Sourdough bread: Starch digestibility and postprandial glycemic response
Section snippets
In vitro study
The bread products were tested in vitro to determine the rate of starch hydrolysis following incubation with pepsin and pancreatic α-amylase (Granfeldt et al., 1992). About 2 g of each sample were dissolved in triplicate in 20 ml of NaCl 0.9% and at 37 °C for 5 h into 500 ml containers filled with 500 ml of 20 mM Na, K-phosphate buffer (pH 6.9) placed in a stirred water bath. Dialysis tubing (13 cm strips) of three different molecular weight cut-offs (3000/6000–8000/12,000–14,000 DA, Spectra Pore no.
In vivo study
Eight healthy volunteers (four women and four men), age 24 ± 1 years, BMI 22.0 ± 0.5 kg/m2 (mean ± standard deviation) participated in the study. The bread test meal were provided in amounts corresponding to 50 g of available carbohydrates and served with 500 ml of water (Wolever et al., 1991). The subjects consumed the test products as a breakfast in random order after an overnight fast. Finger prick capillary blood samples were taken before the meal and at 15, 30, 45, 60, 90 and 120 min after the meal.
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