Figure 2.

Perception of appetite and satiety (A), and gastrointestinal symptoms (nausea and fullness) (B) in response to ingestion of the test meals. Time-dependent changes were scored with Visual Analogic Scale (VAS, 0–100 mm), and represented as mean ± SEM (Standard Error of the Mean) and area under curve (AUC). BYB, baker´s yeast bread leavened with baker’s yeast (1.5%, w/w) for 90 min at 30 °C; SB, sourdough bread leavened with S₄ (20%, w/w) and baker’s yeast (1.5%, w/w) for 90 min at 30 °C; t-SB, sourdough bread leavened with S₂₄ (20%, w/w) for 4 h at 30 °C. NU, Nutridrink used as the reference. ^a–c Within the same parameter, values with different superscript letters differ significantly (p < 0.05).