Glycaemic potency reduction by coarse grain structure in breads is largely eliminated during normal ingestion

The hypothesis that coarse grain particles in breads reduce glycaemic response only if the particles remain intact during ingestion was tested. Three breads were formulated: (1) White bread (WB – reference), (2) 75 % of kibbled purple wheat in 25 % white bread matrix (PB) and (3) a 1:1 mixture of 37...

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Detalles Bibliográficos
Autores principales: SRV, Akila, Mishra, Suman, Hardacre, Allan, Matia-Merino, Lara, Goh, Kelvin, Warren, Frederick J., Monro, John Alexander
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Cambridge University Press 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9044219/
https://www.ncbi.nlm.nih.gov/pubmed/34218822
http://dx.doi.org/10.1017/S000711452100252X

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9044219/
https://www.ncbi.nlm.nih.gov/pubmed/34218822
http://dx.doi.org/10.1017/S000711452100252X

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