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
0.6 g NaCl