16
Participants
Start Date
September 19, 2023
Primary Completion Date
December 15, 2023
Study Completion Date
December 23, 2023
consumption of glucose solution 1
glucose solution prepared dissolving 55 g of monohydrate glucose powder in 250 mL of water
consumption of glucose solution 2
glucose solution prepared dissolving 55 g of monohydrate glucose powder in 250 mL of water
consumption of Bread A and oral processing
bread made with 95% durum wheat fine semolina (\< 400 micrometer) + 5% of gluten + 1.2% of yeast + 1% of salt + 59%of water) (portion corresponding to 50 g available carbohydrates) + 250 mL water
consumption of Bread B and oral processing
bread made with 80% durum wheat fine semolina (\< 400micrometer) + 20% of gluten+ 1.2% of yeast + 1% of salt + 59%of water (portion corresponding to 50g available carbohydrates) +250 mL water
consumption of Bread C and oral processing
bread made with 80% durum wheat coarse semolina (\> 500micrometer)+ 20% of gluten+ 1.2% of yeast + 1% of salt + 59%of water (portion corresponding to 50g available carbohydrates) +250 mL water
Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine,, Udine
Wageningen University and Research
OTHER
University of Udine
OTHER