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Bioavailability of starch in bread products. Postprandial glucose and insulin responses in healthy subjects and in vitro resistant starch content.
Eur J Clin Nutr. 1994 Mar; 48(3):151-63.EJ

Abstract

Attempts to reduce glycaemia to bread were evaluated in healthy subjects. The contents of in vitro resistant starch (RS) were also measured in the bread products. The potential of including intact barley kernels at different concentrations (80% and 40%) was tested in two products (SCB-80 and SCB-40). Three variants of barley bread made from wholemeal were also studied: ordinary (WMB), sourdough fermented (WMB-s) and one made from scalded flour (SWMB). A commercial pumpernickel bread (PB) based on sourdough fermented rye kernels was included for comparison and a white wheat bread (WWB) used as reference for calculation of glycaemic index. The glycaemic and insulinaemic indices for SCB-80 were 33 and 39, and for PB 69 and 61, respectively. The glycaemic index was lowered also in case of SCB-40 (66). No differences in indices were found between the WMB products or versus WWB. A high content of RS (8% starch basis) was found in the PB product, compared with the remaining bread products (0.8-1.7%).

Authors+Show Affiliations

Department of Applied Nutrition and Food Chemistry, University of Lund, Sweden.No affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

8194500

Citation

Liljeberg, H, and I Björck. "Bioavailability of Starch in Bread Products. Postprandial Glucose and Insulin Responses in Healthy Subjects and in Vitro Resistant Starch Content." European Journal of Clinical Nutrition, vol. 48, no. 3, 1994, pp. 151-63.
Liljeberg H, Björck I. Bioavailability of starch in bread products. Postprandial glucose and insulin responses in healthy subjects and in vitro resistant starch content. Eur J Clin Nutr. 1994;48(3):151-63.
Liljeberg, H., & Björck, I. (1994). Bioavailability of starch in bread products. Postprandial glucose and insulin responses in healthy subjects and in vitro resistant starch content. European Journal of Clinical Nutrition, 48(3), 151-63.
Liljeberg H, Björck I. Bioavailability of Starch in Bread Products. Postprandial Glucose and Insulin Responses in Healthy Subjects and in Vitro Resistant Starch Content. Eur J Clin Nutr. 1994;48(3):151-63. PubMed PMID: 8194500.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Bioavailability of starch in bread products. Postprandial glucose and insulin responses in healthy subjects and in vitro resistant starch content. AU - Liljeberg,H, AU - Björck,I, PY - 1994/3/1/pubmed PY - 1994/3/1/medline PY - 1994/3/1/entrez SP - 151 EP - 63 JF - European journal of clinical nutrition JO - Eur J Clin Nutr VL - 48 IS - 3 N2 - Attempts to reduce glycaemia to bread were evaluated in healthy subjects. The contents of in vitro resistant starch (RS) were also measured in the bread products. The potential of including intact barley kernels at different concentrations (80% and 40%) was tested in two products (SCB-80 and SCB-40). Three variants of barley bread made from wholemeal were also studied: ordinary (WMB), sourdough fermented (WMB-s) and one made from scalded flour (SWMB). A commercial pumpernickel bread (PB) based on sourdough fermented rye kernels was included for comparison and a white wheat bread (WWB) used as reference for calculation of glycaemic index. The glycaemic and insulinaemic indices for SCB-80 were 33 and 39, and for PB 69 and 61, respectively. The glycaemic index was lowered also in case of SCB-40 (66). No differences in indices were found between the WMB products or versus WWB. A high content of RS (8% starch basis) was found in the PB product, compared with the remaining bread products (0.8-1.7%). SN - 0954-3007 UR - https://www.unboundmedicine.com/medline/citation/8194500/Bioavailability_of_starch_in_bread_products__Postprandial_glucose_and_insulin_responses_in_healthy_subjects_and_in_vitro_resistant_starch_content_ L2 - https://medlineplus.gov/diabetesmedicines.html DB - PRIME DP - Unbound Medicine ER -