Fig. 3.

Glycaemic responses and bread digestibility. Starch amylolysis (A) curves, area under the curve (iAUC120) and parameter plots of k (rate constant) and C_∞ (endpoint) for bread incorporating ▲0%, ●30% or ■ 60% ICP. Images (B), light micrographs show wheat starch in 0% bread and cells in 30% bread, before and after amylolysis. Confocal images show FITC-amylase (green) penetrating ruptured cell but not intact cells. Incremental glucose responses (C) to each bread as means ± SEM for number of participants (n) with insert violin plots showing peak glucose concentrations (NB, these are absolute values) and area under the first curve up to 120 min (not including area below baseline), iAUC120. Significant differences between bread types: a, 0% vs 60%; b, 0 vs 30% and c, 30% vs 60%, are indicated at each time point by lowercase letters in panels A,C. Macronutrients measured in each bread roll type (D) are shown per roll (g/serving: ~115, 150 and 201 g for 0, 30 and 60%, respectively) as served to study participants. A consistent amount of total starch + sugar (~48 g) and total wheat protein (~12 g from added gluten and wheat flour) per served roll was achieved for all roll types; the amount of total protein, dietary fibre, fat and moisture per served roll varied between roll types.