PRESS RELEASE: Structure influences the nutritional properties of cereal foods
In her dissertation, Master of Health Sciences Saara Pentikäinen, a research scientist at VTT Technical Research Centre of Finland, explored the impact of cereal food structure on the first steps of digestion and on postprandial satiety. In her dissertation, Master of Health Sciences Saara Pentikäinen studied how breads with different structures disintegrate in mastication, what kind of compounds dissolve from the bread matricesto saliva, and how does the cereal food structure influence postprandial satiety. In Pentikäinen’s dissertation study, it was observed that rye breads