Sourdough fermentation of wholemeal wheat bread increases solubility of arabinoxylan and protein and decreases postprandial glucose and insulin responses

Introduction Glycemic responses to most of the conventional breads are high, including breads made of wholemeal flour, however baking technology is known to affect these responses. Aim The aim of … Continue reading Sourdough fermentation of wholemeal wheat bread increases solubility of arabinoxylan and protein and decreases postprandial glucose and insulin responses