**Acknowledgements**

The authors gratefully acknowledge the Morón University for providing financial support.

**141**

**Author details**

María Laura Gómez Castro1

and Roberto Jorge Aguerre1,2

Buenos Aires, Argentina

provided the original work is properly cited.

*Fibers: Healthy Component in Whole Wheat and Rye Flours*

*DOI: http://dx.doi.org/10.5772/intechopen.83341*

© 2019 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium,

, Claudia Cecilia Larregain1

1 Laboratorio de Agroalimentos, Universidad de Morón, Buenos Aires, Argentina

2 Consejo Nacional de Investigaciones Científicas y Técnicas (Conicet),

\*Address all correspondence to: ecoscarello@hotmail.com

, Ethel Noemi Coscarello1

\*

*Fibers: Healthy Component in Whole Wheat and Rye Flours DOI: http://dx.doi.org/10.5772/intechopen.83341*

*Food Engineering*

response [99].

**9. Conclusions**

**Acknowledgements**

financial support.

(wholemeal crispbread vs. wholemeal bread).

long-time baking may slow the digestion of bread by increasing the retrogradation of amylose and hence the amount of resistant starch (RS) in the product [94]. RS passes the small intestine without digestion and is available as energy only after colon fermentation. Rye bread contains organic acids and their salts; the latter are supposed to lower postprandial glucose and insulin responses [95–98] either by interfering the action of hydrolytic enzymes in the small intestine or by delaying gastric emptying [94]. The majority of the studies concerning glycemic responses of rye bread has been conducted in diabetic patients. In this study it was determined in healthy subjects whether the postprandial glucose and insulin responses to rye bread (whole kernel bread) are lower than those to wheat bread. Furthermore it was evaluated out if various types of rye breads give different glucose and insulin responses

Standardized breads through an in vitro analysis of the hydrolysis rate of starch with a content of 43 ± 61 g of available carbohydrates, were consumed at a breakfast by 20 subjects (10 women and 10 men) with normal glucose tolerance. Eight samples of blood were taken from the subjects, postprandial for a period of 3 h. Eight samples of blood were taken from the subjects, postprandial for a period of 3 h. The results of the plasma insulin of the samples of the subjects who consumed whole wheat rye bread were lower than the samples of the subjects who consumed the wheat bread (45 min P = 0.025, 60 min P = 0.002, 90 min P = 0.0004, 120 min P = 0.050, 150 min P = 0.033); however there was no difference in glucose responses. We can conclude that wheat bread produces a greater postprandial insulin response than whole grain rye bread, but there is no difference in glucose

It is necessary to understand the impact of enzymes in AX and the behavior of rye proteins during the malting process. Although in the case of wheat this is studied with more depth, there is still no mass commercialization of wheat bread products. The malted and unmalted whole grain of rye and wheat contains fibers that are beneficial to prevent noncommunicable diseases. In malted flour compared to unmalted flour, the amount of soluble fibers increases. However, it is necessary to conduct research with cereals from different countries and compare the composition

The authors gratefully acknowledge the Morón University for providing

of these functional flours to apply them to different food products.

**140**
