Show simple item record

dc.contributor.authorNordlund Emilia
dc.contributor.authorKatina Kati
dc.contributor.authorMykkänen Hannu
dc.contributor.authorPoutanen Kaisa
dc.date.accessioned2018-02-26T13:27:55Z
dc.date.available2018-02-26T13:27:55Z
dc.date.issued2016
dc.identifier.urihttps://erepo.uef.fi/handle/123456789/6169
dc.description.abstractDisintegration of rye and wheat breads during in vitro gastric digestion and its relation to the postprandial glucose and insulin responses of the breads was studied. Breads with distinct composition and texture characteristics were prepared with refined or wholegrain wheat and rye flour by using either straight dough or sourdough process. After chewing and gastric digestion in vitro, 100% wholemeal and refined rye breads prepared by sourdough method were disintegrated to a much lower extent than the wheat breads, having more bread digesta particles with size over 2 or 3 mm. Microstructure of the digesta particles of rye sourdough bread revealed more aggregated and less degraded starch granules when compared to refined wheat bread. The postprandial insulin responses, but not those of glucose, to the 100% rye breads made with sourdough method were lower than the responses to the refined wheat bread. Addition of gluten or bran in rye sourdough bread increased insulin response. PCA (Principal Component Analysis) analysis confirmed that the insulin response had a negative correlation with the number of larger particles after in vitro digestion as well as amount of soluble fiber and sourdough process. Since the high relative proportion of large sized particles after chewing and in vitro gastric digestion was associated with low postprandial insulin responses, the analysis of structural disintegration in vitro is proposed as a complementary tool in predicting postprandial physiology.en
dc.language.isoENen
dc.publisherMDPI AGen
dc.relation.ispartofseriesFoodsen
dc.relation.urihttp://dx.doi.org/10.3390/foods5020024en
dc.rightsCC BY http://creativecommons.org/licenses/by/4.0/en
dc.subjectryeen
dc.subjectwheaten
dc.subjectbreaden
dc.subjectsourdoughen
dc.subjectin vitro digestionen
dc.subjectparticle sizeen
dc.subjectinsulin responseen
dc.subjectglucose responseen
dc.titleDistinct Characteristics of Rye and Wheat Breads Impact on Their in Vitro Gastric Disintegration and in Vivo Glucose and Insulin Responsesen
dc.description.versionpublished versionen
dc.contributor.departmentSchool of Medicine / Clinical Nutritionen
uef.solecris.id44106986en
dc.type.publicationinfo:eu-repo/semantics/articleen
dc.rights.accessrights© Authorsen
dc.relation.doi10.3390/foods5020024en
dc.description.reviewstatuspeerRevieweden
dc.relation.articlenumber24en
dc.relation.issn2304-8158en
dc.relation.issue2en
dc.relation.volume5en
dc.rights.accesslevelopenAccessen
dc.type.okmA1en
dc.type.versioninfo:eu-repo/semantics/publishedVersionen
uef.solecris.openaccessOpen access -julkaisukanavassa ilmestynyt julkaisu


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record