The Effect of Content of Barley Beta-glucans in Bread on Postprandial Blood Sugar

The effect of content of barley beta‐glucans in bread on postprandial blood sugar will be measured with open‐label crossover study. Study will be conducted in Slovenia on 10‐12 adult subjects who will test three barley beta‐glucan containing bread formulations (food) in comparison with a reference white bread. Objective of the study is to investigate the influence of the content of barley beta‐glucan in bread on glycaemic index (incremental area under the curve (IAUC) for the blood glucose response curve for barley beta‐glucan containing breads in comparison to reference white bread.