3 ms·

http://journals.cambridge.org/action/displayFulltext?type=1&fid=932472&jid=BJN&volumeId=96&issueId=05&aid=932460 http://journals.cambridge.org/action/displayFul

by pmccool 16y ago

http://journals.cambridge.org/action/displayFulltext?type=1&fid=932472&jid=BJN&volumeId=96&issueId=05&aid=932460 http://journals.cambridge.org/action/displayFulltext?type=1&... Tables 1 and 2 will give you a quick summary.

bbatsell 16y ago
Ah. First of all, those proofing times are not nearly long enough for the effect I was referring to to come into play. Secondly, each Bread sample is not at all controlled for its proof time, they are explicitly varying the volume of each bread (more volume = more proofing time, which is required in bread-making). Since the entire point of the study is that volume is correlated with GI, the results make sense.