Influence of sourdough prefermentation, of steam cooking suppression and of decreased sucrose content during wheat flakes processing on the plasma glucose and insulin responses and satiety of healthy subjects.

Background: Ready-to-eat breakfast cereals (RTE-BC) are eaten more and more frequently by both adults and adolescents, but their nutritional quality is far from satisfactory: they often contained too much sugars and lead to a high glycemic index (GI) which generally contributes to a more rapid return of the feeling of hunger favouring nibbling in the morning.

Objective: To reduce the GI and to improve the nutritional quality of standard wheat flakes (SWF) by adding a sourdough prefermentation step, suppressing steam cooking and decreasing the sucrose content (MWF, modified wheat flake).

Methods: Eleven healthy male volunteers were randomly given, at three separate times, SWF, MWF, and white-wheat bread (WWB, reference food).