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GrainGenes Reference Report: FDC-67-67

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Reference	FDC-67-67
Title	Determination of glycemic index for some breads
Journal	Food Chemistry
Year	1999
Volume	67
Pages	67-69
Author	El S
Abstract	Glucose-responses and glycemic indices of standard bread, rye bread and mixed bread were studied with 10 healthy subjects Incremental areas of blood glucose (above fasting levels were calculated as 81, 58 and 46 mmol/liter x 120 min GI values determined as 100, 72, 57 for standard bread, rye bread and mixed bread, respectively The area under the glucose-response curve and GI value of standard bread were significantly higher than rye bread and mixed bread (p < 0.05)
Keyword	[ Hide all but 1 of 11 ] adults blood-chemistry blood-sugar body-weight bread glucose insulin measurement mixture rye-flour wheat flour

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