Oat β-glucan containing bread increases the glycaemic profile
A net postprandial glucose increment beyond 2 h has been shown to improve glucose and appetite regulation at a subsequent meal. Such an improved glycaemic profile (GP) has been reported for bread containing guar gum. In the present study three commercially available β-glucans from barley and oat were baked into yeast leavened bread products. Only oat beta-glucan containing bread met the criteria o