Table 1.
Food and nutrient composition of the breakfasts used in the study1.
Table 2.
Age, weight and BMI of participants who completed the study.
Given as mean and standard deviation.
Table 3.
Dietary fiber content and composition of unfermented rye crisp bread (uRCB), yeast fermented rye crisp bread (RCB) and yeast fermented refined wheat crisp bread (WCB) (% of dry matter).
Table 4.
Amino acid composition of the three crisp breads.
Fig 1.
Flowchart of the study progress.
Fig 2.
Left: Subjective hunger reported by n = 23 participants. Values are means. A statistically significant difference between treatments was found (P = 0.0043). Right: AUC for subjective hunger reported by n = 23 participants. A statistically significant difference between treatments was found (P = 0.0419). Values are adjusted least square means (LSM) ± standard errors (SE). Differences between treatments are given as percentage difference between the LSM values for AUC of the treatments. P<0.05 was considered significant.
Fig 3.
Left: Subjective fullness reported by n = 23 participants. Values are means. A statistically significant difference between treatments was found (P<0.0001). Right: AUC for subjective fullness reported by n = 23 participants. A statistically significant difference between treatments was found (P<0.0001). Values are adjusted least square means (LSM) ± standard errors (SE). Differences between treatments are given as percentage difference between the LSM values for AUC of the treatments. P<0.05 was considered significant.
Fig 4.
Left: Subjective desire to eat reported by n = 23 participants. Values are means. A statistically significant difference between treatments was found (P<0.0243). Right: AUC for subjective desire to eat reported by n = 23 participants. No statistically significant difference between treatments was found (P = 0.0832). Values are adjusted least square means (LSM) ± standard errors (SE).
Fig 5.
Plasma glucose profile and AUC.
Left: Plasma glucose concentration- time profile in n = 23 participants. Values are means. No statistically significant effect attributed to breakfast treatment (P = 0.60) was obtained. Right: Differences in total AUC0–230 min and AUC0-120 between breakfast treatments. Values are adjusted least square means (LSM) ± standard errors (SE).
Fig 6.
Plasma insulin profile and AUC.
Left: Plasma insulin concentration- time profile in n = 23 participants. Values are means. A statistically significant interaction between treatment x time was detected (P<0.05). T-tests were performed for each time-point. Different letters indicate statistically significant differences between treatments at certain time points (P<0.05). Right: Differences in total AUC0–230 min and AUC0-120 between breakfast treatments. Values are adjusted least square means (LSM) ± standard errors (SE). Differences between treatments are given as percentage difference between the LSM values for AUC of the treatments. P<0.05 was considered significant.
Fig 7.
Micrographs showing the microstructure at the center of the crisp bread.
(A) unfermented whole grain rye crisp bread (uRCB), (B) yeast-fermented whole grain rye crisp bread (RCB), and (C) yeast-fermented refined wheat crisp bread (WCB). Protein is colored yellow (a), amylopectin-rich areas purple (b), and amylose blue (c). Fat can be seen in WCB as brown aggregates (d) and yeast cells are present in WCB and RCB (e). Aleurone layers can be seen in uRCB and RCB (f).