{'fraction_non_alphanumeric': 0.018711018711018712, 'fraction_numerical': 0.0010395010395010396, 'mean_word_length': 5.056603773584905, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
The effect of starch-protein interaction in wheat on the glycemic response and rate of in vitro digestion.

To determine the effect on blood glucose of removal of protein from wheat products, healthy volunteers took test meals of white bread made from either regular or gluten-free flour. After bread made from gluten-free flour, the blood-glucose rise was significantly greater. This corresponded with a significantly more rapid rate of digestion in vitro and reduced starch malabsorption in vivo as judged by breath-H2 measurements. Addition of gluten to the gluten-free bread mix did not reverse these effects. Factors associated with unprocessed wheat flour, such as the natural starch-protein interaction, may therefore be important in wheat products in reducing both their rate of absorption and glycemic response. They may have implications in the dietary management both of diabetes and of diseases where small intestinal absorptive capacity is impaired.