Characterizing Emmer Seeds and Flours, and Determining the Glycemic Effects of Emmer Breads

Characterizing the Technological Properties of Emmer Seeds, Flour, and Bread; and Determining the Effect of Emmer Breads on Glycemic Responses in Healthy Humans

This study characterized emmer seeds, flours, and breads, and investigated the effects of emmer breads on the glycemic response

This study aimed to 1. describe the technological characteristics of emmer seeds, flours, and breads, 2. determine the glycemic index and glycemic load of two emmer breads, and 3. to investigate the effects of these breads on postprandial glycemic response in healthy subjects

Inclusion Criteria:

• healthy
• non-smoking
• non-diabetic men and women
• body mass index (BMI) between 18 and 27 kg/m2

Exclusion Criteria:

• severe chronic disease (e.g. coronary heart disease, diabetes mellitus,kidney or liver conditions, endocrine conditions)
• gastrointestinal disorders
• pregnancy
• lactation
• competitive sports
• alcohol
• drug dependency