Porridge ingredients.

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

WWP ERP WGRP
231.6 g water 182 g water 204.5 g water
57.9 g white wheat flour 15.2 g white wheat flour 17.0 g white wheat flour
0.5 g NaCl 45.4 g endosperm rye flour 51.1 g whole grain rye flour
  0.5 g NaCl 0.6 g NaCl
  1. The porridges contributed with 40 g of available starch.