Skip to main content

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.