Appetite and Subsequent Food Intake Were Unaffected by the Amount of Sourdough and Rye in Soft Bread-A Randomized Cross-Over Breakfast Study
Journal article, 2018

Sourdough fermented bread has been suggested to have beneficial health effects, in part mediated by increased satiety in the postprandial phase, but only limited research has been conducted to verify this. The current study aimed to investigate the effect of the amounts of sourdough and rye in soft bread on postprandial appetite. On 6 occasions, 23 healthy volunteers consumed 5 different test breads, with varying amount of rye and sourdough, and a yeast-fermented refined wheat control bread as part of a breakfast meal. The sourdough ranged between 9⁻51% of dough weight and rye content between 35⁻48% of flour weight. Appetite was recorded using visual analogue scales from immediately before breakfast and every 30 min the following 4 h. An ad libitum lunch was served 4 h after the breakfast meal, from which voluntary energy intake was measured. While some of the test breads resulted in lower hunger ratings and increased sense of fullness compared to the refined wheat bread, there were no differences between the test breads. The content of rye in the test breads differed within a narrow range, which might explain the lack of a consistent effect of rye on appetite. Microstructural examination of the test breads showed an increased aggregation of proteins in the breads with high content of sourdough, indicating additional changes to the breads, beyond change in pH, which may counteract the potential effect of decreased pH in the bread on appetite. In conclusion, our study does not support an effect of sourdough on appetite and ad libitum food intake.

rye

sourdough

satiety

appetite

Author

Kia Noehr Iversen

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Daniel P. Johansson

Swedish University of Agricultural Sciences (SLU)

Carl Brunius

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Thomas Andlid

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Roger Andersson

Swedish University of Agricultural Sciences (SLU)

Maud Langton

Swedish University of Agricultural Sciences (SLU)

Rikard Landberg

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Nutrients

2072-6643 (ISSN)

Vol. 10 11

Subject Categories

Food Science

Clinical Science

Nutrition and Dietetics

DOI

10.3390/nu10111594

PubMed

30380770

More information

Latest update

11/14/2018