Table 1.

In vitro quantification of starch fractions in the test meals

Starch fraction	Test meal/portion
	CB total	KB total	KB kernel	KB crumb
%
GT	100	100	100	100
GRA	78.8	76.4	65.5	67.8
GSA	11.8	13.6	15.9	16.3
GTA	90.6	90.0	81.4	84.1
RS	8.4	9.0	16.7	14.3

CB control bread, G _RA rapidly available glucose (20 min), G _SA slowly available glucose (20–120 min), G _T total glucose (indicated as 100 %), G _TA total available glucose (120 min), KB kernel bread, RS resistant starch