Sourdough fermentation of wholemeal wheat bread decreases glycemic responses in subjects with impaired glucose metabolism

J. Lappi, Emilia Selinheimo, Pekka Lehtinen, U. Schwab, H. Mykkänen, M. Kolehmainen, Kaisa Poutanen

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

Original languageEnglish
Title of host publicationFinal HEALTHGRAIN Conference
Subtitle of host publicationEnhancing Health Benefits of Cereal Foods - Results, Perspectives and Challenges
Place of PublicationEspoo
PublisherVTT Technical Research Centre of Finland
Pages134
Number of pages1
ISBN (Electronic)978-951-38-7431-5
ISBN (Print)978-951-38-7430-8
Publication statusPublished - 2010
MoE publication typeNot Eligible
EventFinal HEALTHGRAIN Conference : Enhancing health benefits of cereal foods. Results, perspectives, challenges - Lund, Sweden
Duration: 5 May 20107 May 2010

Conference

ConferenceFinal HEALTHGRAIN Conference
CountrySweden
CityLund
Period5/05/107/05/10

Keywords

  • wholemeal wheat bread
  • sourdough fermentation
  • glycemic responses

Cite this

Lappi, J., Selinheimo, E., Lehtinen, P., Schwab, U., Mykkänen, H., Kolehmainen, M., & Poutanen, K. (2010). Sourdough fermentation of wholemeal wheat bread decreases glycemic responses in subjects with impaired glucose metabolism. In Final HEALTHGRAIN Conference: Enhancing Health Benefits of Cereal Foods - Results, Perspectives and Challenges (pp. 134). VTT Technical Research Centre of Finland.