Sourdough Fermentation or Addition of Organic Acids or Corresponding Salts to Bread Improves Nutritional Properties of Starch in Healthy Humans - Liljeberg, Helena G.M.; Lönner, Clas H.; Björck, Inger M.E. (The Journal of nutrition, 1995)
Keywords: Adult; Biological and medical sciences; Blood; Blood Glucose - analysis; Bread; Bread - analysis; Bread - standards; Cereal and baking product industries; Dose-Response Relationship, Drug; Eating - physiology; Feeding. Feeding behavior; Female; Fermentation; Food industries; Fundamental and applied biological sciences. Psychology; glycemic response; Hordeum - chemistry; Hordeum - metabolism; Hordeum - standards; Humans; Hydrogen-Ion Concentration; Hydrolysis; Insulin; Insulin - blood; Lactates - analysis; Lactates - pharmacology; Lactic Acid; Male; Metabolism; Middle Aged; Nutritive Value; Propionates - analysis; Propionates - pharmacology; satiety; Satiety Response - physiology; sourdough fermentation; Starch - analysis; Starch - metabolism; Starch - standards; starch hydrolysis; Vertebrates: anatomy and physiology, studies on body, several organs or systems; satiety; glycemic response; starch hydrolysis; sourdough fermentation; humans; Human; Bakery product; Nutrition; Postprandial; Fermentation starter; Insulin; Organic acids; Bread; Dietetic product; Organic salt; Satiety; Whole meal; Hormonal investigation; Glycemia; Digestibility