The purpose of the present study is to compare the effects of four different breads (one
commercial par-baked wheat bread, three sourdough breads prepared with commercial …

Background Conventional wheat-based foods contain high concentrations of readily
digestible starch that commonly give these foods a high postprandial glycemic response and …

The aim of this study was to carry out a systematic review of clinical trials followed by meta-
analysis, to evaluate the effect of sourdough bread on glycemic control and appetite and …

Background Cereals foods with a high content of dietary fibres or amylose have potential to
lower postprandial glucose levels. Optimisation of cereal foods may improve management of …

Purpose β-Glucans (βG) and resistant starch (RS) are known for their effects on the
improvement of glucose tolerance and enhancement of insulin sensitivity. Enrichment of …

Frequent hyperglycaemia is associated with oxidative stress and subclinical inflammation,
and thus increased risk of cardiovascular disease. Possibilities of modulating glycaemia …

Both Glycaemic index (GI) and Glycaemic Load (GL) were introduced to measure the impact
of a carbohydrate-containing food on blood glucose. From this perspective, high-amylose …

The inclusion of different ingredients or the use of different baking technologies may modify
the satiety response to bread, and aid in the control of food intake. The aim of this study was …

Background The intake of dietary fibre has been shown to reduce the risk of developing
diabetes mellitus. The aim of this study was to compare the effects of commercial rye whole …

Wholegrain foods have received much attention in recent years, and have been proposed to
play a role in energy regulation through lowering of postprandial glycemia and appetite. This …