Table 2

Porridge ingredients.

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


The porridges contributed with 40 g of available starch.

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

Open Data