Holm J, Björck I
Department of Applied Nutrition and Food Chemistry, University of Lund, Sweden.
Am J Clin Nutr. 1992 Feb;55(2):420-9. doi: 10.1093/ajcn/55.2.420.
Glucose and insulin responses to bread products were evaluated in healthy subjects. Also studied were the rate of in vitro starch digestion and the content of in vitro resistant starch (RS). Three white-wheat-bread (WWB) products varying in crust-crumb ratio and monoglyceride addition, three bread products with a high soluble fiber content (HSFB), and two coarse-wheat breads (CB) were included. The metabolic responses to WWBs were in general higher than those to CB and HSFB products. The most prominent reduction in metabolic responses was noted with the CBs with intact kernels and the HSFBs with oat bran. The starch in these products was also more slowly released from a dialysis tubing after enzyme incubation of chewed samples. The RS content ranged from 0 to 1.7 g/100 g starch. HSFBs and the CB with intact kernels showed a higher satiety score than did the WWBs immediately after the test meal.
在健康受试者中评估了面包产品的葡萄糖和胰岛素反应。还研究了体外淀粉消化率和体外抗性淀粉（RS）含量。纳入了三种皮瓤比例和单甘酯添加量不同的白面包（WWB）产品、三种高可溶性纤维含量的面包产品（HSFB）和两种粗面包（CB）。对WWB的代谢反应总体上高于对CB和HSFB产品的反应。代谢反应最显著的降低出现在带完整谷粒的CB和含燕麦麸的HSFB中。在对咀嚼后的样品进行酶孵育后，这些产品中的淀粉从透析管中释放得也更慢。RS含量范围为0至1.7克/100克淀粉。测试餐后，HSFB和带完整谷粒的CB的饱腹感评分高于WWB。
