Table 1

Bread ingredients.

WWB

ERB

WGRB

WGRB-lac

RBB

360 g water

950 g water

1020 g water

995 g water

1100 g water

540 g white wheat flour

348 g white wheat flour

348 g white wheat flour

348 g white wheat flour

905 g white wheat flour

4.8 g dry yeast

1044 g endosperm rye flour

1044 g whole grain rye flour

1044 g whole grain rye flour

487 g rye bran flour

4.8 g NaCl

24 g dry yeast

24 g dry yeast

24 g dry yeast

24 g dry yeast

12 g monoglycerides

12 g NaCl

12 g NaCl

12 g NaCl

12 g NaCl

25 g lactic acid

The breads were divided into portions contributing with 40 g of available starch.

Rosén et al. Nutrition Journal 2009 8:42   doi:10.1186/1475-2891-8-42