Table 2 |
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|
Porridge ingredients. |
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|
WWP |
ERP |
WGRP |
|
|
||
|
231.6 g water |
182 g water |
204.5 g water |
|
57.9 g white wheat flour |
15.2 g white wheat flour |
17.0 g white wheat flour |
|
0.5 g NaCl |
45.4 g endosperm rye flour |
51.1 g whole grain rye flour |
|
0.5 g NaCl |
0.6 g NaCl |
|
|
|
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|
The porridges contributed with 40 g of available starch. |
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|
Rosén et al. Nutrition Journal 2009 8:42 doi:10.1186/1475-2891-8-42 |
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